Go Back

Crockpot Carnitas

Tender, flavorful shredded pork shoulder slow-cooked in Mexican spices and citrus that practically falls apart at first touch. Perfect for busy weeknights or meal prep sessions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Servings: 6
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3-4 pounds pork shoulder or pork butt, cut into large chunks
  • 1 large onion, quartered
  • 4 cloves garlic, minced
  • 1 orange, juiced (about 1/3 cup)
  • 2 limes, juiced (about 1/4 cup)
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 1/4 cup chicken broth (optional)

Method
 

  1. Pat the pork shoulder dry with paper towels and cut into 3-4 inch chunks. In a small bowl, combine cumin, chili powder, oregano, smoked paprika, salt, and pepper. Rub this spice mixture all over the pork pieces, ensuring every surface is coated.
  2. Place the seasoned pork chunks in your slow cooker, then nestle the quartered onion pieces around the meat. Add the minced garlic, bay leaves, and pour the fresh orange and lime juices over everything. If your pork looks particularly lean, add the chicken broth for extra moisture.
  3. Cover and cook on low for 6-8 hours, or high for 4-5 hours. You'll know it's ready when the pork easily shreds with a fork and the juices run clear.
  4. Remove the pork from the slow cooker and discard the bay leaves and onion pieces. Using two forks, shred the meat into bite-sized pieces. Strain about 1/2 cup of the cooking liquid and mix it back into the shredded pork. For extra authenticity, spread the shredded carnitas on a baking sheet and broil for 2-3 minutes until the edges get slightly crispy and caramelized.

Notes

Pat pork dry before seasoning for better spice adhesion. Cook on low for more tender results. Save some cooking liquid to mix back into shredded meat for moisture. For crispy edges, broil shredded carnitas for 2-3 minutes. Store in refrigerator up to 4 days or freeze up to 3 months with cooking liquid. Season pork and prep vegetables the night before for time-saving.