Best Carnitas (Slow Cooker Pulled Pork)
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
8 servings
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Calories
227 kcal
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Course
Main Course
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Cuisine
Mexican
Best Carnitas (Slow Cooker Pulled Pork)
Description
This carnitas recipe starts by trimming excess fat from a boneless pork shoulder, then rubbing it with a dried spice mix of oregano, cumin, chili powder, salt, and pepper. The pork is placed in a slow cooker along with diced onion, minced garlic, finely diced jalapeño, and fresh orange juice, which adds acidity and sweetness.
The low and slow cooking breaks down connective tissue and marbling, resulting in meat that easily shreds. Flavor penetrates during cooking, balancing herbal, spicy, and citrus notes. Once cooked, the meat is pulled apart with forks; if not tender enough, additional cooking continues. Optionally, shredded meat can be crisped under a broiler with reserved cooking liquid to add texture contrast.
The carnitas make a versatile filling for tacos, burritos, or served alongside sides, bringing a balance of tender pork with fresh and mildly spicy flavors. The method emphasizes even cooking and proper seasoning for depth.
Practical tips include careful handling of tender meat when removing, recommended storage times refrigerated or frozen, and thawing directions for leftover pork.
Ingredients
- 4 pound pork shoulder boneless, or butt
- 1 tablespoon oregano dried
- 1 tablespoon cumin ground
- 2 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 yellow onion diced
- 4 garlic minced, cloves
- 1 jalapeno pepper deseeded and finely diced
- 1 orange juiced
Instructions
How to Make Carnitas
- Mix the seasoning. In a small bowl stir together the oregano, cumin, black pepper, salt, and chili powder.
- Season the pork. Trim any excess fat from the pork shoulder (but remember that some fat is good), then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
- Add ingredients. Add the onion, minced garlic, jalapeno pepper, and orange juice to the slow cooker. Cover and cook on low for 8 to 10 hours, or high for 5 to 6 hours (until the meat falls apart).
- Shred the pork. Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat. If the meat doesn't shred easily, just place it back in the slow cooker for another 30 minutes, or until it does shred easily. Don't get rid of the liquid as you will be using it later.
To Crisp In The Oven (Optional)
- Pour liquid on top. Place the shredded pork on a baking sheet. Pour 1 cup of the reserved slow cooker liquid over the pork to keep it moist and tender.
- Crisp it up. Broil for 5 to 10 minutes or until the meat becomes golden browned and crispy on the edges.
Notes
- Use a spatula to lift cooked pork out of the slow cooker to prevent it breaking apart prematurely.
- Store shredded pork in sealed containers refrigerated for 4–5 days.
- Frozen leftovers keep up to 3 months; thaw overnight in the fridge and reheat thoroughly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 28g | 56% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 93mg | 31% |
| Sodium | 406mg | 17% |
| Potassium | 565mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 234IU | 5% |
| Vitamin C | 13mg | 14% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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