Slow Cooker Pork Carnitas is a flavorful Mexican-inspired dish that combines tender, slow-cooked pork with a crispy finish. This recipe simplifies the traditional carnitas process by utilizing a slow cooker, allowing for hands-off cooking while still achieving authentic taste. The result is juicy, seasoned pork that’s perfect for tacos, burritos, or any of your favorite Mexican dishes.

Full Recipe:

Ingredients

2–3 tablespoons olive oil
1 large red onion, diced
1 jalapeño, diced
2–3 cloves garlic, minced
¾ cup chicken broth
3½–4 pounds pork shoulder roast
¾ cup orange juice
3 tablespoons lime juice
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste

Directions

In a medium bowl, whisk together the chicken broth, orange juice, lime juice, chili powder, smoked paprika, oregano, ground cumin, salt, and pepper.
Optional: In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the diced red onion, jalapeño, and minced garlic until the onion is soft and translucent, about 4–5 minutes.
Place the pork pieces into the slow cooker. Pour the prepared broth and spice mixture over the pork.
Cover and cook on high for 4–6 hours or on low for at least 8 hours, until the pork is tender and easily shreds.
Once cooked, remove the pork from the slow cooker and shred it using two forks.
Optional: For a crispy finish, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the shredded pork and cook, stirring occasionally, until the edges are crispy.

Nutritional Facts

Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

Calories: Approximately 300–350 kcal per serving (based on a 4-ounce portion)
Protein: Approximately 25–30 grams
Fat: Approximately 20–25 grams
Carbohydrates: Approximately 5–7 grams
Fiber: Approximately 1–2 grams
Sodium: Approximately 600–700 mg

The Tradition of Carnitas

Carnitas, which translates to “little meats” in Spanish, is a dish deeply rooted in Mexican culinary tradition. Originating from the state of Michoacán in central-western Mexico, carnitas were traditionally made by slow-cooking pork in large copper pots. The pork was simmered with lard, seasonings, and aromatic vegetables until the meat became tender and easily shredded. The result was juicy and flavorful, with crispy edges from the slow cooking process.

Over the years, carnitas have become a staple in Mexican cuisine and are often featured in street food markets, family celebrations, and festive gatherings. While the traditional method of cooking carnitas can take several hours, the use of a slow cooker allows home cooks to recreate this classic dish with ease and minimal effort.

Why Use a Slow Cooker?

Using a slow cooker to prepare pork carnitas is a game-changer for busy home cooks. A slow cooker, or crockpot, provides the perfect environment for braising meat. The low and slow cooking process breaks down the fibers in the pork, resulting in tender, succulent meat that can be easily shredded with a fork. This hands-off method frees up time, allowing you to focus on other tasks while your carnitas cook to perfection.

The slow cooking process also allows the flavors of the seasonings, broth, and citrus to meld together, giving the pork a rich depth of flavor. Unlike stovetop or oven methods that require constant attention and temperature control, the slow cooker does the work for you, making it an ideal choice for busy weeknights or when you’re hosting a crowd.

Pork Cuts: Which One to Use for Carnitas?

When making carnitas, it’s essential to choose the right cut of pork. Pork shoulder (also called pork butt) is the go-to choice for making carnitas. This cut comes from the upper part of the pig’s shoulder and has a good amount of fat marbled throughout the meat. The fat is key to achieving the tender, juicy texture that carnitas are known for. The slow cooking process allows the fat to render down, infusing the meat with flavor and moisture.

Another popular cut used for carnitas is the pork picnic roast, which comes from the lower part of the pig’s shoulder. While slightly tougher than the pork shoulder, it can still yield delicious results when slow-cooked. Pork tenderloin, though leaner, can also be used, but it won’t produce the same level of tenderness and juiciness as pork shoulder.

It’s important to note that while lean cuts of pork may seem like a healthier choice, the fat in pork shoulder is crucial for achieving the signature texture and flavor of carnitas. If you prefer a leaner version of carnitas, you can remove some of the visible fat before cooking, but don’t eliminate it entirely.

The Essential Spices and Flavors

Carnitas are all about the seasoning. The beauty of pork carnitas lies in its simplicity, allowing the natural flavors of the pork to shine through while being enhanced by a blend of spices and aromatic ingredients. Some common ingredients include garlic, cumin, chili powder, oregano, and smoked paprika. These spices work together to create a balanced and savory profile with a hint of smokiness.

Citrus is another essential component in carnitas. Orange juice adds a touch of sweetness and tang, while lime juice provides acidity that brightens the overall flavor of the dish. These citrus juices not only infuse the meat with flavor but also help tenderize the pork, making it even more melt-in-your-mouth tender.

The addition of onion and jalapeño gives the carnitas a slight kick and depth of flavor. The slow cooker allows the flavors of the onion and jalapeño to mellow, creating a perfect balance of heat and sweetness. If you like a spicier kick, you can increase the amount of jalapeño or add a pinch of cayenne pepper or crushed red pepper flakes.

The Slow Cooker Process: A Step-by-Step Guide

The beauty of making slow cooker pork carnitas lies in its simplicity. Unlike other cooking methods, slow cookers require very little active effort. The process begins by preparing the seasoning mixture, which typically consists of chicken broth, orange juice, lime juice, and spices. Once the seasoning mixture is prepared, it’s poured over the pork in the slow cooker.

At this stage, you can choose to sauté the onion, garlic, and jalapeño in a skillet, but this step is optional. Adding these ingredients to the slow cooker without sautéing them will still result in a flavorful dish, but sautéing them first enhances their aromatic qualities and helps build flavor.

Once the pork and seasoning are in the slow cooker, it’s time to let the magic happen. The pork is cooked on low for 8 hours or on high for 4-6 hours, depending on your schedule. During this time, the pork becomes incredibly tender, and the flavors meld together beautifully. The low and slow method allows the pork to cook in its own juices, resulting in moist and flavorful carnitas.

After the pork has cooked to perfection, it’s time to shred it. Use two forks to pull the pork apart into bite-sized pieces. At this point, you have the option to crisp up the edges of the carnitas for added texture and flavor. To do this, heat a bit of oil in a skillet and cook the shredded pork until the edges become crispy and golden brown.

Serving Ideas for Slow Cooker Pork Carnitas

Slow Cooker Pork Carnitas are incredibly versatile and can be used in a variety of dishes. The most traditional way to serve carnitas is in soft corn tortillas, topped with fresh cilantro, onions, and a squeeze of lime. These tacos can be complemented with your favorite salsa, guacamole, or even pickled onions.

Aside from tacos, carnitas are perfect for burritos, nachos, or quesadillas. You can also serve them on a salad with avocado, black beans, and a tangy dressing for a lighter option. If you’re hosting a party, consider setting up a carnitas bar where guests can build their own tacos or burritos with a variety of toppings.

Carnitas also pair well with sides such as Mexican rice, refried beans, or grilled vegetables. For a fun twist, you can even use carnitas as a topping for pizza or as a filling for empanadas.

Storage and Leftover Tips

One of the benefits of slow-cooked pork carnitas is that it can be made in large batches and stored for later use. Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3–4 days. To reheat, simply place the carnitas in a skillet with a bit of oil to crisp up the edges again. You can also heat them in the microwave or in the oven.

Carnitas can also be frozen for longer storage. To freeze, allow the carnitas to cool completely, then store them in a freezer-safe container or resealable bag. They can be stored in the freezer for up to 3 months. When ready to eat, thaw the carnitas in the refrigerator overnight and reheat them as desired.

Conclusion

Slow Cooker Pork Carnitas are a perfect blend of convenience and flavor. The slow cooking method ensures that the pork is tender, juicy, and flavorful, while the seasoning gives the dish a delicious depth of taste. Whether you’re serving it in tacos, burritos, or any other dish, carnitas is a crowd-pleasing meal that can be enjoyed by the whole family. The ability to make a large batch and store leftovers makes this dish a great option for meal prepping or feeding a crowd. With minimal effort and maximum flavor, Slow Cooker Pork Carnitas is a dish that everyone will love.

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