Go Back
To make authentic slow cooker carnitas, you need a few key ingredients. Here’s what you’ll need: - 3 lbs pork shoulder, cut into large chunks - 1 teaspoon cumin - 1 tablespoon chili powder - 1 tablespoon smoked paprika - 1 tablespoon dried oregano - 4 cloves garlic, minced - 1 onion, quartered - 1 orange, juiced and zested - 1 lime, juiced - 1 cup chicken broth - Salt and pepper, to taste Each of these ingredients plays a role in creating rich and tasty carnitas. The pork shoulder is the star. It becomes tender and juicy during cooking. The spices add warmth and depth. Citrus juices brighten the dish while the broth keeps it moist. The spice blend is vital for flavor. It includes: - Cumin - Chili powder - Smoked paprika - Dried oregano - Garlic, salt, and pepper Mix these spices well. Rub them on the pork before cooking. This step ensures every bite bursts with flavor. The smoked paprika gives a lovely depth, while the garlic adds aroma. Garnishes can enhance your meal. Here are some great options: - Fresh cilantro, chopped - Diced onions - Salsa - Avocado slices - Warm tortillas These toppings add freshness and texture. Cilantro provides a bright note. Diced onions add crunch. Salsa and avocado create creaminess. Serve your carnitas with warm tortillas for a complete meal. Enjoy the burst of flavors! {{ingredient_image_1}} Start by cutting the pork shoulder into large chunks. This helps it cook evenly. In a small bowl, mix cumin, chili powder, smoked paprika, oregano, minced garlic, salt, and pepper. Rub this spice mix all over the pork pieces. Make sure every side is coated well. This adds great flavor to your carnitas. Next, take your slow cooker and place the quartered onion at the bottom. This will give the pork a nice base. Lay the seasoned pork on top of the onion. In another bowl, mix the orange juice, lime juice, and chicken broth. Pour this tangy mixture over the pork. It will keep the meat moist and tasty. Cover the slow cooker with its lid. You can set it to cook on low for 8 hours or on high for 4 hours. I recommend the low setting for the best flavor and tenderness. Check the pork after the cooking time. It should be very tender and easy to shred. Once it’s ready, take the pork out and shred it with two forks. If you want a crispy touch, place the shredded meat on a baking sheet and broil it for 5-7 minutes. This step adds a crunchy texture that everyone loves. Enjoy your carnitas warm with tortillas and your favorite toppings. To get perfectly shredded pork, you need to focus on cooking time. Cook your pork until it is fork-tender. If you use a slow cooker, cook on low for 8 hours. This long cooking time helps break down the meat fibers. After cooking, let the pork rest for a few minutes. Then, use two forks to shred the meat. Shred it in the slow cooker to soak up extra juices. This will keep your carnitas moist and full of flavor. Broiling adds a nice crunch to your carnitas. After shredding the pork, spread it on a baking sheet. Set your oven to broil and place the baking sheet inside. Broil for 5-7 minutes, but keep an eye on it. You want it crispy and golden, not burnt. This step gives your carnitas a nice contrast between chewy and crispy. The crispiness adds a fun texture to your tacos. To boost the flavor of your carnitas, use fresh spices. Always choose whole spices when possible. Toast them lightly in a pan before using them in your rub. This releases their oils and makes them more fragrant. Also, don’t skip the citrus juices! The orange and lime juices add brightness to the dish. You can even add more zest for a punch of flavor. Lastly, let the pork soak in the juices during cooking. This will ensure every bite is packed with taste. Pro Tips Let it marinate: For even more flavor, allow the pork to marinate in the spice mixture for a few hours or overnight before cooking. Use citrus zest: Don’t skip the orange and lime zest; it adds a fresh brightness that enhances the overall flavor of the carnitas. Broiling for texture: Broiling the shredded pork after slow cooking gives it a delightful crispy texture, making your carnitas even more delicious. Customize your toppings: Get creative with toppings like pickled red onions, fresh avocado, or your favorite salsa to personalize your carnitas. {{image_2}} You can swap the pork shoulder for other meats. Chicken thighs work well for a lighter dish. Beef chuck can add a rich flavor, too. Each choice has unique tastes but keeps the same cooking method. Adjust the cooking time based on the protein you use. Chicken may need less time, while beef can require more. If you like heat, add more chili powder or diced jalapeños. For mild carnitas, reduce the chili powder or skip it. You can also add fresh herbs like cilantro or parsley for fresh flavor. Taste as you go and make it your own. Each bite should reflect your preferred spice level. You can make carnitas in different ways. If you don’t have a slow cooker, use a Dutch oven. Cook it on the stove over low heat for about three hours. An Instant Pot can also work well. Use high pressure for about an hour. This method gives you tender, flavorful carnitas in less time. Each method brings out the meat's natural flavors, so choose what fits your schedule! You should store leftover carnitas in the fridge. Use an airtight container to keep them fresh. They will last for 3 to 4 days. Make sure they cool down first before you seal them. This step helps keep the flavors strong. When you want to eat them again, just open the container and enjoy! If you have extra carnitas, freezing is a great option. Divide the pork into smaller portions. Place each portion in a freezer bag. Squeeze out as much air as you can before sealing. This method prevents freezer burn. You can freeze them for up to 3 months. When you're ready to eat, just thaw them overnight in the fridge. To reheat, you can use the stove or microwave. On the stove, place the carnitas in a pan over medium heat. Add a splash of chicken broth or water to keep them moist. Stir often until they are warm. If using a microwave, place them in a safe dish and cover. Heat in short bursts, stirring in between, until warm. Enjoy your delicious carnitas just like the first time! The best cut for carnitas is pork shoulder. This cut has enough fat and flavor. It tenderizes well during slow cooking. You can also use pork butt, which works great, too. Both cuts give you juicy and tasty results. Yes, you can cook carnitas on high heat. It will take about 4 hours. However, cooking on low heat for 8 hours gives better flavor. Low heat allows the pork to get more tender. If you are short on time, high heat is fine. You can make carnitas a day ahead. Cook the pork and let it cool. Store it in the fridge. When you are ready, reheat it in a pan or microwave. This helps the flavors blend more. It’s perfect for busy days. Toppings that pair well with carnitas include: - Diced onions - Chopped cilantro - Fresh avocado - Salsa or pico de gallo - Lime wedges - Shredded cheese These toppings add color and taste to your dish. You can mix and match to find your favorite. To make authentic slow cooker carnitas, you need quality ingredients and good techniques. I shared essential spices, useful tips, and cooking skills for the perfect dish. Remember, the key is to let the pork slowly cook until tender, and don’t skip the broiling step for added crunch. Keep these ideas in mind when trying your next batch. Enjoy blending flavors and experimenting with various proteins. Your homemade carnitas will impress everyone at the table. Happy cooking!

Zesty Slow Cooker Carnitas

A flavorful and tender pork dish cooked slowly with spices and citrus, perfect for tacos.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 8
Calories 300 kcal

Ingredients
  

  • 3 lbs pork shoulder, cut into large chunks
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 4 cloves garlic, minced
  • 1 whole onion, quartered
  • 1 whole orange, juiced and zested
  • 1 whole lime, juiced
  • 1 cup chicken broth
  • to taste salt and pepper
  • to taste fresh cilantro, chopped (for garnish)
  • to taste tortillas (for serving)

Instructions
 

  • In a small bowl, mix together the cumin, chili powder, smoked paprika, oregano, garlic, salt, and pepper. Rub this spice mixture all over the pork chunks.
  • Place the quartered onion at the bottom of the slow cooker and lay the seasoned pork on top.
  • In a separate bowl, combine the orange juice, lime juice, and chicken broth. Pour this mixture over the pork.
  • Cover the slow cooker with the lid and cook on low for 8 hours or on high for 4 hours until the pork is tender and easily shredded.
  • Once cooked, remove the pork from the slow cooker and shred it with two forks.
  • If desired, place the shredded pork on a baking sheet and broil in the oven for 5-7 minutes to achieve a crispy texture.
  • Serve the carnitas warm, garnished with fresh cilantro, alongside warm tortillas and your choice of toppings (like diced onions, salsa, or avocado).

Notes

For extra crispiness, broil the shredded pork after cooking.
Keyword carnitas, pork, slow cooker, tacos