Slow Cooker Carnitas

4.89 from 18 votes

These 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.

Prep Time10 mins

Cook Time10 hrs

Total Time10 hrs 10 mins

Course: Main Course

Cuisine: Mexican

Servings: people

Calories: 173kcal

Author: Kristen Chidsey

Equipment

6-8 quart Slow Cooker

Ingredients

Pork Tacos

2 ½ lb pork shoulder or pork butt roast cut into 4-inch chunks
1 ½ teaspoons kosher salt divided
2 teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon freshly cracked black pepper
¼ teaspoon ground cayenne pepper optional
12 ounces pale beer (or chicken stock)
½ cup pulp-free orange juice

Slaw

1 teaspoon lime zest
¼ cup fresh lime juice about 2 limes
1 tablespoon olive oil
½ cup chopped cilantro optional
¼ cup minced red onion
½ teaspoon cumin
½ teaspoon kosher salt
3 cups purple or green cabbage shredded

Instructions

For the Carnita Meat

Cut the pork roast into 4-inch chunks and season with the pepper and ½ teaspoon of salt.
Combine the beer (or stock), orange juice, remaining salt, garlic, cumin, chili, and cayenne together in the slow cooker, and then nestle the pork into the liquid.
Set the crockpot to cook on low for 10-12 hours or on high 5-7 hours.
Once cooked, remove the meat to a large mixing bowl and shred the meat with 2 forks. Once shredded, add ½ cup to 1 cup of the cooking liquid to the meat and stir to moisten.
For crispy pork, place 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 the crispy, shredded pork 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, combine lime zest, lime juice, olive oil, cilantro, onion, cumin, and salt together in a large mixing bowl. Add the cabbage and toss to coat. Cover and refrigerate for at least 30 minutes prior to serving.

Video

Notes

For Gluten-Free Carnitas, just replace the beer with low-sodium chicken broth or stock.

Pork: Instead of a pork shoulder or pork butt, use a pork loin for lean, yet flavorful carnitas meat.

Serving: Carnitas are delicious served on tortillas or with rice, topped with avocado, cheese, and cabbage.

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