Description
This, my friend, is pork at its absolute peak. Slow cooker carnitas are what happen when a humble pork shoulder gets the VIP treatment—slow-cooked for hours until it’s fall-apart tender, then crisped up to golden perfection right before serving. The result? Juicy, savory, slightly citrusy shredded pork with edges that crackle. It’s the kind of stuff taco dreams are made of, but you can also pile it into bowls, burritos, nachos, or just eat it straight from the pan (no judgment here). Think of this as the Mexican-style pulled pork that does it all—with basically no effort on your part.
Ingredients
3–4 lb boneless pork shoulder (aka pork butt), trimmed and cut into large chunks
1 tbsp olive oil
1 onion, roughly chopped
4 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp salt (more to taste)
1/2 tsp black pepper
Juice of 1 orange (about 1/4 cup)
Juice of 1 lime
1/2 cup chicken broth
Instructions
Step 1: Load Up the Slow Cooker
Place the pork chunks in the slow cooker. Add chopped onion and garlic. Sprinkle in chili powder, cumin, oregano, smoked paprika, salt, and pepper. Pour in the orange juice, lime juice, and chicken broth. Give everything a little toss so the pork is coated in that flavor bomb.
Step 2: Set It and Forget It
Cover and cook on low for 8–10 hours or high for 5–6 hours — until the pork is super tender and shreds effortlessly with a fork. Your house will smell amazing and you’ll feel like a kitchen wizard without lifting a finger.
Step 3: Shred It
Remove the pork and shred it with two forks. Discard any large fatty bits. Save all the juices in the slow cooker — they’re liquid gold.
Step 4: Get Crispy
Heat a large skillet over medium-high heat and add a bit of oil. Working in batches, spread the shredded pork in an even layer and let it crisp up undisturbed for 2–3 minutes. Spoon in some of the reserved juices to keep it moist and flavorful. Flip and crisp the other side. Repeat with all the pork. This is where the magic happens — juicy meat + crispy edges = carnitas heaven.
Step 5: Serve It Hot
Toss the crispy pork in more of the juices if needed, then serve hot with your favorite fixings.
Notes
Load it into warm corn tortillas with chopped onion, cilantro, avocado, and a squeeze of lime.
Make burrito bowls with rice, beans, salsa, cheese, and guac.
Top nachos with carnitas and melty cheese, then broil ‘til bubbly.
Pile onto toasted buns with slaw for carnitas sliders.
- Prep Time: 15 minutes
Nutrition
- Calories: ~480 kcal per serving
- Fat: ~32g
- Carbohydrates: ~5g
- Protein: ~36g