Slow Cooker Carnitas
Juicy, tender, and crispy slow cooker carnitas are perfect for tacos, burritos, and more. Just 10 minutes of prep time for this easy recipe!
Prep: 10 minutes
Cook: 5 hours 6 minutes
Total: 5 hours 16 minutes
Servings: 10 servings
Ingredients
- 4 to 5 pounds boneless pork butt (Boston butt, or pork shoulder)
- 1 tablespoon kosher salt
- ½ cup freshly squeezed orange juice from about 1 large orange
- ¼ cup freshly squeezed lime juice
- 3 cloves garlic minced, about 1 tablespoon
- 1 tablespoon chipotle chile powder
- 2 teaspoons ground cumin
- 2 teaspoons ground oregano
- 1 teaspoon chili powder
- ½ teaspoon ground black pepper
- 1 yellow onion diced
FOR SERVING:
- Flour or corn tortillas or cooked brown rice
- Toppings of choice: chopped fresh cilantro and feta or queso fresco, sliced avocado, sliced or diced onion, diced jalapeno
Instructions
- Trim the pork of excess fat and cut into 3 to 4-inch cubes. Season the meat on all sides with salt.
- In a mixing bowl or large measuring cup, stir together the orange juice, lime juice, garlic, chipotle chile powder, cumin, oregano, chile powder, and black pepper.
- Scatter the onion in the bottom of a 6-quart or larger slow cooker.
- Add the pork on top of the onion, then pour in the orange juice mixture. With a large spoon, turn the pork pieces to combine the ingredients and coat the pork with the juices on all sides.
- Cover and cook on LOW for 5 to 6 hours or HIGH for 4 to 5 hours, until the pork is fall-apart tender and shreds easily with a fork.
- Place a rack in the upper third (but not topmost) rack of the oven and preheat the oven's broiler to high. Line a large rimmed baking sheet with aluminum foil.
- With two forks, shred the pork directly in the slow cooker, discarding any large bits of remaining fat. Stir the pork in the sauce to coat it evenly, then use a slotted spoon to scoop the pork onto the prepared baking sheet (it's OK for some of the juices to come with it). Spread the pork into an even layer.
- To warm the tortillas, wrap them in foil and pop them into the oven’s center rack while the pork broils. Or, you can heat the tortillas in a dry skillet on the stove.
- Broil the pork for 3 to 5 minutes, until the edges of the pork begin browning and crisping up (don't walk away! It can quickly start to burn).
- Remove the baking sheet from the oven. Spoon a little sauce over the top, lightly toss and stir the pork to expose unbroiled sides. Return the pan to the oven and broil for 3 to 5 minutes more (the meat should become nice and crispy at its edges). Repeat once more if you'd like your pork a bit more crisp. Enjoy hot, piled into warm tortillas or over rice with toppings of choice.
Notes
- TO STORE: Refrigerate carnitas in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze carnitas in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- Adapted from my Instant Pot Carnitas.
Nutrition
Serving: 1(of 10)Calories: 270kcalCarbohydrates: 4gProtein: 35gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 109mgPotassium: 700mgFiber: 1gSugar: 2gVitamin A: 337IUVitamin C: 9mgCalcium: 46mgIron: 3mg
