Slow Cooker Carnitas

Easy slow cooker pork carnitas made with simple ingredients and finished under the broiler for crispy, flavorful meat.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 8 3

Total Time 8 13

Servings servings

Calories 237kcal

Add the onions to the slow cooker.
2 yellow onions
Place the pork pieces in the slow cooker insert on top of the onions.
4 pounds boneless pork shoulder or butt
In a small bowl, mix cumin, oregano, chile powder, kosher salt, and black pepper together.
1 tablespoon ground cumin, 1 tablespoon dried oregano, 1 teaspoon ancho chile powder, 1 teaspoon kosher salt, 1 teaspoon ground black pepper
Drizzle the olive oil over the pork pieces.
2 tablespoons olive oil
Sprinkle the seasoning blend over the pork, rubbing in if necessary.
Add the orange juice, lime juice, and garlic to the slow cooker.
1 cup fresh orange juice, 2 tablespoons fresh lime juice, 8 cloves garlic
Cover and cook on low for 8-10 hours, or until fork tender.
Carefully remove the pork pieces to a greased rimmed baking sheet.
Shred the pork and spread it into an even layer on the baking sheet. You can remove any excess fat, if you prefer.
Broil the pork for about 4-5 minutes, or until the top and edges of the pork are crispy and browned.

Onions: Yellow or white onions work well in this recipe.
Pork: Pork butt or pork shoulder work well.
Kosher salt: I like kosher salt. If not using kosher salt or sea salt, use half the amount of table salt.
Citrus juice: I highly recommend using fresh orange juice and fresh lime juice for the best flavor.
Nutrition values are estimates.