Crock Pot Carnitas
Turn mealtime into an irresistible fiesta with these flavorful Crock Pot Carnitas—succulent shredded pork infused with zesty citrus and warm spices, all cooked low and slow to melt-in-your-mouth perfection. This easy slow cooker recipe features tender pork shoulder seared for extra richness, then simmered with fresh orange and lime juice, garlic, and a blend of smoky, aromatic seasonings. The result is a dish that’s as versatile as it is delicious. Serve the carnitas in soft tortillas with a sprinkle of cilantro and diced onions, or use them as a topping for bowls, salads, or nachos. With minimal prep and maximum flavor, this fall-apart-tender pork makes dinner effortless and unforgettable. Perfect for busy weeknights or festive gatherings, Crock Pot Carnitas will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (boneless)
- 4 pieces Garlic cloves (minced)
- 0.5 cups Orange juice (freshly squeezed)
- 0.25 cups Lime juice (freshly squeezed)
- 0.5 cups Chicken broth
- 1 tablespoons Ground cumin
- 1 tablespoons Dried oregano
- 1 teaspoons Smoked paprika
- 2 teaspoons Salt
- 1 teaspoons Black pepper
- 1 piece Bay leaf
- 2 tablespoons Olive oil
- 1 large White onion (diced)
- 0.25 cups Cilantro (optional, for garnish)
- 8 pieces Tortillas (optional, for serving)
Instructions
Trim the excess fat from the pork shoulder and cut it into large, manageable chunks (about 3-4 inches each).
In a small bowl, mix together the cumin, oregano, smoked paprika, salt, and black pepper.
Rub the spice mixture all over the pork chunks to coat them evenly.
Heat a large skillet over medium-high heat and add the olive oil. Sear the pork chunks on all sides until they are golden brown. Work in batches if necessary to avoid overcrowding. This step helps develop a deeper flavor.
Transfer the seared pork to the slow cooker.
Add the minced garlic, diced onion, orange juice, lime juice, chicken broth, and bay leaf to the slow cooker, ensuring the liquid is evenly distributed.
Cover the slow cooker with its lid and cook on low for about 8 hours, or until the pork is fork-tender and shreds easily.
Once cooked, remove the pork chunks from the slow cooker and shred them using two forks. Discard any large pieces of fat.
Optional: If you prefer crispy edges, spread the shredded pork on a baking sheet lined with foil and broil in the oven for 5-8 minutes until crispy.
Serve the carnitas in warm tortillas, topped with diced onions, cilantro, and your favorite toppings such as salsa, avocado, or queso fresco.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.8 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 757 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
