Description
Tender, juicy, and crispy-edged, these Slow Cooker Carnitas are packed with bold Mexican flavor and perfect for tacos, burritos, bowls, or salads.
Ingredients
Scale
- 4 lbs pork shoulder (boneless, skinless), cut into large chunks
- 1 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 orange, juiced
- 1 lime, juiced
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- Fresh cilantro, for garnish (optional)
- Tortillas, for serving
Instructions
- Heat olive oil in a skillet and sear pork chunks on all sides until browned.
- Place pork in the Crockpot. Add onion, garlic, orange juice, lime juice, chicken broth, cumin, oregano, chili powder, paprika, salt, and pepper. Stir to coat.
- Cover and cook on low for 8 hours or high for 4–5 hours, until pork is tender and easily shreds.
- Shred the pork with two forks directly in the slow cooker and mix with juices.
- For crispy edges, spread shredded pork on a baking sheet and broil for 5–7 minutes until edges are golden.
- Serve in warm tortillas and top with cilantro, salsa, or your favorite toppings.
Notes
Great for meal prep. Leftovers can be stored in the fridge for 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 carnitas taco
- Calories: 350
- Sugar: 2g
- Sodium: 510mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
Keywords: carnitas, slow cooker, pork, tacos, Mexican food, crockpot