Slow Cooker Pork Carnitas Recipe
Our slow-cooker pork carnitas recipe is easy and delicious. Tender meat bursting with flavor is perfect in tacos, burritos, or nachos.
Servings 16
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Ingredients
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp Italian seasoning or oregano
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp ground black pepper
- ½ tsp chili powder
- 1 onion sliced (I used Vidalia onion, but you can also use red onion)
- 5 lb pork shoulder 5-7 pound
- 2 garlic cloves peeled
- 1 cup chicken broth
- ½ cup orange juice
- ¼ cup lime juice
- ¼ cup jalapeno fresh or jar
Instructions
- In a small bowl, mix the salt, garlic powder, Italian seasoning, cumin, paprika, black pepper, and chili powder. Set aside.
- Unpack the pork shoulder. Pat dry with a paper towel and trim excess fat/deckle.
- Sprinkle the seasoning on the pork shoulder. Gently pat down.
- Place the sliced onion in the bottom of the slow cooker.
- Add the pork shoulder on top of the onions.
- Add the garlic cloves on top of the meat.
- Pour in the chicken broth, orange juice, lime juice.
- Add the jalapenos.
- Cover and cook on low for 7-8 hours or high for approximately 5 hours.
- Once the meat has reached 165 °F. place on a large plate for shredding.
- Shred the pork using 2 big forks or shredding claws.
- Place the pork back in the slow cooker and cook for an additional 30 minutes.
- Place the pork in a single layer on a cookie sheet and broil on HIGH for 4-5 minutes or until desired crispiness.
- *NOTE* You can also make the crispiness in a pan or skillet. I used a cast iron pan. Medium high heat for 3 minutes then flip.
Notes
INGREDIENTS SUBSTITUTION
- For the orange and lime juice, you can use it from a bottle or squeeze fresh fruits.
- Trimming excess fat on the pork shoulder. The pork should have a fat cap. Don’t trim this off. It will bring flavor and keep the pork moist. Excess fat is about when you touch is hard (deckle) or has a blue hue (silver skin). These 2 examples won’t cook down or give more flavor.
- Should I place the pork fat cap down or up? I have done it both ways. Multiple schools of thought on this subject. If you place the fat cap down, keep in mind it will act as an insulator and, therefore may take longer to cook. If the fat cap is up, my favorite, as the pork shoulder is cooking, it will be absorbed in the pork, resulting in more flavors and a moist bite.
- How to serve: Serve in a taco, taco salad, or fajitas, on top of nachos or tostadas.
- We made quesadillas with leftovers and added some to a breakfast hash.
- Topping ideas: Tomatoes, avocados, guacamole, lettuce, onions,...
- Storage: You can keep the carnitas for about 4 days. When you store the pork, add some of the fluid to keep it moist.
- Re-warm: Place your portion in an air fryer-safe bowl. Cook in the air fryer at 300 degrees Fahrenheit for 5 minutes or until it is warmed enough to your liking. I like to add a little fluid from the cook when rewarming the pork.
- Have fun with the recipe:
▪ Make it spicy: Take a piece of jalapenos and place it in a garlic press. It will only give you the juice, which is excellent if you want a subtle heat flavor.
▪ Make it kid-friendly: add brown sugar to the rub. Serve over pasta, add cheese and bacon.
Nutrition
Calories: 140kcal | Carbohydrates: 3g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 58mg | Sodium: 413mg | Potassium: 348mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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