Description
Tender, juicy, and flavorful slow cooker carnitas with crispy edges, perfect for tacos, burritos, bowls, and more!
Ingredients
Scale
- 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
Instructions
- Prepare the Pork: Cut the pork shoulder into 2-3 inch chunks. In a large bowl, combine the pork with salt, pepper, oregano, cumin, chili powder, and cinnamon. Ensure every piece is well coated.
- Build the Flavor Base in the Slow Cooker: Place the chopped onion in the bottom of the slow cooker. Scatter the minced garlic and jalapeño (if using) over the onions. Nestle the orange and lime quarters amongst the onions and garlic.
- Arrange and Add Liquids: Place the seasoned pork chunks on top of the onion, garlic, jalapeño, and citrus mixture. Pour the orange juice and chicken broth over the pork.
- Slow Cook: Cover the slow cooker and cook on low for 7-8 hours, or until the pork is easily shredded with a fork. Check for tenderness after 7 hours.
- Shred the Pork: Remove the pork from the slow cooker and shred it using two forks. Discard the citrus rinds and any large pieces of onion or garlic.
- Reserve Cooking Liquid: Skim off any excess fat from the surface of the liquid.
- Crisp the Carnitas (Choose one method):
- Oven Method: Preheat oven to 450°F (232°C). Spread the shredded pork on a baking sheet lined with foil or parchment paper. Drizzle with a few tablespoons of the reserved cooking liquid. Broil for 5-10 minutes, or bake for 10-15 minutes, or until the edges are crispy and golden brown.
- Skillet Method: Heat the olive oil or vegetable oil in a large skillet over medium-high heat. Add the shredded pork to the skillet in a single layer. Cook for 5-7 minutes per side, or until the edges are crispy and golden brown. Add a tablespoon or two of the reserved cooking liquid if the pork seems dry.
- Air Fryer Method: Preheat your air fryer to 400°F (200°C). Place the shredded pork in the air fryer basket in a single layer. Drizzle a little of the reserved cooking liquid over the pork. Air fry for 5-7 minutes, or until the edges are crispy and golden brown. Shake the basket halfway through for even cooking.
- Serve: Serve the carnitas in tacos, burritos, bowls, salads, nachos, or sandwiches. Top with your favorite toppings like cilantro, diced onion, salsa, guacamole, and lime wedges.
Notes
- Don’t trim too much fat from the pork shoulder; it will render down and add flavor and moisture.
- Cooking time may vary depending on your slow cooker.
- The reserved cooking liquid is key for keeping the carnitas moist and adding flavor.
- Adjust the amount of jalapeño to your spice preference.
- Get creative with your toppings and serving suggestions!
- Prep Time: 20 minutes
- Cook Time: 420 minutes