Slow Cooker Carnitas: The Ultimate Guide to Perfect Pulled Pork

Slow Cooker Carnitas: Imagine sinking your teeth into tender, juicy, and flavorful pulled pork, crispy on the edges and melt-in-your-mouth delicious. That’s the magic of carnitas, and I’m about to show you how incredibly easy it is to achieve this culinary masterpiece right in your own kitchen with your slow cooker!

Carnitas, meaning “little meats” in Spanish, originated in the state of Michoacán, Mexico. This traditional dish has been a staple for generations, often prepared for celebrations and family gatherings. The authentic method involves simmering pork in lard until it’s incredibly tender, then crisping it up to perfection. While that method is undeniably delicious, this Slow Cooker Carnitas recipe offers a streamlined, equally flavorful, and healthier alternative.

What’s not to love? The beauty of slow cooking is that it allows the flavors to meld and deepen over time, resulting in an intensely savory and aromatic pork that practically falls apart. People adore carnitas for its versatility. It’s fantastic in tacos, burritos, salads, or simply enjoyed on its own with your favorite toppings. Plus, the crispy edges provide a delightful textural contrast to the tender meat. This recipe is perfect for busy weeknights or weekend gatherings when you want to impress your guests without spending hours in the kitchen. Get ready to experience the authentic taste of Mexico with minimal effort!

this Recipe

Ingredients:

• 4-5 pound pork shoulder roast, also known as Boston butt
• 1 large orange, quartered
• 1 lime, quartered
• 1 large yellow onion, quartered
• 4 cloves garlic, minced
• 2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• 1 cup chicken broth
• 2 tablespoons vegetable oil or avocado oil
• Optional toppings: chopped cilantro, diced white onion, salsa, guacamole, lime wedges, pickled onions

Preparing the Pork:

1. First, let’s get that pork shoulder ready. Pat the pork shoulder dry with paper towels. This helps with browning later.
2. In a small bowl, combine the kosher salt, ground cumin, dried oregano, black pepper, ground cloves, and cayenne pepper (if using). This is our spice rub that will give the carnitas so much flavor.
3. Rub the spice mixture all over the pork shoulder, making sure to coat every nook and cranny. Really massage it in there!

Slow Cooking the Carnitas:

1. Place the quartered orange, lime, and onion in the bottom of your slow cooker. These aromatics will infuse the pork with a wonderful citrusy and savory flavor as it cooks.
2. Add the minced garlic on top of the citrus and onion.
3. Place the seasoned pork shoulder on top of the citrus and onion mixture in the slow cooker.
4. Pour the chicken broth around the pork shoulder. The broth will help keep the pork moist and create a flavorful braising liquid.
5. Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours. The pork is ready when it’s easily shredded with a fork. I prefer the low and slow method for maximum tenderness.
6. Once the pork is cooked, remove it from the slow cooker and place it on a large cutting board.
7. Shred the pork using two forks, discarding any large pieces of fat or bone. Don’t worry about getting every single tiny piece of fat; a little bit adds flavor and moisture.
8. Strain the braising liquid from the slow cooker, discarding the solids (citrus, onion, garlic). Reserve about 1/2 cup of the liquid; we’ll use it later to keep the pork moist.

Crisping the Carnitas:

This is where the magic happens! We’re going to crisp up the shredded pork to get that signature carnitas texture.

1. Heat the vegetable oil or avocado oil in a large skillet over medium-high heat. Make sure the skillet is large enough to accommodate all the shredded pork in a single layer, or work in batches.
2. Add the shredded pork to the hot skillet, spreading it out evenly.
3. Pour about 1/4 cup of the reserved braising liquid over the pork. This will help keep it moist and add flavor as it crisps.
4. Cook the pork, undisturbed, for about 5-7 minutes, or until the bottom is nicely browned and crispy.
5. Flip the pork and cook for another 5-7 minutes, or until the other side is also browned and crispy. You may need to add a little more of the reserved braising liquid if the pork starts to dry out.
6. If you’re working in batches, repeat the process with the remaining shredded pork, adding more oil as needed.

Alternative Crisping Methods:

If you don’t want to use a skillet, here are a couple of other options for crisping the carnitas:

Broiling:

1. Preheat your broiler to high.
2. Spread the shredded pork on a baking sheet in a single layer.
3. Drizzle with a little of the reserved braising liquid.
4. Broil for 3-5 minutes, or until the pork is browned and crispy, watching carefully to prevent burning.
5. Flip the pork and broil for another 2-3 minutes, or until the other side is also browned and crispy.

Oven Roasting:

1. Preheat your oven to 400°F (200°C).
2. Spread the shredded pork on a baking sheet in a single layer.
3. Drizzle with a little of the reserved braising liquid.
4. Roast for 15-20 minutes, or until the pork is browned and crispy, flipping halfway through.

Serving Suggestions:

Now for the best part – enjoying your delicious carnitas!

1. Serve the carnitas immediately. They’re best when they’re hot and crispy.
2. Warm tortillas are a must! Corn or flour tortillas both work well.
3. Set out a variety of toppings so everyone can customize their own tacos or bowls. Some of my favorites include:
   • Chopped cilantro
   • Diced white onion
   • Salsa (pico de gallo, salsa verde, or your favorite kind)
   • Guacamole or sliced avocado
   • Lime wedges
   • Pickled onions
   • Sour cream or Mexican crema
   • Hot sauce
4. Carnitas are also great in burritos, quesadillas, salads, or even on nachos. Get creative!

Tips and Tricks for Perfect Carnitas:

• Don’t skip the browning step. While it’s tempting to just throw everything in the slow cooker, searing the pork shoulder before slow cooking adds a ton of flavor and helps to develop a beautiful crust.
• Use a bone-in pork shoulder if possible. The bone adds flavor and helps to keep the pork moist.
• Don’t overcook the pork. You want it to be easily shredded, but not completely falling apart. If it’s overcooked, it will be dry.
• Don’t be afraid of the fat. A little bit of fat is essential for flavor and moisture. You can always trim off any excess fat after the pork is cooked.
• Crisp the carnitas in batches. Overcrowding the skillet will lower the temperature and prevent the pork from browning properly.
• Use a heavy-bottomed skillet for crisping. This will help to distribute the heat evenly and prevent the pork from burning.
• Adjust the seasonings to your liking. If you like things spicy, add more cayenne pepper. If you prefer a more savory flavor, add more cumin or oregano.
• Make a big batch! Carnitas are great for meal prepping and can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Reheat leftover carnitas in a skillet or in the oven. Avoid microwaving them, as they will become soggy.
• Experiment with different flavor combinations. Try adding a splash of beer or tequila to the slow cooker for extra flavor. You can also add other spices, such as chili powder or smoked paprika.

Make Ahead Instructions:

Carnitas are a great make-ahead dish! You can slow cook the pork and shred it up to 2 days in advance. Store the shredded pork and the reserved braising liquid separately in the refrigerator. When you’re ready to serve, simply crisp the pork in a skillet or under the broiler as directed.

Storage Instructions:

Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. To reheat, thaw the carnitas in the refrigerator overnight and then crisp them in a skillet or under the broiler.

Nutritional Information (approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

• Calories: 400-500
• Protein: 30-40g
• Fat: 25-35g
• Carbohydrates: 5-10g

Enjoy your homemade slow cooker carnitas! I hope you love them as much as I do.

Conclusion:

And there you have it! This Slow Cooker Carnitas recipe is truly a game-changer, and I wholeheartedly believe it deserves a spot in your regular meal rotation. Why? Because it delivers authentic, restaurant-quality carnitas flavor with minimal effort. Seriously, the slow cooker does all the heavy lifting, transforming a humble pork shoulder into succulent, fall-apart tender meat that’s bursting with savory goodness. Forget spending hours babysitting a pot on the stovetop; this recipe lets you set it and forget it, freeing up your time for other things.

But the ease of preparation is just the beginning. The real magic lies in the flavor. The combination of citrus, spices, and slow cooking creates a depth of flavor that’s simply irresistible. The pork becomes incredibly tender, practically melting in your mouth, and the crispy edges achieved during the final broiling step add the perfect textural contrast. It’s a symphony of flavors and textures that will have everyone coming back for seconds (and thirds!).

Beyond the incredible taste and ease, this recipe is also incredibly versatile. Think beyond just tacos! While carnitas tacos are undoubtedly a classic and delicious way to enjoy this dish, the possibilities are truly endless.

Serving Suggestions and Variations:

* Carnitas Bowls: Layer the carnitas over rice or quinoa, add black beans, corn, salsa, guacamole, and a dollop of sour cream for a hearty and satisfying bowl.
* Carnitas Nachos: Pile tortilla chips high with carnitas, cheese, jalapenos, and your favorite nacho toppings for a crowd-pleasing appetizer.
* Carnitas Quesadillas: Stuff tortillas with carnitas and cheese, then grill or pan-fry until golden brown and the cheese is melted.
* Carnitas Salad: Top a bed of lettuce with carnitas, avocado, tomatoes, onions, and a zesty lime vinaigrette for a lighter option.
* Carnitas Breakfast Hash: Dice potatoes and onions, then sauté them with carnitas and top with a fried egg for a delicious and protein-packed breakfast.
* Spicy Carnitas: Add a pinch of cayenne pepper or a chopped chipotle pepper in adobo sauce to the slow cooker for an extra kick.
* Sweet and Tangy Carnitas: Add a tablespoon of brown sugar and a splash of apple cider vinegar to the slow cooker for a touch of sweetness and tang.
* Carnitas Pizza: Use carnitas as a topping for homemade or store-bought pizza, along with your favorite Mexican-inspired toppings.

I truly believe that once you try this Slow Cooker Carnitas recipe, you’ll be hooked. It’s the perfect dish for weeknight dinners, weekend gatherings, or any occasion where you want to impress your friends and family with minimal effort. The aroma alone will fill your kitchen with warmth and anticipation, and the taste will leave everyone wanting more.

So, what are you waiting for? Gather your ingredients, dust off your slow cooker, and get ready to experience the magic of homemade carnitas. I’m confident that you’ll love this recipe as much as I do. And when you do, please come back and share your experience! I’d love to hear about your variations, serving suggestions, and any tips or tricks you discover along the way. Don’t hesitate to leave a comment below and let me know how it turned out. Happy cooking! I can’t wait to hear all about your delicious Slow Cooker Carnitas adventures!