Slow Cooker Carnitas

How to Make Slow Cooker Carnitas

1. 1

   Step 1: Season the pork

   Pat the pork shoulder dry and rub evenly with kosher salt and freshly ground black pepper. Cut into 3–4 large pieces if needed so it fits comfortably in the slow cooker and sets up for even cooking.

   For this step

   • 3 1/2 lbPork shoulder (Boston butt), trimmed and cut into 3–4 large pieces
   • 1 1/2 tspKosher salt
   • 1 tspFreshly ground black pepper
2. 2

   Step 2: Add aromatics and citrus to slow cooker

   Place the seasoned pork in the slow cooker and tuck quartered onion and smashed garlic around it. Pour orange juice and lime juice over the pork, then sprinkle in ground cumin and add bay leaves.

   For this step

   • 1 largeYellow onion, quartered
   • 4 clovesGarlic cloves, smashed
   • 1 cupFresh orange juice
   • 2 tbspFresh lime juice (about 1–2 limes)
   • 2 tspGround cumin
   • 2 leafBay leaves
   
3. 3

   Step 3: Slow-cook until very tender

   Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until the pork is fork-tender and easily pulls apart. Reserve the cooking liquid for flavor — it will be used to moisten the shredded meat.
   
4. 4

   Step 4: Shred and skim the juices

   Remove pork to a large bowl and shred with two forks, discarding any large pieces of fat. Skim the fat from the surface of the cooking liquid, then stir a few tablespoons of the defatted liquid back into the shredded pork to keep it juicy and flavorful.
   
5. 5

   Step 5: Optional stovetop crisping

   For classic carnitas texture, heat a large nonstick or stainless skillet over medium-high. Add the shredded pork in an even layer and cook, pressing occasionally, until the edges brown and crisp — 4–6 minutes — adding a splash of reserved liquid if it seems dry. (If you prefer no crisping, skip this step and serve directly.)
   
6. 6

   Step 6: Serve and enjoy

   Serve warm with corn tortillas and your favorite toppings like chopped onion, cilantro, salsa, and lime wedges. Leftover carnitas keep well refrigerated for up to 4 days or frozen for up to 3 months.
   

1. Pat the pork shoulder dry and rub evenly with kosher salt and freshly ground black pepper. Cut into 3–4 large pieces if needed so it fits comfortably in the slow cooker and sets up for even cooking.
2. Place the seasoned pork in the slow cooker and tuck quartered onion and smashed garlic around it. Pour orange juice and lime juice over the pork, then sprinkle in ground cumin and add bay leaves.
3. Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until the pork is fork-tender and easily pulls apart. Reserve the cooking liquid for flavor — it will be used to moisten the shredded meat.
4. Remove pork to a large bowl and shred with two forks, discarding any large pieces of fat. Skim the fat from the surface of the cooking liquid, then stir a few tablespoons of the defatted liquid back into the shredded pork to keep it juicy and flavorful.
5. For classic carnitas texture, heat a large nonstick or stainless skillet over medium-high. Add the shredded pork in an even layer and cook, pressing occasionally, until the edges brown and crisp — 4–6 minutes — adding a splash of reserved liquid if it seems dry. (If you prefer no crisping, skip this step and serve directly.)
6. Serve warm with corn tortillas and your favorite toppings like chopped onion, cilantro, salsa, and lime wedges. Leftover carnitas keep well refrigerated for up to 4 days or frozen for up to 3 months.