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Slow Cooker Pork Carnitas

Incredibly tender, flavorful Mexican pulled pork made easy in the slow cooker, then broiled to crispy, caramelized perfection. Perfect for tacos, bowls, and more.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Calories: 420

Ingredients
  

Main
  • 1 (4-5 lb) boneless pork shoulder/butt
  • 1 tbsp kosher salt
  • 2 tsp black pepper
  • 1 tbsp dried oregano preferably Mexican oregano
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 large onion roughly chopped
  • 8 cloves garlic peeled and smashed
  • 2 oranges juiced (about 3/4 cup)
  • 1 lime juiced (about 1/4 cup)
  • 0.25 cup Coca-Cola, beer, or chicken broth
  • 2-3 tbsp high-heat oil for crisping (avocado, vegetable)

Equipment

  • Slow Cooker (6 quart or larger)
  • Large skillet
  • Rimmed Baking Sheet
  • Fat Separator or Bowl

Method
 

  1. Pat pork shoulder dry. Combine salt, pepper, oregano, cumin, chili powder, and smoked paprika in a bowl. Rub mixture all over pork.
  2. Optional: Heat 1 tbsp oil in large skillet over med-high. Sear pork 3-4 mins per side until deeply browned. Transfer to slow cooker.
  3. In same skillet, add onion. Cook 2-3 mins. Add garlic, cook 1 min. Add orange and lime juice, scraping up browned bits. Simmer 1 min, then pour over pork in cooker. Add Coke, beer, or broth.
  4. Cover and cook on LOW 8-10 hours or HIGH 5-6 hours, until pork is fork-tender and shreds easily.
  5. Remove pork to a board/bowl. Shred with two forks, discarding large fat pieces. Strain cooking liquid, skim fat, and reserve 1/2 - 3/4 cup.
  6. Preheat broiler to HIGH. Line a rimmed baking sheet with foil. Spread shredded pork in an even layer. Drizzle with reserved liquid and 2-3 tbsp oil. Toss to coat.
  7. Broil 6-8 inches from heat for 5-10 mins until starting to crisp and brown. Remove, toss meat, and broil another 3-5 mins until desired crispiness is reached.
  8. Serve immediately with warm tortillas, cilantro, onion, lime wedges, and other desired toppings.

Notes

For deeper flavor, season the pork and refrigerate overnight before cooking. The crisping step under the broiler is essential for texture. Carnitas freeze beautifully for up to 3 months.