Slow Cooker Pork Carnitas
by Chungah
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The easiest carnitas you will ever make right in the crockpot, cooked low and slow for the most amazing fall-apart tender pork goodness!
Have you joined The Walking Dead fan club yet? The season premier is on Sunday night and they’ve been playing every single episode from start to finish on AMC for this premier. And even though I’ve already watched all the episodes, I’m still hooked.
There’s just something about creepy zombies that leaves you in front of the tv. That and Norman Reedus, his poncho, and his bow and arrow. But I digress. Zombies or not, it’s officially fall and the slow cooker is being put to very good use in these epic carnitas. After all, you can’t go wrong when you let this baby cook in all its glory for 8 hours.
You can even prep everything the night before and put it in the slow cooker right before leaving for work. And when you get home, you’ll have the most tender, most juicy pulled pork ever. Although I highly recommend finishing this under the broiler, letting these babies get nicely caramelized.
I should also mention that this recipe creates enough to feed an army so be prepared to have tacos, quesadillas and burritos all week long!
Slow Cooker Pork Carnitas
Video
Ingredients
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt, or more, to taste
- 1 teaspoon ground black pepper
- 4 pound pork shoulder, excess fat trimmed
- 4 cloves garlic, peeled
- 2 onions, quartered
- ½ cup freshly squeezed orange juice
- ¼ cup freshly squeezed lime juice
Instructions
- In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides.
- Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a 6-qt slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.
- Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
- Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
- Serve immediately.
Equipment
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
It was a hit!
Could it be made with a pork lion?
I’m so glad! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I think I may have left a comment quite a while back, but can’t be positive. I have made this recipe a few times, and have to say it IS damn delicious! I have just placed all ingredients in the crock pot to cook overnight. I have a pot luck tomorrow and I’m taking the carnitas with small truck taco size corn tortillas, diced onion and grated cheese. This recipe is perfect as is and also easy to add more or less of spice ingredients to your liking. Thank you, Chungah, for sharing this and so many other recipes that have become my and my family’s favorites.
Love this recipe! Make it all the time! Do you think I could use the same recipe with flank steak? Thank you and happy holidays!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I have made these carnitas for my Hispanic inlaws three times now and each time I get the highest compliments! I am excited to make them again this weekend for my mother in laws birthday. Best recipe ever!! I stick the the exact instructions and have been perfect every time.
Oh wow! I could eat all of that! (:
As usual, this looks amazing and I am sure it taste that way to. Will be making this to on taco night next Tuesday or Thursday. Thanks for sharing this dish
The combination of ingredients used in this recipe makes it sound amazing!! Will definitely try this!
Theresa
I suggest that you include the size of your slow cooker with every slow cooker recipe.
It’s so funny, my husband and I have a pork shoulder in the freezer and were talking about what to make with it this weekend. He suggested carnitas! This morning I wake up to this recipe in my email, it’s like you knew 🙂 Can’t wait to make them, they look amazing! All your recipes we have made have been amazing! Made the sausage and pepper foil packets last night, can’t wait for the leftovers for lunch today! Thank you for all your awesome recipes!
I noticed you didn’t need to sear the meat but other meats like pot roast it is suggested. Have you ever tried that with this recipe by chance? Looks delicious as always!
I actually haven’t – sorry!
Every dish I’ve made of yours has been INCREDIBLE. I am not much of a cook, but your recipes inspire me to do it. This was somebody of the best pork I’ve ever had. Will absolutely share this with friends. Love it.
I can’t wait to try your carnita recipe!
What type of onion would you suggest for this recipe? Thanks in advance!
Yellow or white would be great!
Thank you so much! I made this last night and we will be enjoying leftovers for a few days !!
Would I be able to use orange juice instead of two oranges, and if so, how much orange juice is equivalent? (I have every ingredient on hand except for oranges!)
Yes, of course! On average, one medium orange contains 2 ounces (or 4 tablespoons) of orange juice.
Freaking awesome recipe! I used a pressure cooker instead of a slow cooker, as I am not good with time management. Lol. Orange/lime juice provided a very subtle, welcome flavor. I did use sason goya in the dry rub, but then great cooks tweak every recipe. Yes, I went there – I’m a great cook. Well most of the time. This recipe was a no brainer. Thanks for sharing. Down side, now that I’ve tasted it, it may not make it under the broiler. Serving it over yellow riced cauliflower. YUM!!
Hello, I’m wondering what’s the best way to serve the pork? On its own? As a taco…or? Thanks!
Tacos would be great!
Oh my! I needed to make dinner for a young family with a newborn. I used a few shortcuts: seasoned pork shoulder chunks with Goya brand adobo seasoning plus 3 packets of Sazon seasoning from the Mexican section of the grocery store and refrigerated overnight. In the morning, I poured Tropicana OJ and lime juice on top as directed and cooked on low x 8 hours. Let it cool then shredded and placed it on a large foil pan with all the fixings for nachos. So easy. This is a new favorite!!
I have made this twice now using pork loin rather than shoulder. Turned out delicious both times. I do add a little bit of water or chicken broth – about 1 cup. Broiling at the end gives it that perfect texture. Served with pico, avocado chunks and lime wedges. Thanks for another easy and delicious recipe!
Is this recipe spicy? I’m planning to feed this to my kiddos and they don’t like hot spicy foods.
It shouldn’t be spicy at all but you can always decrease the amount of chili powder, to taste.
I’ve always been told that browing the meat before cooking it enhances he flavor. Do you think that would make a difference for this recipe?
Yes, you can absolutely sear the pork first if you’d like! 🙂