Carnitas are easy, simple and full of flavor. Throw in the slow cooker before work, come home and just put under the broiler for crispy, delectable, tangy and savory carnitas that are ready for Taco Tuesday!
Have you guys seen this season of America’s Got Talent? Our little family watches it every year, we haven’t missed a season! Did you see the tape face guy? We were so shocked. Not joking, I wasn’t expecting that from him, he seemed like a total creeper but now I’m voting for him! And that old Elvis impersonator couple was so cute! I loved the lady, she had me hollering!
Anyway, America’s Got Talent always kicks off the summer for us, and in the summer I want to use the oven as little as possible. Especially since we live in Georgia. I’m a registered voter of the ‘Heat is too damn high’ party; the moment you step outside it’s like you’re broiling!
Speaking of broiling…that’s the secret to crispy pieces of pork in this recipe. Although, it really isn’t much of a secret; slow cookers aren’t going to make anything crispy…
But these carnitas, oh my ‘lanta, are so good. Tender pork shredded up with tons of sweet and tangy flavor from the citrus, the savory spices, the rendered fat crisping everything up under the broiler…
Sorry, foodie daydreams took over.
Like pulled pork, slow cooker carnitas is an easy all-day recipe. So toss everything in, go to work, go to class, do your daily thing, come back, shred, broil, and eat. Sprinkle with some onions, maybe eat with cilantro-lime rice, eat the meat by itself, make a carnitas bowl, do whatever you please, honey.
This is some of the most flavorful, tender, juicy pork you’ll make, I swear! And the crispy parts from their time under broiler *insert cheesy okay sign here*. This makes a ton so it’s great for your summer parties!
- 4-5 lbs pork shoulder also called boston butt
- 3 oranges' juice
- 1 tbsp chipotle powder
- 1 tsp dried oregano
- 1 tsp kosher salt
- 2 limes' juice
- 2 white onions roughly chopped (extremely large chunks)
- 5 cloves garlic smashed
- 2 tsp ground cumin
- 1 tsp ground black pepper
In a small bowl, mix salt, chipotle powder, cumin, oregano, and pepper together, then rub generously all over the pork butt.
Add all the ingredients into the slow cooker. Cook for 8 hours on low and 5 hours on high.
Remove the pork and shred it with forks on a baking sheet. Spread the pork evenly across the baking sheet.
Use a large ladle to spoon out the rendered fat and juices from the slow cooker over the pork evenly. Set your broiler on high and leave baking sheet beneath it for 5 minutes. Repeat two more times, then let rest until cool enough to eat.