Slow Cooker Pork Carnitas Recipe

Slow Cooker Pork Carnitas Recipe

These Slow Cooker Pork Carnitas are tender, juicy, and full of flavor, made with simple spices, fresh citrus, garlic, and onion. Slow-cooked until fall-apart tender, then broiled for irresistible crispy edges, this classic Mexican dish is perfect for tacos, burritos, nachos, or rice bowls.

Course Main Course

Cuisine Mexican

Keyword pulled pork carnitas, slow cooker carnitas

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 278kcal

Author Tanya

Equipment

Ingredients

3.5 lb pork butt
2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon ground black pepper
8 garlic cloves
¼ cup fresh orange juice
2 tablespoons fresh lime juice
1 yellow onion quartered

Instructions

Season the pork butt evenly with salt, oregano, cumin, and black pepper.
Cut small slits all over the pork and insert the garlic cloves into the slits.
Place the pork butt in the slow cooker. Pour in the orange juice and lime juice, then add the quartered onion on top.
Cover the slow cooker and cook on LOW for 8–10 hours (or HIGH for 4–6 hours). The pork is ready when it’s fork-tender and shreds easily.
Remove the pork from the slow cooker and shred it with two forks.
To crisp: Preheat your broiler. Spread the shredded pork on a baking sheet, drizzle with a little of the cooking liquid, and broil for 5–8 minutes, or until the edges are browned and crispy.

Notes

Larger pork butts/shoulders will take longer; cut into chunks to reduce cooking time.
Crisp the pork under the broiler or in a hot skillet — both give great results.
For best reheating, warm in a skillet with a splash of cooking liquid to restore juiciness.
Freeze portions with some liquid in freezer bags for up to 3 months.

Nutrition