These Slow-Cooker Pork Carnitas are simple and flavorful. The key to tender pork carnitas is to cook them low and slow, which means they are a perfect match for the slow cooker. Think well-seasoned pork slow-cooked until tender, shredded, and then pan-fried to crispy perfection and stuffed into warmed corn tortillas. Serve these tacos with homemade pickled red onions, sliced jalapeños, and fresh cilantro leaves. With minimal prep and maximum flavor, this recipe is a keeper.
As the pork simmers with a blend of spices, chicken broth, and citrus juice, marinate the red onions. I like to marinate the onions with coriander seeds, bay leaves, white vinegar, orange juice, lime juice, salt, and sugar. The more they sit soaking up the marinade, the tangier and tastier they get. Once the pork is tender, remove the meat from the slow cooker and shred it into bite-size pieces, leaving some larger chunks. Then pan-fry the carnitas until golden brown and lightly crisp. Serve warm and enjoy!
To make the Slow-Cooker Pork Carnitas, you will need the following ingredients:
In a large slow cooker, add 1 cup low-sodium chicken broth, juice of 2 oranges, juice of 2 limes, 1 tablespoon ground cumin, 1 teaspoon chili powder, 1 tablespoon dried oregano, ¼ teaspoon crushed red pepper flakes, 1 small pinch ground cloves, and 2 teaspoons kosher salt and whisk to combine.
Add 1 quartered white onion, 6 peeled garlic cloves, and 2 bay leaves and stir to combine.
Add 3 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces and stir to coat.
Cover with a lid and cook on high until the meat is tender, about 5 hours.
In a medium heatproof, nonreactive bowl, place 2 thinly sliced red onions. Add ¾ cup white vinegar, ¼ cup orange juice, 3 tablespoons lime juice, 2 bay leaves, 1 tablespoon granulated sugar, 1 teaspoon coriander seeds, and 1 tablespoon kosher salt to a small saucepan and whisk to combine. Bring to a boil over high heat. Cook, whisking occasionally, until the sugar is dissolved, about 1 minute. Pour the marinade over the red onions.
Set the red onions aside to marinate. Serve at room temperature or cover and store in the fridge for up to 4 days.
Transfer the cooked pork to a large bowl with a slotted spoon. Discard the bay leaves, onions, and garlic. Using 2 forks, shred the pork into bite-size pieces, leaving some larger chunks. Season with salt and freshly ground black pepper to taste.
In a large nonstick skillet over medium-high heat, melt 2 tablespoons lard. Add half of the shredded pork and press it down into an even layer with a spatula. Cook the meat, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer the crispy meat to a serving plate. Cover with foil to keep warm. Repeat with the remaining 2 tablespoons of lard and shredded pork.
Serve the pork carnitas with warmed corn tortillas, cilantro, jalapeños, and pickled red onions.
Put your slow cooker to work with this easy recipe for Slow-Cooker Pork Carnitas. It’s a cinch to make and tastes amazing. Made it? Let us know what you think in the comments below!
Crispy, yummy, wow!
OMG, these Slow-Cooker Pork Carnitas are the bomb! I whipped 'em up for taco night, and they were a hug in a tortilla. So easy and delish, def my new go-to recipe! Thanks for sharing such goodness!
Delish! Made these carnitas for taco night and they wre a hit! So simple yet packed with flavor. Totally recommend!
Amazing! Made these for friends, they devoured them all!
I love this Slow-Cooker Pork Carnitas recipe. It is so simple and yet super tasty. I made it for a family gathering, and everyone enjoyed it. The marinated onions added a nice touch. Definitely a recipe I'll keep!
So tasty and easy to make
Tried these carnitas for taco night with my friends. So easy and delish, everyone loved them. Totally a win!
Delicios, sooo easy!
I've made this, and I can tell you it is indeed amazing dish.