Description
Craving tender, juicy pork with bold Mexican flavors that practically melts in your mouth? Slow Cooker Pork Carnitas is your answer! This vibrant dish transforms pork shoulder into crispy, succulent shreds infused with citrusy orange juice, garlic, and warm spices.
Ingredients
- Pork Shoulder (3 lbs, cut into large chunks):
- Why it’s important: A fatty, flavorful cut that becomes tender and juicy when slow-cooked.
- Substitutions: Pork butt (similar cut), or pork loin for leaner (may be less juicy). For vegetarian, try jackfruit (cook 4–6 hours on low).
- Onion (1, quartered):
- Why it’s important: Adds sweet, savory depth to the cooking liquid.
- Substitutions: White or yellow onion, shallots, or 1 tsp onion powder.
- Garlic (4 cloves, minced):
- Why it’s important: Infuses the pork with warm, aromatic flavor.
- Substitutions: 1 tsp garlic powder or 2 tsp garlic paste.
- Orange Juice (1 cup):
- Why it’s important: Tenderizes the pork and adds a bright, citrusy note.
- Substitutions: Lime juice, pineapple juice, or a mix of citrus juices (avoid sugary orange drinks).
- Cumin (1 tsp):
- Why it’s important: Brings earthy, warm flavor typical of Mexican cuisine.
- Substitutions: Ground coriander or chili powder.
- Oregano (1 tsp):
- Why it’s important: Adds herbaceous, slightly peppery notes.
- Substitutions: Mexican oregano (more authentic), dried thyme, or Italian seasoning.
- Chili Powder (½ tsp):
- Why it’s important: Provides mild heat and smoky flavor.
- Substitutions: Paprika, cayenne (for more heat), or ancho chili powder.
- Salt and Pepper (to taste):
- Why it’s important: Enhances the flavors of the pork and spices.
- Fresh Cilantro (for garnish):
- Why it’s important: Adds a fresh, herbaceous finish and pop of color.
- Substitutions: Parsley, green onions, or omit.
- Lime Wedges (for serving):
- Why it’s important: Brings bright, tangy contrast to the rich pork.
- Substitutions: Lemon wedges or a splash of vinegar.
- Tortillas or Rice (for serving):
- Why it’s important: Provides a base to enjoy the carnitas, perfect for tacos or bowls.
- Substitutions: Corn or flour tortillas, cauliflower rice, or quinoa.
Tip: Choose a well-marbled pork shoulder for maximum tenderness, and use fresh orange juice for the brightest flavor.
Instructions
Step 1: Prep the Pork
- Pat 3 lbs pork shoulder dry with paper towels and cut into large chunks (about 3–4 inches).
- Place the pork chunks in the slow cooker.
- Tip: Trim excess fat if desired, but keep some for flavor and juiciness.
Step 2: Add Seasonings and Liquid
- Add 1 quartered onion, 4 minced garlic cloves, 1 cup orange juice, 1 tsp cumin, 1 tsp oregano, ½ tsp chili powder, and a generous pinch of salt and pepper to the slow cooker.
- Toss gently to coat the pork evenly with the spices and liquid.
- Tip: Ensure the pork is partially submerged in the orange juice for even flavor infusion.
Step 3: Cook
- Cover and cook on low for 8–10 hours or high for 4–5 hours, until the pork is tender and easily shreds with a fork.
- Check doneness at the lower end of the time to avoid overcooking, as slow cookers vary.
- Tip: Avoid lifting the lid during cooking to maintain consistent heat.
Step 4: Shred the Pork
- Remove the pork from the slow cooker using tongs and transfer to a large bowl or cutting board. Discard any large fat pieces.
- Shred the pork with two forks.
- Return the shredded pork to the slow cooker and stir to coat with the cooking juices for extra flavor.
- Tip: For crispy carnitas, spread the shredded pork on a baking sheet and broil at 450°F (230°C) for 5–7 minutes, flipping halfway, until edges are golden (optional).
Step 5: Serve
- Serve the carnitas in warm tortillas for tacos or over rice for bowls.
- Garnish with fresh cilantro and serve with lime wedges for squeezing over the pork.
- Tip: Add toppings like diced onions, avocado, salsa, or cotija cheese for extra flavor
