There’s a special kind of magic in authentic pork carnitas—that unbelievable contrast between succulent, fall-apart tender meat and those coveted crispy, caramelized edges. It’s a texture combination that’s famously hard to perfect, but this slow cooker recipe makes it foolproof. After simmering for hours in a bright, citrusy blend of spices, the pork becomes unbelievably flavorful. While I adore piling it high in warm almond flour tortillas or on a vibrant taco salad, my absolute favorite way to enjoy the leftovers is in a decadent Pork Carnitas Eggs Benedict. Get ready to make your new favorite multi-purpose meal!
Ingredients
• 4 lbs / 1.8 kg boneless pork shoulder
• 1 tbsp / 3g dried oregano
• 1 tbsp / 18g sea salt
• 2 tsp / 4g ground cumin
• 1 tsp / 2g ground black pepper
• 4 cloves garlic, peeled
• 1 medium onion, chopped / about 1 cup or 150g
• 1 dried ancho chili pod, chopped
• Juice of 2 oranges / about ½ cup or 120ml
• Juice of 2 limes / about ¼ cup or 60ml
Instructions
1. Directions
2. In a small bowl, mix together the oregano, salt, cumin, and pepper to create a spice rub. Pat the pork shoulder dry with paper towels and rub the seasoning mix generously over the entire surface.
3. Place the seasoned pork into a slow cooker, fat-cap side up. Scatter the peeled garlic cloves, chopped onion, and chopped ancho chili over the top.
4. Pour the fresh orange and lime juice over the pork.
5. Cover the slow cooker and cook on low for 8 hours. The pork should be completely tender and falling apart.
6. Use two forks to shred the meat directly inside the slow cooker, allowing it to soak up the flavorful juices.
7. Turn your oven’s broiler on high. Use a slotted spoon to transfer the shredded pork to a large, rimmed baking sheet, spreading it in an even layer.
8. Broil for about 5 minutes, or until the edges of the pork begin to crisp up and turn golden brown.
9. Carefully remove the baking sheet from the oven. Ladle about half of the remaining juices from the slow cooker over the meat. Return to the oven and broil for another 5 minutes until the carnitas are wonderfully crispy.
10. Drizzle with the remaining juices before serving for maximum flavor.
Nutritional Information
• Nutrition Facts
• MAKES: 10 servings
• SERVING SIZE: 5 ounces
• CALORIES: 257
• FAT: 6.6g
• PROTEIN: 42.2g
• TOTAL CARBS: 5.1g
• FIBER: 0.8g
• NET CARBS: 4.2g
Pro Tips
• For an even deeper flavor, sear the pork shoulder on all sides in a hot skillet with a little oil before placing it in the slow cooker.
• Watch the carnitas closely under the broiler. The sugars in the citrus juice can cause the meat to go from perfectly crispy to burnt in just a few seconds.
• If you can’t find dried ancho chili pods, substitute 1-2 teaspoons of ancho chili powder or chipotle chili powder, adjusting to your preferred spice level.
• These carnitas are perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
FAQ
Q: What is the best cut of pork for carnitas
A: This recipe uses a 4 lb boneless pork shoulder, also known as pork butt. Its fat content is ideal for slow cooking, resulting in succulent, fall-apart tender meat.
Q: How do you get carnitas crispy
A: The secret to crispy carnitas is finishing them under the broiler. After shredding the pork, spread it on a baking sheet and broil for 5-10 minutes until the edges are golden brown and caramelized. Adding some of the cooking liquid back to the meat enhances this process.
Q: What can I substitute for a dried ancho chili
A: If you can’t find a dried ancho chili pod, you can easily substitute it with 1-2 teaspoons of ancho chili powder or chipotle chili powder to achieve a similar smoky flavor.
Q: Can you make pork carnitas ahead of time
A: Yes, these carnitas are perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
