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!
3teaspoonskosher saltor use 1 1/2 - 2 teaspoons regular table salt
1/2teaspoonblack pepper
3largeorangesjuiced (about 3/4 cup)
3largelimesjuiced (about 1/3-1/2 cup)
1/2cupcilantro leavessubstitute with 2 bay leaves if you're not a fan of cilantro
6clovesgarlicsmashed 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!
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.