Crockpot Caritas
Transform your taco night with these irresistible Crockpot Carnitas, the ultimate combination of tender, citrus-infused pork with bold spices and crispy caramelized edges. This effortless slow-cooker recipe features pork shoulder simmered low and slow in a rich blend of orange juice, lime juice, and aromatics like garlic and bay leaves, delivering melt-in-your-mouth perfection. A quick skillet sear after shredding adds a flavorful crunch, making these carnitas ideal for tacos, burritos, or even rice bowls. With just 15 minutes of prep time and a hands-off cooking process, this dish is perfect for busy weeknights or casual gatherings. Serve with warm tortillas and your choice of toppings—fresh cilantro, chopped onions, and a squeeze of lime—for an authentic Mexican-inspired meal everyone will love.
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (boneless or bone-in)
- 4 pieces Garlic cloves, minced
- 1 cup Orange juice
- 0.25 cup Lime juice
- 0.5 cup Chicken broth
- 2 tsp Ground cumin
- 1.5 tsp Dried oregano
- 1 tsp Smoked paprika
- 1 tsp Chili powder
- 2 tsp Salt
- 1 tsp Black pepper
- 2 pieces Bay leaves
- 2 tbsp Vegetable oil
- 1 piece White onion, chopped
- 0.25 cup Fresh cilantro (optional, for garnish)
- 12 pieces Corn or flour tortillas (for serving)
Instructions
Pat the pork shoulder dry with paper towels and trim excess fat if needed. Cut into large chunks, about 3-4 inches across, for more even cooking.
In a small bowl, mix together the ground cumin, dried oregano, smoked paprika, chili powder, salt, and black pepper.
Rub the spice mixture all over the pork chunks to coat evenly.
Place the chopped white onion, minced garlic, orange juice, lime juice, chicken broth, and bay leaves in the crockpot. Stir to combine.
Add the spiced pork to the crockpot, nestling it into the liquid mixture.
Cover and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours, until the pork is tender and easily shredded with a fork.
Once cooked, remove the pork from the crockpot and use two forks to shred it. Discard the bay leaves.
Optional: To achieve crispy edges, heat a large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Place some of the shredded pork in the skillet and cook for 3-4 minutes, pressing it down to create crispy bits. Repeat in batches if needed.
Serve the carnitas in warm tortillas with your favorite toppings such as fresh cilantro, diced onions, salsa, or guacamole. Enjoy!
Nutrition Facts
Calories |
6271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 409.6 g | 525% | |
| Saturated Fat | 133.4 g | 667% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6477 mg | 282% | |
| Total Carbohydrate | 318.4 g | 116% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 32.3 g | ||
| Protein | 365.5 g | 731% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 874 mg | 67% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 6953 mg | 148% | |
*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.
