Slow Cooker Carnitas
Slow cooker carnitas take advantage of that low and slow cooking time to deliver big flavor and the most tender pork! With bright citrus, bold spices, and those perfect crispy edges, you’ll never want to make carnitas any other way.
Servings: 8
Ingredients
- 4 to 5 pounds boneless pork shoulder or pork butt
- ½ cup fresh orange juice (from 2 medium oranges)
- ¼ cup fresh lime juice (from 2 limes)
- 3 cloves garlic (crushed)
- 1 ½ teaspoons kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- 2 dried bay leaves
For Serving
- charred corn tortillas (see note)
- pico de gallo, lime wedges, chopped fresh cilantro, shredded cabbage, guacamole, pickled red onions, sour cream or crema
Instructions
- In a small bowl or measuring cup, whisk together the orange juice, lime juice, garlic, salt, cumin, oregano, paprika, and black pepper to make marinade.½ cup fresh orange juice, ¼ cup fresh lime juice, 3 cloves garlic, 1 ½ teaspoons kosher salt, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 1 teaspoon paprika, ½ teaspoon ground black pepper
- Trim excess fat from the pork and cut it into 2-inch chunks.4 to 5 pounds boneless pork shoulder or pork butt
- Place the pork chunks in a 6-quart slow cooker. Pour the marinade over the pork and stir to coat evenly. Nestle in the bay leaves.2 dried bay leaves
- Cover and cook on Low for 8 hours, or High for 4 hours, until the pork is fork-tender and easy to shred.
- When you’re almost ready to serve, preheat the broiler and line a baking sheet with foil.
- Transfer the pork to the sheet pan with a slotted spoon. Shred with two forks and spread into an even layer. Drizzle with a small amount of the cooking liquid (½ to 1 cup).
- Broil for 5 to 7 minutes, watching closely, until the edges are browned and crisped to your liking. (Skillet option: Crisp shredded pork in a hot cast iron skillet with a drizzle of oil over high heat for 5 to 6 minutes, stirring once or twice for crispy edges.)
- Serve carnitas hot in warm corn tortillas with your favorite toppings, or use in burritos, bowls, salads, nachos, or quesadillas.
Notes
- Pork: Boneless country-style ribs, cut into 2 inch chunks, can be substituted for a boneless pork shoulder. If you can't find boneless pork, bone-in pork shoulder is fine, too. Cut around the bone and discard it. Avoid using a boneless pork loin roast because they are too lean and tend to be more tough and dry.
- To char corn tortillas: Put a small corn tortilla directly on a gas burner over medium low heat. When lightly charred (about 2 minutes), use tongs to flip the tortilla over and char the other side (about 1 minute). Repeat for each tortilla.
- Make ahead: Slow cook the pork in advance. Shred and refrigerate it in some of the cooking liquid so it stays moist. It will keep for up to 4 days. You can also freeze carnitas for up to 3 months (thaw before broiling). When you're ready to serve the carnitas, broil as instructed above (Steps 5-7).
Nutrition
Calories: 303kcal | Carbohydrates: 3g | Protein: 52g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 560mg | Potassium: 924mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 3mg
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