I perfected a Pork Carnitas Recipe that begins in the slow cooker, finishes under the broiler, and hinges on one unexpected pantry staple; read on to learn the secret.
I’m obsessed with a simple trick to make the best Crispy Slow Cooker Pork Carnitas. I use pork shoulder and a bright splash of fresh orange juice, set it and forget it, then wait for the magic.
The way the meat falls apart but still gets these golden crisp edges is ridiculous, and honestly it ruins other tacos for me. Ive tried a bunch of Pork Carnitas Slow Cooker approaches and this one keeps rising to the top.
If you like extra crunch and deep flavor without babysitting the stove, this is one Pork Crockpot Recipes entry you wont forget.
Ingredients
These crispy slow cooker pork carnitas start with a big hunk of pork shoulder braised low and slow until it shreds easy, then crisped under a broiler or in a skillet for those crunchy edges.
Citrus juices and warm spices give sweet, tangy and savory layers while onion and garlic deepen the overall flavor.
The finished meat is juicy, fatty but balanced and totally taco ready.
Serve with warm tortillas, cilantro, diced onion and lime.
It’s simple, forgiving and perfect for feeding a crowd, you can make it ahead and crisp later.
- Pork shoulder: fatty, protein rich, melts when slow cooked, makes carnitas super juicy.
- Orange juice: adds bright sweet acidity, helps tenderize meat and gives citrusy notes.
- Lime juice: zippy sour pop that balances fat, classic taco flavor boost.
- Garlic: savory aromatic punch, small amounts change the whole dish.
- Cumin and oregano: earthy warm spice backbone, gives carnitas that Latin flavor profile.
- Onion: sweetness and texture while it breaks down and flavors the cooking liquid.
- Tortillas: simple carbs to scoop meat, add warmth and tradition to each bite.
Ingredient Quantities
- 3 to 4 pounds pork shoulder or pork butt, trimmed
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried Mexican oregano (or regular oregano if you gotta)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder or ancho chile powder
- 1 large onion, coarsely sliced
- 4 garlic cloves, smashed or minced
- 1 cup fresh orange juice (about 2 medium oranges)
- 1/4 cup fresh lime juice (about 2 limes)
- 1/2 cup low sodium chicken broth or water
- 2 bay leaves
- 1 teaspoon brown sugar (optional)
- 2 tablespoons vegetable oil or lard
- Warm corn or flour tortillas, chopped cilantro, diced white onion, lime wedges
How to Make this
1. Pat 3 to 4 pounds pork shoulder dry and trim big hunks of fat, then rub all over with 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 tablespoon ground cumin, 1 tablespoon dried Mexican oregano, 1 teaspoon smoked paprika and 1 teaspoon chili or ancho powder.
2. Heat 2 tablespoons vegetable oil or lard in a large skillet over medium-high heat and brown the pork on all sides, 3 to 4 minutes per side, for better flavor; you can skip this if you’re in a hurry but dont skip if you want the best crust later.
3. Put the sliced large onion, 4 smashed garlic cloves and 2 bay leaves into the slow cooker, set the browned pork on top and pour in 1 cup fresh orange juice, 1/4 cup fresh lime juice and 1/2 cup low sodium chicken broth or water; stir in 1 teaspoon brown sugar if using.
4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the pork falls apart easily and internal temp is around 195 to 205 F for shredding.
5. Remove pork to a cutting board and shred with two forks, discard the bay leaves and skim off excess fat from the cooking liquid; reserve about 1/2 cup of that liquid to keep the meat juicy.
6. Toss shredded pork with the reserved cooking liquid and spread in an even layer on a rimmed baking sheet lined with foil; drizzle a little oil if it looks dry.
7. Set your oven rack 6 to 8 inches from the broiler and turn broiler to high; broil the pork 4 to 6 minutes until the edges start to crisp and darken, then stir or flip the pork and broil another 3 to 5 minutes until you have crunchy browned bits.
8. If you dont have a broiler, heat a large cast iron or stainless skillet over high heat and sear small batches in a tablespoon of oil until crisp, about 2 to 3 minutes per side.
9. Serve hot with warm corn or flour tortillas, chopped cilantro, diced white onion and lime wedges; pile the meat in tacos, squeeze lime over top and dont be shy with the cilantro or extra lime juice.
Equipment Needed
1. Large cutting board
2. Chef’s knife (sharp)
3. Measuring spoons and measuring cups
4. Large skillet for browning (or cast iron)
5. Slow cooker or Dutch oven
6. Long tongs and two forks for shredding
7. Instant read meat thermometer
8. Rimmed baking sheet lined with foil
9. Large spoon or spatula for stirring and skimming liquid
FAQ
Crispy Slow Cooker Pork Carnitas Recipe Substitutions and Variations
- Pork shoulder or pork butt: swap with a boneless pork picnic roast or bone-in pork butt if that’s what your butcher has, or for a different but still great result use 3 pounds bone-in chicken thighs and cut the slow cook time by about an hour, you’ll lose some porky fat but still get shreddable meat.
- 1 cup fresh orange juice: use pineapple juice for extra sweetness and tenderizing power, or use grapefruit juice or 3/4 cup bottled orange juice plus a splash of lime if you don’t have fresh oranges.
- 1/2 cup low sodium chicken broth or water: replace with beef broth for a richer, deeper flavor, or use water plus 1/2 teaspoon bouillon or a splash of beer if you like a tiny flavor twist.
- 2 tablespoons vegetable oil or lard: use canola or avocado oil for high-heat crisping, or use bacon drippings for smoky, savory flavor if you want extra oomph when broiling or pan-frying the shredded meat.
Pro Tips
1. Salt ahead and leave some fat, dont trim it all off. Sprinkle the kosher salt over the pork 30 to 60 minutes before cooking or even overnight in the fridge for a better crust and deeper flavor, but cut away the big pockets of fat while leaving a thin layer for juiciness.
2. Brown well and save the fond. Sear the pork in a hot pan without crowding so you get a real crust, then splash a little orange juice into the skillet and scrape up the brown bits into the cooker, that fond is flavor gold.
3. Tame the acid and concentrate the sauce. Use fresh orange and lime but taste the braising liquid near the end, add a pinch of brown sugar or a bit more salt if it tastes too sharp, and if you want more punch reduce about a cup of the cooking liquid on the stove until it’s richer before tossing with the shredded meat.
4. Rest, shred, then crisp. Let the roast rest 10 to 15 minutes so it shreds easier, remove bay leaves and skim fat, reserve about a half cup of the cooking liquid to keep things moist, then spread the shredded pork thin and broil close to the element or sear in small batches in a hot cast iron pan to get those crunchy edges.
5. Make ahead and serve smarter. Warm tortillas on a hot skillet or wrapped in foil in the oven, keep finished pork in a low oven at 200 F with a splash of liquid if you need to hold it, and leftover tacos reheat great in a skillet to bring back crispness or freeze in portioned bags for later.
Crispy Slow Cooker Pork Carnitas Recipe
I perfected a Pork Carnitas Recipe that begins in the slow cooker, finishes under the broiler, and hinges on one unexpected pantry staple; read on to learn the secret.
8
servings
430
kcal
Equipment: 1. Large cutting board
2. Chef’s knife (sharp)
3. Measuring spoons and measuring cups
4. Large skillet for browning (or cast iron)
5. Slow cooker or Dutch oven
6. Long tongs and two forks for shredding
7. Instant read meat thermometer
8. Rimmed baking sheet lined with foil
9. Large spoon or spatula for stirring and skimming liquid
Ingredients
-
3 to 4 pounds pork shoulder or pork butt, trimmed
-
1 tablespoon kosher salt
-
1 teaspoon freshly ground black pepper
-
1 tablespoon ground cumin
-
1 tablespoon dried Mexican oregano (or regular oregano if you gotta)
-
1 teaspoon smoked paprika
-
1 teaspoon chili powder or ancho chile powder
-
1 large onion, coarsely sliced
-
4 garlic cloves, smashed or minced
-
1 cup fresh orange juice (about 2 medium oranges)
-
1/4 cup fresh lime juice (about 2 limes)
-
1/2 cup low sodium chicken broth or water
-
2 bay leaves
-
1 teaspoon brown sugar (optional)
-
2 tablespoons vegetable oil or lard
-
Warm corn or flour tortillas, chopped cilantro, diced white onion, lime wedges
Directions
- Pat 3 to 4 pounds pork shoulder dry and trim big hunks of fat, then rub all over with 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 tablespoon ground cumin, 1 tablespoon dried Mexican oregano, 1 teaspoon smoked paprika and 1 teaspoon chili or ancho powder.
- Heat 2 tablespoons vegetable oil or lard in a large skillet over medium-high heat and brown the pork on all sides, 3 to 4 minutes per side, for better flavor; you can skip this if you're in a hurry but dont skip if you want the best crust later.
- Put the sliced large onion, 4 smashed garlic cloves and 2 bay leaves into the slow cooker, set the browned pork on top and pour in 1 cup fresh orange juice, 1/4 cup fresh lime juice and 1/2 cup low sodium chicken broth or water; stir in 1 teaspoon brown sugar if using.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the pork falls apart easily and internal temp is around 195 to 205 F for shredding.
- Remove pork to a cutting board and shred with two forks, discard the bay leaves and skim off excess fat from the cooking liquid; reserve about 1/2 cup of that liquid to keep the meat juicy.
- Toss shredded pork with the reserved cooking liquid and spread in an even layer on a rimmed baking sheet lined with foil; drizzle a little oil if it looks dry.
- Set your oven rack 6 to 8 inches from the broiler and turn broiler to high; broil the pork 4 to 6 minutes until the edges start to crisp and darken, then stir or flip the pork and broil another 3 to 5 minutes until you have crunchy browned bits.
- If you dont have a broiler, heat a large cast iron or stainless skillet over high heat and sear small batches in a tablespoon of oil until crisp, about 2 to 3 minutes per side.
- Serve hot with warm corn or flour tortillas, chopped cilantro, diced white onion and lime wedges; pile the meat in tacos, squeeze lime over top and dont be shy with the cilantro or extra lime juice.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 175g
- Total number of serves: 8
- Calories: 430kcal
- Fat: 34g
- Saturated Fat: 12g
- Trans Fat: 0.5g
- Polyunsaturated: 4g
- Monounsaturated: 17g
- Cholesterol: 140mg
- Sodium: 900mg
- Potassium: 620mg
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 4g
- Protein: 42g
- Vitamin A: 300IU
- Vitamin C: 20mg
- Calcium: 40mg
- Iron: 2mg