Slow Cooker Pork Carnitas

Is there anything better in this world than pork slowly cooked until it’s crazy juicy and fall apart tender, then crisped to golden perfection?  These Slow Cooker Pork Carnitas are tender, flavorful, and versatile, making them the perfect go-to dish for taco nights or any time you crave authentic Mexican flavors!

What are Carnitas?

Carnitas are Mexico’s version of pulled pork. It’s the first thing you seek upon landing in Mexico. Made by slow cooking pork fully submerged in lard, this confit method of cooking yields pork that’s unbelievably rich and tender with loads of crispy golden bits. Unfortunately for most home cooks, a huge cauldron of lard isn’t viable or practical (or very healthy). Fortunately, it is possible to make carnitas that tastes very similar to authentic Pork Carnitas without gallons of lard. And it’s unbelievably simple.

How to make Slow Cooker Pork Carnitas

Ingredients

• 3-4 lb pork shoulder (also known as pork butt), trimmed of excess fat
• 1 tbsp olive oil
• 1 onion, quartered
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/2 cup orange juice (freshly squeezed)
• 1/4 cup lime juice (freshly squeezed)
• 1/2 cup chicken broth
• Fresh cilantro, for garnish
• Warm tortillas, for serving

Directions

1. Pat the pork shoulder dry with paper towels, then rub it with olive oil, salt, pepper, cumin, oregano, smoked paprika, and chili powder.
2. Place the seasoned pork in the slow cooker. Add the quartered onion, minced garlic, orange juice, lime juice, and chicken broth around the pork.
3. Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the pork is tender and easily shredded with a fork.
4. Remove the pork from the slow cooker and shred it using two forks. Discard any excess fat. Skim the fat from the cooking liquid and reserve some of the liquid for extra flavor.
5. For crispy edges, heat a large skillet over medium-high heat. Add the shredded pork to the skillet in batches and cook until the edges are crispy and golden, about 5-7 minutes. Drizzle with a little of the reserved cooking liquid for added moisture and flavor.
6. Serve the pork carnitas in warm tortillas, topped with fresh cilantro, and your favorite taco toppings like salsa, avocado, or lime wedges.