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Carnitas Crockpot

Perfect Crockpot Carnitas

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  • Prep Time: 15 Minutes
  • Cook Time: 8 Hours
  • Total Time: 8 Hours 15 Minutes
  • Yield: 8 Servings 1x
  • Cuisine: Mexican

Description

How to make tender carnitas crockpot with pork shoulder, citrus, and spices that shred effortlessly for the most flavorful tacos and bowls ever.

Ingredients

Scale

Pork and Base

  • 4 lbs pork shoulder, cut into 3-inch chunks
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 6 cloves garlic, minced

Citrus and Liquid

  • 1 orange, juiced and zested
  • 2 limes, juiced
  • 1/2 cup chicken broth
  • 2 bay leaves

Seasonings

  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp garlic powder

Instructions

  1. Season Pork: Pat pork chunks dry and season generously with salt, pepper, cumin, chili powder, oregano, paprika, cayenne, and garlic powder. Let sit 10 minutes to absorb flavors.
  2. Brown Meat: Heat oil in large skillet over medium-high heat. Brown pork chunks on all sides, about 8 minutes total. Don’t skip this step – it creates incredible flavor depth.
  3. Sauté Aromatics: In same skillet, cook onion and garlic until fragrant, about 3 minutes. Scrape up any browned bits from the bottom – that’s pure flavor gold right there.
  4. Add Liquid: Transfer everything to crockpot. Add orange juice, orange zest, lime juice, chicken broth, and bay leaves. Liquid should barely cover the pork – don’t add more.
  5. Slow Cook: Cover and cook on low for 7-8 hours until pork shreds easily with a fork. Resist lifting the lid – every peek adds 15 minutes to cooking time.
  6. Shred and Crisp: Remove pork and shred with two forks. Strain cooking liquid and return 1/2 cup to shredded pork. For crispy edges, broil on baking sheet 3-5 minutes.
  7. Final Season: Taste and adjust seasoning with salt, pepper, or extra lime juice. Remove bay leaves before serving. The carnitas should be juicy but not swimming in liquid.

Notes

Don’t skip browning the pork – it creates essential flavor depth that makes restaurant-quality carnitas.
Save 1/2 cup cooking liquid for reheating to prevent dry, tough meat later.
Pork shoulder with good fat marbling works better than lean cuts for tender results.
Broiling shredded carnitas for 3-5 minutes creates those perfect crispy edges everyone loves.
Carnitas taste even better the next day after flavors have time to develop fully.
Freeze portions in cooking liquid for up to 3 months for quick future meals.

Allergy Information: None

Nutrition

  • Calories: 385
  • Fat: 24g
  • Carbohydrates: 6g
  • Protein: 36g

Find it online: https://tastetrend.net/the-best-carnitas-crockpot-recipe-that-falls-apart-perfectly/