Description
This Slow Cooker Carnitas recipe delivers tender, flavorful shredded pork perfect for tacos, burritos, or bowls. Cooked low and slow with aromatic spices, citrus juices, and a touch of sweetness, the pork shreds beautifully and can be crisped under the broiler for deliciously crunchy edges. A simple set-it-and-forget-it meal that brings classic Mexican flavors to your table.
Ingredients
Scale
Main Ingredients
- 4 pound pork shoulder
- 2 jalapeño peppers diced ribs and seeds removed
- 1 sweet onion diced
- 2 tablespoons jarred minced garlic
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup chicken broth
- 1/4 cup orange juice
- 1 tablespoon lime juice
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
Instructions
- Prepare Ingredients: Place the pork shoulder roast in the slow cooker along with the diced jalapeño peppers, diced sweet onion, and jarred minced garlic.
- Season the Pork: Sprinkle the oregano, chili powder, salt, and pepper evenly over the pork and other ingredients in the slow cooker.
- Mix Liquids: In a separate bowl, combine the chicken broth, orange juice, lime juice, tomato paste, and brown sugar. Stir well until the tomato paste and brown sugar are dissolved and the mixture is smooth.
- Add Liquid Mixture: Pour the prepared liquid mixture over the pork and vegetables in the slow cooker, ensuring the roast is coated with the sauce.
- Slow Cook: Cover the slow cooker and cook on low for 9 hours, or until the pork reaches an internal temperature of at least 201 degrees Fahrenheit and is tender enough to shred.
- Shred Pork: Remove the roast from the slow cooker and shred it thoroughly with two forks. Return the shredded pork back into the slow cooker to soak up the flavorful sauce.
- Crisp the Pork (Optional): For crispy edges, spread the shredded pork evenly on a foil-lined baking sheet and place under the broiler for 5 to 10 minutes until the tips become crisp. Alternatively, serve the pork as is.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- To reheat, warm the pork in a skillet with a splash of broth or spread it on a baking sheet and bake at 375°F for about 10 minutes.
- Nutrition information is calculated for pork only and will vary depending on how you serve the carnitas.
- For easy shredding, cook the pork until it reaches an internal temperature between 203 and 205°F.
