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Slow-Cooker Pork Carnitas

Ingredients · Serves 8 · Prep 20 min · Total 8 hr 40 min

  • Rub
  • 2 tsp kosher salt
  • 2 tsp ground cumin
  • 1 tsp dried oregano, Mexican oregano if you can find it
  • 1 tsp chili powder
  • ½ tsp black pepper
  • Carnitas
  • 4 lb boneless pork shoulder, trimmed of thick fat, cut into 3-inch chunks
  • 1 medium onion, quartered
  • 6 cloves garlic, smashed
  • ½ cup orange juice, from about 2 oranges
  • 2 tbsp lime juice
  • 2 bay leaves
  • ½ cup chicken broth
  • To serve
  • 16 corn tortillas, warmed
  • white onion, finely chopped
  • fresh cilantro, chopped
  • limes, cut into wedges
  • salsa (optional)
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Slow-Cooker Pork Carnitas

Steps

  1. Mix the rub ingredients in a small bowl.
  2. Pat the pork dry with paper towels and rub the spice mix all over the pieces.
  3. Scatter the onion and garlic in a 6-quart slow cooker and set the pork on top.
  4. Pour the orange juice, lime juice and broth around the pork and tuck in the bay leaves.
  5. 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.
  6. Lift the pork into a large bowl with tongs. Discard the bay leaves and onion pieces.
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Slow-Cooker Pork Carnitas

Steps, continued

  1. Shred the pork with two forks, pulling out any soft chunks of fat.
  2. Skim the fat from the liquid in the cooker. Stir 1/2 cup of the liquid into the shredded pork.
  3. 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.
  4. Broil until the top edges are browned and crisp. Watch closely; broilers vary.
  5. Stir the pork, drizzle with another few spoonfuls of liquid if it looks dry, and broil again until crisp in spots.
  6. Serve in warm tortillas topped with onion, cilantro, a squeeze of lime and salsa.
  7. Cook to 145°F inside (check with a thermometer).