Slow Cooker Crispy Carnitas
If you're looking for a delicious and easy Mexican dish, you've come to the right place! These carnitas are delicious, tender bits of slow cooked shredded pork from the crock pot made crispy under the broiler. It's the perfect recipe for a weekend meal or planned-ahead weeknight dinner!
Servings: 10 servings
Calories: 603kcal
Ingredients
- 4 lbs pork shoulder
- Juice of 3 oranges
- Juice of 2 limes
- Zest of one orange
- 2 cups chicken broth
- ¼ cup apple cider vinegar
- 1 tablespoon chipotle powder
- 1 teaspoon dried oregano
- 1 tablespoon kosher salt
- 2 teaspoon ground cumin
- 1 yellow onion quartered
- 5 cloves garlic smashed (or one whole head, halved, if you love garlic)
- 2 teaspoon ground black pepper
Instructions
- Cut pork shoulder (also called boston butt or pork butt) into 6 large pieces for faster cooking. If you want it to cook for 8 hours, leave it whole.
- Place the pork into the slow cooker, then add all of the other ingredients in. Slow cook for 8 hours on low or 6 hours on high. The pork will be tender enough to shred with a fork when it's ready.
- Use tongs to remove the pork from the slow cooker, then shred the meat on a cutting board using two forks. Place all of the shredded pork onto a rimmed baking sheet in a thin layer.
- Set your broiler on high. Use a ladle to spoon out some of the liquid from the slow cooker and pour it over the pork. Toss the meat in the fat and juices until all the pork is covered, then place the baking sheet under the broiler for five minutes.
- After five minutes, carefully pull the baking sheet out, toss the shredded meat again to expose the non-crispy pork that was at the bottom to the top, and place in the oven for another 3-5 minutes until crispy yet again.
- Serve the crispy slow cooked carnitas however you want. Our suggestion: carnitas street tacos!
Notes
How to Store, Freeze, and Reheat Leftover Carnitas
This pork roast makes a LOT of meals. It's perfect for a big family get together, a festive party, or for freezer meal prep. Store the carnitas meat in an airtight container in the fridge for up to 4 days. You can reheat them in the oven at 325 degrees F or in the microwave in a microwave safe bowl or plate until hot. You can also freeze the pork in freezer-safe bag or sous vide bags (like the ones from Foodsaver). Freeze them as flat as you can, not only does this help freeze them more quickly and help them thaw quicker as well but you safe serious freezer space! Thaw the carnitas pork in the fridge overnight or put in a sous vide water bath (honestly, my favorite way) at about 120 degrees F for an hour or until completely thawed and heated through. It's a two in one situation there!Nutrition
Serving: 1g | Calories: 603kcal | Carbohydrates: 17g | Protein: 44g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 21g | Cholesterol: 164mg | Sodium: 740mg | Fiber: 2g | Sugar: 12g