Carnitas Slow Cooker Recipe
Easy slow cooker carnitas made with pork shoulder, citrus juices, and warm Mexican spices. This set it and forget it recipe creates tender, flavorful Mexican-style pulled pork that's ready in 8 hours on LOW or 4-5 hours on HIGH.
Servings: 10 Servings
Calories: 175kcal
Equipment
- Boning Knife / Sharp Knife
Ingredients
- 4 pound pork shoulder roast, well trimmed and cut into large 4-ince pieces (if boneless aim for a 4 pound roast, if bone-in aim for 4.5-5 pound roast)
- 1 Tablespoon ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano (Italian or Mexican, Mexican preferred)
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- ½ teaspoon chipotle chili powder
- ¼ Cup fresh-squeezed orange juice (about the juice of 1 large orange)
- 2 Tablespoons fresh-squeezed lime juice (about the juice of 1 lime)
Instructions
- Mix the spice blend together. Mix all of the spices together in a small bowl and set aside.1 Tablespoon ground cumin, 2 teaspoons garlic powder, 2 teaspoons dried oregano, 2 teaspoons onion powder, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon chili powder, ½ teaspoon chipotle chili powder
- Prepare the pork and place into the slow cooker. Remove any excess fat from the outside of the pork shoulder and then cut the roast into large 4-inch pieces, trimming any additional excess fat as needed. Then place the pieces into your slow cooker basin.4 pound pork shoulder roast, well trimmed and cut into large 4-ince pieces
- Season the pork. Generously sprinkle the seasoning blend over the pork, rubbing it into the meat. Flip the meat and continue to season so all sides of the pork pieces are generously coated with the spice blend, continuing to rub it into the meat.
- Add the liquids to slow cooker. Pour the fresh orange juice and fresh lime juice into the slow cooker, aiming for the edge of the slow cooker basin so you don't wash the spices off the meat.¼ Cup fresh-squeezed orange juice, 2 Tablespoons fresh-squeezed lime juice
- Cover and cook. Cover and slow cook on LOW for 8 hours, or on HIGH for 4-5 hours, until the pork should be tender enough to shred. *It will shred perfectly once the meat hits an internal temperature of 205°F.
- Remove and shred the meat. Remove from the slow cooker and transfer the meat onto a large baking sheet. Use two forks to shred the pork, the meat should be fall-apart tender and shred easily. Remove any large pieces of fat (and the bone if you had a bone-in roast) and discard.
- Add some of the cooking liquid and toss to coat. Pour ½ to 1 cup of the cooking liquid from the slow cooker over the shredded pork, tossing to coat it (this helps keep the shredded meat moist).
- Optional step: crisp the meat. For extra texture, preheat your oven's broiler to high and broil the carnitas for 8-10 minutes, stirring halfway through, until some edges are crispy
- Garnish and serve. Top with your favorite toppings (like chopped fresh cilantro and more lime juice), then serve in tacos, burritos, bowls, or however you like!
Notes
Storage and reheating: Store fully cooled, leftover carnitas in an air-tight container in the fridge for up to 4 days. Make sure to include some of the cooking liquid to keep the meat moist and flavorful. When reheating, add a splash of the reserved cooking liquid or a bit of water to prevent the meat from drying out. For longer storage, freeze for up to 3 months. Portion fully cooled meat out into freezer-safe containers or bags with some of the cooking liquid. Thaw overnight in the refrigerator when you're ready to use them, then reheat gently on the stovetop or in the microwave, adding liquid as needed to keep them moist.
Nutrition
Calories: 175kcal | Carbohydrates: 2g | Protein: 22g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 74mg | Sodium: 556mg | Potassium: 429mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 2mg
