Description
This Easy Crockpot Carnitas recipe offers tender, flavorful Mexican-style pulled pork cooked to perfection in a slow cooker. Infused with citrus and aromatic spices, the carnitas are ideal for tacos, burritos, or as a hearty main dish, making meal prep simple and delicious.
Ingredients
Scale
Main Ingredients
- 2 kg (4 lb) pork shoulder (pork butt), skinless, boneless (or 5 lb/2.5 kg bone-in)
- 2 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 onion, chopped
- 1 jalapeno, deseeded and chopped
- 4 cloves garlic, minced
- ¾ cup fresh orange juice (about 2 oranges)
Spice Rub
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon olive oil
Instructions
- Prepare the Spice Rub: In a small bowl, combine the dried oregano, ground cumin, and olive oil to create a flavorful spice mixture that will coat the pork.
- Season the Pork: Pat the pork shoulder dry with paper towels to ensure the rub adheres well. Rub the prepared spice mixture evenly over the entire surface of the pork shoulder.
- Place Pork in Crockpot: Set the seasoned pork shoulder into your slow cooker or crockpot, spreading it evenly inside the pot.
- Add Seasonings and Vegetables: Sprinkle the salt and black pepper over the pork. Then, add the chopped onion, deseeded and chopped jalapeno, and minced garlic on top of the meat, layering the flavors.
- Pour Orange Juice: Carefully pour the fresh orange juice over all the ingredients in the crockpot, which adds a citrusy brightness and tenderizes the pork as it cooks.
- Cook the Pork: Cover the crockpot with its lid. Cook the pork on low heat for 8 to 10 hours, or on high heat for 4 to 6 hours, until the pork becomes very tender and shreds easily with a fork.
- Shred and Serve: Remove the pork from the crockpot and shred it using two forks. Return the shredded meat to the crockpot to soak in the flavorful juices before serving warm.
Notes
- Using bone-in pork shoulder can add extra flavor, but boneless is easier to shred.
- Adjust the cooking time based on your crockpot’s heat settings to avoid overcooking.
- For extra crispiness, spread shredded carnitas on a baking sheet and broil in the oven for a few minutes before serving.
- Use the carnitas as fillings for tacos, burritos, enchiladas, or simply serve with rice and beans.
- Leftovers store well in the refrigerator for up to 4 days and freeze for up to 3 months.
