Slow Cooker Pork Carnitas
This easy Slow Cooker Pork Carnitas recipe delivers tender, juicy pork that you can crisp up quickly for a delicious meal perfect for taco night or various dishes.
Ingredients
Core Ingredients
- 3 to 5 pounds Pork shoulder (also called pork butt)
- Salt and black pepper To taste
- 1 to 2 teaspoons Ground cumin
- 1 to 2 teaspoons Chili powder
- 4 to 6 cloves Garlic (minced or garlic powder) 1 to 2 teaspoons garlic powder is an alternative
- 1 Onion (sliced) White or yellow
- 3/4 cup Orange juice Fresh is great, bottled is fine
- 2 tablespoons Lime juice
- 1/2 cup Chicken broth or water Use less if your pork is smaller
Optional Ingredients
- Oregano For a more classic flavor
- Smoked paprika For deeper color and smoky vibe
- Jalapeno For added heat
Instructions
Preparation
- Season the pork. Pat it dry, then rub it with salt, pepper, cumin, chili powder, and any optional extras.
- Load the slow cooker. Add sliced onion and garlic at the bottom, place the seasoned pork on top, and pour in orange juice, lime juice, and a small splash of broth or water.
Cooking
- Cook on LOW for about 8 to 10 hours, or on HIGH for about 5 to 6 hours until it shreds easily with a fork.
Finishing Touch
- Shred the pork with two forks, taste and adjust seasoning if needed, and save the cooking liquid.
- Crisp the shredded pork under a broiler on a sheet pan or in a hot skillet in batches for about 5 to 10 minutes.
- Spoon a bit of the reserved juices over the pork right after crisping and serve in warm tortillas with your favorite toppings.
Notes
For best results, avoid overcrowding the pan while crisping. Store leftovers in an airtight container for up to 4 days.