Slow Cooker Classic Pork Carnitas
Slow-simmered spiced pork shoulder infused with orange and Mexican spices, finished under the broiler.
slow-cooker Timer
Set for 480 mins @ Low (approx 200°F)
Ingredients
Base recipe calibrated for 8 adults.
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Get to the Point Execution
Rub 4 lb pork shoulder with cumin, oregano, chili powder, and kosher salt.
Place in slow cooker with diced onion, smashed garlic, and fresh orange juice.
Cover and cook on Low for 8 hours until meltingly tender.
Shred onto a sheet pan, ladle juices on top, and broil 4 minutes until crisp.
Step-by-Step Guided Instructions
Trim excess outer fat from a 4 lb pork shoulder, leaving a 1/4-inch fat cap. Rub with 1 tbsp cumin, 1 tbsp oregano, 1 tsp garlic powder, 1 tsp chili powder, and 1.5 tsp kosher salt.
Rubbing spices deeply into the meat surface before cooking allows flavors to penetrate during the long braise.
Place 1 chopped yellow onion and 4 cloves crushed garlic into slow cooker. Set pork shoulder on top. Squeeze juice of 1 whole orange and 1 lime directly over pork.
No extra broth is needed; the pork releases over 1.5 cups of natural savory juices as it cooks.
Cover with lid and cook on Low for 8 hours (or High for 5 hours) until pork easily pulls apart with a fork.
At 195°F-205°F internal temperature, the connective tissue melts completely.
Transfer pork to a large baking sheet and shred into bite-sized pieces. Ladle 1/2 cup of the slow cooker juices over the shredded meat. Broil on High for 4 minutes until tips turn dark brown and crispy.
The sugar from the orange juice caramelizes into irresistible crispy carnitas edges under high broil heat.
Warm corn tortillas on a dry cast iron skillet for 30 seconds per side for authentic street tacos.
Serve on warm flour tortillas with melted Monterey Jack cheese for quick quesadillas.
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Re-crisp in an air fryer at 400°F for 3 minutes or in a dry hot skillet.