Crispy Slow Cooker Carnitas
User Reviews
5
Crispy Slow Cooker Carnitas
Description
This carnitas recipe begins by seasoning pork shoulder chunks with salt and pepper, then browning them in oil to create a flavorful crust. The browned meat is transferred to a slow cooker with diced onion, crushed garlic, lime juice, chili powder, oregano, cumin, and enough chicken broth to cover. Cooking on low or high makes the meat tender enough to shred easily with a fork.
After slow cooking, the meat is shredded and spread on a baking sheet, sprinkled with salt, and crisped under a hot oven to develop crunchy edges while retaining moistness inside. This contrast gives carnitas their signature texture and flavor depth, great for tacos garnished with fresh onion, cilantro, and lime wedges.
The recipe notes attention to slow cooker size and broth amounts for proper coverage of meat. Nutritional info considers only the meat portion. The multi-stage cooking process using stovetop searing, slow cooker braising, and oven crisping ensures depth of flavor and textural contrast.
Ingredients
For Slow Cooker Carnitas
- 4-6 pound pork shoulder boneless or bone-in, trimmed of fat cap and cut into fist-sized chunks, roast
- salt
- black pepper
- ¼ cup vegetable oil
- 6-8 cups chicken broth 3 to 4 cans, 14.5-ounce each
- 1 onion diced, large
- 1 clove garlic crushed
- 3 tablespoons lime juice
- 1 tablespoon chili powder
- ½ teaspoon oregano dried
- ½ teaspoon cumin ground
For Carnitas Tacos
- tortillas flour or corn
- cilantro chopped
- white onion finely diced
- lime quartered
Instructions
Slow Cooker Carnitas
- Generously salt and pepper chunks of meat on all sides.
- In a large dutch oven, heat oil over medium-high heat. Once hot, add meat to the pan and brown on all sides. You may need to do this in batches, and it will take 10 to 15 minutes.
- Transfer meat and any juices to your slow cooker and return pan to the stove. Add a splash of the chicken broth and deglaze the pan over medium-high heat, using a wooden spoon or spatula to scrape all the crispy browned bits off the bottom of the pan. Pour everything over the top of the meat in the slow cooker.
- To the slow cooker, add onions, garlic, lime juice, spices, and enough chicken broth to just cover the top of the meat. Cook on high for 3 to 4 hours or low for 7 to 8. The meat is ready when it can be easily shredded with a fork.
- Preheat the oven to 400°F. Transfer the meat, a few pieces at a time, to a plate and shred. Place shredded meat on a baking sheet and sprinkle with salt. If you had a large roast, you may need to split the meat between two baking sheets. Pour ¼ cup of the cooking liquid over the top of the meat. Bake until crispy, about 30 minutes, checking every 10 minutes and adding more cooking liquid if meat seems to be drying out.
- Or broil meat on high for 5 to 10 minutes until crispy, checking on frequently. DO NOT leave broiling meat unattended as it can burn very quickly.
Carnitas Tacos
- After carnitas are done, pop tortillas into the still-hot oven (or cover with a damp paper towel and microwave) until warmed.
- Top each tortilla with carnitas, chopped cilantro, onion, and a squeeze of lime juice. Serve and enjoy!
Notes
- Adjust chicken broth amount to just cover the meat based on your slow cooker size.
- Browning the pork chunks before slow cooking adds important flavor and color.
- Crisping the shredded meat in the oven creates the characteristic texture of carnitas with crispy edges.
- Serve carnitas with tortillas, chopped cilantro, diced white onion, and lime wedges for an authentic experience.
- Nutritional information provided refers to the carnitas meat portion only, assuming typical serving size and broth consumption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
