Slow Cooker Pork Carnitas
Carnitas are traditionally simmered in lard, but the slow cooker gets you most of the way with far less effort. Pork shoulder cooks for hours with orange, lime, garlic and spices until it falls apart, then a few minutes under the broiler crisps the edges. Pile it into warm corn tortillas and set out onion, cilantro and salsa for a taco bar.
By Maya Ellison
Published
- Prep Time
- 20 mins
- Cook Time
- 8 hrs 10 mins
- Total Time
- 8 hrs 30 mins
- Servings
- 10 servings
How do you make Slow Cooker Pork Carnitas?
Rub 1.8 kg boneless pork shoulder chunks with salt, cumin, oregano and pepper. Add to a slow cooker with onion, garlic, bay leaves, orange juice and lime juice. Cook on LOW for 8-10 hours or HIGH for 5-6 hours, until the pork pulls apart easily with a fork. Shred it, spread on a tray with some of the juices and broil for 6-8 minutes until crisp at the edges.
- Total time
- 8 hrs 30 mins
- Calories
- 325 per serving
- Protein
- 32 g
- Yield
- 10 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Pork
Braise
Taco bar
Equipment
Slow cooker (5-6 litre) · Large rimmed baking sheet · 2 forks for shredding · Citrus juicer
Quick Directions
Season the pork
Mix the salt, cumin, oregano and pepper in a small bowl and rub it all over the pork chunks.
Load the slow cooker
Scatter the onion, garlic and bay leaves over the base of the slow cooker and set the pork on top.
Slow cook
Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the pork is very tender and pulls apart easily with a fork.
Shred
Lift the pork onto a board and shred it with two forks.
Crisp under the broiler
Heat the broiler (the oven's top grill element) on high with a rack about 15 cm (6 inches) below it.
Serve
Pile the carnitas into a serving dish with a ladle of the juices to keep them moist.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker pork carnitas.
Season the pork
Mix the salt, cumin, oregano and pepper in a small bowl and rub it all over the pork chunks.
Load the slow cooker
Scatter the onion, garlic and bay leaves over the base of the slow cooker and set the pork on top. Pour over the orange and lime juice, then tuck in the squeezed orange halves and the jalapeño.
Slow cook
Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the pork is very tender and pulls apart easily with a fork.
Shred
Lift the pork onto a board and shred it with two forks. Discard the orange halves, bay leaves and jalapeño. Skim the fat from the cooking juices into a small bowl and keep both.
Crisp under the broiler
Heat the broiler (the oven's top grill element) on high with a rack about 15 cm (6 inches) below it. Spread the pork on a rimmed baking sheet, drizzle with about 125 ml (1/2 cup) of the juices and 1-2 tbsp of the skimmed fat, and broil for 4-5 minutes until the edges are browned and crisp. Toss, drizzle with a little more juice and broil for 2-3 minutes more.
Serve
Pile the carnitas into a serving dish with a ladle of the juices to keep them moist. Serve with warm corn tortillas, onion, cilantro, lime wedges and salsa verde.
Recipe Tips
- Use pork shoulder (pork butt). Its fat and connective tissue melt over long cooking; leaner cuts like loin turn dry and stringy.
- Broil in batches if the pork doesn't fit in a thin layer. Crowded pork steams instead of crisping.
- Watch the tray closely under the broiler. The sugars in the orange juice can go from browned to burnt in under a minute.
- Keep the leftover cooking juices. A spoonful over the carnitas keeps the meat moist on WARM and when you reheat it.
Variations
- Skillet carnitas: instead of broiling, fry the shredded pork in batches in a hot frying pan with a little of the skimmed fat for 3-4 minutes, until crisp.
- Add 1 cinnamon stick and 1/2 tsp ground coriander with the bay leaves for a warmer spiced flavour.
- Serve the carnitas as burrito bowls over rice with black beans, corn, salsa and guacamole.
Nutrition (per serving)
| Calories | 325 |
|---|---|
| Protein | 32 g |
| Carbs | 4 g |
| Fat | 20 g |
| Saturated fat | 7 g |
| Fibre | 0.5 g |
| Sugar | 2 g |
| Sodium | 600 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the shredded pork with some of its juices within 2 hours, in an airtight container for up to 4 days.
- Freezer
- Freeze in portions with a little of the juices for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a hot frying pan with a splash of the juices, or in the microwave, until crisp at the edges and steaming hot, 74°C (165°F). Do not reheat leftovers in the slow cooker.
Slow Cooker Pork Carnitas FAQs
What cut of pork is best for carnitas?
Boneless pork shoulder, also called pork butt, is best. It has enough fat and connective tissue to stay juicy and shred easily after long cooking. Lean cuts like loin or tenderloin dry out.
How long do carnitas take in the slow cooker?
Cook pork shoulder on LOW for 8-10 hours or HIGH for 5-6 hours. It is ready when a chunk pulls apart easily with a fork. Then broil the shredded pork for 6-8 minutes to crisp the edges.
How do I make slow cooker carnitas crispy?
Spread the shredded pork on a baking sheet, drizzle with a little of the cooking juices and fat, and broil on high for 4-5 minutes. Toss and broil for 2-3 minutes more. You can also fry it in batches in a hot pan.
Can I make carnitas ahead for a party?
Yes. Cook and shred the pork up to 2 days ahead and refrigerate it in its juices. On the day, crisp it under the broiler until steaming hot, 74°C (165°F), then keep it on WARM in the slow cooker while you serve.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
