Go Back

Slow Cooker Pork Carnitas for Tacos

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Dinner
Cuisine Mexican
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • 3–4 pounds pork shoulder (also called pork butt), trimmed of excess fat
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon dried oregano
  • 1 onion, coarsely chopped
  • 4 cloves garlic, minced
  • 1 orange, juiced
  • 1 lime, juiced
  • 1/2 cup chicken broth
  • 2 bay leaves
  • Optional for serving:
  • Corn or flour tortillas
  • Fresh cilantro
  • Diced onions
  • Sliced avocado or guacamole
  • Salsa or pico de gallo
  • Lime wedges

Instructions
 

  • Step 1: Prepare the Pork : In a small bowl, mix salt, pepper, cumin, chili powder, smoked paprika, and oregano. Rub the spice mix all over the pork shoulder.
  • Step 2: Layer Ingredients in Slow Cooker : Place chopped onion and garlic at the bottom of the slow cooker. Place the spiced pork shoulder on top. Pour orange juice, lime juice, and chicken broth over the pork. Add bay leaves.
  • Step 3: Slow Cook : Cover and cook on low for 8 hours or on high for 5–6 hours until pork is fork-tender.
  • Step 4: Shred the Pork : Remove pork from the slow cooker and place on a cutting board. Shred the pork with two forks, discarding any excess fat. Remove bay leaves from the slow cooker. Return shredded pork to the slow cooker and stir to coat with juices.
  • Step 5: Crisp the Carnitas (Optional but Recommended) : Preheat oven broiler or a skillet on medium-high. Spread shredded pork in a single layer on a baking sheet. Broil for 5–8 minutes until edges are crispy, tossing once halfway. Alternatively, sear pork in a hot skillet for 5–7 minutes until crispy.