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Crispy Slow Cooker Carnitas

A mound of deeply browned and shredded Crispy Slow Cooker Carnitas piled high on a white serving dish.
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Make tender, flavorful pork carnitas in your slow cooker, finished under the broiler for a crispy exterior.

Ingredients

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  • 3 lb pork shoulder (Boston butt), trimmed and cut into 2-inch chunks
  • 1 large orange, halved
  • 1 lime, halved
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, smashed
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup water or chicken broth

Instructions

  1. Place the pork chunks in the bottom of your slow cooker.
  2. Squeeze the juice from the orange and lime halves over the pork. Drop the spent citrus halves into the slow cooker.
  3. Add the onion, garlic, cumin, oregano, salt, and pepper to the slow cooker. Pour the water or broth over everything.
  4. Cover and cook on low for 7 to 8 hours or on high for 4 hours, until the pork is very tender.
  5. Remove the pork from the slow cooker using a slotted spoon and place it on a large baking sheet. Discard the onion, garlic, and citrus halves.
  6. Shred the pork using two forks. Pour about 1/2 cup of the cooking liquid from the slow cooker over the shredded pork to keep it moist.
  7. Preheat your oven broiler to high.
  8. Spread the shredded pork into a thin, even layer on the baking sheet.
  9. Place the baking sheet under the broiler for 3 to 5 minutes, watching constantly, until the edges of the pork are browned and crispy.
  10. Remove from the oven and serve immediately.

Notes

  • For extra flavor, you can add 1 tablespoon of chili powder with the other spices.
  • Do not skip the broiling step; this is essential for achieving the crispy texture characteristic of true carnitas.
  • If you do not have a broiler, you can crisp the pork in a large, hot skillet with a little oil.

Nutrition

Find it online: https://spoonswirl.com/crispy-slow-cooker-carnitas-recipe/