This Pork Carnitas Recipe is incredibly easy to make with tender chunks of pork slow-cooked in citrus, spices, and garlic until juicy. A quick broil at the end adds those irresistible crispy edges, making it perfect for serving in tortillas with your favorite toppings like homemade guacamole or pineapple salsa.
Holly’s Recipe Highlights: Pork Carnitas Recipe
Flavor: These tacos have a bright, zesty citrus flavor balanced with warm spices and savory garlic, and finished with rich, crispy edges.
Why Make It: Pork shoulder turns irresistibly juicy and tender in the slow cooker. The broiler gives it that restaurant-style crispy finish without any extra frying.
Serving Suggestions: Serve it piled into warm tortillas, spooned over burrito bowls, or added to taco salads, cheesy nachos, or hearty rice bowls.
Ingredient Notes
- Pork Shoulder: Pork shoulder is the best cut for carnitas because its marbling keeps the meat juicy and tender during the long cook. Pork butt works just as well.
- Oranges: Fresh orange juice adds natural sweetness and balance while the peel brings a bright citrus aroma. So skip the bottled juice and use fresh oranges for the best flavor.
- Seasoning: A simple blend of chili powder, cumin, and dried oregano pairs perfectly with the citrus. A bay leaf is optional, but it adds an extra layer of flavor to the cooking liquid.
- Variations:
- Add a jalapeño to the slow cooker for a little heat.
- Swap in a splash of beer for some of the orange juice
- Sprinkle in a pinch of smoked paprika.
How To Make Carnitas
- Season and brown the pork.
- Add it to the slow cooker with the remaining ingredients.
- Slow cook, then pull it into large pieces (full recipe below).
- Spread it on a pan, spoon over a little cooking liquid, and broil.
Top with this homemade pico de gallo, pickled red onions, cotija, avocado, or easy asian slaw.
- Keep It Juicy: Cut the pork into large chunks, not small cubes, so it stays juicy while it cooks.
- Do Not Skip Browning: It adds deeper flavor to the finished carnitas.
- Save the Cooking Liquid: It keeps the shredded pork moist and adds flavor after crisping.
- For Crispy Pork: Broil in a single layer so the pork crisps instead of steaming.
Leftovers Done Right
Keep leftovers in an airtight container in the refrigerator with a little cooking liquid to keep the meat moist. It will keep for up to 4 days in the refrigerator and up to 3 months in the freezer. Reheat in a skillet, air fryer, or under the broiler.
Fresh Sides For Carnitas
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
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Cut the pork shoulder into large chunks (about 3″). Season with salt and pepper. Heat a large pan and add olive oil. Brown the pork in small batches.
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Using a vegetable peeler, peel 4-5 strips of rind off the oranges and 3 strips off the lime. Juice the oranges and lime.
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Place pork, citrus juices, peels, onion quarters, garlic, chili powder, cumin, dried oregano, and bay leaf in the slow cooker. Pour chicken broth over.
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Cook on high for 4 to 5 hours or low for 8 hours until the pork is fork tender. Discard bay leaf.
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Turn the oven on to broil. Pull the pork into large chunks and place in a single layer in a large pan. Spoon a little bit of juice on top. Broil 4 to 5 minutes or until crisp. Stir, then ladle in a little bit more broth. Broil for an additional 5 minutes.
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Spoon juices from the slow cooker over the pork.
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Serve in tortillas with your favorite toppings.
Once slow cooked, the pork can be crisped on broil as directed above or seared in olive oil in a hot pan (without stirring). If you have an air fryer, 4-6 minutes at a high temperature will also produce the perfect crisp.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Calories: 438 | Carbohydrates: 16g | Protein: 42g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 139mg | Sodium: 409mg | Potassium: 999mg | Fiber: 3g | Sugar: 8g | Vitamin A: 765IU | Vitamin C: 55.5mg | Calcium: 100mg | Iron: 3.8mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine Mexican
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