How Long to Cook Pork Carnitas (Bone-in Pork Shoulder, Citrus-Cumin) in the slow cooker
Specification: 4–5 lb bone-in pork shoulder trimmed to a ¼-inch fat cap, cut into 3 chunks and rubbed with cumin/oregano/salt; laid over 1 sliced onion with the juice of 2 oranges + 1 lime, 5 smashed garlic cloves, and 2 bay leaves (no added water — the shoulder throws its own liquid)
3-Step Execution Protocol
Add pork carnitas (bone-in pork shoulder, citrus-cumin) (4–5 lb bone-in pork shoulder trimmed to a ¼-inch fat cap, cut into 3 chunks and rubbed with cumin/oregano/salt; laid over 1 sliced onion with the juice of 2 oranges + 1 lime, 5 smashed garlic cloves, and 2 bay leaves (no added water — the shoulder throws its own liquid)) to the slow cooker. Set to LOW (8–10 hrs).
Cook for 8–10 hours on LOW. Keep lid on; do not stir unless specified.
The blade bone twists out clean and a fork spun in a chunk rotates with zero resistance; the meat has drawn deep amber juice up out of the shoulder and sits half-submerged in it; when shredded, the strands hold a wet gloss without dripping. Confirm internal temperature reaches 205°F (shred-tender; well above the 145°F FSIS whole-cut pork minimum). Rest for 20 minutes before serving.
USDA FSIS 145°F + 3-min rest whole-cut pork safe minimum; National Pork Board "Pork Cuts & Cooking" reference (pork shoulder pulls at 195–205°F for the collagen-melt shred point); Crock-Pot 6-Qt cooking chart (bone-in pork shoulder for shredding: 8–10 hrs LOW); Rick Bayless "Mexican Everyday" (2005) carnitas formulation (citrus-cumin-oregano rub with no added water, broiler finish for burnt edges).