Ingredients
Scale
For the Pork:
- 2 kg / 4 lb pork shoulder (pork butt), skinless, boneless
- 2 1/2 tsp salt
- 1 tsp black pepper
- 1 onion, chopped
- 1 jalapeño, deseeded and chopped
- 4 cloves garlic, minced
- 3/4 cup orange juice (from approximately 2 oranges)
For the Rub:
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tbsp olive oil
Instructions
- Prepare the Pork: Rinse the pork shoulder and pat it dry with paper towels. Season generously all over with salt and black pepper.
- Apply the Rub: In a small bowl, combine the dried oregano, ground cumin, and olive oil to form a paste. Rub this mixture evenly over the entire surface of the seasoned pork shoulder.
- Load the Slow Cooker: Place the rubbed pork shoulder into your slow cooker, fat side up. Scatter the chopped onion, deseeded and chopped jalapeño, and minced garlic over and around the pork. Pour the orange juice over everything.
- Slow Cook: Cover the slow cooker and cook on the LOW setting for 10 hours, or on the HIGH setting for 7 hours. The pork should be fork-tender and easily shreddable.
- Shred the Pork: Carefully remove the cooked pork from the slow cooker and transfer it to a large cutting board or shallow dish. Allow it to cool slightly, then use two forks to shred the meat into bite-sized pieces.
- Prepare the Juices: Skim off any excess fat from the cooking liquid remaining in the slow cooker. If you have more than 2 cups of liquid, transfer it to a saucepan and reduce it over medium-high heat until approximately 2 cups remain. This concentrated liquid is packed with flavor and will be used to moisten the pork during crisping.
- Crisp the Carnitas: Heat 1 tablespoon of oil in a large, heavy-bottomed non-stick pan or well-seasoned cast-iron skillet over high heat. Once hot, spread a single layer of shredded pork in the pan. Drizzle some of the reserved cooking juices over the pork. Allow the pork to cook undisturbed until the juices evaporate and the bottom becomes golden brown and crispy. Flip the pork and sear briefly on the other side to develop some color, but avoid browning it completely to maintain juiciness. Transfer the crisped carnitas to a serving dish and repeat with the remaining shredded pork, adding more oil and juices as needed.
- Serve: Serve the crispy pork carnitas immediately with warm tortillas, fresh cilantro, diced onions, lime wedges, and your favorite toppings like Pico de Gallo or guacamole.
Notes
- Pork Cut: Pork shoulder (also known as pork butt) is highly recommended for carnitas due to its fat content, which renders down to create incredibly tender and flavorful meat.
- Crisping is Key: Do not skip the crisping step! This is essential for achieving the authentic crispy edges that define traditional carnitas and elevate the texture.
- Flavorful Juices: The reduced cooking liquid is a flavor powerhouse. It not only keeps the pork moist during crisping but also infuses it with deep, savory notes.
Enjoy your homemade Slow Cooker Pork Carnitas!
- Prep Time: 15
- Cook Time: 10
- Method: Slow Cooking
- Cuisine: Mexican