Mexican
Slow Cooker Pork Carnitas
Pork shoulder braises with citrus, garlic, and cumin until it shreds easily. Crisp the edges under the broiler for taco night texture.
- Prep
- 15 min
- Cook
- 8 hr
- Total
- 8 hr 15 min
- Servings
- 8
- Difficulty
- Easy
Photo: goodiesfirst (CC BY). Source
Why you’ll love it
- Long low heat breaks down tough shoulder into tender shreds.
- Citrus brightens the rich pork without extra steps.
- Broiling after shredding adds crunch many people want.
- Leftovers reheat well for bowls or quesadillas.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat pork dry and season all sides with salt, cumin, oregano, and black pepper.
- 2
Place onion, garlic, and bay leaf in the slow cooker, then add the pork on top.
- 3
Pour orange juice, lime juice, and chicken broth around the meat.
- 4
Cover and cook on low for 8 hours until the pork shreds with two forks.
- 5
Remove pork to a board, discard bay leaf, and shred, discarding large fat pieces.
- 6
Optional: spread shredded pork on a sheet pan and broil 3 to 5 minutes for crisp edges.
- 7
Moisten with a few spoonfuls of cooking liquid and serve.
Pro tips
- Leave some fat on the shoulder; it keeps the meat moist during the long cook.
- Skim excess fat from the cooking liquid before spooning it back over the meat.
- Warm corn tortillas on a dry skillet for better tacos.
Easy substitutions
- pork shoulder
- pork butt of the same weight
- orange juice
- 1/2 cup pineapple juice
- chicken broth
- water plus a pinch more salt
Storage and reheating
Storage
Refrigerate shredded pork with some liquid up to 4 days or freeze up to 3 months.
Reheating
Warm in a skillet with a splash of cooking liquid until hot and lightly crisp.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 420
- Protein
- 38 g
- Carbs
- 6 g
- Fat
- 26 g
- Fiber
- 1 g
Moderate · Slow Cooker · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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