Slow Cooker Pork Carnitas
User Reviews
4.5
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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
Mexican
Slow Cooker Pork Carnitas
Description
This recipe begins by trimming excess fat from a pork butt roast, which is then cut into large chunks. The meat is placed in a slow cooker with quartered onion, freshly zested orange and lime strips, orange and lime juices, minced garlic, ground cumin, dried oregano, salt, pepper, and bay leaves. These ingredients provide a balance of citrusy acidity, earthiness, and herbaceousness.
Cooking low and slow for 8 to 10 hours (or shorter on high) tenderizes the pork until it shreds easily. The zest strips are later removed to avoid bitterness as they have imparted their flavor during cooking. The shredded pork is then combined with the strained reserved liquid and optionally broiled under high heat to develop crispy, browned edges enhancing textural contrast.
These carnitas are versatile, ideal for filling tacos, burritos, or serving with rice and beans. The recipe includes tips on zest preparation to avoid bitterness and notes that leftovers freeze well for future meals, making this a convenient slow-cooked option for flavorful Mexican-style pork.
Ingredients
- 3-4 pounds pork butt roast trimmed of excess fat and cut into large chunks, boneless
- 1 white onion peeled and quartered, or yellow onion
- 3 orange zest 2-inch strips; see note
- 1/3-1/2 /3-1/2 cup orange juice
- 3 lime zest 2-inch strips; see note
- 2 tablespoons lime juice fresh
- 5 garlic finely minced, cloves
- 1 tablespoon cumin ground
- 1 tablespoon oregano dried
- 2 teaspoons salt
- 1 ½ teaspoons black pepper
- 2 bay leaf
Instructions
- Place the pork in the bottom of a 4- or 5-quart slow cooker. Add the onion, orange zest, orange juice, lime zest, lime juice, garlic, cumin, oregano, salt, pepper and bay leaves. Turn the pork pieces a bit so the spices are evenly distributed.
- Cover and cook on low for 8 to 10 hours (or high for 5 to 7 hours).
- Using a slotted spoon, remove the pork from the slow cooker to a 9X13-inch or similar-sized oven-safe pan. Use two forks to shred the pork.
- Pour everything (solids and liquid) from the slow cooker into a strainer set over a bowl to catch the liquid. Discard the solids and reserve the liquid.
- To crisp the edges of the pork (this is optional but delicious), preheat the broiler to high and position an oven rack about 6-8 inches away from the heating element. Pour about 1 cup of the reserved liquid over the pork in the pan. Broil the pork (watching closely!) for a couple minutes until it is brown and crispy in spots. Give the pork a good stir/turn and broil again until some of the edges crisp up a bit. You still want the pork to be nice and tender so don't overcook it here - and keep an eye on it as a broiler can take food from beautifully browned to burned in seconds.
- Season the pork with salt and pepper to taste and transfer to a serving plate or platter, if desired. Use additional liquid from the slow cooker to moisten the pork as needed. Serve with lime wedges, tortillas, fresh cilantro and other toppings of your choice.
Notes
- Use a sharp paring knife to cut 2-inch strips of orange and lime zest, avoiding the bitter white pith beneath the surface.
- Remove the citrus zest strips before serving to prevent overpowering flavors in the pork.
- Leftover cooked pork carnitas freeze well for convenient future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 256kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 39g | 78% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 107mg | 36% |
| Sodium | 668mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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