Slow Cooker Carnitas
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 hrs 10 mins
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Total Time
8 hrs 30 mins
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Servings
8 servings
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Calories
458 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Carnitas
Description
Slow Cooker Carnitas is prepared using a well-seasoned pork shoulder rubbed with a mixture of salt, black pepper, garlic powder, onion powder, oregano, cumin, cinnamon, and cayenne pepper. After slow cooking with fresh orange juice which adds subtle citrus notes, the pork becomes fall-apart tender. It is shredded immediately while hot, allowing it to absorb the flavorful cooking liquids.
Instead of frying in batches, the shredded meat is spread on a broiler-safe pan and sprayed with oil, then broiled to develop crispy, caramelized edges on some pieces, balancing soft and crispy textures. This finishing step enhances the typical carnitas mouthfeel without the extra oil or mess from deep frying.
Slow Cooker Carnitas can complement a variety of meals including tacos, burritos, or as a flavorful filling for bowls. Leftovers keep well refrigerated for several days or frozen for months, and can be reheated in the microwave or oven. The recipe suggests pork shoulder for optimal fat content and flavor; leaner cuts will yield different textures and less crispness.
Ingredients
- 3 pounds pork shoulder boneless
- 1 tablespoon kosher salt or 2 scant teaspoons of any other salt, including Morton kosher salt, Diamond Crystal brand
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons oregano dried
- 1 teaspoon cumin ground
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 1 orange medium, juiced
- Avocado oil spray
Instructions
- Use paper towels to dry the pork shoulder. If it comes tied in butcher twine, carefully remove it.
- In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, oregano, cumin, cinnamon, and cayenne. Rub the mixture all over the pork.
- Place the pork in a 6-quart slow cooker pan with the fat cap on top. Squeeze the fresh orange juice on top. Cover and cook on LOW for 8 hours, until the meat is fall-apart tender.
- Use two forks to shred the meat right in the slow cooker pan. Be careful - the pan and cooking liquids will be very hot. Mix the shredded meat well with the cooking liquids.
- Preheat your oven to broil. Line a rimmed broiler-safe baking sheet with foil and spray it with oil. Remove the carnitas from the slow cooker and spread them on the baking sheet. Some of the cooking juices will remain in the slow cooker - keep it set to WARM. Spray the carnitas liberally with oil and broil them until crispy, 3-4 minutes. Keep an eye on them so that they don't burn.
- Drizzle the carnitas with the remaining cooking juices. Serve immediately.
Notes
- Shred the pork right away while hot and soft, then mix with the cooking juices for best flavor and moisture.
- Broiling the shredded carnitas with oil creates the crispy texture traditionally achieved by frying, in a simpler and less messy way.
- Use pork shoulder for rich fat and flavor; lean cuts like pork loin or tenderloin will not crisp or taste the same.
- Store leftovers in an airtight container refrigerated for 3-4 days or freeze up to three months; reheat covered at medium power in the microwave or uncovered in a 350°F oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 3g | 1% |
| Protein | 28g | 56% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Sodium | 536mg | 22% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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