Description
These easy Crockpot carnitas are juicy, flavorful, and perfectly seasoned with citrus and spices. Slow-cooked until tender, then crisped up in the oven, they’re ideal for tacos, burrito bowls, or nachos—and perfect for meal prep or feeding a crowd.
Ingredients
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4 lbs pork shoulder (boneless, trimmed and cut into large chunks)
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1 tablespoon salt
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1 1/2 teaspoons black pepper
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1 tablespoon ground cumin
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1 tablespoon dried oregano
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1 onion, chopped
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4 cloves garlic, minced
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2 bay leaves
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1 orange, juiced (save the spent halves)
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1 lime, juiced
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Optional: 1/2 cup chicken broth (for extra moisture, especially with lean cuts)
Instructions
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Prep the Pork:
In a small bowl, mix salt, pepper, cumin, and oregano. Rub mixture all over the pork pieces. -
Layer in Crockpot:
Place chopped onion, garlic, and bay leaves in the bottom of the slow cooker. Add pork on top. Squeeze orange and lime juice over the pork, then add the spent orange halves. Pour in broth if using. -
Cook:
Cover and cook on low for 8–10 hours or high for 5–6 hours, until pork is fork-tender and shreds easily. -
Shred and Crisp:
Preheat oven to 425°F (220°C). Remove pork from slow cooker and shred with two forks. Spread shredded pork on a baking sheet.
Drizzle with some of the cooking juices, and roast for 10–15 minutes until crispy edges form. -
Serve:
Serve hot in tacos, bowls, or salads with your favorite toppings like avocado, salsa, cilantro, and lime.
Notes
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For a smokier flavor, add a chipotle pepper in adobo to the slow cooker.
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Leftovers freeze well for up to 3 months.
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Crisp in batches if needed for even browning.