Description
Tender and flavorful Slow Cooker Carnitas made with pork shoulder, slow-cooked until fall-apart tender, then crisped up under the broiler for perfect tacos, burritos, or bowls.
Ingredients
Units
Scale
- 4 pounds pork shoulder (boneless, skinless), cut into large chunks
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 orange, juiced
- 1 lime, juiced
- 1/2 cup chicken broth
Instructions
- Heat olive oil in a skillet over medium-high heat. Sear the pork chunks until browned on all sides, then transfer to the slow cooker.
- Add chopped onion, garlic, cumin, oregano, chili powder, smoked paprika, salt, and pepper over the pork.
- Pour in the orange juice, lime juice, and chicken broth.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours until the pork is tender and easily shredded.
- Remove pork from the slow cooker and shred it with two forks.
- Optional: Spread shredded pork on a baking sheet and broil for 5-8 minutes until crispy edges form.
- Serve in tacos, burritos, or bowls with your favorite toppings.
Notes
- You can skip searing the pork to save time, though it adds flavor.
- Reserve some of the cooking liquid to drizzle over the shredded meat for extra moisture.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
