Slow Cooker Pork Carnitas
Servings: 12 servings
Slow cooker pork carnitas are fall apart tender, perfectly seasoned, and as easy as turning on the slow cooker.
I'd love to hear what you think. Leave a comment and rating below!
- 1 onion peeled and quartered
- 4 cloves garlic peeled
- 8 pounds pork shoulder roast
- ½ cup orange juice fresh, about 1 orange
- ¼ cup lime juice fresh, about 2 limes
- 2 teaspoons cumin
- 2 teaspoons oregano
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons chili powder
- ½ teaspoon cayenne pepper
- corn tortillas
- red onions
- sour cream
- shredded cheese
Place sliced onions and garlic into a slow cooker. Trim excess fat off of pork shoulder. Place pork shoulder over onions.
Add fresh orange and lime juice to slow cooker. Sprinkle pork shoulder with cumin, oregano, salt, pepper, chili powder, and cayenne pepper. Cover, and cook on low for 8-10 hours or high for 5-6 hours. Pork shoulder should be tender enough to shred. Reserve 1 cup of slow cooker juices.
Place pork shoulder on working surface. Shred with forks or shredders.
Place shredded pork in a single layer on a baking sheet. Pour reserved liquid over carnitas. Broil for 8-10 minutes or until edges are golden and crisp.
Serve with favorite carnitas toppings.
Instead of broiling carnitas to crisp them, you can pan fry them over medium-high heat for 5-7 minutes.
Calories: 288kcal | Carbohydrates: 3g | Protein: 36g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 535mg | Potassium: 694mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 3mg