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Crispy Slow Cooker Carnitas

Crispy Slow Cooker Carnitas

These crispy slow cooker carnitas are juicy, tender, and packed with flavor, made with seasoned pork slow-cooked until fall-apart tender. Finish under the broiler for the perfect crispy edges, ideal for tacos, burritos, or bowls!
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Prep Time 20 minutes
Cook Time 8 hours
Crisping time 15 minutes
Total Time 8 hours 35 minutes
Servings 8

Ingredients
  

  • 4-5 pound pork shoulder pork butt
  • 4 cloves garlic minced
  • 1 tablespoon salt
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 2 bay leaves
  • 1 onion chopped
  • 2 oranges juiced
  • 2 limes juiced
  • 2 tablespoons olive oil
  • 1/4 cup chicken broth

Instructions
 

  • Trim any excess fat cap from your pork shoulder, but don’t go crazy – you want to leave some fat for flavor. Cut the meat into roughly 3-inch chunks.
  • In a large bowl, combine the minced garlic, salt, cumin, oregano, and black pepper. Add your pork chunks and use your hands to massage the seasonings all over the meat.
  • Chop onion into medium chunks and scatter them in the bottom of your slow cooker. This creates a flavor base and keeps the meat from sitting directly on the bottom. Place your seasoned pork on top and nestle those bay leaves in there.
  • Squeeze oranges and limes directly over the pork. Pour in the chicken broth. The liquid should come about 1/4 way up the sides of the meat, not completely cover it.
  • Cover and cook on low for 8-10 hours. You’ll know it’s ready when you can easily shred a piece with two forks and it practically falls apart on its own.
  • Here’s where the magic happens: Using a slotted spoon, transfer the meat to a large baking sheet, leaving the cooking liquid behind. Shred it into bite-sized pieces while it’s still hot – it’s easier this way.
  • Heat olive oil in a large skillet over medium-high heat until it’s shimmering. Working in batches (don’t crowd the pan!), add a single layer of shredded pork. Let it sizzle undisturbed for about 2-3 minutes until the bottom gets golden brown and crispy. Just before you take each batch out, spoon a few tablespoons of the cooking liquid over the meat to keep it moist while adding flavor.