Description
This Slow Cooker Carnitas recipe delivers tender, flavorful shredded pork with a perfect blend of spices and citrus. Perfect for tacos, burritos, or bowls, the pork is slow-cooked until melt-in-your-mouth soft and can be crisped under the broiler for an irresistible texture. Minimal prep and slow cooking make this a convenient and delicious meal option.
Ingredients
Scale
Main Ingredients
- 1 white onion (quartered)
- 3 cloves garlic (peeled and roughly chopped)
- 4 pounds pork shoulder (or pork butt)
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground black pepper
- 1 orange (juiced)
- 1 lime (juiced)
- 1 cup chicken or vegetable broth
- 2 bay leaves
To Serve
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the Base: Add the quartered onion and roughly chopped garlic cloves to the slow cooker, spreading them evenly to cover the bottom of the pot. This will infuse the pork with aromatic flavors as it cooks.
- Season the Pork: Trim any excess fat from the pork shoulder. If the pieces are too large for your slow cooker, cut the meat into two or three parts. In a small bowl, mix together the kosher salt, ground cumin, smoked paprika, chili powder, sweet paprika, and black pepper. Rub this spice blend thoroughly over all sides of the pork pieces.
- Load the Slow Cooker: Place the seasoned pork on top of the onion and garlic in the slow cooker. Pour in the freshly squeezed orange juice, lime juice, and chicken or vegetable broth. Add the two bay leaves to enhance the flavor profile.
- Cook Slowly: Cover the slow cooker with the lid. Cook the pork on low heat for 8 to 10 hours, or alternatively on high heat for 4 to 6 hours, until the meat is tender and easily shredded.
- Shred the Pork: Once cooked, carefully remove the pork from the slow cooker. Using two forks or tongs, shred the pork into bite-sized pieces, mixing with the cooked onions and garlic for extra flavor.
- Crisp the Carnitas (Optional): For extra crispy edges, spread the shredded pork evenly on a rimmed baking sheet. Place under a preheated broiler on high for 3 to 5 minutes. Monitor closely to prevent burning, allowing the edges to brown and crisp to perfection. Serve immediately with fresh cilantro and lime wedges.
Notes
- Trimming excess fat from the pork is recommended but some fat will help keep the meat moist during cooking.
- The citrus juices add brightness and help tenderize the meat, but can be omitted for a less tangy flavor.
- You can use either chicken or vegetable broth depending on your preference or dietary restrictions.
- Broiling the shredded pork is optional but highly recommended to achieve that traditional crispy carnitas texture.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Serve carnitas in tacos, burritos, salads, or rice bowls for a versatile meal.
