Crispy Slow Cooker Pork Carnitas
Feed a crowd with this easy recipe for Slow Cooker Pork Carnitas! You’ll love the layers of citrus and spice in this moist, crispy Mexican pulled pork.
Prep Time5 minutes mins
Cook Time8 hours hrs
Total Time8 hours hrs 5 minutes mins
Course: Main Course
Cuisine: Mexican
Keyword: crockpot carnitas, mexican pulled pork, what are carnitas
Servings: 8
Calories: 403kcal
- ½ cup orange juice about 2 medium oranges
- ¼ cup lime juice about 2 medium limes
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 5 - 6 pounds pork butt cut into 4 to 5 inch chunks.
- 1 white onion chopped
- Chopped cilantro
Whisk together the orange and lime juices, chili powder, cumin, brown sugar, salt, garlic powder, oregano, and paprika.
Place the pork butt pieces into your slow cooker, and top with onion and spice/citrus mixture. Stir to combine, and cook for 7 to 8 hours on LOW, or 4 to 6 hours on HIGH.
Preheat your broiler to HIGH. Remove the pork from the slow cooker, reserving the liquid. Place the pork on a baking sheet, and shred it with forks.
Place the baking sheet in the oven with the rack in the middle position, and broil for 4 to 5 minutes, or until the top begins to turn a crispy golden brown.
Remove the pork from the oven, drizzle with ½ cup of the reserved cooking liquid, and garnish with chopped cilantro.
Serve.
- This dish can be stored in an airtight container in the refrigerator for up to 4 to 5 days.
- To reheat, spread the carnitas in a thin layer on a baking sheet, and broil on HIGH for 5 minutes, or until crispy.
Calories: 403kcal | Carbohydrates: 6g | Protein: 54g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 785mg | Potassium: 1069mg | Fiber: 1g | Sugar: 4g | Vitamin A: 468IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 4mg