Slow Cooker Carnitas: The Ultimate Guide to Perfect Pulled Pork

Slow Cooker Carnitas: Imagine sinking your teeth into tender, juicy, and flavorful pulled pork that practically melts in your mouth. That’s the magic of carnitas, and I’m thrilled to share my incredibly easy and delicious slow cooker version with you!

Carnitas, meaning “little meats” in Spanish, originated in the state of Michoacán, Mexico. Traditionally, this delectable dish involves simmering pork in lard until it’s incredibly tender and then crisping it up to perfection. It’s a celebration of pork, a testament to simple ingredients transformed into something extraordinary, and a staple at Mexican gatherings and celebrations.

But let’s be honest, not everyone has the time (or the inclination!) to spend hours tending to a pot of simmering lard. That’s where the slow cooker comes in as our culinary superhero. This slow cooker carnitas recipe allows you to achieve that same authentic flavor and unbelievably tender texture with minimal effort. The beauty of this method lies in its convenience. Simply toss the ingredients into your slow cooker, set it, and forget it! The result? Perfectly cooked pork that’s ready to be shredded and enjoyed in tacos, burritos, salads, or even on its own. People adore carnitas for its rich, savory flavor, its satisfyingly crispy edges, and its versatility. It’s a crowd-pleaser that’s sure to become a family favorite. So, get ready to experience the authentic taste of Mexico without spending all day in the kitchen!

Ingredients:

• 4-5 lb pork shoulder roast, cut into 2-3 inch chunks
• 1 large orange, quartered
• 1 lime, quartered
• 1 large onion, roughly chopped
• 4-6 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional)
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cinnamon
• 1/4 cup orange juice
• 1/4 cup chicken broth
• 2 tablespoons olive oil or vegetable oil
• Optional toppings: cilantro, diced onion, salsa, guacamole, lime wedges, pickled onions

Preparing the Pork:

Okay, let’s get started! First things first, we need to prep our pork shoulder. This is the key to getting that super tender, fall-apart carnitas texture we’re after.

1. Cut the pork shoulder: Take your pork shoulder roast and cut it into 2-3 inch chunks. This helps the pork cook more evenly and allows the flavors to penetrate deeper. Don’t worry about trimming too much fat; that fat will render down and add tons of flavor and moisture.
2. Season the pork: In a large bowl, combine the pork chunks with the kosher salt, black pepper, dried oregano, ground cumin, chili powder, and ground cinnamon. Make sure every piece of pork is well coated with the spices. This is where we build our flavor base, so don’t skimp!

Building the Flavor Base in the Slow Cooker:

Now, let’s create a flavorful environment for our pork to simmer in. This step is crucial for infusing the meat with those delicious citrus and savory notes.

3. Layer the bottom of the slow cooker: Place the roughly chopped onion in the bottom of your slow cooker. This will act as a bed for the pork and prevent it from sticking.
4. Add the aromatics: Scatter the minced garlic and minced jalapeño (if using) over the onions. The garlic will mellow out as it cooks, adding a subtle sweetness, and the jalapeño will provide a gentle kick.
5. Citrus Time: Nestle the orange and lime quarters amongst the onions and garlic. The citrus will release its juices and oils, creating a bright and tangy flavor profile.
6. Arrange the pork: Place the seasoned pork chunks on top of the onion, garlic, jalapeño, and citrus mixture. Try to arrange them in a single layer if possible, but don’t worry if they’re slightly overlapping.
7. Add the liquids: Pour the orange juice and chicken broth over the pork. The liquids will help to keep the pork moist and prevent it from drying out during the long cooking process.

Slow Cooking the Carnitas:

This is where the magic happens! The slow cooker will work its wonders, transforming the tough pork shoulder into incredibly tender and flavorful carnitas. Patience is key here!

8. Cook on low: Cover the slow cooker and cook on low for 7-8 hours, or until the pork is easily shredded with a fork. The cooking time may vary depending on your slow cooker, so check for tenderness after 7 hours. You want the pork to be incredibly tender and falling apart.
9. Shred the pork: Once the pork is cooked, carefully remove it from the slow cooker using a slotted spoon or tongs. Place the pork in a large bowl and shred it using two forks. Discard the citrus rinds and any large pieces of onion or garlic.
10. Reserve the cooking liquid: Don’t discard the cooking liquid in the slow cooker! This liquid is packed with flavor and we’ll use it to keep the carnitas moist and add even more depth of flavor. Skim off any excess fat from the surface of the liquid.

Crisping the Carnitas:

While the slow cooking process makes the pork incredibly tender, we want to add some crispy edges to achieve that authentic carnitas texture. There are a few ways to do this, and I’ll walk you through my favorite methods.

Oven Method:

11. Preheat the oven: Preheat your oven to 450°F (232°C).
12. Prepare a baking sheet: Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
13. Spread the shredded pork: Spread the shredded pork in a single layer on the prepared baking sheet.
14. Drizzle with cooking liquid: Drizzle a few tablespoons of the reserved cooking liquid over the shredded pork. This will help to keep it moist and promote browning.
15. Broil or bake: Broil the pork for 5-10 minutes, or bake for 10-15 minutes, or until the edges are crispy and golden brown. Keep a close eye on it to prevent burning. You can also flip the pork halfway through for even browning.

Skillet Method:

16. Heat the oil: Heat the olive oil or vegetable oil in a large skillet over medium-high heat.
17. Add the shredded pork: Add the shredded pork to the skillet in a single layer. Don’t overcrowd the skillet, or the pork will steam instead of crisping. You may need to work in batches.
18. Crisp the pork: Cook the pork for 5-7 minutes per side, or until the edges are crispy and golden brown. Press down on the pork with a spatula to help it crisp up.
19. Add cooking liquid (optional): If the pork seems dry, you can add a tablespoon or two of the reserved cooking liquid to the skillet. This will help to keep it moist and add flavor.

Air Fryer Method:

19. Preheat the air fryer: Preheat your air fryer to 400°F (200°C).
20. Arrange the pork: Place the shredded pork in the air fryer basket in a single layer. Don’t overcrowd the basket. You may need to work in batches.
21. Drizzle with cooking liquid: Drizzle a little of the reserved cooking liquid over the pork.
22. Air fry: Air fry for 5-7 minutes, or until the edges are crispy and golden brown. Shake the basket halfway through for even cooking.

Serving the Carnitas:

Now for the best part – enjoying your delicious carnitas! There are so many ways to serve them, so get creative and have fun!

23. Tacos: Warm up some tortillas (corn or flour, your choice!) and fill them with the crispy carnitas. Top with your favorite toppings like cilantro, diced onion, salsa, guacamole, and a squeeze of lime.
24. Burritos: Load up a large tortilla with carnitas, rice, beans, cheese, and your favorite toppings. Roll it up tightly and enjoy!
25. Bowls: Create a delicious carnitas bowl with rice, beans, corn, black beans, salsa, guacamole, and a dollop of sour cream or Greek yogurt.
26. Salads: Add carnitas to a salad for a protein-packed and flavorful meal.
27. Nachos: Pile tortilla chips high with carnitas, cheese, jalapeños, and your favorite nacho toppings. Bake until the cheese is melted and bubbly.
28. Sandwiches: Use carnitas as a filling for sandwiches or sliders.

No matter how you choose to serve them, these slow cooker carnitas are sure to be a hit! Enjoy!

Conclusion:

And there you have it! This Slow Cooker Carnitas recipe isn’t just another pulled pork dish; it’s a flavor explosion waiting to happen. I truly believe this is a must-try for anyone who loves authentic Mexican flavors and appreciates the ease of slow cooking. The combination of tender, juicy pork with those crispy, caramelized edges is simply irresistible. Forget spending hours tending to a pot on the stove – this recipe lets your slow cooker do all the hard work, leaving you free to enjoy your day while the magic happens. Why is this recipe a must-try? Well, beyond the incredible taste, it’s incredibly versatile. You can use it in so many different ways! Think about it: piled high on warm tortillas with your favorite toppings for classic tacos, stuffed into burritos for a hearty meal, or even served over rice with a side of black beans and salsa. The possibilities are endless! Plus, the leftovers (if you have any!) are just as delicious the next day. Speaking of serving suggestions, let’s get those creative juices flowing. For a truly authentic experience, I highly recommend serving your carnitas with warm corn tortillas, diced white onion, fresh cilantro, and a squeeze of lime juice. A dollop of guacamole or a spoonful of your favorite salsa adds another layer of flavor. If you’re feeling adventurous, try making a quick pickled red onion to add a tangy counterpoint to the richness of the pork. But don’t stop there! This recipe is also incredibly adaptable. Want to add a little heat? Throw in a couple of dried chili peppers (like guajillo or ancho) to the slow cooker. Prefer a sweeter flavor profile? Add a splash of orange juice or a tablespoon of brown sugar. You can even experiment with different spice blends to create your own signature carnitas flavor. I’ve tried it with a smoky chipotle rub, and it was absolutely divine! Here are a few more serving variations to get you started:

Serving Suggestions:

• Carnitas Tacos: The classic for a reason! Serve with warm tortillas, onion, cilantro, lime, and your favorite salsa.
• Carnitas Burritos: Load up a large flour tortilla with carnitas, rice, beans, cheese, and all your favorite burrito fillings.
• Carnitas Bowls: Create a healthy and flavorful bowl with carnitas, rice, black beans, corn, avocado, and a zesty dressing.
• Carnitas Nachos: Top tortilla chips with carnitas, cheese, jalapenos, sour cream, and guacamole for a crowd-pleasing appetizer.
• Carnitas Salad: Add carnitas to a bed of lettuce with your favorite salad toppings for a protein-packed and satisfying meal.

I’m so excited for you to try this recipe! I know you’ll love the rich, flavorful results. It’s a guaranteed crowd-pleaser and a fantastic way to bring a taste of Mexico to your own kitchen. So, what are you waiting for? Grab your slow cooker, gather your ingredients, and get ready to experience the magic of Slow Cooker Carnitas. I promise you won’t be disappointed. And most importantly, I want to hear about your experience! Once you’ve made this recipe, please come back and leave a comment below. Let me know what you thought, what variations you tried, and how you served it. I’m always eager to hear your feedback and learn from your culinary adventures. Happy cooking! I can’t wait to hear all about your delicious carnitas creations! Share your photos too!

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