Pork Carnitas
These slow-cooked pork carnitas are juicy, tender, and perfectly seasoned with citrus and herbs. Broiled until crisp on the edges, they’re ideal for tacos, burrito bowls, or nachos—easy, flavorful, and family-friendly.
Ingredients
- 4 lb boneless pork roast pork shoulder or butt
- 3 tsp fine sea salt or 2½ tsp table salt
- 1 tsp ground black pepper
- 1 tsp dried oregano
- 1 large yellow onion diced
- 5 garlic cloves
- 4 Tbsp lime juice from 2 limes
- ½ cup orange juice from 2 oranges
- 1 cup chicken broth
- 2 bay leaves optional
Instructions
- at pork dry. Rub with salt, pepper, and oregano.
- In a slow cooker, add onion, garlic, broth, lime juice, orange juice, and bay leaves.
- Add pork, cover, and cook on high for 5 hours or low for 7–9 hours.
- Transfer pork to a baking sheet. Shred and drizzle with ½ cup cooking liquid.
- Broil for 5–7 minutes until crispy and golden.
- See full steps with tips & photos → https://mischacrossing.com/pork-carnitas-recipe/
Notes
- Leftover carnitas are perfect for tacos, burritos, enchiladas, or bowls with rice and beans.
- To freeze: Cool completely and store in airtight containers for up to 2 months. Reheat and broil to crisp again.
- Add a pinch of cumin or smoked paprika to the rub for deeper flavor.
- If you don’t have a slow cooker, you can roast it covered in a Dutch oven at 300°F for 3½–4 hours.