Slow Cooker Pork Carnitas

I can still picture that day. A sunny afternoon, the comforting aromas of spices drifting through the house, mingling with laughter. Friends gathered around the kitchen table, hungry and excited for a feast. The star of the show? Slow Cooker Pork Carnitas. This recipe has become a staple in my home, and it’s one that I’m thrilled to share with you. Imagine succulent, tender pork that melts in your mouth, seasoned just right, and waiting to be wrapped in warm tortillas. Have I whetted your appetite yet?

Why cooking this recipe tonight

So, let’s talk about why this dish should be dancing its way into your dinner plans tonight. First and foremost, convenience! It’s practically a set-it-and-forget-it kind of meal. You toss everything in the slow cooker, go about your day, and voilà—dinner is done! The flavors here are magic, if I do say so myself. The pork shoulder becomes infused with a citrusy zing from the orange and lime, backed by the robust warmth of spices like cumin and smoked paprika. Every bite is a fantastic explosion of flavor. Plus, think of the satisfaction when your family and friends rave about your cooking! You’ll be the hero of the kitchen, and who doesn’t want that?

Gather these ingredients

Now, let’s gather our crew of ingredients, shall we? Every element plays its role to perfection!

• Pork Shoulder (3-4 pounds): This is your meat hero, providing that tender and juicy base. Serves as the sturdy backbone of our dish. Don’t cut corners here; the fat content keeps it moist and flavorful. You can substitute with pork butt if needed, but trust me on the shoulder!

• Onion (1, quartered): Adds a layer of sweetness and depth as it caramelizes during cooking, balancing the overall flavors.

• Garlic (4 cloves, minced): You can’t go wrong with garlic! It infuses the pork with a rich, aromatic base.

• Ground Cumin (1 tablespoon): This spice brings warmth and a slight earthiness to the dish. A must-have!

• Dried Oregano (1 tablespoon): Adds a hint of herbaceous freshness. If you can find Mexican oregano, even better!

• Smoked Paprika (1 teaspoon): This one is key for a deep, smoky flavor that transports you straight to culinary bliss.

• Chili Powder (1 teaspoon): Just enough to provide a deep warmth without overwhelming the palate.

• Salt and Pepper to taste: Always adjust these to your liking. They amplify every other flavor beautifully.

• Juice of 1 Orange and 1 Lime: This citrus duo gives a zingy brightness that complements the pork perfectly. Don’t skip this step!

• Bay Leaves (2): They add subtle depth. Just remember to fish them out before serving!

• Tortillas: Because what’s carnitas without a cozy shell to wrap it in?

• Toppings (Cilantro, diced onions, lime wedges): Fresh elements that enhance every bite. Feel free to get creative!

Preparing Slow Cooker Pork Carnitas

Here’s where the magic happens! Follow these steps closely, and you’ll be rewarded with tropical flavors.

1. Place the pork shoulder directly into the slow cooker. Chunky or whole—the choice is yours, but I prefer to go with the whole piece.

2. Add the onion and garlic. This is where your kitchen starts to smell heavenly. Trust me, it’s worth it.

3. Sprinkle in the spices—cumin, oregano, paprika, chili powder, and season generously with salt and pepper. A little sprinkle of love goes a long way.

4. Pour in the orange and lime juice. You want those bright flavors to meld into the pork. Add the bay leaves, too; they add just a whisper of herbal notes.

5. Cover and cook. If you’ve got time, let it work its magic on low for 6-8 hours. In a hurry? Cook on high for 3-4 hours. Either way, cozy vibes await you!

6. Once cooked, carefully retrieve the pork, and shred it using two forks. You won’t believe how effortlessly the pork falls apart.

7. (Optional): For those extra crispy edges, spread the shredded pork on a baking sheet and broil it in the oven for a few minutes. It’s worth that little extra step!

8. Serve it up! Load the shredded pork into warm tortillas and adorn it with your favorite toppings.

Best way to enjoy it

Now comes the fun part—serving! Load up those tortillas with your luscious carnitas and pile on freshly chopped cilantro, diced onions, and wedges of lime. The contrast of the warm pork, crunchy toppings, and bright citrus will dance on your taste buds! You can pair this with a side of Mexican rice, refried beans, or maybe even a simple avocado salad. The beauty of it? You can keep it as simple or as extravagant as you like!

Storage and reheating tips

Leftovers? Oh, you lucky soul! Simply store them in an airtight container in the fridge for up to three days. When you’re ready to dive back in, reheat on the stove over low heat with a splash of water, or give a quick zap in the microwave. Alternatively, you can freeze the leftovers in portions for those days when you need a quick meal. Just defrost in the fridge overnight before reheating.

Tips for a success recipe

Here’s an insider tip from my kitchen to yours: Toast your spices! Just a quick minute in a dry skillet will awaken their flavors and elevate your dish. Oh, and if you’re feeling adventurous, try adding a bit of chipotle or adobo sauce for a smoky kick. You can also tweak the citrus—grapefruit juice works if you’re looking for something a little different!

Creative Twists

Feeling inspired? Let your creativity shine! Swap out the tortillas for lettuce wraps if you’re looking for a lighter option, or try serving on a bed of rice for a wholesome dinner bowl. Want some additional crunch? Toss in some pickled jalapeños or radishes for an extra zing.

Ingredients

• 3-4 pounds pork shoulder
• 1 onion, quartered
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper to taste
• Juice of 1 orange
• Juice of 1 lime
• 2 bay leaves
• Tortillas for serving
• Toppings: cilantro, diced onions, lime wedges

Directions to follow

1. Place the pork shoulder in the slow cooker.
2. Add the onion and garlic.
3. Sprinkle with cumin, oregano, paprika, chili powder, salt, and pepper.
4. Pour in orange juice and lime juice. Add bay leaves.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
6. Remove the pork and shred it with two forks.
7. For crispy edges: spread on a baking sheet and broil for a few minutes.
8. Serve in tortillas with desired toppings.

Your questions answered

• What type of pork should I use?

  • Pork shoulder is best because of its fat content, which keeps the meat moist.

• Can I make this ahead of time?

  • Absolutely! It’s even better the next day.

• What toppings should I use?

  • Go classic with chopped onions and cilantro, but don’t hesitate to get creative with your favorites!

• Is it suitable for freezing?

  • Yes! Just store the shredded pork in an airtight container, and it’ll last up to three months in the freezer.

• How spicy is this dish?

  • It’s not too spicy, but you can adjust the chili powder to your heat preference!

This dish is not just a recipe; it’s an experience—one that brings warmth, flavor, and friends together. I encourage you to try your hand at slow cooker pork carnitas and let it nourish your home with those delightful scents. Don’t be shy—share your own variations and successes in the comments. Happy cooking!

Print Recipe

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Slow Cooker Pork Carnitas

Cooking Method: Slow Cooker Recipes Courses: Comfort Food, Dinner, Main Course Recipe Keys: C Comfort Food High Protein Non Vegetarian Slow Cooker Recipes W Weeknight

Difficulty: Beginner Prep Time 15 mins Cook Time 6-8 hrs Total Time 6 hrs 15 mins

Servings: 8 Estimated Cost: $ 20 Calories: 300

Best Season: Suitable throughout the year

Description

A delightful slow cooker recipe for succulent pork carnitas infused with citrus and spices, perfect for a gathering with friends and family.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 3-4 pounds pork shoulder (You can substitute with pork butt if needed.)
• 1 onion, quartered (Adds sweetness and depth.)
• 4 cloves garlic, minced (Infuses the pork with rich flavor.)
• 1 tablespoon ground cumin (Provides warmth and earthiness.)
• 1 tablespoon dried oregano (Preferably Mexican oregano.)
• 1 teaspoon smoked paprika (Gives a deep, smoky flavor.)
• 1 teaspoon chili powder (Adjust for preferred spice level.)
• Salt and pepper to taste (Enhances all flavors.)
• 1 juice orange (Adds brightness.)
• 1 juice lime (Balances the flavors.)
• 2 bay leaves (Remember to remove before serving.)
• Tortillas for serving (To wrap the carnitas.)
• Toppings: cilantro, diced onions, lime wedges (Fresh elements to enhance flavor.)

Instructions

Cooking Instructions

1. Place the pork shoulder in the slow cooker.
   Mark as complete
2. Add the onion and garlic.
   Mark as complete
3. Sprinkle with cumin, oregano, paprika, chili powder, salt, and pepper.
   Mark as complete
4. Pour in orange juice and lime juice. Add bay leaves.
   Mark as complete
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
   Mark as complete
6. Remove the pork and shred it with two forks.
   For extra crispy edges, spread on a baking sheet and broil for a few minutes.
   Mark as complete
7. Serve in tortillas with desired toppings.
   Mark as complete

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 7g35%

Trans Fat 0g

Cholesterol 80mg27%

Sodium 200mg9%

Potassium 500mg15%

Total Carbohydrate 5g2%

Dietary Fiber 1g4%

Sugars 1g

Protein 25g50%

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Vitamin A 2 IU

Vitamin C 20 mg

Calcium 2 mg

Iron 10 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 1 mcg

Thiamin 5 mg

Riboflavin 5 mg

Niacin 15 mg

Vitamin B6 15 mg

Folate 2 mcg

Vitamin B12 5 mcg

Biotin 0 mcg

Pantothenic Acid 10 mg

Phosphorus 15 mg

Iodine 0 mcg

Magnesium 8 mg

Zinc 10 mg

Selenium 4 mcg

Copper 5 mg

Manganese 0 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork carnitas, slow cooker, Mexican, easy dinner