Name: Slow Cooker Pulled Pork Carnitas
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 lb Pork shoulder (boneless); 1 large Yellow onion, sliced; 4 cloves Garlic, smashed; 0.5 cup Orange juice; 2 tbsp Lime juice; 2 tsp Ground cumin; 1 tsp Dried oregano; 2 tsp Sea salt; 1 tsp Black pepper; 1 tbsp Olive oil

"These slow cooker carnitas are melt-in-your-mouth tender with perfectly crisp, caramelized edges from a quick broil. Infused with fresh orange, lime, and aromatic spices, they are the ultimate filling for tacos, nachos, or rice bowls."

1 Ingredients

Qty	Item
4 lb 1.8 kg	Pork shoulder (boneless)
1 large 150 g	Yellow onion, sliced
4 cloves 12 g	Garlic, smashed
0.5 cup 120 ml	Orange juice
2 tbsp 30 ml	Lime juice
2 tsp 5 g	Ground cumin
1 tsp 1 g	Dried oregano
2 tsp 12 g	Sea salt
1 tsp 2 g	Black pepper
1 tbsp 15 ml	Olive oil

2 Instructions

Season the pork shoulder generously on all sides with sea salt, black pepper, cumin, and dried oregano.

Place the sliced onion and smashed garlic cloves in the bottom of the slow cooker.

Place the seasoned pork on top of the onions and garlic.

Pour the orange juice, lime juice, and olive oil over the pork.

Cover and cook on 'Low' for 8 to 10 hours (or 'High' for 5 to 6 hours) until the meat is tender enough to shred easily with a fork.

Once cooked, remove the meat from the slow cooker and transfer it to a large cutting board. Shred the pork using two forks, discarding any large pieces of fat.

To achieve the classic crispy texture, spread the shredded meat on a large baking sheet and drizzle with 1/2 cup of the leftover cooking liquid from the slow cooker.

Broil in the oven on high for 5 to 10 minutes until the tips of the pork are golden and crispy.

·
Don't skip the broiling step; it is what gives carnitas their signature crispy texture and deep flavor.
·
Save the remaining cooking liquid! It's liquid gold for reheating the meat without it drying out.
·
Use a pork butt or shoulder rather than a loin; the fat content is essential for the meat to stay juicy during the long cook time.
·
Squeeze a fresh lime over the meat immediately after broiling to brighten the flavors.

? Frequently Asked Questions

Can I make this in an Instant Pot?

Yes, you can cook it on manual high pressure for 60 minutes with a natural pressure release for 15 minutes.

What is the best cut of meat for carnitas?

Pork shoulder (also called pork butt) is the best choice because the fat melts down during slow cooking, making the meat incredibly tender.

Can I freeze the leftovers?

Absolutely. Shred the pork and freeze it in its cooking juices in an airtight container for up to 3 months.

Do I need to add water to the slow cooker?

No, the pork releases its own juices and the citrus provides enough liquid for the cooking process.

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