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Crockpot Pork Carnitas - Tender, Crispy, and Easy

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3–4 pounds pork shoulder (pork butt), trimmed of excess thick fat but not all
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1 orange, juiced (include the spent halves)
  • 2 limes, juiced
  • 1 cup low-sodium chicken broth (or water)
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika (optional but great)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil (for optional sear and broil)
  • Bay leaf (1–2), optional
  • Tortillas and toppings: cilantro, diced onion, salsa, pickled red onions, avocado, lime wedges

Method
 

  1. Cut and season the pork. Cut the pork shoulder into 3–4 large chunks. Pat dry. Mix cumin, chili powder, smoked paprika, oregano, cinnamon, salt, and pepper. Rub the spice mix all over the pork.
  2. Optional sear for deeper flavor. Heat a large skillet over medium-high with a bit of olive oil. Sear the pork chunks on all sides until browned, about 2–3 minutes per side. This step adds flavor but isn’t required.
  3. Layer the slow cooker. Place sliced onion and garlic on the bottom of the crockpot. Add the pork on top. Pour in orange juice, lime juice, and chicken broth. Toss in the orange halves and bay leaf if using.
  4. Cook low and slow. Cover and cook on Low for 8–10 hours or High for 4–5 hours, until the pork is very tender and shreds easily with a fork.
  5. Shred the meat. Remove the pork to a large bowl. Discard the orange halves and bay leaf. Skim excess fat from the cooking liquid. Shred the pork with two forks.
  6. Moisten with juices. Stir in 1/2 to 1 cup of the cooking liquid to keep the shredded pork juicy and flavorful. Taste and adjust salt and lime to your liking.
  7. Crisp the carnitas. Preheat the broiler. Spread the shredded pork on a large sheet pan. Drizzle with a little olive oil and spoon over a bit more cooking liquid. Broil for 5–7 minutes, stir, then broil another 3–5 minutes until edges are browned and crisp. Alternatively, crisp in a hot skillet.
  8. Serve. Warm tortillas and pile on carnitas. Top with chopped onion, cilantro, salsa, a squeeze of lime, and any extras you love.