Pork Carnitas · Slow Cooker

Slow-Cooker Pork Carnitas

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Before you start

Gather your ingredients

2 tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
More for salt
2 tsp ground cumin
Swaps for ground cumin
Instead of cumin
- Ground coriander: The same amount. Brighter and citrusy, less earthy.
- Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
- Caraway seeds, ground: Half as much. A related flavor, a bit sharper.
More for cumin
1 tsp dried oregano, Mexican oregano if you can find it
Swaps for dried oregano
Instead of oregano
- Fresh oregano: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more peppery; use a little less than you think.
- Dried marjoram, Italian seasoning or dried basil: The same amount. Marjoram is milder, basil sweeter; Italian seasoning already has oregano in it.
More for oregano
1 tsp chili powder
Swaps for chili powder
Instead of chili powder
- Homemade blend: For 1 tbsp: 1½ tsp paprika, 1 tsp ground cumin, ¼ tsp garlic powder, ¼ tsp dried oregano, a pinch of cayenne. Close; adjust the cayenne for heat.
- Ancho chile powder: The same amount, plus a pinch of cumin. Smokier and fruitier, mild heat.
More for chili powder
½ tsp black pepper
4 lb boneless pork shoulder, trimmed of thick fat, cut into 3-inch chunks
1 medium onion, quartered
Swaps for onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
All 4 swaps for onion
6 cloves garlic, smashed
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
More for garlic
½ cup orange juice, from about 2 oranges
2 tbsp lime juice
Swaps for lime juice
Instead of lime juice
- Lemon juice: The same amount. Milder aroma; still bright.
- Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
- Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.
More for lime juice
2 bay leaves
½ cup chicken broth
Swaps for chicken broth
Instead of broth
- Vegetable broth: The same amount. Lighter and slightly sweeter.
- Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
- Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.
More for broth
16 corn tortillas, warmed
white onion, finely chopped
Swaps for white onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
All 4 swaps for onion
fresh cilantro, chopped
Swaps for fresh cilantro
Instead of cilantro
- Dried cilantro: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried cilantro has almost no flavor; skip it as a garnish and add more of the other seasonings.
- Flat-leaf parsley + lime zest: The same amount of parsley, plus a little lime zest. Fresh and green, without the soapy taste some people get from cilantro.
- Thai basil or mint: Half as much. Sweeter and more perfumed.
More for cilantro
limes, cut into wedges
salsa

Step 1 of 12

Mix the rub ingredients in a small bowl.

Step 2 of 12

Pat the pork dry with paper towels and rub the spice mix all over the pieces.

Step 3 of 12

Scatter the onion and garlic in a 6-quart slow cooker and set the pork on top.

Step 4 of 12

Pour the orange juice, lime juice and broth around the pork and tuck in the bay leaves.

Step 5 of 12

Cover and cook on LOW for 8 to 10 hours (or HIGH for 5 to 6 hours), until the pork falls apart when pressed with a fork. It will be far past the safe 145°F (63°C); pork this tender is usually 195 to 205°F.

Step 6 of 12

Lift the pork into a large bowl with tongs. Discard the bay leaves and onion pieces.

Step 7 of 12

Shred (how to shred)

Shred Pull cooked meat (or cabbage and other vegetables) into thin strands. 1. Let cooked meat cool just until you can handle it, and take out any bones.2. Hold the piece in place with one fork.3. Drag a second fork through it, following the grain, so it pulls apart in strands.4. Toss the strands with a spoonful of the cooking juices so they stay moist. Done when: The meat pulls apart with almost no effort. If it fights you, it needs more cooking time. Safety: Meat straight from the pot holds steam inside; open it up and let it cool for a few minutes first.How to shred cooked meat with two forks: mistakes to avoid

the pork with two forks, pulling out any soft chunks of fat.

Step 8 of 12

Skim the fat from the liquid in the cooker. Stir 1/2 cup of the liquid into the shredded pork.

Step 9 of 12

Move an oven rack 6 inches below the broiler and heat the broiler to high. Spread the pork on a foil-lined sheet pan in a thin layer.

Step 10 of 12

Broil (how to broil)

Broil Cook or brown food with strong heat from the top of the oven, like an upside-down grill. 1. Move an oven rack so the food will sit 3 to 6 inches from the heat.2. Turn the broiler on and give it a few minutes to heat.3. Use a metal pan (never glass that isn't broiler-safe) and put the food in.4. Stay at the oven and check every minute; things go from brown to burnt fast.5. Turn the food if the recipe says to. Done when: The top is browned and bubbly or charred in spots, usually in 1 to 5 minutes. Safety: Don't use parchment or wax paper under the broiler; it can catch fire. Use foil or a bare pan.How to broil: mistakes to avoid

until the top edges are browned and crisp. Watch closely; broilers vary.

Step 11 of 12

Stir the pork, drizzle with another few spoonfuls of liquid if it looks dry, and

broil (how to broil)

again until crisp in spots.

Step 12 of 12

Serve in warm tortillas topped with onion, cilantro, a squeeze of lime and salsa.

All done

Enjoy!

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Ingredients

2 tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
More for salt
2 tsp ground cumin
Swaps for ground cumin
Instead of cumin
- Ground coriander: The same amount. Brighter and citrusy, less earthy.
- Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
- Caraway seeds, ground: Half as much. A related flavor, a bit sharper.
More for cumin
1 tsp dried oregano, Mexican oregano if you can find it
Swaps for dried oregano
Instead of oregano
- Fresh oregano: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more peppery; use a little less than you think.
- Dried marjoram, Italian seasoning or dried basil: The same amount. Marjoram is milder, basil sweeter; Italian seasoning already has oregano in it.
More for oregano
1 tsp chili powder
Swaps for chili powder
Instead of chili powder
- Homemade blend: For 1 tbsp: 1½ tsp paprika, 1 tsp ground cumin, ¼ tsp garlic powder, ¼ tsp dried oregano, a pinch of cayenne. Close; adjust the cayenne for heat.
- Ancho chile powder: The same amount, plus a pinch of cumin. Smokier and fruitier, mild heat.
More for chili powder
½ tsp black pepper
4 lb boneless pork shoulder, trimmed of thick fat, cut into 3-inch chunks
1 medium onion, quartered
Swaps for onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
All 4 swaps for onion
6 cloves garlic, smashed
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
More for garlic
½ cup orange juice, from about 2 oranges
2 tbsp lime juice
Swaps for lime juice
Instead of lime juice
- Lemon juice: The same amount. Milder aroma; still bright.
- Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
- Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.
More for lime juice
2 bay leaves
½ cup chicken broth
Swaps for chicken broth
Instead of broth
- Vegetable broth: The same amount. Lighter and slightly sweeter.
- Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
- Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.
More for broth
16 corn tortillas, warmed
white onion, finely chopped
Swaps for white onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
All 4 swaps for onion
fresh cilantro, chopped
Swaps for fresh cilantro
Instead of cilantro
- Dried cilantro: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried cilantro has almost no flavor; skip it as a garnish and add more of the other seasonings.
- Flat-leaf parsley + lime zest: The same amount of parsley, plus a little lime zest. Fresh and green, without the soapy taste some people get from cilantro.
- Thai basil or mint: Half as much. Sweeter and more perfumed.
More for cilantro
limes, cut into wedges
salsa