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Slow Cooker Pork Carnitas in tortillas with onion, cilantro and lime

Slow Cooker Pork Carnitas

Slow Cooker Pork Carnitas is flavorful braised pork that's addictively tender and crispy. It's great for tacos, burritos and bowls, and is the perfect meal prep dinner!
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Ingredients

  • 4 lb. pork shoulder cut into 4-6 large pieces
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 3 teaspoons kosher salt or use 1 1/2 - 2 teaspoons regular table salt
  • 1/2 teaspoon black pepper
  • 3 large oranges juiced (about 3/4 cup)
  • 3 large limes juiced (about 1/3-1/2 cup)
  • 1/2 cup cilantro leaves substitute with 2 bay leaves if you're not a fan of cilantro
  • 6 cloves garlic smashed and peeled

Instructions 

  • Trim some of the fat from the pork if there is an excessive amount of it. Combine the cumin, oregano, salt and pepper and rub all over the pork. Place the pork in the slow cooker with the fat cap facing up.
  • Place the garlic and cilantro in the slow cooker around the pork. Whisk the orange and lime juice together, then pour into the slow cooker.
  • Cook on high for 4-6 hours or on low for about 8 hours or until very tender.
  • Remove the pork from the slow cooker and shred with two forks. Taste and adjust the salt if needed.
  • Preheat the broiler. Place the shredded pork in an even layer on a large rimmed baking sheet. Drizzle some of the reserved liquid over the top of the pork to moisten (this will promote browning).
  • Broil for about 5 minutes, or until the top of the pork is browned and crispy. Serve as tacos, burritos or in bowls with rice. Enjoy!
    Pork carnitas on baking sheet before and after broiling

Notes

  • Pro tip:  Cutting the pork into smaller pieces speeds up the cooking process significantly.  It's typically done on high temperature in 4 hours!
  • Pro tip: part of the citrus may be substituted with a bottle of beer or chicken stock for another layer of flavor. The cumin and oregano may also be substituted with chili powder, smoked paprika or your favorite dry rub.
  • Advance prep: Cut and season the pork and chill in the refrigerator wrapped in plastic wrap overnight, and juice the citrus and prep the garlic and cilantro so it's ready to pop into the slow cooker when you're ready to get it cooking.
  • Store leftover pork carnitas in an air tight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Calories: 306kcal, Carbohydrates: 10g, Protein: 36g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 122mg, Sodium: 838mg, Potassium: 765mg, Fiber: 2g, Sugar: 6g, Vitamin A: 211IU, Vitamin C: 37mg, Calcium: 68mg, Iron: 3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!