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
