Description
There’s something magical about a good batch of pork carnitas. Tender, juicy, flavorful, and crisped just enough to make every bite a little celebration. For a long time, I thought making carnitas meant hours of babysitting a Dutch oven. Then I discovered the beauty of the slow cooker
Ingredients
3 lbs pork shoulder, cut into large chunks
1 onion, quartered
4 cloves garlic, minced
1 cup orange juice
1 tsp cumin
1 tsp dried oregano
½ tsp chili powder
Salt and pepper, to taste
Fresh cilantro, for garnish
Lime wedges, for serving
Tortillas or rice, for serving
Instructions
Step 1: Prep the Pork and Aromatics
Cut the pork shoulder into large chunks, about 2–3 inches each. This helps it cook evenly and makes shredding easier later.
Place the pork in the base of the slow cooker.
Step 2: Add Seasoning and Liquid
Sprinkle the pork with cumin, oregano, chili powder, salt, and pepper.
Add the quartered onion and minced garlic. Pour in the orange juice.
Give it a quick stir to distribute the ingredients, making sure the pork is mostly submerged in liquid.
Step 3: Cook Low and Slow
Cover and cook on low for 8–10 hours or high for 4–5 hours, until the pork is fork-tender and falling apart.
The aroma will be rich and savory with a hint of citrus.
Step 4: Shred the Pork
Remove the pork from the slow cooker and transfer it to a cutting board.
Use two forks to shred it into bite-sized pieces. Discard any large pieces of fat if desired.
Step 5: Crisp and Serve
Return the shredded pork to the slow cooker and mix it with the juices.
For crispy edges, spread the pork on a baking sheet and broil for 5–8 minutes, or pan-fry in a hot skillet until crispy.
Serve with tortillas, rice, or bowls, and garnish with chopped cilantro and lime wedges.
