Crockpot Carnitas are a deliciously tender and flavorful Mexican dish made by slow-cooking pork until it’s juicy and fall-apart tender, then crisped up to perfection. This recipe allows you to achieve authentic carnitas with minimal effort by using a slow cooker to infuse the pork with a blend of citrus, garlic, and spices. The result is melt-in-your-mouth pork that can be used in tacos, burritos, bowls, or simply served with rice and beans. The final step of crisping the pork under the broiler gives it that perfect combination of juicy and crispy textures, making this dish a crowd-pleaser for any occasion.
Ingredients
- 4 lbs pork shoulder (or pork butt), cut into large chunks
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cinnamon
- 1 bay leaf
Instructions
- Prepare the pork: Place the pork shoulder chunks into the slow cooker. Add the chopped onion and minced garlic.
- Add the seasoning: In a small bowl, mix together the chili powder, cumin, oregano, salt, pepper, and cinnamon. Sprinkle the spice mixture over the pork.
- Add the citrus: Pour the orange juice and lime juice over the pork, then add the bay leaf.
- Cook the pork: 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.
- Shred and crisp the pork: Once the pork is done, remove it from the slow cooker and shred it with two forks. Spread the shredded pork onto a baking sheet and drizzle with some of the cooking liquid. Broil under high heat for 3-5 minutes, or until the edges are crispy.
- Serve: Serve the carnitas in tacos, burritos, or on rice, garnished with fresh cilantro, diced onions, lime wedges, and your favorite toppings.
These Crockpot Carnitas are an easy and flavorful way to enjoy tender, juicy pork with crispy edges, perfect for a variety of Mexican-inspired dishes!
