Crockpot Carnitas
Slow Cooker Carnitas come together effortlessly in the crockpot with only a handful of ingredients, an inexpensive cut of pork, and a flavorful braising liquid. Perfect for tacos, bowls, and more.
Servings: 10 people
Equipment
Ingredients
Carnitas
- 2½-3 pound pork roast shoulder, butt, or loin roast
- 12 ounces pale beer or chicken stock
- ½ cup pulp-free orange juice
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper optional
Mexican Slaw
- 2 medium limes zested and juiced
- 1 tablespoon extra virgin olive oil
- ½ cup chopped cilantro optional
- ¼ cup red onion minced
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- 3 cups purple or green cabbage shredded
Instructions
For the Carnitas
- Remove any large caps of fat from your roast and then cut into large chunks that are about 4-inches thick.
- Add the beer (or chicken stock), orange juice, 1½ teaspoons kosher salt, ½ teaspoon black pepper, 2 teaspoons ground cumin, 1 teaspoon garlic powder, and ¼ teaspoon ground cayenne pepper in the base of a slow cooker and whisk to combine. Then, nestle the pork into the liquid.
- Cover and set to cook for 10-12 hours on LOW or 5-7 hours on HIGH is using pork shoulder or pork butt. Set to cook for 8-10 hours on LOW or 5-6 hours if using pork loin.
- Once the pork easily shreds with a fork, transfer the meat to a large mixing bowl. Shred with 2 forks. Add ½ cup to 1 cup of the cooking liquid to the meat and stir to moisten.
- Transfer the shredded pork onto a rimmed sheet pan. Broil for 3-5 minutes, flip the meat, and continue to broil for another 2-3 minutes, or until crispy. Keep an eye on the meat, so it does not burn.
- Serve on tortillas or over rice and top with slaw and crumbled queso fresco or feta if desired.
Mexican Slaw (optional)
- While the meat is cooking, zest 2 medium limes into a medium mixing bowl. Cut the limes open, then juice into the bowl. Add 1 tablespoon extra virgin olive oil, ½ teaspoon cumin, ½ teaspoon kosher salt, chopped cilantro and minced onion and whisk to combine. Add the shredded cabbage and toss to coat. Cover and refrigerate for at least 30 minutes prior to serving.
Video
Notes
Gluten-Free: Replace the beer with low-sodium chicken broth or stock.
Storage: Store leftover cooled, shredded pork in an airtight container for up to 4 days or freeze for up to 3 months in an airtight container. Defrost in the refrigerator overnight before heating.
Nutrition
Calories: 173kcal | Carbohydrates: 3g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 425mg | Potassium: 430mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 2mg
