Slow Cooker Pork Carnitas Recipe
Discover the authentic flavors of Mexican carnitas with this easy crockpot recipe. Slow-cooked pork shoulder becomes tender and juicy, infused with aromatic spices, citrus, and savory broth. Finished with a quick broil for crispy edges, these carnitas are perfect for tacos, burritos, or rice bowls. Simple to prepare and perfect for meal prep, this recipe delivers rich, melt-in-your-mouth meat that’s bursting with traditional flavor.
- Prep Time: 15 minutes
- Cook Time: 8–10 hours on low or 5–6 hours on high
- Total Time: 9–11 hours
- Yield: 6 servings 1x
- Category: Slow Cooker Recipes
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Main Ingredients
- 4–5 lbs pork shoulder (pork butt), boneless or bone-in
- 1 onion, quartered
- 6 cloves garlic, peeled and smashed
- 1 orange, juiced (save the spent halves)
- 1 lime, juiced
- 1 cup chicken broth
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 bay leaves
Instructions
- Season and prepare the pork: Pat the pork shoulder dry with paper towels. Generously season all sides with salt, pepper, oregano, and cumin, rubbing the seasoning into the meat evenly. Place onion quarters, garlic cloves, bay leaves, and the spent halves of the orange and lime in the bottom of the crockpot to create an aromatic base. Arrange the pork directly on top to allow flavors to circulate.
- Add liquids and start slow cooking: Pour chicken broth, orange juice, and lime juice around the pork without pouring directly onto the meat to preserve seasoning. Cover with the lid and cook on low for 8–10 hours or on high for 5–6 hours, allowing the pork to tenderize slowly until it’s shreddable. Avoid opening the lid frequently to maintain consistent heat and texture.
- Shred and reduce cooking liquid: When the pork is fork-tender, remove it from the crockpot and place onto a large cutting board. Discard any large fat chunks and bones, then shred the meat using two forks. Strain the cooking liquid to remove the aromatics, skim off some fat, and simmer the broth in a saucepan until slightly reduced to concentrate the flavor. Pour the reduced liquid over the shredded pork for added moisture and richness.
- Crisp for authentic carnitas texture: Spread the shredded pork in a thin layer on a baking sheet. Broil on high for 5–7 minutes, stirring halfway through, until the edges become crispy and caramelized. Alternatively, crisp portions in a cast-iron skillet. After crisping, spoon some of the reduced broth over the meat to balance texture. Serve warm for the best flavor and aroma.
Notes
- Leave a moderate layer of fat on the pork shoulder to enhance juiciness during cooking; remove only large chunks.
- For deeper citrus aroma, rub pork with grated orange and lime zest before seasoning.
- Avoid stirring the pork during slow cooking to prevent mushy texture; handle gently when shredding.
- When broiling to crisp, spread pork strands to avoid steaming; work in batches if needed.
- For spicy carnitas, add jalapeños or chipotle peppers to the crockpot.
- Carnitas verde can be made by substituting chicken broth and citrus with salsa verde.
Keywords: Carnitas, Crockpot Pork, Slow Cooker Carnitas, Mexican Pork Recipe, Slow Cooked Pork, Crispy Carnitas, Pork Shoulder Recipe
Find it online: https://cheframi.com/slow-cooker-pork-carnitas-recipe/
