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Delicious Slow Cooker Carnitas served in tacos with fresh toppings

Slow Cooker Carnitas

Deliciously tender and flavorful pork carnitas made effortlessly in a slow cooker, perfect for tacos, burrito bowls, and more.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Carnitas
  • 4 pounds pork shoulder Also known as pork butt or Boston butt.
  • 2 teaspoons salt For seasoning.
  • 1 teaspoon black pepper For seasoning.
  • 2 teaspoons ground cumin For flavor.
  • 1 teaspoon dried oregano For flavor.
  • 4 cloves garlic Fresh is best, but jar garlic works in a pinch.
  • 1 onion Chopped.
  • 1 cup orange juice Freshly squeezed.
  • 2 tablespoons lime juice For flavor.
  • 1/4 cup broth or water Just enough to get things going.
  • 1 teaspoon optional chili powder or chipotle For heat, optional.

Method
 

Preparation
  1. Cut the pork into big chunks, about fist-sized.
  2. Season the pork with salt, pepper, cumin, oregano, and any additional seasonings.
  3. Add chopped onion and garlic to the slow cooker, then nestle the pork in. Pour in the orange juice, lime juice, and a small splash of broth or water.
Cooking
  1. Cook on low for 8 to 10 hours or on high for 5 to 6 hours until the pork shreds easily with a fork.
  2. Shred the pork in the slow cooker and remove any large fatty bits, but keep some for flavor.
Crisping
  1. Spread shredded pork on a sheet pan, drizzle with a little cooking liquid, and broil for a few minutes until browned. Stir and broil again if more crispiness is desired.

Notes

Store leftovers in an airtight container for up to 4 days in the fridge or freeze for 2-3 months. Reheat in a skillet for best results, adding a splash of cooking liquid.