YumVerseEats
Mexican & Latin
Pork Carnitas
Slow cooker pork carnitas seasoned with citrus and spices, then crisped for tender, golden edges.
RECIPE AT A GLANCE
15
min
Active Time
510
min
Total Time
8
SERVINGS
Slow Cooker
METHOD
Why It Works
Slow cooking with citrus and spices makes the pork tender and flavorful. A finishing broil crisps the edges for that signature carnitas texture.
Ingredients
Protein
• 4 lb pork shoulder, cut into chunks
Seasoning
• 1 tablespoon kosher salt
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon black pepper
Vegetables
• 1 yellow onion, quartered
Sauce
• 4 cloves garlic, smashed
• ½ cup orange juice
• ¼ cup fresh lime juice
Topping
• chopped cilantro and lime wedges, for serving
How to Make It
1
Toss the pork with salt, cumin, oregano, and pepper.
2
Add the pork, onion, and garlic to the slow cooker.
3
Pour in the orange juice and lime juice.
4
Cover and cook on low 8 hours until fork-tender.
5
Shred the pork and spread on a sheet pan.
6
Broil 4 to 5 minutes until the edges are golden, spooning over some juices.
7
Serve with cilantro and lime wedges.
How to Make It
1
Toss the pork with salt, cumin, oregano, and pepper.
2
Add the pork, onion, and garlic to the slow cooker.
3
Pour in the orange juice and lime juice.
4
Cover and cook on low 8 hours until fork-tender.
5
Shred the pork and spread on a sheet pan.
6
Broil 4 to 5 minutes until the edges are golden, spooning over some juices.
7
Serve with cilantro and lime wedges.
Ingredients
Protein
• 4 lb pork shoulder, cut into chunks
Seasoning
• 1 tablespoon kosher salt
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon black pepper
Vegetables
• 1 yellow onion, quartered
Sauce
• 4 cloves garlic, smashed
• ½ cup orange juice
• ¼ cup fresh lime juice
Topping
• chopped cilantro and lime wedges, for serving
Storage & Reheat
Store:
Store up to 4 days or freeze up to 3 months.
Reheat:
Re-crisp under the broiler or in a hot skillet.
Swaps
No yellow onion? Use a white onion of similar size.
Avo's Tip
Broil the shredded pork to crisp the edges — that contrast is what makes carnitas.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
What cut is best?
Pork shoulder (butt) has the fat to stay juicy and crisp up well.
How do I serve them?
In warm tortillas with onion, cilantro, and lime, or over rice.
Can I skip the broiling?
You can, but the crispy edges are the best part.
Quick Fixes
Edges not crisping: spread the pork out and broil in batches.
Too dry: moisten with cooking juices before broiling.
Want more citrus: add extra lime before serving.
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