Description
This classic Mexican Carnitas recipe features tender, juicy slow-cooked pork shoulder seasoned with aromatic spices and orange juice, then crisped up in a skillet for the perfect texture contrast. Ideal for tacos or burritos, these flavorful pulled pork carnitas are effortlessly made in a slow cooker, combining authentic Mexican flavors and simple cooking techniques.
Ingredients
Scale
Pork and Seasonings
- 2 kg (4 lb) pork shoulder (pork butt), skinless, boneless
- 2 1/2 tsp salt
- 1 tsp black pepper
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tbsp olive oil
Vegetables and Aromatics
- 1 onion, chopped
- 1 jalapeño, deseeded and chopped
- 4 cloves garlic, minced
Citrus
- 3/4 cup fresh orange juice (from 2 oranges)
Instructions
- Prepare the Pork: Rinse the pork shoulder and pat it dry with paper towels. Rub the entire piece thoroughly with salt and black pepper to season the meat evenly.
- Apply the Spice Rub: Combine the dried oregano and ground cumin, then rub this spice mixture all over the pork, ensuring an even coating for deep flavor.
- Load the Slow Cooker: Place the seasoned pork shoulder in the slow cooker with the fat side facing up. Scatter the chopped onion, jalapeño, and minced garlic over the top. Pour the fresh orange juice evenly over everything to add acidity and moisture.
- Slow Cook the Pork: Cook the pork on low for 10 hours or on high for 7 hours until it is fall-apart tender and easily shredded with forks.
- Shred the Meat: Carefully remove the pork from the slow cooker and let it cool slightly so it is easier to handle. Use two forks to shred the pork into bite-sized pieces.
- Optionally Skim Excess Fat: Skim off any excess fat from the cooking liquid left in the slow cooker and discard it if desired.
- Reduce the Juices: If there is more than 2 cups of cooking liquid, reduce it down by simmering until about 2 cups remain. This seasoned liquid will be used to moisten and flavor the crisped pork.
- Crisp the Carnitas: Heat 1 tablespoon of olive oil in a large non-stick pan or well-seasoned skillet over high heat. Spread a portion of the shredded pork in an even layer in the skillet, then drizzle some of the reduced juices on top.
- Sear the Pork: Cook without stirring until the underside develops a golden-brown, crispy crust and the juices have evaporated. Turn the pork just briefly to sear the other side—avoid over-cooking to preserve tender juicy bits.
- Repeat Crisping in Batches: Remove the crisped carnitas from the skillet and repeat with remaining pork in batches, avoiding overcrowding to ensure proper crisping.
- Serve: Just before serving, drizzle any remaining juices over the pork for extra flavor. Serve hot, stuffed inside tacos or your preferred Mexican dishes with appropriate sides.
Notes
- Note 1: Bone-in pork shoulder can be used; adjust cooking time slightly if needed.
- Note 2: The slow cooker is the main cooking appliance; oven or stovetop can be adapted but slow cooking yields best tenderness.
- For serving, carnitas are traditionally paired with warm tortillas, chopped onions, cilantro, lime wedges, and salsa.
- Leftover carnitas can be refrigerated for up to 4 days or frozen for longer storage.
- Use a well-seasoned skillet for the best crispy sear without sticking.
- Prep Time: 15 minutes
- Cook Time: 7 to 10 hours (slow cooker)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: carnitas, pulled pork, Mexican slow cooker recipe, slow cooker carnitas, taco meat, shredded pork, Mexican pulled pork
