Go Back

Slow Cooker Pork Carnitas

Tender, juicy shredded pork slow cooked with citrus, garlic, and warm spices, then crisped to perfection for authentic Mexican-style carnitas.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Dish
Cuisine: Latin, Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Carnitas
  • 4-5 lb pork shoulder boneless or bone-in
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 onion sliced
  • 6 cloves garlic minced
  • 1 tbsp olive oil
  • 2 oranges juiced, rinds reserved
  • 2 limes juiced
  • 1 cup chicken broth
  • 2 bay leaves

Equipment

  • Slow cooker
  • Mixing bowls
  • Baking sheet
  • Tongs

Method
 

  1. Trim excess fat from the pork shoulder and pat dry.
  2. Combine salt, pepper, chili powder, cumin, and oregano, then rub evenly over the pork.
  3. Place sliced onions and garlic in the bottom of the slow cooker.
  4. Add the seasoned pork on top of the onions.
  5. Pour in chicken broth, orange juice, and lime juice. Add orange rinds and bay leaves.
  6. Cook on low for 8–10 hours or high for 4–5 hours.
  7. Remove pork, shred with two forks, and set aside.
  8. Strain cooking liquid into a saucepan and simmer 10–15 minutes.
  9. Spread shredded pork on a baking sheet and drizzle with reduced liquid.
  10. Broil 5–7 minutes, flip, and broil another 5 minutes until crispy.

Notes

Use fresh citrus for the brightest flavor. Carnitas freeze exceptionally well.