Crispy Slow Cooker Carnitas (Print-Friendly Version)
Tender pork slow-cooked with citrus and spices, then broiled for crispy edges—perfect for tacos, burritos, or on its own.
# Ingredients:
01 -
3-4 lbs pork shoulder or pork butt, trimmed of fat cap and cut into fist-sized chunks
02 -
2 tablespoons olive oil
03 -
Salt and pepper, to taste
04 -
4 cloves garlic, minced
05 -
1 onion, chopped
06 -
1 jalapeño, seeded and chopped (optional)
07 -
1 cup chicken broth
08 -
1/2 cup freshly squeezed orange juice
09 -
1/4 cup freshly squeezed lime juice
10 -
1 tablespoon chili powder
11 -
1 teaspoon ground cumin
12 -
1 teaspoon dried oregano
13 -
1 bay leaf
# Steps:
01 -
Heat olive oil in a large skillet over medium-high heat. Season the pork chunks with salt and pepper. Sear the pork in the skillet until browned on all sides, about 3-4 minutes per side. Transfer the pork to the slow cooker along with the skillet's liquids.
02 -
Add garlic, onion, and jalapeño (if using) to the slow cooker, arranging them around the pork chunks.
03 -
Pour chicken broth, orange juice, and lime juice over the pork. Add chili powder, cumin, oregano, and the bay leaf. Stir to combine all ingredients.
04 -
Cover the slow cooker and cook on low for 8 hours or on high for 4-5 hours, until the pork becomes tender and shreds easily.
05 -
Remove the pork from the slow cooker and shred with two forks. Spread the shredded pork on a baking sheet and drizzle with some of the cooking liquid. Broil in the oven for 5-10 minutes or until the edges are crispy.
06 -
Transfer crispy carnitas to a serving dish and drizzle with additional cooking juices. Serve with warm tortillas and preferred toppings.
# Notes & Tips:
01 -
Searing the pork before slow cooking enhances flavor depth.
02 -
Deglaze the skillet with chicken broth to retain additional flavors.
03 -
Use freshly squeezed orange and lime juice for optimal taste.
04 -
Broil the pork to achieve crispy edges reminiscent of classic carnitas.