Slow Cooker Carnitas
These slow cooker carnitas are tender, juicy, and perfectly crispy. A hands-off recipe that delivers authentic taqueria-style flavor at home.
Equipment
- slow cooker
Ingredients
- 4 lb Boneless Pork Shoulder, cut into 4 large chunks
- 1 tbsp Cumin
- 1 tbsp Chili Powder
- 1 tsp Smoked Paprika
- 1 tsp Dried Oregano
- 1.5 tsp Salt
- 1/2 tsp Black Pepper
- 4 cloves Garlic, minced
- 1 Medium Yellow Onion, quartered
- 1 Jalapeno, seeded and halved
- 1/3 cup Fresh Orange Juice
- 1/4 cup Fresh Lime Juice
- Corn Tortillas, for serving
- Fresh Cilantro, diced White Onion, and Lime Wedges, for topping
Instructions
- In a small bowl, mix together cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Rub the spice mixture all over the pork shoulder chunks.
- Place the quartered onion and jalapeno halves in the bottom of the slow cooker. Arrange the seasoned pork on top in a single layer.
- Scatter the minced garlic over the pork, then pour the fresh orange juice and lime juice over everything.
- Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the pork easily falls apart.
- Remove the pork and shred it using two forks, discarding the onion, jalapeno, and any large pieces of fat.
- For crispy edges, spread the shredded pork on a lined baking sheet and spoon a few tablespoons of the cooking liquid over it. Broil on high for 3 to 5 minutes until the edges are golden and crisp.
- Serve the carnitas in warm corn tortillas topped with fresh cilantro, diced white onion, and a squeeze of lime.
Nutrition
Serving: 1servingCalories: 318kcalCarbohydrates: 3gProtein: 36gFat: 18g
Tried this recipe?Let us know how it was!