Slow Cooker Carnitas
These Slow Cooker Carnitas are easy, juicy, and perfect for tacos, burritos, nachos, bowls, and sandwiches.
Servings: 24
Equipment
- slow cooker
- forks or meat claws
- Heavy Duty Aluminum Foil optional
Ingredients
- 8 pound pork shoulder butt roast bone-in
- 1½ tablespoons kosher salt
- 2½ teaspoons black pepper
- 1½ teaspoons oregano
- 1½ teaspoons ground cumin
- 2 medium sweet onions sliced
- 10 cloves garlic smashed
- juice of 1 large orange
- juice of 2 limes
Instructions
- Pat the pork dry with paper towels.8 pound pork shoulder butt roast
- Season the pork on all sides with the salt, pepper, oregano, and cumin.1½ tablespoons kosher salt, 2½ teaspoons black pepper, 1½ teaspoons oregano, 1½ teaspoons ground cumin
- Place the pork into an 8-quart or larger slow cooker.
- Scatter the sliced onions and smashed garlic around and over the pork.2 medium sweet onions, 10 cloves garlic
- Pour the orange juice and lime juice over the pork.juice of 1 large orange, juice of 2 limes
- Cover and cook on low for 10-12 hours or high for 6-8 hours. Check occasionally to ensure the onions around the edges do not burn.
- Carefully transfer the pork to a large baking sheet once it is fork tender.
- Remove and discard the bone. Shred the pork and remove excess fat if desired.
- Preheat the broiler on high.
- Pour about 1 cup of the reserved cooking liquid over the shredded pork.
- Broil for several minutes until the edges become crispy and lightly charred.
- Serve immediately.
Notes
🥡 STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keep some of the reserved cooking liquid with the pork to help retain moisture.
♨️ REHEATING: Reheat in the oven inside a foil packet with a splash of water, broth, or reserved cooking liquid.
Warm smaller portions in the microwave in short intervals until heated through.
Reheat in a skillet over medium heat until crispy on the edges.
Reheat in the air fryer at 375°F for 3-5 minutes for crispy carnitas.
❄️ FREEZING: Freeze cooled carnitas in freezer-safe containers or bags for up to 3 months.
Freeze with reserved cooking liquid for the best texture after reheating.
Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS: Broil the shredded pork before serving for classic crispy carnitas texture.
Reserve and strain the cooking liquid for reheating leftovers.
Use freshly squeezed citrus juice for the best flavor.
Bone-in pork shoulder provides the richest flavor.
Remove excess fat after shredding if preferred.
🍳 ALTERNATE COOKING METHODS: Sear portions of shredded pork in a skillet with vegetable oil or reserved pork fat instead of broiling.
Cook the pork in a Dutch oven at 300°F for 5-6 hours until fork-tender.
Crisp shredded pork in the air fryer at 400°F for 4-6 minutes.
♻️ LEFTOVERS: Use leftovers for tacos, burritos, quesadillas, enchiladas, nachos, or rice bowls.
Add carnitas to scrambled eggs or breakfast burritos.
Make pulled pork sandwiches with barbecue sauce and coleslaw.
Add leftover pork to soups, casseroles, or salads.
📝 NOTES: Boneless pork shoulder may be substituted for bone-in pork shoulder.
Cooking times may vary depending on the size and thickness of the pork shoulder.
The pork should shred easily with forks when fully cooked.
Skim excess fat from the cooking liquid before storing leftovers.
Nutrition
Calories: 149kcal | Carbohydrates: 3g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 509mg | Potassium: 359mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
