Slow Cooker Carnitas
Slow cooker carnitas deliver juicy, citrus-and-spice pork that crisps up into irresistible golden edges. The pork shoulder cooks low and slow until it falls apart, then a quick broil gives it that signature crunch. Tuck it into warm tortillas with onion, cilantro, and lime for taco night.
- ⏱ 480 min
- 📊 easy
- 🍽 Party
Ingredients
- 1.3 kg pork shoulder, cubed
- 1 orange, juiced
- 1 lime, juiced
- 1 onion, quartered
- 5 cloves garlic
- 1 tbsp cumin
- 1 tsp dried oregano
- 2 bay leaves
Instructions
- Season the pork cubes well with salt, pepper, cumin, and oregano.
- Add the pork, onion, garlic, bay leaves, and the orange and lime juice to the slow cooker.
- Cover and cook on low for 8 hours, until the pork shreds easily.
- Shred the pork and discard the bay leaves.
- Spread the pork on a baking sheet, drizzle with some cooking juices, and broil for 5 to 8 minutes until the edges crisp.
- Serve in warm tortillas with onion, cilantro, and lime wedges.
💡 Chef's tip
Save the cooking liquid and drizzle a little over the pork before broiling; it keeps the meat from drying out while the edges crisp.
The two-step method is the secret: slow cooking makes the pork meltingly tender, then a few minutes under the broiler with the rendered juices crisps the edges the way traditional carnitas are fried in lard.
Nutrition (per serving)
- Calories: 360 kcal
- Protein: 31 g
- Carbs: 5 g
- Fat: 24 g
