Tender Carnitas Crockpot: Easy Mexican Main (Print Version)
Simple Carnitas Crockpot for tender, flavorful pork. Set it and forget it for authentic Mexican flavor at home. Perfect for tacos, burritos, and more!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 21 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ Main Ingredients
01 -
3-4 lbs boneless pork shoulder (Boston butt), cut into 2-3 inch chunks
02 -
1 large yellow onion, quartered
03 -
6-8 cloves garlic, smashed
04 -
1 whole orange, halved
→ Flavor Boosters
05 -
1 tbsp ground cumin
06 -
1 tbsp dried oregano
07 -
2 bay leaves
08 -
1 cup chicken broth
09 -
1 tsp salt (or to taste)
10 -
1/2 tsp black pepper (or to taste)
→ Finishing Touches
11 -
1/4 cup fresh cilantro, chopped (for garnish)
12 -
2 limes, cut into wedges (for serving)
# Instructions:
01 -
Alright, first things first! Grab that beautiful pork shoulder and cut it into large chunks, maybe 2-3 inches. Don't worry too much about perfection; we're going for rustic here. Pat them dry with paper towels—this helps them get a nice sear later, if you choose to do that. Now, sprinkle generously with salt and pepper. I usually eyeball it, but you want to make sure every piece feels seasoned. You can even massage it in a bit, like you're giving it a spa treatment before its slow cook journey. This is a crucial step for flavorful <span class="keyphrase">Carnitas Crockpot</span>.
02 -
This step? Totally worth the extra effort, honestly. Heat a little oil in a large skillet over medium-high heat. Once it’s shimmering, sear those pork chunks in batches until they’re golden brown on all sides. We're not cooking them through, just building flavor and color. This creates those lovely caramelized bits that add so much depth to your carnitas. I’ve skipped this when I’m in a rush, and it’s fine, but the seared version is just... better. Don't overcrowd the pan, or you'll steam the pork instead of searing it!
03 -
Now for the easy part! Place the seared (or unseared, no judgment!) pork chunks into your slow cooker. Nestle in the quartered onion, smashed garlic cloves, and the halved orange. Sprinkle over the cumin and dried oregano, then tuck in those bay leaves. Pour in the chicken broth, just enough so the liquid comes about halfway up the pork. It'll look like a fragrant, rustic mess, and that's exactly what we want for our carnitas. The aroma already starts to build, I love it!
04 -
Put the lid on your slow cooker and let the magic happen. Cook on low for 6-8 hours or on high for 3-4 hours. You're looking for fork-tender pork that practically falls apart when you touch it. Honestly, I usually let mine go on low all day while I'm out, and coming home to that smell? Pure bliss. Don't peek too much, let it do its thing. Every time I open the lid too early, I feel like I'm interrupting a very important pork meeting inside.
05 -
Once the pork is tender, carefully remove it from the slow cooker and place it on a baking sheet. Discard the onion, garlic, orange, and bay leaves. Shred the pork using two forks – it should be super easy! Now, this is where the *real* carnitas magic happens. Drizzle a little of the cooking liquid over the shredded pork. You want it moist but not swimming. This step is crucial for that authentic crispy texture.
06 -
Preheat your broiler to high. Spread the shredded pork in an even layer on the baking sheet. Broil for 5-10 minutes, keeping a super close eye on it! You want those crispy, browned edges, not burnt bits. Flip the pork halfway through for even crisping. This is the moment your <span class="keyphrase">Carnitas Crockpot</span> goes from tender to utterly irresistible. It’s a game-changer, trust me. When it smells nutty and looks perfectly browned, you’re ready to feast!
# Notes:
01 -
Personal cooking tip I've learned through experience: Always pat your pork dry before searing; it makes a huge difference in texture.
02 -
Storage advice that actually works from my kitchen trials: Leftovers are great for 3-4 days in the fridge; reheat gently with a splash of broth to prevent drying.
03 -
Substitution I've tried that worked surprisingly well: A splash of orange juice can replace a whole orange if you're in a pinch, though the zest is missed.
04 -
Serving suggestion that makes this dish extra special: Pile into warm corn tortillas with pickled red onions, cilantro, and a generous squeeze of lime.
# Tools You'll Need:
01 -
Slow cooker
02 -
large skillet (optional
03 -
for searing)
04 -
baking sheet
# Nutrition Facts (Per Serving):
Calories: 450 Calories
Total Fat: 30g
Total Carbohydrate: 5g
Protein: 40g