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In this Slow Cooker Pork Carnitas recipe, a well seasoned pork shoulder is rubbed with an oregano and cumin spiced oil mixture, then is cooked low and slow with onions, garlic, jalapeño and fresh citrus juice until fall apart tender. Once cooked and shredded, fry up the shredded pork in a skillet until golden and crispy. Yields approximately 6 (4-ounce) servings.
I love carnitas.
And I’ve found the best way to make them at home is in the slow cooker.
This is far from traditional carnitas… but in this day and age, unless you’re in a kitchen in Mexico, standing over a copper pot with someone who’s been turning out carnitas since they could hold a spoon, then how could any carnitas be called authentic? But what I can call this recipe is amazing.
In this recipe, a seasoned pork shoulder cooks low and slow with onions, garlic and citrus juice until it’s fall apart tender. The hardest part? Figuring out what you want to use it in… tacos? nachos? burritos? Decisions – decisions.
To Make These Slow Cooker Pork Carnitas You Will Need:
- boneless pork shoulder – An inexpensive cut from the shoulder of a pig that has great flavor and texture.
- kosher salt – For seasoning the pork and will also enhance the flavors in this recipe.
- freshly ground black pepper – Adds distinct bite and flavor.
- avocado oil – Used for helping the herbs and spices adhere to the pork.
- oregano – Mexican oregano is preferred. I’ve linked the one I use in the printable recipe near the end of the post.
- cumin (ground) – Lends earthiness and warmth, with an edge of citrus.
- coriander – Lends a citrusy flavor with a slight sweetness and subtle hint of earthiness.
- white onion – Or substitute with a yellow onion.
- jalapeño – I leave the seeds and ribs intact but you can remove them if desired. I don’t notice the meat to be spicy when I leave them in.
- garlic – Adds subtle yet distinct punchy flavor.
- orange – Lends acidity, moisture and adds delicate citrus flavor.
- lime – Lends acidity, moisture and adds delicate citrus flavor.
Prep The Pork:
Pat-dry a 4 pound boneless pork shoulder roast. Season it heavily with 1 tablespoon kosher salt and lots of freshly ground black pepper. Set this off to the side for a moment.
Then in a small bowl add three tablespoons of avocado oil, 2 teaspoons of dried oregano (Mexican oregano if possible), 1 teaspoon cumin and 1/2 teaspoon ground coriander.
Whisk to combine.
Pour this over the pork shoulder.
Use your impeccably clean hands to rub the oil mixture over the pork, massaging it into the meat.
Prep the veggies and citrus:
Next roughly chop up 1 large white onion, 1 jalapeño and smash and peel 6 cloves of garlic.
Add the onions, garlic and jalapeño to the bottom of your slow cooker.
Then place the pork on top.
Squeeze juice from both the orange and lime halves over the pork.
Throw the squeezed orange and lime halves into the slow cooker as well.
Slow Cook The Pork:
Cover and allow the slow cooker to do its thing. I prefer to cook my pork on low for 10 to 12 hours, however you can cook it on high for 6 to 8 hours.
By now your home should be smelling amazing.
Shred and Fry The Pork:
Use tongs to carefully remove the pork and transfer it to a large carving board. Use a couple of forks to shred the meat.
Discard any pieces of fat.
Heat a large 12-inch skillet on medium-high heat and adding the shredded pork shoulder.
Cook until a deep golden crust form, then toss and continue to crisp the pork.
It’s nearly impossible to NOT snack as you go. My girls where all up in my face trying to steal more pieces.
What To make With Slow Cooker Pork Carnitas:
Ways To Use Leftover Pork Carnitas:
- Add to potato skins with cheese and any desired add-ins.
- Serve in a salad and maybe dressed with cilantro ranch.
- Toss with roasted potatoes and veggies and serve with a fried egg on top.
- Add to soup or tuck into sandwiches.
- Top crispy French fries with pork carnitas, cheese, pico and guacamole.
Enjoy! And if you give this Slow Cooker Pork Carnitas recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
Slow Cooker Pork Carnitas
In this Slow Cooker Pork Carnitas recipe, a well seasoned pork shoulder is rubbed with an oregano and cumin spiced oil mixture, then is cooked low and slow with onions, garlic, jalapeño and fresh citrus juice until fall apart tender. Once cooked and shredded, fry up the shredded pork in a skillet until golden and crispy.
- 4 pounds boneless pork shoulder
- 1 tablespoon kosher salt
- freshly ground black pepper
- 3 tablespoons avocado oil, or extra light olive oil
- 2 teaspoons dried oregano, I use Mexican oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 orange
- 1 lime
- 1 white onion, roughly chopped
- 1 jalapeno, roughly chopped
- 6 cloves fresh garlic, smashed and peeled
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Use paper towel to pat the pork shoulder dry before generously seasoning with salt and pepper.
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In a small bowl combine the oil with the oregano, cumin and coriander. Pour the oil mixture all over the pork shoulder and massage it into the mean until evenly coated.
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To your slow cooker, add the onions, garlic and jalapeño and then place the pork shoulder on top. Squeeze the juice from both the lemon and lime and add the citrus halves to the slow cooker as well.
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Cover and cook on low for 10 to 12 hours (recommended) or on high for 6 to 8.
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Use tongs to carefully remove the pork and transfer it to a large carving board. Use a couple of forks to shred the meat. Discarding any pieces of fat.
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Heat a large 12-inch skillet on medium-high heat and adding the shredded pork shoulder. Cook until a deep golden crust form, then toss and continue to crisp the pork.
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Once golden, serve in tacos, burritos or on nachos etc.
NOTE: The amount of pork a (uncooked) 4 pound pork shoulder will yield is roughly about 1½ to 1¾ pounds cooked.
Serving: 4ounces, Calories: 473kcal, Carbohydrates: 7g, Protein: 69g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.05g, Cholesterol: 181mg, Sodium: 1328mg, Potassium: 1250mg, Fiber: 1g, Sugar: 3g, Vitamin A: 93IU, Vitamin C: 18mg, Calcium: 56mg, Iron: 3mg
This recipe was originally posted on April 18, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.
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Laurie McNamara
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