The question isn’t should you make carnitas in your slow cooker, it’s when will you make carnitas in your slow cooker?! These carnitas are super easy to throw together and cook all day for amazing flavor!
Juicy pork in from your slow cooker perfect for tacos, burritos, bowls or just about anything you can dream up? Done! This Slow Cooker Carnitas recipe is packed with flavor and easy to prep in the slow cooker.
While no precooking is required, you do have the options of browning the cooked and shredded meat under the broiler for added crispiness.
I’ve tested this recipe with both a pork shoulder and a pork roast, and I’m happy to say you can use either with great results!
- As I mentioned, I’ve tested this recipe using both a pork shoulder and a pork roast.
- A pork roast will have more fat and more flavor, but will leave you with a little more grease
Preparation Notes
- Preparation is simple! Just add the roast to the slow cooker and top with remaining ingredients
- Let it cook all day until tender enough to be shredded
- After shredded, you have the option to place on a baking sheet and broil for a few minutes to crisp up the carnitas
Recipe Notes
Recipe Notes- For pork (or other meat) to shred easily, it should reach an internal temperature of 205 degrees F.
- If it is still tough, check the temp. It likely needs to cook longer
Equipment Needed
- A 5 quart or larger slow cooker
How to prep ahead:
- Add all ingredients to a freezer safe container or zipper bag
- Store in fridge up to 3 days or freezer up to 3 months
- Thaw fully before cooking
How to store leftovers:
- Let cool completely then store in air tight containers in fridge up to 3 days
Curious about browning the meat before slow cooker and why I didn’t do that for this recipe? Read my post all about it!
Slow Cooker Crispy Garlic Citrus Carnitas
The question isn’t should you make carnitas in your slow cooker, it’s when will you make carnitas in your slow cooker?! These carnitas are super easy to throw together and cook all day for amazing flavor!
Print Pin RateServings: 16 people
Calories: 119kcal
Ingredients
- 4 pound pork shoulder
- 2 jalapeno peppers (diced (ribs and seeds removed))
- 1 sweet onion (diced)
- 2 tablespoons jarred minced garlic
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup chicken broth
- 1/4 cup orange juice
- 1 tablespoon lime juice
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
Instructions
- Place roast, jalapeno, onion and garlic in slow cooker
- Sprinkle with seasonings
- Stir together broth, orange juice, lime juice, tomato paste and brown sugar
- Pour over roast
- Cover and cook on low for 7-9 hours until pork reaches internal temp of at least 201 degrees F
- Remove from slow cooker and shed then return to crock to soak up sauce
- Place on foil lined cookie sheet under broiler until ends get crispy (5-10 minutes) or serve as is
Notes
A pork shoulder/butt roast is generally used for this type of recipe. I've also used a pork sirloin roast and still had great results! Nutrition info is calculated for pork only and totals will vary based on how you choose to serve it. To shred easily pork should reach an internal cooked temperature between 201 and 205 degrees F. Recipe can be assembled ahead and stored in fridge for up to 3 days or freezer for up to 3 months. Thaw before cooking. Leftovers should be stored in an airtight container in fridge for up to 3 days or freezer up to 3 months.
Nutrition
Calories: 119kcal | Carbohydrates: 4g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 147mg | Potassium: 306mg | Fiber: 1g | Sugar: 2g | Vitamin A: 98IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1mg
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What type of toppings would one use for this recipe?
Easy and delicious!! Love it! Pinned to try soon! 🙂
Thanks!!