Description
Crispy pork perfection without the fuss – these slow cooker carnitas give you golden, crispy edges and tender, juicy meat that’ll make taco night legendary.
Ingredients
Scale
- 4–5 pounds boneless pork shoulder (pork butt), cut into 2-inch chunks
- 4 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
- 2 bay leaves
- 1 orange, juiced and zest reserved
- 1 lime, juiced
- ¼ cup chicken broth
- 1 yellow onion, quartered
Instructions
- Cut pork shoulder into 2-inch chunks. Combine salt, cumin, oregano, black pepper, and cinnamon in a small bowl. Rub this spice mixture all over the pork pieces.
- Heat vegetable oil in a large skillet over medium-high heat. Working in batches, sear the pork chunks until golden brown on multiple sides, about 2-3 minutes per side. Transfer seared meat to the slow cooker.
- Add quartered onion, minced garlic, bay leaves, orange juice, orange zest, lime juice, and chicken broth to the slow cooker, arranging them around the pork.
- Cover and cook on low for 8-10 hours or high for 4-6 hours, until the pork is fork-tender and easily shreds.
- Remove pork from the cooking liquid and transfer to a large bowl. Shred using two forks, discarding any large fat pieces. Strain the cooking liquid into a saucepan and simmer over medium-high heat until reduced by half, about 10 minutes.
- Preheat your oven’s broiler. Spread the shredded pork in an even layer on a foil-lined baking sheet. Drizzle about ¼ cup of the reduced cooking liquid over the meat.
- Broil for 5-10 minutes until the edges become caramelized and crispy. Watch carefully to prevent burning. For even crispier results, gently toss the meat halfway through broiling time.
- Serve immediately in warm tortillas with your favorite toppings, in bowls, or however you prefer.