Crispy Slow Cooker Carnitas: A Flavor Explosion Awaits!
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:8 hours on low or 4 hours on high
Total Time:8 hours 15 minutes or 4 hours 15 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Slow Cooker
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 pounds pork shoulder, cut into large chunks
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon smoked paprika
1/2 cup orange juice
1/4 cup lime juice
1 onion, quartered
4 cloves garlic, smashed
Tortillas, for serving
Chopped cilantro, for garnish
Lime wedges, for serving
Instructions
In a large bowl, combine the salt, black pepper, cumin, chili powder, garlic powder, onion powder, oregano, and smoked paprika. Rub this spice mixture all over the pork chunks.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork chunks on all sides until browned, about 3-4 minutes per side. This step adds flavor but can be skipped if you’re short on time.
Transfer the seared pork to the slow cooker. Add the orange juice, lime juice, quartered onion, and smashed garlic cloves.
Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shreds with a fork.
Once cooked, remove the pork from the slow cooker and shred it using two forks. Discard any large pieces of fat.
Preheat your oven broiler. Spread the shredded pork in an even layer on a baking sheet. Broil for 5-7 minutes, or until the edges are crispy and caramelized. Keep an eye on it to prevent burning.
Serve the crispy carnitas in warm tortillas, garnished with chopped cilantro and lime wedges.
Notes
For extra flavor, add a few bay leaves to the slow cooker.
Try using different citrus juices like grapefruit or lemon for a unique twist on the flavor.