Crispy Pork Carnitas | Easy Slow-Cooker Carnitas Recipe
This carnitas recipe delivers tender, juicy, and flavorful meat, perfect for Cinco de Mayo or any occasion.
Slow cooking the pork overnight creates incredible tenderness, while a quick trip under the broiler adds irresistible crispy edges.
Leftovers are easily transformed into simple, yet satisfying street tacos.
Ingredients
- 4 lb pork shoulder (pork butt), marbled with fat
- 1 tablespoon oregano
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, diced
- 1 jalapeno or serrano pepper, deseeded and diced
- 3-4 garlic cloves, minced
- Juice of 1 orange
Preparation Time
- Total Time: 8-10 hours (plus broiling time)
- Prep Time: 20 minutes
- Cook Time: 8-10 hours slow cooking + 5-10 minutes broiling
- Servings: Many (enough for leftovers)
Step 1: Season and Prepare the Pork
Combine oregano, cumin, chili powder, salt, and pepper in a small bowl.
Rub the spice mixture generously onto all sides of the pork shoulder.
Step 2: Slow Cook the Pork
Transfer the seasoned pork shoulder to a slow cooker.
Add diced onion to the slow cooker, distributing it around the pork.
Add diced jalapeno/serrano pepper to the slow cooker.
Add minced garlic to the slow cooker.
Pour orange juice into the slow cooker.
Cook on low for 8-10 hours, or on high for 4-6 hours (less tender).
Step 3: Shred the Pork
Carefully remove the pork from the slow cooker using a spatula.
Shred the pork using two forks.
Step 4: Crisp the Carnitas (Optional)
Preheat the broiler.
Transfer the shredded pork to a baking sheet, spreading it in a single layer.
Pour about 1 cup of the reserved liquid from the slow cooker over the pork.
Broil for 5-10 minutes, or until golden and crispy, watching closely to prevent burning.
Remove from the oven and toss to combine crispy and juicy pieces.
Step 5: Assemble Carnitas Tacos (Optional)
Dice red onion and roughly chop cilantro.
Warm tortillas.
Fill tortillas with carnitas, diced onion, cilantro, and a squeeze of lime juice. Optionally, add Cotija cheese or Lime Crema.
