This recipe creates incredibly flavorful and crispy carnitas with minimal effort. The slow cooker does the heavy lifting, leaving you with juicy, tender pork perfect for tacos, burritos, or bowls.
Ingredients
- 4 pounds boneless pork shoulder
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 teaspoons olive oil
- 1 orange, juiced (reserve peel)
- 1 lime, juiced
- 1 white onion, quartered
- 2 bay leaves
For Serving (optional):
- Tortillas
- Cilantro
- Sliced jalapeno
- Diced white onion
- Lime wedges
Instructions
- Prep the Pork: Cut the pork shoulder into 5-6 large chunks. Season generously with salt, pepper, garlic powder, chili powder, and cumin.
- Sear for Flavor: Heat the olive oil in a large skillet over high heat. Sear the pork in a single layer until well-browned on the first side (4-5 minutes). Flip and cook for another 3-4 minutes. Transfer the browned pork to your slow cooker.
- Deglaze and Simmer: Add the quartered onion to the hot skillet and cook for 1 minute. Deglaze the pan with the orange juice, lime juice, and 1 1/4 cups of water, scraping up any browned bits from the bottom. Pour this flavorful liquid over the pork in the slow cooker, add the bay leaves, and cover.
- Slow Cooker Magic: Cook on high for 4-5 hours or on low for 6-7 hours, until the pork is very tender and easily shreds.
- Crisp it Up! Preheat your oven to broil. Remove the pork from the slow cooker and shred it into 2-3 inch pieces. Spread the shredded pork on a rimmed baking sheet. Spoon some of the cooking juices from the slow cooker over the pork (reserve about 1 cup for serving). Broil the pork for 3-5 minutes, or until slightly crispy and browned, tossing halfway through for even crisping.
- Serve and Enjoy! Fill your warmed tortillas with the crispy carnitas, your favorite toppings (cilantro, jalapeno, onion, lime wedges), and a drizzle of the reserved cooking juices.
Tips:
- Trimming the Fat: You can trim some of the excess fat from the pork shoulder before cutting it into chunks. This will help reduce the overall fat content of the dish.
- Slow Cooker Options: Most slow cookers have a “keep warm” setting. If you’re planning to eat the carnitas later, you can transfer them to this setting after shredding and crisping to keep them warm without drying out.
- Leftovers: Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3-4 days. You can reheat them gently in a skillet or microwave until warmed through. Leftover carnitas are perfect for meal prep and can be used in various dishes throughout the week, such as enchiladas, nachos, or breakfast burritos.
Variations:
- Spicy Carnitas: If you like it hot, add a pinch of cayenne pepper or a chopped chipotle pepper to the spice mix in step 1.
- Smoky Carnitas: Want a smoky flavor? Add a teaspoon of smoked paprika to the spice mix or a liquid smoke option like a few drops of chipotle Tabasco sauce to the slow cooker liquid.
- Pineapple Carnitas: Add a cup of chopped pineapple to the slow cooker with the citrus juices for a touch of sweetness and a tropical twist.
I hope this additional information helps you create the perfect pot of slow cooker carnitas!
Frequently Asked Questions (FAQ) about Slow Cooker Carnitas:
- Can I use a different cut of pork?
While bone-in pork shoulder is the classic choice for carnitas due to its marbling and affordability, you can substitute it with boneless pork shoulder or even Boston butt. However, these cuts tend to be leaner, so you might need to adjust the cooking time to avoid drying out the meat.
- What if my slow cooker doesn’t have a broil setting?
No worries! After shredding the pork, you can achieve a crispy texture by using a broiler pan or cast iron skillet on the stovetop. Heat a thin layer of oil over medium-high heat and add the shredded pork in batches. Cook for a few minutes per side, stirring frequently, until golden brown and crispy.
- How can I adjust the amount of liquid in the slow cooker?
The amount of liquid will depend on your desired final consistency. If you prefer thicker carnitas for tacos or burritos, you can remove some of the cooking liquid after shredding the pork and reserve it. Once you crisp the pork, you can add back some of the reserved liquid to achieve your preferred sauciness.
- What are some good accompaniments for carnitas?
Carnitas are incredibly versatile and can be enjoyed in various ways. Here are some classic and creative options:
* **Tacos:** Serve the carnitas on warmed tortillas with your favorite toppings like salsa, guacamole, sour cream, shredded cheese, chopped onions, cilantro, and lime wedges.
* **Burritos:** Fill large flour tortillas with carnitas, rice, beans, cheese, salsa, and your favorite toppings for a satisfying and customizable meal.
* **Nachos:** Layer tortilla chips with shredded carnitas, cheese, beans, pico de gallo, and other toppings of your choice for a fun and festive appetizer or main dish.
* **Bowls:** For a healthier option, serve carnitas over a bed of rice or cauliflower rice with black beans, corn, chopped vegetables, and a light dressing.
* **Enchiladas:** Use leftover carnitas to make delicious enchiladas with your favorite sauce and cheese.
* **Salads:** Top a bed of greens with shredded carnitas, black beans, corn, avocado, and a zesty vinaigrette for a protein-packed salad.
Additional Fun Facts about Carnitas:
- Carnitas literally translates to “little meats” in Spanish. This refers to the shredded nature of the cooked pork.
- The origins of carnitas can be traced back to pre-Hispanic Mexico, where pork was a staple protein. It’s believed to have emerged in the state of Michoacán, known for its rich culinary traditions.
- Traditionally, carnitas were cooked in large copper pots called “cazo” buried underground and slow-cooked over hot coals for extended periods. This method imparted a unique smoky flavor to the dish.
- Carnitas are a fundamental ingredient in various Mexican dishes beyond tacos. They are also used in tortas (sandwiches), sopes (thick corn tortillas), and enfrijadas (fried tortillas dipped in salsa).
- Carnitas have gained immense popularity worldwide, becoming a staple of Mexican cuisine enjoyed not just in Mexico but across the globe.
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