Crispy Slow Cooker Carnitas

This crispy slow cooker carnitas recipe transforms humble pork shoulder into irresistibly tender and flavorful meat with minimal effort. The magic happens when the slow-cooked pork gets a quick broil at the end, creating those signature crispy edges that make authentic carnitas so special.

I first made these carnitas for a neighborhood potluck where they completely disappeared within minutes. Since then, they've become my go-to for taco nights, and my friends constantly request the recipe when they taste that perfect combination of juicy interior and crispy edges.

Ingredients

• Pork shoulder or butt: the star of the show with beautiful marbling that breaks down during cooking for incredible tenderness
• Olive oil: helps create a flavorful sear on the meat before slow cooking
• Garlic and onion: create an aromatic base that infuses the meat as it cooks
• Fresh orange and lime juice: the citrus tenderizes the meat and adds authentic Mexican flavor notes
• Chicken broth: provides necessary moisture and helps create that rich cooking liquid
• Spices including chili powder, cumin and oregano: build layers of flavor that perfectly complement the pork
• Bay leaf: adds subtle depth to the cooking liquid that you might not identify but would definitely miss if absent

Step-by-Step Instructions

Season and Sear the Pork:

Cut your pork shoulder into fist-sized chunks rather than cooking it whole. This increases surface area for more flavor development. Season generously with salt and pepper, then sear in hot oil until deeply browned on all sides. This crucial step creates a flavor foundation through the Maillard reaction.

Add Aromatics:

Place the seared pork in your slow cooker and surround with garlic, onion, and jalapeño if using. These aromatics will slowly infuse the meat as it cooks, creating layers of flavor throughout the long cooking process.

Combine Liquids and Spices:

Pour in the chicken broth, fresh orange juice, and lime juice. The acidity in the citrus helps break down the tough muscle fibers while adding brightness. Add your spice blend and bay leaf, stirring gently to distribute everything without washing off the sear from the meat.

Slow Cook to Perfection:

Cover and set your slow cooker to low for 8 hours. This low and slow method allows the collagen in the pork shoulder to gradually convert to gelatin, creating that melt-in-your-mouth texture. Resist the urge to open the lid frequently as this releases heat and extends cooking time.

Create the Crisp:

This step transforms good carnitas into great carnitas. After shredding the tender pork, spread it on a baking sheet, drizzle with some cooking liquid, and broil for 5-10 minutes. Watch carefully as the edges crisp and caramelize, giving you the perfect textural contrast.

Final Touch:

After broiling, drizzle with a bit more of the cooking liquid to maintain moisture and flavor. This ensures your carnitas stay juicy while still maintaining those delicious crispy bits.

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These carnitas remind me of my first trip to Mexico where I watched a street vendor cooking huge copper pots of pork over open flames. While this version uses modern convenience, the combination of citrus, spices and that crucial crispy finish captures the authentic spirit of traditional carnitas that I fell in love with on that trip.

Storage and Reheating

The carnitas freeze beautifully in portions for up to three months. Store them with some of the cooking liquid to prevent drying out. For reheating, I prefer using a skillet with a splash of the reserved liquid rather than the microwave to restore some of that crispy texture. The flavor actually deepens after a day or two in the refrigerator as the spices continue to meld.

Serving Ideas

While traditional tacos are the obvious choice, these carnitas are incredibly versatile. Try them in breakfast burritos with scrambled eggs, piled onto nachos with melted cheese, stuffed into quesadillas with a sharp cheese to balance the richness, or even as a topping for a Mexican-inspired salad with avocado and a lime vinaigrette. For an incredible party spread, set up a carnitas bar with various toppings and let guests build their own creations.

The Magic of the Cooking Liquid

Do not discard that flavorful cooking liquid! After removing the meat, strain the liquid and let it cool slightly. Skim off excess fat from the top if desired, then reduce it on the stovetop until slightly thickened. This concentrated sauce can be drizzled over the crispy carnitas before serving, used to refresh leftovers, or even frozen in ice cube trays for flavoring future dishes like beans or rice.

Cultural Context

Carnitas originated in the Mexican state of Michoacán, where traditionally whole pigs were cooked in large copper pots called cazos. The authentic method involves cooking the pork in its own fat in a process similar to confit. While this slow cooker version takes some liberties with the traditional technique, the addition of the broiling step helps recreate that essential textural contrast between tender meat and crispy exterior that defines true carnitas.

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Frequently Asked Questions About the Recipe

→ Can I use a different cut of pork for carnitas?

While pork shoulder (butt) is traditional for carnitas due to its ideal fat content and texture, you could substitute pork loin in a pinch. However, loin will be leaner and potentially less tender. If using loin, add 2-3 tablespoons of olive oil to compensate for the reduced fat content and check it earlier as it may cook faster.

→ Is the broiling step really necessary?

While technically optional, the broiling step is what transforms ordinary slow-cooked pork into authentic carnitas. This final step creates the signature crispy edges that contrast with the tender interior, mimicking the traditional cooking method where carnitas are fried in their own rendered fat.

→ How can I store leftover carnitas?

Leftover carnitas can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe bags for up to 3 months. When reheating, add a splash of broth to maintain moisture, then briefly broil again to restore the crispy texture.

→ What are the best toppings for carnitas tacos?

Traditional carnitas tacos are served with simple toppings that complement without overwhelming the flavorful pork. Try diced white onion, fresh cilantro, a squeeze of lime, and salsa verde. For added texture, include sliced radishes or pickled red onions. Avocado or a dollop of Mexican crema adds creaminess to balance the rich meat.

→ Can I make this in an Instant Pot instead?

Yes, this can be adapted for an Instant Pot. Use the sauté function to brown the meat, then add remaining ingredients and cook on high pressure for 45-50 minutes with a 15-minute natural release. Shred the meat and broil as directed in the original instructions for the signature crispy finish.

→ How can I make the carnitas more or less spicy?

To increase spiciness, leave the seeds in the jalapeño or add a second pepper. You can also incorporate chipotle peppers in adobo sauce (1-2 peppers, chopped) for a smokier heat. For milder carnitas, omit the jalapeño entirely and reduce the chili powder to 1-2 teaspoons depending on your preference.