Slow Cooker Pork Carnitas

What You’ll Need to Make Slow Cooker Pork Carnitas

• Pork Shoulder Roast – Also known as “pork butt”, we use a 2-3 pound boneless pork shoulder roast, or if bone in roast is on sale, we use up to a 4 pound bone-in roast. The meat will fall off the bone in the slow cooker so it really doesn’t matter. Another inexpensive option is to use pork country style ribs!

• Onion – while we typically use yellow onion, any onion variety may be used.

• Pantry Spices – Bay leaf, kosher salt (if using regular salt, use half as much), black pepper, oregano leaves, chili powder (can substitute ancho chili powder if you like), cumin, and brown sugar.

• Cooking Oil – for frying. We usually use vegetable or canola but avocado or olive oil may also be used.

• Lemon and Lime Juice – We like fresh but bottled juice will work just the same!

• Garlic – 4 cloves, minced or peeled and chopped.

What does “Carnitas” mean?

According to Wikipedia, the term “Carnitas” means “little meats” that are usually braised or cooked until tender. In our house, Carnitas means there’s going to be something delicious and Mexican for dinner!

The hard work of braising the meat is done by the slow cooker in this recipe, citrus and spices infusing into and tenderizing the little chunks of pork, making them fall apart delicious. Versatile and delicious!

Great Ideas for using Slow Cooker Pork Carnitas

• Easy Baked Enchiladas
• Pulled Pork Quesadillas
• Burritos
• Pulled Pork Mexican Mac & Cheese
• Mexican Salads
• Sweet BBQ Pulled Pork Chili
• Pulled Pork Nachos
• Tacos

How to make Slow Cooker pork Carnitas

Bursting with flavor, Slow Cooker Pork Carnitas are fall apart tender and super easy to make. While the spice and citrus infused pulled pork is delicious on it’s own, it also makes a great base for many Mexican dishes!

In a medium bowl combine brown sugar, lime juice, lemon juice, salt & pepper, oregano, chili powder, cumin and garlic. Whisk together to blend.

Place the pork roast into the bowl of a medium to large sized slow cooker. Surround the roast with the sliced onion and bay leaf. Turn the slow cooker heat to low.

Pour the Carnitas spice mix over the top of the roast in the slow cooker.

Cover and cook on low for 7-8 hours until pork is tender, occasionally basting the roast with the juices.

Remove the pork to a medium bowl and set aside. Using a wire mesh strainer, drain the cooking liquid from the slow cooker into another bowl. Discard solids but keep the cooking liquid.

Using two forks, shred the pork. Discard any bones.

Heat the cooking oil in a medium cast iron pan or skillet over medium-high heat. In batches, add the shredded pork and cook for 2-3 minutes until meat is slightly browned and crispy.

Using a spatula, flip the meat over and add about a cup of the reserved cooking liquid. Continue cooking until the liquid has been absorbed. Remove from skillet.

Repeat until all of the shredded pork has been crisped. Discard any leftover cooking liquid.

Serve the pork carnitas in tacos, burritos or on a salad topped with cilantro, shredded cheese, and a squeeze of lime if desired. Enjoy!