Slow-Cooker Pork Carnitas

Citrus-and-garlic pork shoulder that cooks hands-off all afternoon, then gets crisped under the broiler. Makes enough for tacos tonight and leftovers later.

Yield:
8 servings
Time:
6–7 hours (15 min hands-on)
  • Dinner
  • Slow cooker
  • Tacos

Ingredients

8 servings
  • 4 lb boneless pork shoulder (pork butt), cut into 3-inch (8 cm) chunks
  • 2 tsp kosher salt
  • 1 Tbsp ground cumin
  • 1 Tbsp chili powder
  • 2 tsp dried oregano
  • ½ tsp black pepper
  • 1 yellow onion, cut into wedges
  • 6 cloves garlic, smashed
  • 1 orange, juiced, squeezed halves kept
  • 1 lime, juiced
  • ½ cup chicken broth
  • 2 bay leaves
  • To serve: tortillas, pico de gallo, cilantro, onion and lime wedges

Instructions

  1. Mix the salt, cumin, chili powder, oregano and pepper, and rub it all over the pork.
  2. Put the onion and garlic in the slow cooker with the pork on top. Pour over the orange juice, lime juice and broth, and tuck in the squeezed orange halves and bay leaves.
  3. Cook on low for 6–7 hours (or high for 4–5) until the pork shreds easily with a fork.
  4. Shred the pork, discarding the orange halves and bay leaves, and moisten it with a few spoonfuls of the cooking liquid.
  5. Heat the broiler. Spread the pork on a sheet pan, drizzle with a little more liquid and broil until the edges crisp, 4–6 minutes. Stir and broil 2 minutes more.
  6. Serve in warm tortillas with pico de gallo, cilantro, onion and lime.

Tips

  • The broiler step is what makes it carnitas. Don't skip it, but watch it closely.
  • Store leftovers in some of the cooking liquid, and broil just before serving so they're crisp.
  • Leftover cooking liquid freezes well for soups or rice.