Description
This easy Slow Cooker Carnitas recipe delivers tender, flavorful shredded pork made in the slow cooker with a blend of citrus juices and classic Mexican spices. Perfect for tacos, burritos, or a delicious protein-packed meal, the carnitas are crisped up under the broiler for that perfect texture and taste.
Ingredients
Scale
Broth & Marinade
- 2 cups chicken broth
- ¼ cup orange juice
- Juice from 1 lime
- 1 tsp cumin
- ½ tsp chili powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Main Ingredients
- 3.4 lb pork shoulder cut into 2″ chunks
- 2 cups white onion, chopped
- 1 tbsp garlic clove, minced
- 2 bay leaves
Instructions
- Prepare the Broth Mixture: In a large measuring cup, combine chicken broth, orange juice, lime juice, cumin, chili powder, oregano, salt, and black pepper. Stir well to mix all ingredients thoroughly. Set this mixture aside.
- Load the Slow Cooker: Place the chunks of pork shoulder, chopped onions, and minced garlic into the slow cooker. Pour the prepared broth mixture over the pork and add the bay leaves.
- Cook the Carnitas: Cover the slow cooker and cook on low for 8 hours or on high for 4 to 5 hours until the pork is tender enough to shred easily.
- Shred the Meat: Using two forks, shred the pork directly in the slow cooker. Set your oven to broil while shredding.
- Broil the Meat: Transfer the shredded pork to a foil-lined baking sheet, discard the bay leaves, and ladle some of the sauce from the slow cooker over the meat. Broil in the oven for 10 minutes, stirring halfway through after 5 minutes, to crisp up the edges.
- Serve: Serve the crispy carnitas warm on tortillas with accompaniments like guacamole, salsa, and lime wedges for a delicious meal.
Notes
- You can crisp the shredded pork on the stovetop in a skillet instead of broiling if preferred.
- Using a slow cooker liner will help make cleanup easier.
- Avoid opening the slow cooker while cooking to prevent steam from escaping, which can affect cooking time and texture.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat carnitas in the oven or microwave, adding some liquid to keep the meat moist.
- This carnitas recipe can be frozen before or after cooking for up to 4 months; thaw fully before reheating or cooking if frozen raw.
