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Crispy Slow Cooker Carnitas

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Irresistibly tender and flavorful slow cooker carnitas with crispy edges, perfect for tacos, burritos, or as a standalone dish.

Ingredients

Scale
  • 3–4 pounds pork shoulder
  • 1 tablespoon salt
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1/2 cup orange juice
  • 1 lime, juiced
  • 1 bay leaf

Instructions

  1. Prepare the Spice Rub: In a bowl, mix together the salt, cumin, paprika, black pepper, oregano, and minced garlic. Rub this fragrant mixture all over the pork shoulder, ensuring every bite will carry those robust flavors.
  2. Layer the Onion: Place the chopped onion at the bottom of the slow cooker. This will create a flavorful bed for the pork to rest on, enhancing the overall taste as it cooks.
  3. Combine Citrus and Pork: Place the spiced pork shoulder on top of the onion, and pour the freshly squeezed orange juice and lime juice over the meat. The citrus will add a lovely brightness and tenderize the pork as it cooks.
  4. Add the Bay Leaf: Tuck the bay leaf on top of the pork. It might seem like a small detail, but it will infuse the dish with a subtle earthiness.
  5. Slow Cook the Pork: Cover the slow cooker and cook on low for 480-600 minutes (8-10 hours) or until the pork is tender and shreddable.
  6. Shred the Meat: Once cooked, remove the meat from the slow cooker and shred it with a fork. The pork should fall apart with minimal effort.
  7. Optional Crisping: Spread the shredded meat on a baking sheet and broil in the oven for 5-10 minutes until the edges are perfectly crispy.
  8. Serve and Enjoy: Serve your crispy carnitas in tacos, burritos, or as a delicious main dish.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Adjust spices based on your taste preferences.

Nutrition

Find it online: https://ameliasweets.com/2026/06/25/crispy-slow-cooker-carnitas/

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