The Best Ever Slow Cooker Carnitas
Get ready to savor the most mouthwatering pork carnitas you've ever tasted with "The Best Ever Slow Cooker Carnitas!" This recipe transforms 4 pounds of succulent pork shoulder into tender, flavorful perfection using a medley of fresh orange and lime juice, chicken broth, aromatic garlic, jalapeño, and classic Mexican seasonings like cumin and oregano. Slow-cooked to fork-tenderness and then crisped to golden, crunchy edges in a skillet with a splash of reserved cooking liquid, these carnitas are a true celebration of texture and taste. Whether you serve them in tacos, burritos, or on a platter with fresh cilantro, diced onions, and lime wedges, this easy slow cooker carnitas recipe is guaranteed to steal the spotlight at your dinner table. Perfect for meal prep or feeding a crowd, it's the ultimate blend of convenience, bold flavors, and authentic Mexican flair tailored for busy home cooks.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (pork butt)
- 0.5 cups Orange juice
- 0.25 cups Lime juice
- 0.5 cups Chicken broth
- 4 Garlic cloves, minced
- 1 White onion, diced
- 1 Jalapeño, seeded and diced
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 Bay leaves
- 2 tablespoons Vegetable oil or lard (for crisping)
Instructions
Cut the pork shoulder into 4-inch chunks, removing any thick layers of fat if desired. Leave some fat for flavor and juiciness.
Place the pork chunks into the slow cooker.
Add the orange juice, lime juice, chicken broth, minced garlic cloves, diced white onion, and diced jalapeño to the slow cooker.
Season the pork with ground cumin, dried oregano, salt, and black pepper. Mix everything gently to combine.
Add the bay leaves on top, cover the slow cooker, and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, until the pork is fork-tender.
Once cooked, remove the pork from the slow cooker and shred it using two forks.
Optional: Pour the cooking liquid through a sieve to separate the solids and reserve the liquid.
To crisp the carnitas: Heat 2 tablespoons of vegetable oil or lard in a large skillet over medium-high heat. Add the shredded pork in a single layer and spoon a few tablespoons of reserved cooking liquid over the meat. Let it crisp for about 2-3 minutes, then flip and crisp the other side for another 2-3 minutes. Work in batches if necessary.
Serve the carnitas in tacos, burritos, or on a platter with fresh cilantro, diced onions, lime wedges, and your favorite salsas.
Nutrition Facts
Calories |
4949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.8 g | 504% | |
| Saturated Fat | 131.2 g | 656% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 5104 mg | 222% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 16.3 g | ||
| Protein | 314.5 g | 629% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 5664 mg | 121% | |
*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.
