Slow cooker pork carnitas gives you a batch of tender shredded pork with browned edges for several meals. Orange and lime juice season the meat without turning it into a sweet sauce.
Tips for slow cooker pork carnitas
Use shoulder, not loin: lean loin dries out during a long cook. The meat releases its own liquid, so the cooker does not need a bath of broth. Broiling gives some crisp tips; it is a home-kitchen adaptation rather than a promise of traditional lard-fried texture.
Swaps and serving ideas
Keep some juicy strands. Serve in lettuce cups or tortillas with cabbage and salsa, counting those additions separately. Freeze meal-size portions before crisping for better reheating.
Helpful equipment: rimmed sheet pans keep ingredients in a single layer and catch cooking juices. Check its size and manufacturer’s instructions for your kitchen.
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Slow Cooker Pork Carnitas
Ingredients
- 3 lb boneless pork shoulder raw edible weight after removing thick external fat; cut into 3-inch pieces
- 1 medium onion sliced
- 4 cloves garlic crushed
- 1/2 cup orange juice
- 2 tbsp lime juice
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp table salt
- 1/2 tsp black pepper
Instructions
- Place onion and garlic in a 5- to 6-quart slow cooker. Rub pork with cumin, oregano, salt and pepper. Arrange over the onions and pour orange and lime juices around it. Do not add broth or water.
- Cover and cook on LOW for about 8 hours, allowing 7–9 hours depending on the cooker. Pork must be fork-tender and pull apart easily; reaching 145°F alone does not mean the shoulder is tender enough to shred.
- Move pork to a rimmed tray and shred into large strands. Pour all cooker liquid and onions into a saucepan. Simmer uncovered 10–15 minutes until reduced to about 1 cup; retain the juices and rendered fat for this estimate.
- Heat the oven broiler with a rack 6–8 inches from the element. Toss pork with half the reduced liquid and spread across two rimmed sheet pans. Broil one pan at a time for 3–6 minutes, watching constantly, until some tips brown. Leave plenty of soft meat.
- Toss with remaining reduced liquid and divide into eight equal portions. The estimate covers the full pork batch and its juices; tortillas, lettuce cups and toppings are separate.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat only the portion needed to 165°F, adding a splash of water or broth if needed; extra broth changes the estimate. Freeze covered portions with juices for up to 2 months; thaw in the refrigerator.
More meal ideas
For another familiar option, try Dijon Pork Tenderloin with Green Beans. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One serving is one of 8 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are separate. Nutrition values are estimates based on the listed ingredients and yield. Total carbohydrates include fiber. Brands, portion sizes and substitutions change the result.