Slow Cooker Carnitas

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Slow Cooker Carnitas turns one seasoned pork shoulder into fork-tender, crispy-edged Mexican shredded pork. This easy crock pot carnitas recipe takes 5 minutes to prep, cooks low and slow all day, then gets crisped in cast iron for those signature caramelized edges.

Course Dinner, Main Course

Cuisine American

Keyword crock pot carnitas, Mexican pulled pork, pork carnitas, shredded pork, slow cooker carnitas

Prep Time 10

Cook Time 10

Additional Time 20

Total Time 10 30

Servings

Calories 215kcal

Author Maike Corbett

Equipment

Ingredients

For the Pork

6 pounds pork shoulder also labeled pork butt or Boston butt
4 cloves garlic peeled
¼ cup orange juice fresh, about 1 medium orange, reserve the juiced halves

For the Spice Rub

1 tablespoon kosher salt
1½ tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon black pepper

Instructions

Mix the rub. In a small bowl, whisk together the kosher salt, cumin, chili powder, onion powder, smoked paprika, and black pepper until evenly combined.
Season the pork. Pat the pork shoulder dry with paper towels. Sprinkle the spice rub all over the pork and use your hands to massage it into every surface.
Load the slow cooker. Pour the orange juice into the bottom of a 7-quart slow cooker and place the spent orange halves cut-side down in the pot. Set the seasoned pork shoulder fat-side up on top, then arrange the peeled garlic cloves over the meat.
Cook low and slow. Cover and cook on low for 10 hours, or on high for 5 to 6 hours. The pork is done when it shreds easily with a fork.
Shred the meat. Carefully transfer the pork to a large cutting board or sheet pan. Remove and discard the orange halves. Using two forks, shred the meat into bite-sized pieces, discarding any large chunks of fat as you go.
Strain the juices. Pour the liquid from the slow cooker through a fine-mesh strainer into a heat-safe bowl. Let the juices sit for about 5 minutes, then skim off most of the fat that rises to the top with a large spoon.
Crisp in cast iron. Heat a large cast iron skillet over high heat until smoking hot. Working in batches so the pan isn't crowded, add the shredded pork in a single layer. Sear for 2 to 3 minutes without stirring, then flip and sear another 1 to 2 minutes until the edges are crispy and caramelized. Transfer each batch to a serving dish as it finishes.
Toss and serve. Return all the crisped pork to the slow cooker on the warm setting. Pour about ½ cup of the strained, defatted juices over the meat and toss to coat. Serve immediately with your favorite carnitas toppings.

Notes

SLOW COOKER TIMES

ON LOW: 8-10 hours (until fork-tender)
ON HIGH: 5-6 hours (until fork-tender)

The full tablespoon of kosher salt looks like a lot sitting in the bowl, but it's the right amount for a 6-pound pork shoulder. The salt has to work through every layer of dense meat. If you only have table salt, use 2 teaspoons instead because table salt is finer and packs more into each spoonful.

Spent orange halves go in the pot

They release oils from the peel as the pork cooks and add depth you can't get from juice alone. Pull them out before shredding.

When crisping in the cast iron skillet, work in batches so each piece of pork has room to actually touch the pan. A crowded skillet steams the meat instead of crisping it, and you'll lose those signature caramelized edges.

Broiler crisping method

Spread the shredded pork on a sheet pan in a single layer, drizzle with a few tablespoons of the strained juices, and broil 4 to 6 inches from the heat for 4 to 6 minutes until the edges are crispy. Watch closely because broilers run hot and every oven is different.

Using a 4 or 5-pound pork shoulder

Keep the spice rub amounts the same and start checking for doneness at the 8-hour mark.

Nutrition