Slow Cooker Carnitas
These slow-cooked pork carnitas are incredibly succulent, featuring crispy edges and a deeply savory flavor profile. Perfect for tacos, burritos, or rice bowls, this dish brings the essence of traditional Mexican street food to your kitchen.
- Prep time: 22 minutes
- Cook time: 214 minutes
- Total time: 236 minutes
- Servings: 6
- Difficulty: Easy
- Cuisine: American
Ingredients
- 3 pounds pork shoulder cut into chunks
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 4 cloves garlic smashed
- 1 orange halved
- 1 onion quartered
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
Instructions
- Rub pork chunks with oregano, cumin, salt, and pepper.
- Place pork in the slow cooker with garlic, onion, and water.
- Squeeze the orange juice over the pork and add the orange halves to the pot.
- Cook on low for 8 to 9 hours until the pork is falling apart.
- Remove pork and shred.
- Spread on a baking sheet and broil for 5 to 8 minutes until edges are crispy.
- Drizzle with some of the cooking juices before serving.
Tips
- Do not skip the broiling step; it is essential for the authentic texture.
- Pork shoulder is necessary due to its high fat content, which keeps the meat moist.
- Save the leftover liquid to use as a flavorful base for beans.
Frequently Asked Questions
What is the best way to serve these?
Serve in warm corn tortillas with diced onion, cilantro, and salsa verde.
Can I make this in advance?
Yes, the pork can be shredded and stored in the fridge, then crisped just before serving.
Is it too greasy?
Pork shoulder is fatty, but the fat is what makes it delicious; simply skim off excess fat before broiling.