Description
Tender, juicy, and bursting with flavor, these easy Crockpot Carnitas are the perfect set-it-and-forget-it meal. Slow-cooked pork shoulder is seasoned with a bold blend of spices, citrus, and aromatics, then crisped up to perfection for tacos, burritos, bowls, or sandwiches.
Ingredients
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2 kg / 4 lb pork shoulder (pork butt), skinless, boneless (or 5 lb / 2.5 kg bone-in)
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2 1/2 tsp salt
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1 tsp black pepper
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1 onion, chopped
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1 jalapeno, deseeded and chopped
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4 cloves garlic, minced
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3/4 cup orange juice (from about 2 oranges)
Rub
- 1 tbsp dried oregano
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2 tsp ground cumi
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1 tbsp olive oil
Instructions
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Mix the oregano, cumin, and olive oil to make the rub.
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Rub the pork shoulder thoroughly with salt, pepper, and the prepared rub.
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Place the pork in a slow cooker and top with chopped onion, jalapeno, garlic, and orange juice.
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Cover and cook on low for 8–10 hours or on high for 5–6 hours, until the pork is very tender and falls apart easily.
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Remove the pork and shred it using two forks.
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Optional: Spread the shredded pork on a baking sheet and broil for 5–10 minutes until the edges are crispy.
- Serve in tacos, burritos, bowls, or as desired.
Notes
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Bone-in pork shoulder can be used but will require a slightly longer cooking time.
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For added flavor, reserve some of the cooking liquid and drizzle over the shredded pork before broiling.
- Adjust spice level by leaving seeds in the jalapeno or adding chili powder.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican