Slow Cooker Carnitas Recipe

Slow Cooker Carnitas Recipe

These easy slow cooker carnitas are made with pork cooked low and slow until fall apart tender! A quick trip under the broiler ensures edges are crispy and caramelized.

Prep Time: 10

Cook Time: 8

Total Time: 8 10

Servings:

Ingredients

⅓ cup apple or orange juice
2 limes , juiced
4 to 5 pounds boneless pork shoulder/pork butt , excess fat trimmed
1 Tablespoon taco seasoning
1 teaspoon dried oregano
1 teaspoon Kosher salt
1 teaspoon ground cumin
½ teaspoon ground black pepper
½ onion , quartered
1 jalapeno , deseeded and chopped (optional)

Instructions

Add juices to slow cooker. Place the slow cooker on low and pour in 1/3 apple or orange juice and the juice of 2 limes.
Cook on low. Combine 1 Tablespoon taco seasoning, 1 teaspoon oregano, 1 teaspoon salt, 1 teaspoon cumin and pepper in a small bowl. Then rub onto the meat. Place 4 pounds pork into the slow cooker and then top with the 1/2 an onion and jalapeno. Cook on low for 8 to 10 hours or high for 5 to 6 hours, or until meat falls apart.
Shred meat. Remove meat from the slow cooker and onto a cutting board. Remove any excess fat and shred into smaller pieces. Remove any fat and the onions from the juices and then place meat back into the slow cooker. Stir the meat, so the juices are able to soak into the meat. Allow to sit for 5 minutes.
Broil edges. Turn on the broiler and set out a large baking sheet. Once oven has heated, place the meat onto the baking sheet and broil for 5 minutes. Remove from the oven and add a Tablespoon or two of the juices to the meat. Toss with tongs and then places back into the oven for another 3 to 5 minutes, or until the meat has reached your desired crispiness. Enjoy while hot!

Nutrition