5 from 285 votes
Slow Cooker Pork Carnitas
Slow Cooker Pork Carnitas are made by seasoning pork shoulder with chili powder, cumin, oregano, salt, and black pepper before slow cooking it with garlic, onions, and fresh citrus juices. The pork is shredded and briefly broiled to add crispy edges, resulting in tender meat with a crisp finish. This method provides a rich, savory base ideal for tacos, burritos, or other Mexican-inspired dishes.
Prep Time
10 mins
Cook Time
8 hrs 30 mins
Total Time
8 hrs 40 mins
Servings:
8
servings
Course:
Main Course
Ingredients
- 1 tablespoon chili powder
- 2 teaspoons cumin ground
- 2 teaspoons oregano dried
- 2 teaspoons salt or more, to taste
- 1 teaspoon black pepper ground
- 4 pound pork shoulder excess fat trimmed
- 4 cloves garlic peeled
- 2 onion quartered
- ½ cup orange juice freshly squeezed
- ¼ cup lime juice freshly squeezed
Instructions
- In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides.
- Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a 6-qt slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.
- Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
- Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
- Serve immediately.
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