Easy Crockpot Carnitas Recipe

I perfected the BEST Carnitas Recipe, a Crock Pot Pulled Pork Recipe I cook ahead in the slow cooker so leftovers easily become tacos, enchiladas, quesadillas, nachos and more.

I never planned to be obsessed with carnitas but this one changed my mind. The deep richness of pork shoulder mingled with the bright lift of orange juice, and somehow those edges crisp into little golden bits that wreck any sensible dinner plan.

It’s the sort of Crock Pot Pulled Pork Recipe that keeps you checking the fridge for leftovers, plotting tacos at midnight. I still can’t explain why the juicy center and crunchy edges are so addicting, it just works.

Honestly I hide a container in the back, and I’m not proud of it.

Ingredients

• Pork shoulder: Rich in protein and fat gives moist tender shredded meat not lean.
• Orange juice: Adds bright citrus sweetness it’s full of vitamin C and tenderizes.
• Lime juice: Sharp acidic punch cuts richness and boosts fresh tang great on tacos.
• Cumin: Earthy warm spice low calories gives that classic savory Mexican flavor.
• Garlic: Pungent and bold little nutrition but it makes the whole dish sing.
• Yellow onion: Adds natural sweetness and fiber it melts down and smells great.
• Corn tortillas: Give carbs and texture gluten free if pure corn perfect for tacos.

Ingredient Quantities

• 3 to 4 pounds pork shoulder (pork butt), trimmed of excess fat
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano (Mexican oregano if you can get it)
• 1 teaspoon smoked paprika
• 1/2 to 1 teaspoon chili powder (optional)
• 1 large yellow onion, quartered
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 cup orange juice (about 2 oranges worth)
• 1/4 cup fresh lime juice (about 2 limes)
• 1/2 cup low sodium chicken broth or water
• 1 tablespoon brown sugar (optional)
• 1 to 2 tablespoons vegetable or avocado oil
• Warm corn tortillas (optional)
• Chopped fresh cilantro, diced white onion, lime wedges (optional)

How to Make this

1. Trim any big chunks of fat off 3 to 4 pounds pork shoulder, pat dry, then rub all over with 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika and 1/2 to 1 teaspoon chili powder if you want heat.

2. Heat 1 to 2 tablespoons vegetable or avocado oil in a heavy skillet over medium high heat and brown the pork on all sides about 3 to 4 minutes per side, you dont have to get a perfect crust but browning adds a lot of flavor.

3. Put 1 large quartered yellow onion, 4 smashed garlic cloves and 2 bay leaves in the bottom of the crockpot, then nestle the seared pork on top.

4. Pour in 1 cup orange juice, 1/4 cup fresh lime juice, and 1/2 cup low sodium chicken broth or water; sprinkle 1 tablespoon brown sugar over the pork if you want a touch of sweetness, then cover and cook on low for 8 to 10 hours or high for 4 to 5 hours until the pork falls apart.

5. Remove the pork to a cutting board, shred with two forks, and skim any big pieces of fat from the cooking liquid; reserve about 1/2 to 1 cup of that liquid for moistening later.

6. Return shredded pork to the crockpot or a bowl and toss with a few spoonfuls of the reserved cooking liquid, taste and adjust salt and pepper, then spread the pork out on a rimmed baking sheet for crisping.

7. To get the signature crispy edges either broil the pork on high for 4 to 8 minutes, tossing once midway, or crisp in a hot skillet with a little oil in batches until edges are brown and crunchy; use extra cooking liquid to keep it juicy if it starts to dry.

8. Warm corn tortillas, pile on the crispy carnitas, and top with chopped fresh cilantro, diced white onion and lime wedges. Leftover cooking liquid freezes great for soups and use any extra pork for tacos, enchiladas, quesadillas, nachos or burrito bowls.

Equipment Needed

1. Chef knife, for trimming fat and slicing the pork, a 7 to 8 inch blade works well
2. Cutting board, sturdy one for trimming and shredding
3. Measuring spoons and measuring cups, for the salt, spices and juices
4. Heavy skillet or cast iron pan, to brown the pork and get flavor
5. Tongs, to turn and move the pork without stabbing it too much
6. Crockpot or slow cooker, the main low and slow cooker for this recipe
7. Two forks and a slotted spoon, forks to shred the pork, slotted spoon to skim fat
8. Rimmed baking sheet and a spatula or tongs, to spread and crisp the shredded pork under the broiler
9. Oven mitts and a few clean kitchen towels, for handling hot pans and wiping up juices
10. Citrus juicer or reamer and a small bowl, to squeeze and measure the orange and lime juice

FAQ

Easy Crockpot Carnitas Recipe Substitutions and Variations

• Pork shoulder: swap for beef chuck roast for a meaty, shreddable result, or use boneless skinless chicken thighs if you want something leaner and quicker to cook, just know chicken wont crisp up like pork.
• Orange juice: use pineapple juice for bright sweetness, or 1 cup water plus 1 tablespoon apple cider vinegar and a little orange zest if you dont have fresh oranges.
• Low sodium chicken broth: sub vegetable or beef broth, or plain water plus 1 teaspoon bouillon or a splash of soy sauce for extra savory depth.
• Smoked paprika / chili powder: replace with chipotle powder for smoky heat, or mix regular paprika with a pinch of cayenne or ground ancho chile for milder flavor.

Pro Tips

1. Leave some fat on the pork, dont trim it all off. That fat renders while it cooks and gives the meat its flavor, you can always chill the cooking liquid later and scoop the fat off if you want it leaner.

2. Sear the meat well and then let it rest a bit before shredding, this locks in juices so the shredded pieces dont dry out. If it looks stringy after shredding, roughly chop the shreds a couple times so every bite is tender not chewy.

3. Save about a cup of the cooking liquid and reduce it on the stove into a thicker glaze, or just spoon a few tablespoons over the pork while crisping to help caramelize and keep things moist. The concentrated juices punch up the flavor way more than plain water.

4. Crisp in small batches, whether youre using the broiler or a hot skillet, because crowding makes the pork steam not brown. Toss once or twice so you get lots of little crunchy edges instead of one soggy pile.

5. Make it a day ahead when you can, the flavors actually improve after resting in the juices overnight. Store the extra cooking liquid separate and freeze it for soups or rice later, it saves time and adds big flavor.