Slow Cooker Pork Carnitas
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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Course
Main Course
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Cuisine
American
Slow Cooker Pork Carnitas
Description
This Slow Cooker Pork Carnitas recipe uses a 4-pound pork butt rubbed with a blend of brown sugar, cumin, salt, oregano, garlic powder, black pepper, paprika, and olive oil, then cooked low and slow with sliced jalapeno, diced onion, and halved citrus fruits in the slow cooker. This method deeply infuses flavor and breaks down the meat to tender perfection.
After cooking, the pork is shredded and crisped in olive oil over high heat in batches, creating caramelized edges and contrasting textures between crispy bits and moist inner meat. This finishing step adds depth and richness to the carnitas.
The dish pairs well with tortillas and fresh salsas for tacos, or can be served over rice or salads. The combination of smoky, spicy, and citrus flavors makes it versatile for various meals.
Leftover carnitas store well in airtight containers in the refrigerator for 3 to 4 days or can be frozen for up to three months, allowing convenient meal prep and flexible use.
Ingredients
- 4 pound pork butt
- 2 tablespoons brown sugar
- 1 tablespoon cumin ground
- 2 teaspoons salt
- 1 tablespoon oregano dried
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 3 tablespoons olive oil divided
- 1 jalapeno pepper
- 1 onion
- 1 orange
- 1 lime
Instructions
- Rinse the roast and dry it well.
- In a medium size bowl, mix together brown sugar, ground cumin, oregano, salt, garlic powder, peper, and paprika. Stir in 2 Tablespoons of olive oil. Rub this mixture all over the pork butt. Place the seasoned pork into the slow cooker, fat on top.
- Remove seeds from the jalapeno pepper, slice it up and place it on and around the roast. Dice the onion and place it on and around the roast.
- Halve the orange and squeeze the juice over the roast, add the orange halves to the slow cooker. Halve the lime and squeeze the juice over the roast, add the lime halves to the slow cooker
- Cook the roast at high power for 8 hours
- Remove the roast from the pot and place it onto a cutting board. Allow it to cool for 10 minutes. Shred the meat using 2 forks.
- Place the remaining 1 Tablespoon of olive oil into a large skillet. Heat the skillet to high heat.
- Caramelize the pork by frying it (in batches- don't crowd the pan). Place about ¼ of the shredded pork and about ¼ cup of the juices from the crock pot in the skillet. Press the meat onto the bottom and allow it to sear. Continue this until all of the meat has been seared.
- Place the seared meat into your serving container. You may serve the meat drizzled with some of the remaining juices from the crock pot if you like.
Notes
- Keep cooked pork carnitas refrigerated in an airtight container for 3 to 4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 9g | 3% |
| Protein | 43g | 86% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 136mg | 45% |
| Sodium | 733mg | 31% |
| Potassium | 875mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 14mg | 16% |
| Calcium | 67mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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