Slow Cooker Pork Carnitas
Deliciously tender and crispy pork carnitas made easily in a slow cooker, perfect for tacos, burritos, or bowls.
Ingredients
Main Ingredients
- 3 pounds Pork shoulder or pork butt Trim off excess fat, but leave some for flavor.
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Dried oregano Mexican oregano preferred, if available.
- 1 teaspoon Ground cumin
- 4 cloves Garlic (minced) Fresh is better but jarred is fine.
- 1/2 cup Orange juice Key for flavor and moisture.
Serving Suggestions
- 10 pieces Warm corn or flour tortillas Heating up the tortillas is essential.
- 1 each Fresh lime wedges To squeeze over the carnitas.
- 1 cup Diced white onion For garnish.
- 1/2 cup Chopped cilantro For garnish.
- 1 cup Your favorite salsa For additional flavor.
- 1/2 cup Cotija cheese or guacamole Optional but adds great flavor.
Instructions
Cooking
- Place the pork shoulder in the slow cooker and season it with salt, pepper, oregano, cumin, and minced garlic.
- Pour the orange juice over the pork.
- Cook on low for 8 hours, or until the pork shreds easily with a fork.
- Remove the pork from the slow cooker and shred it, keeping juices for later.
- For added texture, heat a skillet over high heat and add the shredded pork in batches.
- Cook until the edges are crispy, drizzling with some of the reserved juices if needed.
- Serve immediately with warm tortillas and toppings.
Notes
For perfect carnitas, avoid crowding the pan while browning them. Use a cast iron skillet for the best results. Store leftovers with some juice in the fridge and reheat in a skillet for crispness.