Description
These Crockpot Carnitas are an easy dinner with juicy pork and bright citrus flavor and warm spices. The recipe is quick to prep and simple to finish under the broiler for crisp edges. It is one of the best ideas for weeknight dinner and meal prep and a casual party or potluck. Serve it in tacos or bowls for a healthy homemade meal that feels generous and satisfying while keeping hands on work low. Fresh toppings make every serving colorful and flexible for the whole family.
Ingredients
- 4 pounds Boneless pork shoulder
- 2 teaspoons Kosher salt
- 1 teaspoon Ground black pepper
- 2 teaspoons Ground cumin
- 2 teaspoons Dried oregano
- 1 teaspoon Smoked paprika
- 6 cloves minced Garlic
- 1 large sliced Yellow onion
- 3 quarters cup Orange juice
- 1 quarter cup Lime juice
- 1 half cup Chicken broth
- 2 Bay leaves
- 16 small Corn tortillas
- 1 half cup roughly chopped Fresh cilantro
- 1 small finely diced Red onion
- 8 Lime wedges
Instructions
- Cut the pork shoulder into eight irregular chunks so more surface area can hold the seasoning. Leave the pieces slightly uneven because natural variation helps the finished meat look homemade. Rub the salt and black pepper and cumin and oregano and smoked paprika over every piece. The raw pink pork should become visibly coated with a rusty brown spice layer while a few pale edges remain exposed.
- Scatter the sliced onion and minced garlic across the bottom of the slow cooker insert. Place the eight seasoned pork chunks over them in a loose uneven layer so some onion remains visible at the edges. Pour the orange juice and lime juice and chicken broth around the pork then tuck in the two bay leaves. The spice coating should look damp and darker while the liquid reaches only partway up the meat.
- Cook until the pork changes from firm pink chunks into deep brown tender pieces that pull apart at the edges. The onions should soften into translucent ribbons while the cooking liquid becomes cloudy and rich. Shift the softened pork pieces toward the center as they settle into the juices. Several chunks should split naturally and expose moist fibers without becoming fully shredded yet.
- Lift the tender pork from the cooking juices and pull it into irregular strands and small chunks. Mix in enough softened onion and reduced juice to moisten the meat without making it soupy. The structure should change from large chunks into a loose mound with varied fibers and scattered fatty edges. Keep some larger pieces intact so the carnitas have a natural hearty texture.
- Spread the shredded pork loosely across a baking tray so thin strands and larger chunks sit in an uneven layer. Spoon a little cooking juice over scattered areas while leaving many tips exposed. Broil until the exposed edges turn dark golden and crisp while the centers remain juicy. Turn a few sections so fresh surfaces face upward then broil again for varied browning and caramelized tips.
- Place a single portion of crisp carnitas across two warm corn tortillas on a white plate. Let the pork sit in loose uneven mounds so browned tips and juicy inner strands remain visible. Scatter diced red onion and chopped cilantro over the tacos then add one lime wedge at the side. The finished serving should look casual and fresh with natural overlap and nonuniform color.
Notes
Pro Tips:
- Choose pork shoulder with visible marbling because the fat slowly melts and creates tender carnitas with juicy strands and crisp edges.
- Do not drown the pork in liquid because the meat releases juices as it cooks and too much broth can weaken the concentrated flavor.
- Spread the shredded pork in a loose thin layer before broiling so more uneven edges become crisp without drying the centers.
- Store the cooking juices separately and spoon a little over reheated carnitas to restore moisture before crisping the meat again.
Storage: Cool the carnitas before storing them and place the pork in an airtight container with a few spoonfuls of cooking liquid. Refrigerate for up to four days so the meat stays moist and ready for quick meals. For freezing divide the pork into meal sized portions and add a small amount of juice to each freezer safe container. Freeze for up to three months and thaw overnight in the refrigerator before reheating. Reheat the pork gently until hot then spread it on a tray and broil briefly to restore the crisp edges. Add fresh cilantro and red onion only after reheating so their color and texture stay lively. Keep tortillas and fresh toppings in separate containers because storing them with the meat can make them soft. Warm the tortillas just before assembling each serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Cuisine: Mexican