Carnitas means little meats, and the good versions get crisp at the edges while staying soft in the middle. A slow cooker gets you most of the way there with almost no attention. Four pounds of pork shoulder, a handful of spices and two kinds of citrus go in the pot, and you walk away for eight hours.
The last step is what separates this from plain pulled pork. You spread the shredded meat on a sheet pan, spoon some of the cooking liquid back over it, and run it under the broiler for 5 to 10 minutes. That liquid is the trick. It keeps the meat from drying out while the outside browns.
You need one pot and one sheet pan. That's it. The oven does the finishing, so there's no frying pan of hot oil to deal with.
Step-by-Step Instructions
1. Cut and load the pork
Cut the pork into six roughly equal chunks and set them in the slow cooker. They don't need to be perfect, just similar in size so they finish together.
2. Add the seasoning and citrus
Sprinkle on the salt, pepper, oregano and cumin. Add the crushed garlic, onion quarters and bay leaves. Squeeze the lime and orange over everything, then drop the spent orange halves into the pot. Turn the pieces with your hands or a spoon until the spices coat the meat.
3. Cook it low and slow
Cover and cook on low for 8 to 10 hours. It's done when a chunk falls apart under a fork with barely any pressure. Don't lift the lid to peek, since each look adds time.
4. Shred on a sheet pan
Line a baking sheet with foil. Lift the pork out of the pot with a slotted spoon or tongs and leave the liquid behind. Pull the meat apart with two forks and spread it in a single layer across the pan.
5. Add liquid and broil
Spoon about 1 cup of the liquid from the slow cooker over the shredded pork. Set the pan under the broiler for 5 to 10 minutes, until the edges darken and turn crisp. Check it at the 5 minute mark.
6. Serve hot
Pile it into warm tortillas, over rice, or on top of greens. Cold salsa, guacamole or a squeeze of lime balances the rich meat.
How to Store Slow Cooker Carnitas
Refrigerator
Keep it in a sealed container for up to 4 days. Store a little of the cooking liquid separately and spoon it over when you reheat.
Freezer
Freeze in portions for up to 3 months. Press the air out and thaw overnight in the fridge.
Reheating
Warm in a covered skillet over medium-low heat with a splash of the reserved liquid, or in a 350°F oven for about 10 minutes. A microwave works but softens the crisp edges.
Variations
- Add a chipotle pepper in adobo with a spoon of the sauce for smoky heat.
- Swap the orange for two smaller oranges or a mix of orange and lime if that's what's in the fruit bowl.
- Skip the broiler and crisp the pork in a hot skillet in batches, about 3 minutes per side.
Frequently Asked Questions
Q: Can I cook it on high instead of low?
You can, and it takes about 4 to 5 hours. The texture is a bit less tender than the low setting gives you, so check it early and often.
Q: Do I have to broil it?
No, but that step is what makes it carnitas rather than pulled pork. Without it the meat is soft and tasty but never crisp.
Q: What if I don't have a slow cooker?
Use a Dutch oven with a tight lid in a 300°F oven for about 3 hours, until the pork shreds easily. Then finish it under the broiler the same way.
Q: Is pork butt the same as pork shoulder?
Yes, in most stores they're the same cut under two names. Look for one with good fat marbling, since that's what keeps it moist over a long cook.
Q: How much meat do I need per person?
This 4 lb batch serves 6 as a main, roughly two filled tacos each. If you're feeding a crowd with big appetites, plan on more.
Slow Cooker Carnitas: Tender Pork for Tacos
Pork shoulder braised low with orange, lime, garlic and cumin, then broiled until the edges crisp. Eight hours hands-off for real carnitas at home.
Ingredients
Instructions
- 1Cut and load the pork — Cut the pork into six roughly equal chunks and set them in the slow cooker. They don't need to be perfect, just similar in size so they finish together.
- 2Add the seasoning and citrus — Sprinkle on the salt, pepper, oregano and cumin. Add the crushed garlic, onion quarters and bay leaves. Squeeze the lime and orange over everything, then drop the spent orange halves into the pot. Turn the pieces with your hands or a spoon until the spices coat the meat.
- 3Cook it low and slow — Cover and cook on low for 8 to 10 hours. It's done when a chunk falls apart under a fork with barely any pressure. Don't lift the lid to peek, since each look adds time.
- 4Shred on a sheet pan — Line a baking sheet with foil. Lift the pork out of the pot with a slotted spoon or tongs and leave the liquid behind. Pull the meat apart with two forks and spread it in a single layer across the pan.
- 5Add liquid and broil — Spoon about 1 cup of the liquid from the slow cooker over the shredded pork. Set the pan under the broiler for 5 to 10 minutes, until the edges darken and turn crisp. Check it at the 5 minute mark.
- 6Serve hot — Pile it into warm tortillas, over rice, or on top of greens. Cold salsa, guacamole or a squeeze of lime balances the rich meat.
Muffins & quick breads are my whole kitchen philosophy: one bowl, a whisk, and a batter that goes from counter to oven before the coffee cools. I write for cooks who want banana bread and blueberry muffins that work on a Tuesday, with ingredient swaps and bake times tested in an ordinary home oven. My angle is making quick breads forgiving, so a slightly overripe fruit or a forgotten timer still ends in something worth slicing.
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