Slow Cooker Pork Carnitas
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Carnitas — slow-braised pork that's crisped under the broiler — are the gold standard of taco fillings, and the slow cooker makes them almost effortless. Pork shoulder is rubbed with warm spices and slow-cooked in citrus juice until it practically falls apart. The secret step is spreading the shredded pork on a sheet pan and broiling until the edges turn golden and crispy — that contrast of tender meat and caramelized crust is what makes carnitas unforgettable.
Ingredients
- 3 lbs pork shoulder, cut into large chunks
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 1 orange
- Juice of 1 lime
- 4 cloves garlic, smashed
- 1 small onion, quartered
For Serving
- Warm corn or flour tortillas
- Diced white onion
- Fresh cilantro
- Lime wedges
- Salsa verde
Instructions
- Mix cumin, chili powder, garlic powder, onion powder, oregano, salt, and pepper; rub all over pork
- Place pork in slow cooker with garlic and onion
- Pour orange juice and lime juice over the pork
- Cook on LOW 8 hours or HIGH 4-5 hours until very tender
- Remove pork and shred with forks; discard any large fat pieces
- Spread pork on baking sheet and pour some cooking juices over it
- Broil 3-5 minutes until edges are crispy and caramelized
- Serve in warm tortillas with onion, cilantro, lime, and salsa verde
Notes
The broiling step is essential — don't skip it. Spread the pork out thinly on the sheet pan so as many edges as possible get caramelized and crispy.
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