Carnitas are the ultimate choice for those seeking juicy, flavorful pork with a perfectly crisp finish. By slow-cooking the pork shoulder, you achieve tender meat that’s ready for shredding, while a quick pan-fry ensures signature crispy bits. This technique delivers the authentic taste of Mexican carnitas, ideal for taco nights and beyond.

• Cuisine: Mexican
• Prep Time: 15 minutes
• Cook Time: 10 hours
• Total Time: 10 hours 15 minutes
• Servings: 16

Why You’ll Love This Recipe

• Authentic taste with minimal effort thanks to the slow cooker.
• Flexible serving options: tacos, burritos, salads, and more.
• Crispy bits ensure texture contrast that enhances every bite.
• Make-ahead friendly for stress-free entertaining.

Ingredients

• 2 kg / 4 lb pork shoulder, skinless, boneless: Use pork butt for its balance of fat and meat. Bone-in works but is heavier.
• 2 1/2 tsp salt: Key to seasoning the pork from within.
• 1 tsp black pepper: Adds mild heat and depth.
• 1 onion, chopped: Infuses sweetness and umami.
• 1 jalapeno, deseeded, chopped: Provides mild heat without overwhelming.
• 4 cloves garlic, minced: Essential for savory depth.
• 3/4 cup juice from orange (2 oranges): Adds sweetness and acidity; lime juice can substitute for variation.
• 1 tbsp dried oregano: Introduces herbal notes; Italian seasoning can be an alternative.
• 2 tsp ground cumin: Instills earthy warmth essential to carnitas.
• 1 tbsp olive oil: Facilitates browning; vegetable oil works too.

How to Make It

Step 1: Season the Pork

Rinse and thoroughly dry the pork shoulder. This is crucial for even seasoning. Rub it generously with salt and pepper, ensuring all sides are coated. This ensures deep penetration of flavors during cooking.

Step 2: Prepare the Cooker

Place pork shoulder in the slow cooker with the fat cap facing up. Top with chopped onion, jalapeño, and minced garlic. Pour freshly squeezed orange juice over the ingredients, adding sweetness and acidity.

Step 3: Slow Cook Until Tender

Cook on low for 10 hours or high for 7 hours. The pork should be fork-tender, indicative of thorough cooking. If not, extend the time in half-hour increments.

Step 4: Shred and Skim

Remove the pork from the slow cooker. Allow it to cool slightly to ease shredding, then use two forks to pull apart the meat. Optionally, skim the fat from the juices to reduce greasiness.

Step 5: Enhance Crispiness

Reduce the leftover cooking liquid if necessary, aiming for a concentrated seasoning broth. Do not strain, as soft onions and jalapeños add texture. Use the liquid sparingly when serving to moisten and season the pork.

Recipe FAQs

Can I make this in advance?

Yes, carnitas can be cooked and shredded the day before. Store the meat and liquid separately in the fridge. Reheat gently and crisp up before serving for the best texture.

What if I don’t have a slow cooker?

You can use a Dutch oven; bake at 300°F (150°C) for about 3-4 hours, covered, until tender, checking for liquid evaporation.

How can I use leftovers?

Leftover carnitas are versatile. They’re great in tacos, burritos, sandwiches, or scattered over a salad. They can also be frozen for up to 3 months.