Description
If there’s one dish that I always turn to for feeding a crowd—or satisfying a serious taco craving—it’s Slow Cooker Pork Carnitas. They’re juicy, flavorful, and ridiculously easy to make. All you need is a handful of ingredients and a slow cooker to transform a humble pork shoulder into tender, fall-apart meat with bold flavor.
Ingredients
-
3 lbs pork shoulder, cut into large chunks
-
1 onion, quartered
-
4 cloves garlic, minced
-
1 cup orange juice
-
1 teaspoon ground cumin
-
1 teaspoon dried oregano
-
½ teaspoon chili powder
-
Salt and black pepper, to taste
-
Fresh cilantro, chopped, for garnish
-
Lime wedges, for serving
-
Tortillas or rice, for serving
Instructions
Step 1: Load the Slow Cooker
Place the pork shoulder chunks in the base of your slow cooker. Sprinkle them with salt, pepper, cumin, oregano, and chili powder. Add the quartered onion and minced garlic on top.
Pour the orange juice over everything. It should come about halfway up the meat—just enough to braise it gently, not submerge it.
Step 2: Cook Low and Slow
Cover the slow cooker and cook on low for 8–10 hours or high for 4–5 hours, until the pork is incredibly tender and pulls apart easily with a fork.
You’ll know it’s ready when the meat shreds without resistance and the juices are rich and fragrant.
Step 3: Shred the Pork
Carefully transfer the pork to a large bowl or cutting board. Use two forks to shred it into bite-sized pieces.
Return the shredded pork to the slow cooker and toss it gently in the juices. Let it sit on warm for a few minutes to soak everything up.
Step 4: Crisp (Optional but Recommended)
For restaurant-style crispy edges, spread the shredded pork on a baking sheet and broil for 5–7 minutes, until the top is golden and crispy. Spoon some of the cooking liquid over it before broiling for extra flavor.
Step 5: Serve and Enjoy
Serve the carnitas in warm tortillas or over rice. Top with chopped cilantro and fresh lime juice. Add any of your favorite toppings—avocado, salsa, pickled onions, or queso fresco.