Description
Crispy Slow Cooker Carnitas are perfectly juicy and flavorful, ideal for tacos.
Ingredients
Scale
- 2 pounds pork shoulder, cut into large chunks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1 onion, quartered
- 4 cloves garlic, smashed
Instructions
- In a large bowl, combine the salt, black pepper, cumin, smoked paprika, garlic powder, onion powder, oregano, and chili powder. Rub the spice mixture all over the pork shoulder pieces.
- Heat the olive oil in a large skillet over medium-high heat. Sear the pork chunks on all sides until browned, about 3-4 minutes per side.
- Transfer the seared pork to the slow cooker. Add the orange juice, lime juice, quartered onion, and smashed garlic.
- Cover and cook on low for 8 hours or high for 4 hours, until the pork is tender and easily shredded.
- Once cooked, remove the pork from the slow cooker and shred it using two forks.
- Preheat your oven broiler. Spread the shredded pork on a baking sheet in an even layer.
- Broil the pork for 5-7 minutes, or until the edges are crispy and browned. Keep an eye on it to prevent burning.
- Serve the crispy carnitas in tortillas with your favorite toppings, such as cilantro, diced onions, avocado, and lime wedges.
Notes
- For added flavor, marinate the pork in the spice mixture overnight before cooking.
- Try adding a few bay leaves to the slow cooker for extra depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 80mg