Slow-Cooked Pork Carnitas: Crispy, Tender Mexican-Style Pulled Pork
A foolproof recipe for authentic Mexican carnitas that’s tender on the inside, crispy on the outside, and packed with flavor.
KEY INFO
- Prep Time: 15-20 minutes
- Cook Time: 8-10 hours (low) or 5-6 hours (high)
- Total Time: Up to 10.5 hours
- Servings: 6-8 people
- Difficulty: Easy-Moderate
- Dietary: Gluten-free, Dairy-free
EQUIPMENT NEEDED
- Slow cooker (6-quart or larger)
- Large cutting board
- Sharp knife
- Two forks for shredding
- Baking sheet
- Alternative: Dutch oven for oven method
INGREDIENTS
For the Pork:
- 4 pounds (1.8 kg) pork shoulder/butt
- 1 large yellow onion, diced
- 4-6 garlic cloves, minced
- 1 jalapeño, deseeded and diced
- 1 orange, juiced (about ⅓ cup)
Spice Rub:
- 1 tablespoon dried oregano
- 2 tablespoons ground cumin
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
METHOD
1. Prepare the Pork
– Trim excess fat from pork shoulder, leaving a thin layer.
– Mix all spice rub ingredients in a small bowl.
– Rub mixture thoroughly over entire pork shoulder.
2. Load the Slow Cooker
– Place seasoned pork in slow cooker.
– Add diced onion, minced garlic, and jalapeño around the meat.
– Pour orange juice over everything.
3. Cook
– Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours.
– Meat is done when it easily shreds with a fork.
4. Shred
– Remove pork from slow cooker.
– Shred using two forks.
– Reserve cooking liquid.
5. Crisp (Optional but Recommended)
– Spread shredded pork on baking sheet.
– Drizzle with 2-3 tablespoons of cooking liquid.
– Broil at 500°F (260°C) for 5-10 minutes until edges are crispy.
CRUCIAL TIPS
- Don’t trim all the fat – it keeps the meat juicy.
- Never skip resting the meat for 10 minutes before shredding.
- Always reserve cooking liquid for reheating.
- Watch carefully during broiling to prevent burning.
STORAGE & REHEATING
- Refrigerate up to 3 days in airtight container.
- Freeze for up to 3 months.
- Reheat with reserved liquid to maintain moisture.
COMMON MISTAKES TO AVOID
- Opening the slow cooker during cooking.
- Broiling too long (leads to dryness).
- Not saving enough cooking liquid.
VARIATIONS
- Add 1 teaspoon liquid smoke for smokier flavor.
- Use lime juice instead of orange.
- Add extra jalapeños for more heat.
- Try with different dried chile powders.
Perfect for tacos, burritos, quesadillas, or rice bowls. Serve with fresh lime wedges, cilantro, and your favorite toppings.
