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Slow Cooker Carnitas

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These slow cooker carnitas are tender, juicy, and perfectly crispy. A hands-off recipe that delivers authentic taqueria-style flavor at home.
Slow Cooker Carnitas
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 10 servings
Calories 318 kcal
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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
Keyword crockpot pulled pork, easy carnitas, Mexican carnitas recipe, slow cooker carnitas
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