Easy Slow Cooker Carnitas
These easy Slow Cooker Carnitas are tender, juicy, and packed with bright citrus flavor. Pile them into tacos and burritos, layer on nachos, or serve with rice and beans for an easy Mexican dinner.
Servings: 8 servings
Ingredients
- 5-6 pound pork shoulder (bone-in preferred; if boneless, 3-4 pounds)
- 1 tablespoon Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 4 cloves garlic halved
- 1/2 cup salsa
- 1 cup chicken stock (low-sodium preferred)
- 3/4 cup orange juice
- Juice of 1 lemon
- Juice of 2 limes
Instructions
- Pat the pork roast dry with paper towels and place in the slow cooker. Add the halved garlic cloves around the roast.
- Combine salt, pepper, chili powder, oregano, cayenne, and cumin in a small bowl. Rub the spice mixture all over the pork, covering all sides.
- Whisk together the salsa, chicken stock, orange juice, lemon juice, and lime juice. Pour around (not over) the pork.
- Cover and cook on LOW for 8-10 hours, until the meat is completely tender and shreds easily with a fork.
- Transfer the roast to a cutting board. Discard the bone (if using bone-in) and shred the meat with two forks, removing large chunks of fat as you go.
- Skim fat from the cooking liquid. Return shredded pork to the slow cooker and toss with the juices.
- Optional crispy step: Preheat broiler. Using a slotted spoon, transfer meat to a foil-lined baking sheet, spreading in a thin layer. Broil 5-10 minutes until edges are golden and crispy, watching closely to prevent burning.
- Serve hot in tortillas with onion, cilantro, and lime wedges, or with your favorite sides and toppings.
Notes
- Best pork cut: Pork shoulder (also called pork butt) is ideal. The fat and connective tissue break down during cooking for tender, juicy meat. Pork loin works but will be leaner and less tender.
- Keep the roast whole for slow cooker carnitas. The large piece stays juicier and shreds better. Cut into chunks only for Instant Pot or stovetop methods.
- Don't rush it. Cook on LOW for the full 8-10 hours. Cooking on HIGH or shortening the time will result in tough meat.
- Orange juice: Fresh squeezed is best, but bottled 100% juice works fine. The finished dish won't taste sweet.
- Crispy carnitas: The broiler step is optional but gives you those irresistible crispy edges without frying. Spread the meat thin for maximum crispiness.
- Add onion for extra flavor: Place chunked sweet onions in the bottom of the slow cooker before adding the pork.
- Storage: Refrigerate in an airtight container for 3-4 days. Freeze for up to 6 months. Store with some cooking liquid to keep meat moist.
- Reheating: Microwave with a damp paper towel over the meat, or reheat on the stovetop with a splash of broth.
- Make-ahead: Season the meat and combine liquids the night before. Refrigerate separately, then assemble and cook in the morning.
- Yield: Approximately 8-10 cups shredded meat, enough for 16-20 tacos or 8-10 burrito-sized portions.
- Slow cooker recommendation: A 6-quart slow cooker works well for this size roast.
Nutrition
Calories: 272kcal | Carbohydrates: 3g | Protein: 35g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 116mg | Sodium: 1087mg | Potassium: 655mg | Fiber: 1g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 2mg
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