Slow Cooker Carnitas
Slow Cooker Carnitas - juicy and highly-seasoned pork slow cooked until tender enough to pull apart with forks then broiled slightly for crisp delicious edges. The most delicious, easiest and healthiest version of carnitas! Great filling for tacos, burritos or in bowls.
- Prep time
- 15 min
- Cook time
- 8 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 1/2 - 5 lbs or 1.58-2.27 kg pork shoulder (, either butt or picnic)
- 4 garlic cloves (, minced)
- 1 bay leaf
- ½ - 1 tsp chili pepper
- 1 cup or 8 fl oz orange juice or 2 oranges
- 1 ½ tsp or 9 g salt (, more to taste)
- 1 tsp or 2.03 g cumin
- 1 tsp or 2.30 g smoked paprika
- 1 tsp or 1.01 g dried oregano
- 1 tsp crushed dried oregano leaves
- 1 cinnamon stick (, preferably Mexican canela)
- 1 large onion (, chopped, plus finely chopped onion for garnish)
- corn tortillas (, warmed for serving)
- chopped cilantro for garnish
Instructions
- 1
Remove pork from packaging and gently rinse pork under cold water. Remove pork skin and any visible fat.
- 2
Add half of the minced garlic, bay leaf , chili and the orange juice to the slow cooker.
- 3
Season pork with salt, cumin, smoked paprika and oregano. Place in the slow cooker.
- 4
Add the remaining crushed oregano leaves, cinnamon stick and onions in the slow cooker.
- 5
Cover and cook on Low for about 8 hours or until the pork shreds easily with a fork.
- 6
Remove the pork roast from the slow cooker and shred. Reserve cooking liquid.
- 7
The meat should be tender enough to pull apart with forks.
- 8
Place the shredded pork on a foil on a baking sheet. Use liquid from the pork to moisten carnitas.
- 9
Broil on high for 10-15 minutes, stirring once, or until the edges of the pork begin to crisp and brown. Keep a close eye to avoid burning. Use tongs or spatulas to turn as needed .
- 10
Serve warm as a filling for tacos, burritos or in bowls.