Slow Cooker Carnitas

top view of a bowl with slow cooked pork carnitas

5 from 3 reviews

This Slow Cooker Carnitas recipe delivers the most tender shredded pork carnitas with golden brown crispy edges. Seasoned with citrus juice and a simple spice mixture, slow cooker pork carnitas are easy to make and deliciously irresistible. Perfect to make tacos, burritos and more.

Course Dinner, Lunch, Main Course, Slow Cooker

Cuisine Mexican

Keyword Crock Pot Carnitas, Crockpot Carnitas recipe, Slow Cooker Carnitas, Slow Cooker Carnitas Recipe

Prep Time 10

Cook Time 5

Total Time 5 10

Servings servings

Calories 191kcal

Author Chef Kathy McDaniel

Equipment

Crockpot
Baking Sheet

Ingredients

1 4-pounds boneless pork shoulder roast, excess fat trimmed, cut into 3-inch chunks.
1 cup Mexican beer (Pilsner or lager beer)
1/2 cup fresh orange juice
1/4 cup fresh lime juice
5 garlic cloves finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ground cumin
Chopped cilantro to garnish optional

Suggestions for Serving

Rice, warm corn tortillas, pico de gallo, chopped onions. chopped cilantro, salsa, crumbled Queso Fresco, lime wedges.

Instructions

Place the pork pieces into the slow cooker. Combine the rest of ingredients except the cilantro in a large liquid measuring cup or a bowl. Pour the mixture over the pork.
Cook the pork in the crockpot on low for 6-8 hours or on high for 4-5 hours or until the pork is tender enough to be shredded.
Shred the pork with two forks.
Line two baking sheets with aluminum foil and turn on the oven broiler. The oven rack should be at about 6 inches from the heat source.
With a slotted spoon, transfer the shredded pork to the lined baking sheets, leaving the cooking liquid behind. Spread the meat on the baking sheets into an even layer. Spoon about 2 - 3 tablespoons of the cooking liquid over the shredded pork.
One baking sheet at a time, broil the meat until the edges of the pork begin browning, about 2-4 minutes then, with a spatula, flip the meat over so you can broil the other side. Broil until crispy and golden brown or until your desired doneness. Time will depend on your broiler so keep an eye on the meat. Remove from the oven. Repeat with the other baking sheet.
You can skim the fat from the cooking juices then, serve the carnitas pouring a bit of additional cooking liquid over the meat if desired. Garnish with chopped cilantro (optional).
Serve with rice, tortillas, pico de Gallo and any other suggested toppings or make into tacos or burritos.

Notes

Note 1: Crisp up the pork in batches without over crowding the pan. I usually have 2 sheet pans going - one after the other - and repeat the process until all the pork is crispy (usually takes me 4 rounds total).

Nutrition