Carnitas Recipe (Slow Cooker Carnitas)

I love making authentic Slow Cooker Pulled Pork because it melds tender pork shoulder with zesty orange and lime juices, savory garlic and onions, and aromatic cumin and oregano, all simmering in a rich chicken broth. This pork dinner creates a perfectly balanced blend of flavors that is simply delightful.

I’m super excited to share my Slow Cooker Carnitas recipe that’s become one of my absolute favorites. I start with 3 lbs pork shoulder cut into big chunks mixed with a large, roughly chopped onion and 4 cloves of minced garlic.

Then I add 1 tbsp salt, 1 tsp black pepper, 1 tbsp dried oregano, and 2 tsp ground cumin. To get that awesome tang, I mix in 1/2 cup freshly squeezed orange juice with 1/4 cup lime juice along with 1 cup chicken broth and tuck in 2 bay leaves.

As it cooks slowly, the pork transforms into tender pulled pork with a perfectly crispy exterior. This Carnitas recipe is an easy pork dinner that fills your kitchen with an irresistible aroma, perfect for whipping up slow cooker tacos or any pork dinner night.

It’s a flavorful twist on traditional recipes that always leaves me wanting more. Enjoy the magic of slow cooking and dive into this delicious pork carnitas!

Why I Like this Recipe

1. I love how the pork turns out so crispy on the outside but remains incredibly juicy inside.
2. I really appreciate the tangy burst from the orange and lime juice that makes every bite pop with flavor.
3. I dig that it practically cooks itself in the slow cooker, which means I get to spend less time fussing and more time enjoying my meal.
4. I like that making it fills my whole house with an amazing, irresistible aroma that makes me feel like a proper chef.

This slow cooker pork carnitas recipe is, like, seriously awesome. It comes out crispy on the outside while staying super tender on the inside, and its flavor is just out of this world. I mean, it’s so easy to throw together that you literally end up with restaurant-quality Mexican pulled pork without all the hassle. Plus, when the pork starts shredding up and mixing with those citrus juices and seasonings, it smells heavenly and tastes even better. I love it cuz it’s simple, delicious, and never fails to impress me and everyone else at the table.

Ingredients

• Pork shoulder is succulent meat, rich in protein and fat for tender carnitas.
• Large onion adds natural sweetness and fiber, improving flavor and digestion.
• Garlic offers a bold taste and antioxidants making the dish extra aromatic.
• Fresh orange juice gives a slight sweet kick that balances all the spices.
• Lime juice adds a sharp sour note to brighten up the overall taste.
• Dried oregano infuses an earthy note and enhances the savory meal profile.
• Chicken broth provides a light salty base for added depth and moisture.
• Bay leaves lend a subtle herbal aroma that nicely complements the other flavors.
• Salt and pepper season well the dish drawing out natural flavors in meat.

Ingredient Quantities

• 3 lbs pork shoulder, cut into big chunks
• 1 large onion, roughly chopped
• 4 cloves garlic, minced
• 1 tbsp salt
• 1 tsp black pepper
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1/2 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lime juice
• 1 cup chicken broth
• 2 bay leaves

How to Make this

1. Place the pork shoulder chunks in your slow cooker and toss them with the chopped onion, minced garlic, salt, black pepper, dried oregano, and ground cumin.

2. Pour in the freshly squeezed orange juice and lime juice, then add the chicken broth.

3. Stir everything together so the pork is well coated in the seasonings and juices.

4. Add the bay leaves to the slow cooker.

5. Set your slow cooker on low and let the pork cook for about 8 hours, or until it’s super tender.

6. Once the pork is done, remove it from the slow cooker and shred it with two forks.

7. Optional: For extra crispiness, spread the shredded meat out on a baking sheet and place it under the broiler for about 5-10 minutes. Keep a close eye on it so it doesn’t burn.

8. Serve your carnitas on warm tortillas or over rice with your favorite toppings.

9. Drizzle any leftover juices from the slow cooker over the meat for extra flavor.

10. Enjoy your restaurant-quality Mexican carnitas and don’t forget to share with friends and family!

Equipment Needed

1. Slow cooker
2. Cutting board and chef’s knife for chopping and mincing
3. Measuring cups and spoons for the spices and liquids
4. Citrus juicer to squeeze the orange and lime juice
5. A stirring spoon for mixing everything together
6. Two forks for shredding the pork afterwards
7. Baking sheet for the optional broiling step
8. An oven with a broil setting to crisp up the meat

FAQ

Carnitas Recipe (Slow Cooker Carnitas) Substitutions and Variations

• Instead of pork shoulder, you can use pork butt which is pretty similar in marbling and flavor.
• If you don’t have dried oregano, try using Italian seasoning or marjoram for a slightly different herbal note.
• Instead of chicken broth, vegetable broth works fine if you’re out or if you need a lighter taste.
• If you’re low on fresh lime juice, you can swap in lemon juice with the same amount to keep the citrus zing.

Pro Tips

1. If you can plan ahead, let the pork marinate in the seasonings overnight – it really helps the flavors get deep into the meat, making it even tastier.
2. Before placing the pork in the slow cooker, try searing the chunks in a hot pan for a few minutes on each side. It might seem like extra work but it adds a rich flavor you wont regret.
3. Once the meat is shredded, if you like it a bit crispy, spread it onto a baking sheet and pop it in the broiler. Just be careful and watch it close so it doesnt get too burnt.
4. Dont throw away the juicy liquid from the slow cooker. Drizzle it over your carnitas when serving, it really amps up the flavour and keeps everything moist.