Mexican Slow Cooker Smoky Pork Carnitas Recipe

I’m obsessed with this recipe because it transforms a few simple ingredients into the most succulent, flavor-packed carnitas that make my taco nights legendary. The combination of smoky spices, citrusy tang, and the crispy edges from a quick skillet finish is pure magic!

I adore the deep, smoky taste of these Mexican Slow Cooker Pork Carnitas. My recipe blends smoked paprika, ground cumin, and chipotle pepper into a flavor medley that speaks to my love of delicious combination seasonings.

I begin with a well-seasoned pork shoulder that has been perfectly prepared with salt, oregano, and ample amounts of orange and lime juice. The dish then slow-cooks in the power of the Cajun culinary tradition—think of it as a jazz riff on a classic dish—until fork tender and ready to serve.

Hearing the crackling sound of a skillet as the pork hits pico de gallo (the salsa at the heart of the dish) makes me the happiest home cook.

Ingredients

Pork Shoulder:
Contains a lot of protein and healthy fats, which makes it very tender.

Salt:
Improves taste and serves as an organic preservative.

Smoked Paprika:
Imparts a smoky richness and bold red hue.

Chipotle Pepper:
Delivers heat and a smoky undertone; superb source of capsaicin.

Orange Juice:
Contributes innate sweetness; abundant in vitamin C.

Lime Juice:
Delivers a citrusy punch; loaded with vitamin C and high in antioxidants.

Garlic:
Enhances taste; recognized for its immune-enhancing qualities.

Ingredient Quantities

• 4 lbs pork shoulder, boneless
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon smoked paprika
• 1 teaspoon powdered chipotle pepper
• 1 onion, quartered
• 4 cloves garlic, minced
• 1 cup orange juice
• 1/4 cup lime juice
• 1/4 cup chicken broth
• 2 bay leaves
• 3 tablespoons vegetable oil

Instructions

1. The pork shoulder is to be cut into large chunks, so that each chunk measures roughly 3-4 inches.

2. In a tiny bowl, mix together the salts, black pepper, cumin, oregano, smoked paprika, and chipotle pepper.

3. Evenly rub the spice mixture over the pork pieces, making sure to coat all sides.

4. Put the pork that has been seasoned and cut into chunks into the slow cooker. Add to this the onion cut into quarters and the minced garlic.

5. In the slow cooker, combine the pork with the orange juice, the lime juice, and the chicken broth.

6. Place the bay leaves atop the mixture.

7. Put the lid on the slow cooker and cook on low for 8 to 10 hours, or until the pork is easily shredded with a fork and is tender.

8. Once done, take the pork out of the slow cooker and shred it with two forks; toss the bay leaves.

9. In a large skillet, over medium-high heat, warm the vegetable oil. Add the pork, shredded and in batches, frying it until nicely crisped and browned at the edges.

10. Present the crispy carnitas accompanied by your selection of tortillas, toppings, and side dishes. Relish the deliciously smoky, savory flavor!

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Small mixing bowl
4. Measuring spoons
5. Slow cooker
6. Forks (for shredding)
7. Large skillet
8. Stove (for skillet)
9. Spatula or tongs (for turning pork in skillet)

FAQ

• Can I use a different cut of pork?Indeed, pork butt or Boston butt may be employed, as both are portions of the shoulder and possess a good fat content for tenderness.
• Is there a substitute for orange juice?Pineapple juice or even apple juice can be used as substitutes, but the flavor balance will be off.
• How spicy are these carnitas?The chipotle powder gives these a mild heat. You can modify the quantity to suit your preferred level of spiciness.
• Can I make this recipe in the oven instead of a slow cooker?Indeed, you can prepare the pork in a Dutch oven at 325 degrees Fahrenheit (162 degrees Celsius) for roughly 3-4 hours until it reaches the tenderness you desire, augmenting it with some water if required.
• What’s the best way to crisp up the carnitas after slow cooking?Tear the pork into pieces and spread it on a baking sheet, then broil for 5-10 minutes until crisp.
• How do I store leftovers?Keep the carnitas in an airtight container in the refrigerator, and they’ll be good for up to 4 days.
• Can I freeze the carnitas?You can, in fact, freeze them in an airtight container for as long as 3 months. Be sure to reheat them completely before serving.

Substitutions and Variations

Pork shoulder: Replace with beef chuck roast or chicken thighs for a distinct-meat alternative.
Smoked paprika: For a similar taste, combine regular paprika with a drop of liquid smoke.
Chipotle pepper powder: Substitute with 1 teaspoon of cayenne or chili powder if you want the same amount of heat.
Pineapple juice: If you want to really expand your drinking repertoire, use a tropical fruit juice like pineapple.

Make a traditional mimosa using pineapple juice in place of orange juice, which is the traditional base for a mimosa.
For a different flavor profile, use vegetable broth or beef broth instead of chicken broth.

Pro Tips

1. Sear the Pork First Before placing the pork into the slow cooker, consider searing the chunks in a hot skillet until they are browned on all sides. This adds a deeper, rich flavor to the final dish.

2. Marinate Overnight For even more flavor, rub the spice mixture into the pork chunks and let them marinate in the refrigerator overnight. This gives the spices time to infuse into the meat.

3. Use Fresh Citrus Juice Freshly squeezed orange and lime juice will enhance the flavor profiles even more compared to bottled juice, as they add a refreshing and aromatic element.

4. Deglaze the Pan After searing the pork and before adding it to the slow cooker, deglaze the pan with a bit of the orange juice or broth. Pour all those flavorful browned bits into the cooker for a flavor boost.

5. Finish with Acid Just before serving, squeeze fresh lime juice over the crispy pork for a bright, tangy finish that balances the richness of the fattiness and spices.