These crispy slow cooker carnitas are a treat! Made with tender pork, they cook low and slow until they’re juicy and full of flavor, then get a quick crisp in the oven.
Honestly, I love how easy they are to make. Just set it and forget it! Perfect for tacos, nachos, or simply enjoying with a fork. What’s not to love about that? 🌮✨
Key Ingredients & Substitutions
Pork Shoulder: This cut is great for slow cooking as it becomes tender and juicy. If you can’t find it, pork butt or even chicken thighs can work in a pinch but will change the texture.
Olive Oil: This adds flavor and helps with searing the pork. You can swap it with vegetable oil or even avocado oil if you prefer a neutral flavor. I find extra virgin olive oil gives a nice richness.
Onion and Garlic: These aromatics build a flavorful base. Yellow onions are ideal, but white or red can be substituted. If you’re short on garlic, garlic powder can be used, but fresh is always better for taste!
Spices: Ground cumin, smoked paprika, and chili powder are key for flavor. If you don’t have smoked paprika, regular paprika will do, just without the smoky taste. You can also skip chili powder if you prefer milder carnitas.
Citrus Juices: Orange and lime juice brighten up the dish. If you’re out, lemon juice and a splash of a sweet soda (like Fanta) can replace orange juice, but adjust quantities to taste.
How Do I Achieve the Perfectly Crispy Edges on My Carnitas?
Crisping up the carnitas is what takes them to the next level! Here’s how to get that delicious crunch:
- After shredding the pork, spread it evenly on a lined baking sheet. Ensure the pieces are not too crowded to allow even crisping.
- Drizzle some of the slow cooker juices over the pork for added flavor and moisture.
- Broil the pork under high heat for 5-10 minutes, keeping a close eye to make sure it doesn’t burn. It’s best to turn the pan halfway through for even browning.
- The edges should be golden and crispy when done, adding a wonderful texture contrast to the tender meat!
How to Make Crispy Slow Cooker Carnitas
Ingredients You’ll Need:
For the Carnitas:
- 3 to 4 pounds pork shoulder (also known as pork butt)
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup orange juice
- 1/4 cup lime juice
- 2 bay leaves
For Serving (Optional):
- Fresh cilantro, chopped (for garnish)
- Tortillas
- Lime wedges
- Avocado
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then cooks in a slow cooker for 8 hours on low or 4-5 hours on high. After that, you’ll broil the meat for an extra 5-10 minutes to get it crispy. So, overall, you’ll be looking at around 8 hours and 15 minutes to enjoy these delicious carnitas!
Step-by-Step Instructions:
1. Prepare the Pork:
Start by removing any excess fat from the pork shoulder. Then cut it into large chunks, which will help it cook more evenly in the slow cooker.
2. Sear the Meat (Optional):
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork chunks and sear them on all sides until they’re browned (about 4-5 minutes). This step adds extra flavor but is optional if you’re short on time!
3. Set Up the Slow Cooker:
Transfer the browned pork into the slow cooker. Add in the chopped onion, minced garlic, ground cumin, smoked paprika, dried oregano, chili powder, salt, black pepper, orange juice, lime juice, and bay leaves. Give it a good stir to combine all the ingredients!
4. Cook the Pork:
Cover the slow cooker and cook on low for 8 hours or on high for 4-5 hours. You want the pork to be tender enough to shred easily.
5. Shred the Pork:
After cooking, carefully remove the pork from the slow cooker and place it on a large plate. Use two forks to shred the pork into pieces. Make sure to discard any large chunks of fat and the bay leaves.
6. Crisp it Up:
Preheat your oven broiler. Spread the shredded pork evenly onto a baking sheet lined with parchment paper. Drizzle a bit of the juices from the slow cooker over the pork. Broil it for about 5-10 minutes, or until the edges are crispy and caramelized. Keep an eye on it so it doesn’t burn!
7. Serve:
Once crispy, take the pork out of the oven and sprinkle with fresh chopped cilantro. Serve it with warm tortillas, lime wedges, and avocado, if you like. Enjoy your delicious crispy carnitas!
Can I Use Another Cut of Pork?
Yes, you can use other cuts such as pork loin or tenderloin, but keep in mind they might not be as flavorful or tender as pork shoulder. To achieve similar tenderness, you may need to adjust the cooking time; leaner cuts typically cook faster, so check for doneness after 3-4 hours on low.
Can I Prepare This Ahead of Time?
Absolutely! You can cook the carnitas a day in advance. After shredding, store the pork in an airtight container in the fridge. Reheat in a skillet with a little of the reserved juices before broiling to crisp it up again. This makes for a convenient meal prep option!
How to Store Leftovers?
Store any leftover carnitas in an airtight container in the fridge for up to 4 days. For longer storage, freeze the carnitas in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
What Can I Serve with Carnitas?
Carnitas are delicious in tacos, burritos, or served over rice. Pair them with toppings like diced onions, salsa, or fresh avocado for extra flavor. You can also serve them with beans and a side salad for a complete meal!
