Pork Carnitas Recipe (Slow Cooker)

I finally perfected my Slow Cooker Carnitas and I’m sharing the one pantry trick that makes all the difference.

I make Pulled Pork Carnitas so often that I’ve started calling them my accidental masterpiece, and honestly I still get surprised by how loud the flavor gets. I throw a big pork shoulder into the cooker and add a bit of fresh orange juice because that tiny citrus twist somehow wakes everything up, you’ll see.

These Slow Cooker Carnitas have edges that sing and insides that fall apart, and every time I think I’ve figured it out, one little mistake teaches me a better trick. If you like taco nights with a little drama, this one’s worth trying.

Ingredients

• Rich in protein and collagen, makes tender shredded meat, bit fatty but very flavorful
• Adds pungent savory punch, contains antioxidants, small amount of vitamins, boosts flavor
• Bright citrus sweetness, gives acidity, tenderizes meat and balances spice
• Sharp tang, lifts brightness, adds fresh sour note to finish
• Warm earthy spice, adds smoky depth, classic in Mexican style cooking
• Herb with minty bitter edge, supports savory profile, smells herbal
• A touch of sweet, caramelizes on edges, balances heat when used
• Adds natural sweetness and body, cooks down to mellow savory base

Ingredient Quantities

• 3 to 4 lb pork shoulder (Boston butt)
• 1 1/2 to 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp ground cumin
• 1 tsp dried oregano (Mexican oregano if you got it)
• 1 tbsp chili powder or ancho chili powder
• 4 garlic cloves, minced
• 1 medium yellow onion
• 1 cup low sodium chicken broth
• 1/2 cup fresh orange juice (about 1 large orange)
• 2 tbsp fresh lime juice
• 2 bay leaves
• 1 tbsp olive oil, optional
• 1 to 2 tbsp packed brown sugar, optional

How to Make this

1. Pat the 3 to 4 lb pork shoulder dry, trim any huge chunks of fat, then rub all over with 1 1/2 to 2 tsp kosher salt, 1 tsp pepper, 1 tbsp cumin, 1 tsp oregano, 1 tbsp chili powder and if you like 1 to 2 tbsp packed brown sugar; press the rub into the meat so it sticks.

2. If you want extra flavor sear the pork: heat 1 tbsp olive oil in a heavy skillet over medium high heat and brown the pork on all sides about 3 to 4 minutes per side, don’t worry if it’s not fully cooked. If you skip searing just move to the next step.

3. Slice the medium yellow onion and mince the 4 garlic cloves. Put the pork in the slow cooker, scatter the onion and garlic around it.

4. Pour 1 cup low sodium chicken broth, 1/2 cup fresh orange juice and 2 tbsp fresh lime juice over the pork, add the 2 bay leaves, scrape any browned bits from the pan into the cooker if you seared the meat.

5. Cook low for 8 to 9 hours or high for 4 to 5 hours, until the pork is fork tender and falling apart.

6. Remove the pork to a tray, discard the bay leaves and skim off excess fat from the cooking liquid. Shred the pork with two forks or your hands once it’s cool enough to handle.

7. Optional but worth it: pour the cooking liquid into a saucepan and simmer over medium high heat until reduced and syrupy, about 8 to 12 minutes, this concentrates the flavor so your carnitas aren’t bland.

8. Return shredded pork to the reduced juices and toss well so it soaks up flavor. For classic crispy edges spread the pork on a rimmed baking sheet and broil on the top rack for 3 to 5 minutes until edges brown and crisp, then toss and broil another 2 to 3 minutes. Or crisp in a hot skillet in small batches.

9. Finish with a squeeze of fresh lime if you like, taste and adjust salt and pepper. Serve right away while the edges are crisp and juicy, use any extra cooking liquid to moisten leftovers.

10. Store leftovers covered in the fridge up to 4 days or freeze for up to 3 months, reheat gently and crisp again in a skillet before serving for best texture.

Equipment Needed

1. Large cutting board (for trimming fat and slicing the onion)
2. Sharp chef’s knife (keep it sharp, youll thank me later)
3. Measuring spoons plus a 1 cup measuring cup (for spices and liquids)
4. Slow cooker, 6 quart or larger (this is where the pork cooks low and slow)
5. Heavy skillet or cast iron pan (optional sear and for crisping the pork later)
6. Tongs and two forks (tongs to move the roast, forks to shred)
7. Small saucepan (to reduce the cooking liquid into a syrupy glaze)
8. Rimmed baking sheet (for broiling the shredded pork to get those crispy edges)
9. Ladle or slotted spoon (to skim fat and transfer juices)

FAQ

Pork Carnitas Recipe (Slow Cooker) Substitutions and Variations

• Pork shoulder (3 to 4 lb): swap with pork picnic shoulder or a boneless pork butt; for a much leaner option use pork loin but cut the cook time and watch for dryness, it can get tough if left too long.
• Kosher salt (1 1/2 to 2 tsp): if you only have table salt use about half to three quarters the amount, so roughly 3/4 tsp table salt for every 1 1/2 tsp kosher. Fine sea salt behaves like table salt so adjust too.
• Fresh orange juice (1/2 cup): store bought orange juice is fine, or try 1/2 cup pineapple juice for extra sweetness and natural tenderizing, or use 1/4 cup orange plus 2 tbsp lime for brighter acid.
• Low sodium chicken broth (1 cup): substitute vegetable broth or beef broth for more depth, or use 1 cup water plus 1 tsp bouillon paste or powder if thats what you have on hand.

Pro Tips

– Salt ahead. If you can, salt the pork a few hours or the night before and leave it uncovered in the fridge. It helps the seasoning sink in and the meat keeps more juice when it cooks. Dont overthink the timing though, even a couple hours helps.

– Save and reduce the cooking liquid. After you skim the fat, simmer the juices until syrupy and taste them. They turn bland into punchy really quick, and a few spoonfuls mixed back into the shredded pork makes a huge difference. If you dont have time, stash the liquid for reheating later so leftovers dont dry out.

– Chill to make fat removal easy. If you have time, refrigerate the pot for an hour so the fat solidifies on top then lift it off. Way faster and cleaner than skimming while hot, and you wont lose as much flavor.

– Crisp smartly and in small batches. Spread the shredded pork thinly on a sheet or in a very hot skillet, dont pile it up or you just steam it. Broil for short bursts, toss, then broil again so you get crunchy edges without burning. Finish with a quick squeeze of lime right before serving to brighten everything.

Pork Carnitas Recipe (Slow Cooker)

Recipe by James Level

0.0 from 0 votes

I finally perfected my Slow Cooker Carnitas and I'm sharing the one pantry trick that makes all the difference.

Pin

Servings

6

servings

Calories

840

kcal

Equipment: 1. Large cutting board (for trimming fat and slicing the onion)
2. Sharp chef’s knife (keep it sharp, youll thank me later)
3. Measuring spoons plus a 1 cup measuring cup (for spices and liquids)
4. Slow cooker, 6 quart or larger (this is where the pork cooks low and slow)
5. Heavy skillet or cast iron pan (optional sear and for crisping the pork later)
6. Tongs and two forks (tongs to move the roast, forks to shred)
7. Small saucepan (to reduce the cooking liquid into a syrupy glaze)
8. Rimmed baking sheet (for broiling the shredded pork to get those crispy edges)
9. Ladle or slotted spoon (to skim fat and transfer juices)

Ingredients

• 3 to 4 lb pork shoulder (Boston butt)

• 1 1/2 to 2 tsp kosher salt

• 1 tsp freshly ground black pepper

• 1 tbsp ground cumin

• 1 tsp dried oregano (Mexican oregano if you got it)

• 1 tbsp chili powder or ancho chili powder

• 4 garlic cloves, minced

• 1 medium yellow onion

• 1 cup low sodium chicken broth

• 1/2 cup fresh orange juice (about 1 large orange)

• 2 tbsp fresh lime juice

• 2 bay leaves

• 1 tbsp olive oil, optional

• 1 to 2 tbsp packed brown sugar, optional

Directions

• Pat the 3 to 4 lb pork shoulder dry, trim any huge chunks of fat, then rub all over with 1 1/2 to 2 tsp kosher salt, 1 tsp pepper, 1 tbsp cumin, 1 tsp oregano, 1 tbsp chili powder and if you like 1 to 2 tbsp packed brown sugar; press the rub into the meat so it sticks.
• If you want extra flavor sear the pork: heat 1 tbsp olive oil in a heavy skillet over medium high heat and brown the pork on all sides about 3 to 4 minutes per side, don't worry if it's not fully cooked. If you skip searing just move to the next step.
• Slice the medium yellow onion and mince the 4 garlic cloves. Put the pork in the slow cooker, scatter the onion and garlic around it.
• Pour 1 cup low sodium chicken broth, 1/2 cup fresh orange juice and 2 tbsp fresh lime juice over the pork, add the 2 bay leaves, scrape any browned bits from the pan into the cooker if you seared the meat.
• Cook low for 8 to 9 hours or high for 4 to 5 hours, until the pork is fork tender and falling apart.
• Remove the pork to a tray, discard the bay leaves and skim off excess fat from the cooking liquid. Shred the pork with two forks or your hands once it's cool enough to handle.
• Optional but worth it: pour the cooking liquid into a saucepan and simmer over medium high heat until reduced and syrupy, about 8 to 12 minutes, this concentrates the flavor so your carnitas aren't bland.
• Return shredded pork to the reduced juices and toss well so it soaks up flavor. For classic crispy edges spread the pork on a rimmed baking sheet and broil on the top rack for 3 to 5 minutes until edges brown and crisp, then toss and broil another 2 to 3 minutes. Or crisp in a hot skillet in small batches.
• Finish with a squeeze of fresh lime if you like, taste and adjust salt and pepper. Serve right away while the edges are crisp and juicy, use any extra cooking liquid to moisten leftovers.
• Store leftovers covered in the fridge up to 4 days or freeze for up to 3 months, reheat gently and crisp again in a skillet before serving for best texture.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 265g
• Total number of serves: 6
• Calories: 840kcal
• Fat: 66g
• Saturated Fat: 24g
• Trans Fat: 0.5g
• Polyunsaturated: 5.3g
• Monounsaturated: 26.5g
• Cholesterol: 238mg
• Sodium: 970mg
• Potassium: 925mg
• Carbohydrates: 8g
• Fiber: 0.3g
• Sugar: 5g
• Protein: 56g
• Vitamin A: 33IU
• Vitamin C: 9.7mg
• Calcium: 25mg
• Iron: 2.7mg