Slow Cooker Pork Carnitas
These Slow Cooker Pork Carnitas are fall-apart tender, tangy, and perfectly spiced. Slow-cooked pork shoulder simmers in citrus and aromatic spices, then gets crisped under the broiler for irresistible edges. Serve in warm tortillas with your favorite toppings!
Ingredients
- 3 –4 lbs pork shoulder or pork butt trimmed of fat cap and cut into fist-sized chunks
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 cloves garlic minced
- 1 onion chopped
- 1 jalapeño seeded and chopped (optional)
- 1 cup chicken broth
- 1/2 cup orange juice freshly squeezed preferred
- 1/4 cup lime juice freshly squeezed preferred
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
Instructions
- Heat olive oil in a large skillet over medium-high.
- Season pork with salt and pepper, then sear until browned.
- Transfer to slow cooker with juices.
- Add garlic, onion, and jalapeño.
- Pour in broth, orange juice, lime juice.
- Stir in chili powder, cumin, oregano, and bay leaf.
- Cook on low for 8 hours or high for 4–5 hours, until tender.
- See full steps with tips & photos → https://mischacrossing.com/slow-cooker-pork-carnitas/
Notes
- For extra citrus brightness, add the zest of one orange to the cooking liquid.
- These carnitas freeze beautifully—store cooled pork in freezer-safe bags for up to 3 months.
- If you prefer a smokier flavor, stir in 1 tsp smoked paprika or chipotle powder before cooking.