Slow Cooker Pork Carnitas
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 hrs
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Total Time
8 hrs 20 mins
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Servings
10 servings
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Calories
257 kcal
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Pork Carnitas
Description
This Slow Cooker Pork Carnitas recipe begins by seasoning pork butt or shoulder pieces evenly with a blend of cumin, Mexican oregano, chili powder, salt, and freshly ground black pepper. The pork is placed in a slow cooker with chicken broth, lime juice, orange juice, and chopped garlic. Cooking on low for 8 to 10 hours tenderizes the meat and infuses it with citrusy, herby, and smoky flavors.
After slow cooking, the meat is shredded and excess fat trimmed. To add a crispy texture typical of carnitas, the shredded pork is spread on a sheet pan, drizzled with juices from the slow cooker, and broiled until it develops browned, crisp edges. The finishing step intensifies the flavor and offers contrasts in texture.
These carnitas are traditionally served with tortillas and various toppings, making them versatile for tacos, burritos, or bowls. The rich marinade and slow cooking method yield tender, juicy pork with balanced seasoning. Optional pre-browning of meat before slow cooking adds more depth but is not necessary.
Leftover carnitas store well refrigerated up to 4 days and can be reheated by broiling again to restore crispiness or simply warmed through.
Ingredients
- 4-5 pounds pork butt cut into 3-4 large pieces, boneless, or shoulder
- 1 Tablespoon cumin
- 1/2 Tablespoon Mexican oregano
- 2 teaspoons salt
- black pepper to taste, freshly ground
- 1 teaspoon chili powder
- 4-5 garlic chopped, cloves
- 1/2 cup chicken broth
- 2 lime juiced (about 1/4 cup juice
- 3/4 cup orange juice
Instructions
- Combine the cumin, Mexican oregano, salt, pepper, and chili powder in a small bowl. Sprinkle the seasoning over all sides of the pork pieces.
- Add the pork pieces to the bottom of your slow cooker. Pour the chicken broth, lime juice, orange juice, and minced garlic over the pork. Place the lid on top and cook on low heat for 8-10 hours, until pork is tender.
- Remove the meat from the crockpot and place on a cutting board. Use two forks to shred the pork, removing and discarding any fat. Transfer the meat to a sheet pan and drizzle about 1/2 cup of juices from the crockpot over the shredded meat. Place the sheet pan under your oven's broiler for 4-6 minutes until the meat starts to get crispy.
- Serve with tortillas and any of your favorite toppings.
Notes
- Choose boneless pork butt or pork shoulder for a fattier cut that becomes tender and juicy in the slow cooker.
- For added flavor, optionally brown the seasoned pork pieces in olive oil before slow cooking.
- Crisping shredded pork under the broiler enhances texture but serving it straight from the slow cooker is also delicious.
- Store leftovers in an airtight container refrigerated for up to 4 days.
- This carnitas meat works well in burrito bowls as well as traditional tacos or tortillas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 34g | 68% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 109mg | 36% |
| Sodium | 632mg | 26% |
| Potassium | 688mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 14mg | 16% |
| Calcium | 41mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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