Slow Cooker Carnitas
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
6 hrs
-
Total Time
6 hrs 10 mins
-
Servings
10 - 12 servings
-
Calories
258 kcal
-
Course
Main Course
-
Cuisine
Mexican
Slow Cooker Carnitas
Description
This Slow Cooker Carnitas recipe uses a pork shoulder roast seasoned with salt, chili powder, cumin, oregano, and pepper. Cooking it with chopped onion, garlic, orange juice, and lime juice over several hours breaks down connective tissue and fat, yielding tender, pull-apart pork. The brief broiling step crisps the exterior, adding textural contrast.
The carnitas offer a balance of citrus brightness from the juices and savory spice from the rub. They can be served in various ways, such as with tortillas, chips, or alongside sides like pineapple salsa or guacamole to complement the rich meat.
Alternatively, crisp the shredded pork in a skillet if an oven is not available. Adjust spice intensity by adding cayenne to the rub or serving with jalapenos. Avoid opening the slow cooker during cooking to maintain temperature and optimize doneness. Larger cuts may require extra cooking time to become tender.
Ingredients
- 4 to 5 pound pork roast fat trimmed (Boston butt or shoulder) (1.8-2.25kg, boneless
- 1 tablespoon salt
- 1 tablespoon chili powder
- 2 teaspoons cumin ground
- 2 teaspoons oregano dried
- ½ teaspoon black pepper ground
- 1 yellow onion chopped (260g)
- 4 garlic minced, cloves
- ½ cup orange juice (120mL)
- ¼ cup lime juice (60mL)
Instructions
- Pat the pork dry with paper towels. In a small mixing bowl, combine salt, chili powder, cumin, oregano, and pepper. Rub the spice mixture all over the pork.
- Place the pork in a large slow cooker. Top with the onion and garlic. Pour the orange juice and lime juice over the top.
- Cover and cook on Low for 8 hours or on High for 6 hours or until very tender and the meat easily pulls apart. Shred with two forks. Stir well to coat the pork in drippings.
- Preheat the oven to Broil.
- Line a large rimmed baking sheet with foil. Using a slotted spoon, transfer the shredded pork onto the baking sheet, leaving the drippings in the slow cooker, and spread into an even layer.
- Broil for 4 minutes or until the edges of the pork start to brown. Remove from the oven and spoon a small amount of dripping over the pork. Toss to coat then spread back out into an even layer. Return the pork to the oven and broil for another 4 minutes or until the edges are crispy. Drizzle with more sauce before serving. Serve as tacos in tortillas, on salads, or in burrito bowls.
Notes
- For crispy pork without broiling, brown shredded carnitas in a skillet with oil over medium heat.
- Serve carnitas with chips, salsa, guacamole, pineapple salsa, or pico de gallo for varied accompaniments.
- Add cayenne pepper to the spice rub or serve with jalapeños for more heat.
- Cooking time may need extension if pork feels tough when shredding, especially for larger roasts.
- Keep the slow cooker lid closed during cooking to retain heat and ensure tender meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10- 12 servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 41g | 82% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 114mg | 38% |
| Sodium | 801mg | 33% |
| Potassium | 761mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
