5.0 from 345 votes
Best Carnitas (Slow Cooker Pulled Pork)
Create the most juicy and tender carnitas right in your crockpot. Then broil it in the oven for the perfect crispy, golden edges. Watch the video below to see how I make it in my kitchen!
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings: 8 servings
Calories: 227 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 4 pound boneless pork shoulder or butt
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 2 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 yellow onion diced
- 4 garlic cloves minced
- 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.
Cup of Yum
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
- Getting the pork shoulder out of the slow cooker after it's cooked can be a little difficult, given that it's so tender and will likely fall apart. I recommend using a spatula underneath to support it when removing.
- To store leftovers in the fridge: Place the shredded pork in a sealed container in the fridge for 4 to 5 days.
- To freeze and enjoy in the future: Store the pork in a freezer-safe container and store it in the freezer for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat in the oven.
Nutrition Information
Calories
227kcal
(11%)
Carbohydrates
5g
(2%)
Protein
28g
(56%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
93mg
(31%)
Sodium
406mg
(17%)
Potassium
565mg
(16%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
234IU
(5%)
Vitamin C
13mg
(14%)
Calcium
51mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 227
% 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.