Savory Slow Cooker Pork Carnitas for Every Occasion

Introduction

Pork carnitas are a beloved Mexican dish, celebrated for their rich flavor and tender texture. When prepared in a slow cooker, the pork becomes melt-in-your-mouth delicious, allowing the spices and citrus to meld beautifully over time. This method not only enhances the taste but also simplifies the cooking process, making it perfect for busy home cooks.

Whether you’re planning a casual weeknight dinner or a festive gathering, slow cooker pork carnitas are versatile enough to suit any occasion. Serve them in tacos, burritos, or over a bed of rice, and watch as they become a family favorite. With just a handful of ingredients and minimal effort, you can create a dish that will impress everyone at the table.

Ingredients

• 3 pounds pork shoulder, trimmed and cut into large chunks
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cloves garlic, minced
• 1 cup orange juice
• 1/4 cup lime juice
• 1 onion, quartered
• 1 cup chicken broth
• 2 tablespoons vegetable oil (for crisping)

Directions & Preparation

1. Start by mixing the chili powder, cumin, oregano, smoked paprika, salt, and black pepper in a small bowl to create a spice rub.
2. Rub the spice mixture evenly over the chunks of pork shoulder, ensuring every piece is well-coated.
3. Place the quartered onion and minced garlic at the bottom of the slow cooker. This will infuse flavor into the pork as it cooks.
4. Add the seasoned pork on top of the onions and garlic in the slow cooker.
5. Pour the orange juice, lime juice, and chicken broth over the pork, ensuring it is mostly submerged in the liquid.
6. Cover the slow cooker and cook on low for 8 to 10 hours, or until the pork is fork-tender and easily shreds.
7. Once the cooking time is complete, carefully remove the pork from the slow cooker and place it on a large cutting board. Let it rest for a few minutes.
8. Using two forks, shred the pork into bite-sized pieces. Discard any excess fat and bones.
9. For added texture, heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the shredded pork in a single layer and crisp it up for about 3-5 minutes, turning occasionally until golden brown.
10. Serve the crispy carnitas in warm tortillas or over rice, garnished with your favorite toppings such as cilantro, diced onions, or avocado.

FAQs

What if my pork is tough after cooking?

If the pork is tough, it may need more cooking time. Return it to the slow cooker and cook on low for another hour.

Can I make this recipe with a different cut of pork?

Yes, you can use pork loin or pork belly, but be aware that the cooking time may vary depending on the cut used.

What if I want spicier carnitas?

To increase the heat, add diced jalapeños or cayenne pepper to the spice mixture.

How can I enhance the flavor if it tastes bland?

Consider adding more salt or a splash of vinegar to brighten the flavors. Adjust spices according to your taste.

What sides pair well with slow cooker pork carnitas?

Popular sides include Mexican rice, black beans, or a fresh corn salad.

Can I scale this recipe for a larger crowd?

Yes, you can double the ingredients and use a larger slow cooker. Just ensure you adjust cooking time if necessary.

Conclusion

Slow cooker pork carnitas are an easy and flavorful way to bring a taste of Mexico to your home. With minimal effort, you can create a dish that's perfect for any gathering or a comforting weeknight meal.

Enjoy the versatility of this recipe by experimenting with toppings and serving options. Once you master these carnitas, they’ll surely become a staple in your cooking repertoire.

Recipe Card

Savory Slow Cooker Pork Carnitas for Every Occasion

Make Slow Cooker Pork Carnitas with clear steps, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 3 pounds pork shoulder trimmed and cut into large chunks
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cloves garlic minced
• 1 cup orange juice
• 1/4 cup lime juice
• 1 onion quartered
• 1 cup chicken broth
• 2 tablespoons vegetable oil for crisping

Method

 

1. Start by mixing the chili powder, cumin, oregano, smoked paprika, salt, and black pepper in a small bowl to create a spice rub.
2. Rub the spice mixture evenly over the chunks of pork shoulder, ensuring every piece is well-coated.
3. Place the quartered onion and minced garlic at the bottom of the slow cooker. This will infuse flavor into the pork as it cooks.
4. Add the seasoned pork on top of the onions and garlic in the slow cooker.
5. Pour the orange juice, lime juice, and chicken broth over the pork, ensuring it is mostly submerged in the liquid.
6. Cover the slow cooker and cook on low for 8 to 10 hours, or until the pork is fork-tender and easily shreds.
7. Once the cooking time is complete, carefully remove the pork from the slow cooker and place it on a large cutting board. Let it rest for a few minutes.
8. Using two forks, shred the pork into bite-sized pieces. Discard any excess fat and bones.
9. For added texture, heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the shredded pork in a single layer and crisp it up for about 3-5 minutes, turning occasionally until golden brown.
10. Serve the crispy carnitas in warm tortillas or over rice, garnished with your favorite toppings such as cilantro, diced onions, or avocado.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.

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