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top view of a bowl with slow cooked pork carnitas

Slow Cooker Carnitas

Prep 10 minutes
Cook 5 hours
Total 5 hours 10 minutes
Makes 8 servings

Equipment

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

  • Warm corn tortillas, rice, pico de gallo, , chopped onions. chopped cilantro, salsa, crumbled cheese (Queso Fresco or Cotija cheese), lime wedges.

Instructions

  1. Place the pork pieces into the slow cooker.
  2. In a large measuring cup or bowl combine the beer, orange juice, lime juice, garlic, salt, black pepper, chili power, onion power, oregano and cumin.
  3. Pour the mixture over the pork. Cover and cook on low for 6-8 hours or on high for 4-5 hours, or until the pork is tender enough to pull apart easily with a fork.
  4. Transfer the pork to a large bowl or cutting board and shred it with two forks. Reserve the cooking liquid.
  5. Position an oven rack about 6 inches from the broiler. Line two rimmed baking sheets with aluminum foil and preheat the broiler. see Chef's notes below for alternative.
  6. Spread the shredded pork across the prepared baking sheets in loose, even layers. Spoon 2-3 tablespoons of the reserved cooking liquid over the pork on each pan.
  7. Working with one baking sheet at a time, broil the pork for 2-4 minutes or until the edges begin to brown. Turn or toss the meat with a spatula and broil the other side until golden and crispy. Watch carefully, as broiler temperatures vary. Repeat with the second baking sheet. Alternately, for even more browning, crisp the carnitas in a hot skillet instead of under the broiler. Work in batches and add a spoonful of cooking juices to each batch.
  8. If desired, skim excess fat from the remaining cooking liquid. Spoon a little additional liquid over the carnitas without soaking the crispy edges.
  9. Garnish with chopped cilantro and serve with warm tortillas, rice, beans and your favorite toppings..

Notes

  • Chicken broth or stock can be substituted for the beer.
  • For gluten-free carnitas, use certified gluten-free beer or chicken broth.
  • Broil the pork in uncrowded batches so it browns instead of steaming.
  • Save the cooking liquid for storing and reheating leftovers.
  • If preparing carnitas for meal prep, crisp only the amount you plan to serve immediately.
  • These Mexican carnitas can be serve straight from the crockpot without broiling.
  • Instead of the broiler, crisp the carnitas in a hot skillet for extra browning. Work in batches and add a spoonful of cooking juices to each batch. You don't need to add additional oil.

Nutrition

Calories: 191 kcal, Carbohydrates: 6 g, Protein: 22 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 74 mg, Sodium: 322 mg, Potassium: 481 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 165 IU, Vitamin C: 21.7 mg, Calcium: 49 mg, Iron: 2.1 mg
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