Crispy Slow Cooker Carnitas are mouthwatering and super easy to make! You just toss pork, spices, and some citrus in the slow cooker, letting it do all the work. Yum!
It’s hard not to smile when those crispy bits come out! I like to serve them in tacos with a sprinkle of lime and fresh toppings. It’s a party in your mouth! 🎉
Key Ingredients & Substitutions
Pork Shoulder: This is the star of the dish! You can use boneless pork shoulder or pork butt for the best texture. If you prefer a leaner option, try turkey breast or chicken thighs, but do keep in mind that these will have different flavors.
Spices: The spice blend is crucial for flavor. If you don’t have smoked paprika, regular paprika works just fine. Adding a pinch of cayenne pepper can also bring extra heat if desired.
Citrus: The orange and lime juice add brightness. If you don’t have fresh citrus, a splash of vinegar or pre-packaged citrus juice can work as a substitute, but fresh is always best for a vibrant flavor.
Chicken Broth: This moisture helps keep the pork juicy. If you’re looking for lower sodium or vegetarian options, use vegetable broth instead.
How Do I Achieve the Perfect Shredded Texture?
The secret is in the cooking process. Slow cooking allows the pork to become wonderfully tender. Ensure you cook it low and slow; this helps break down the connective tissues!
- After cooking, let the pork rest for a few minutes before shredding. This makes it easier to pull apart.
- Using two forks works the best for shredding. Start by cutting the pork into large pieces, then pull those apart into smaller strands.
For an extra touch, drizzle some of the reserved cooking liquid over the shredded pork. It keeps it moist and packs in more flavor!
What’s the Best Way to Get Crispy Edges?
Broiling the shredded pork is the key to achieving those crispy bits. Preheat your broiler before you put the pork in so it gets hot enough to create a nice crust.
- Spread the meat in a single layer on a baking sheet—this helps it brown evenly.
- Keep an eye on it as it broils; it can go from perfect to burnt quickly. Check frequently!
- You can toss it halfway through for even crispiness.
Once done, serve the crispy carnitas in tortillas with your choice of toppings like fresh cilantro, diced onions, and a squeeze of lime!
How to Make Crispy Slow Cooker Carnitas
Ingredients You’ll Need:
For The Carnitas:
- 3 to 4 pounds boneless pork shoulder (pork butt), trimmed and cut into large chunks
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 orange, juiced (keep the spent halves)
- 1 lime, juiced
- 1 cup chicken broth
- Optional: 1-2 bay leaves
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 8 to 10 hours to cook in a slow cooker (or 4 to 5 hours on high). After cooking, there’s a quick broiling step to get the carnitas crispy, which takes another 5 to 10 minutes. Overall, you’ll enjoy tender and crispy carnitas without a lot of hands-on time!
Step-by-Step Instructions:
1. Season the Pork:
In a small bowl, combine the ground cumin, chili powder, oregano, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well to create a spice blend. Rub this mixture all over the chunks of pork shoulder, making sure to cover each piece evenly.
2. Prepare the Slow Cooker:
In the bottom of your slow cooker, place the sliced onion and minced garlic. Then add the orange juice, lime juice, chicken broth, and the spent orange halves. This creates a lovely, flavorful cooking liquid.
3. Cook the Pork:
Now, place the seasoned pork on top of the onion and garlic mixture. If you’re using bay leaves, tuck them in here as well. Cover the slow cooker and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the pork is tender and can be easily shredded.
4. Shred the Pork:
Once the pork is cooked, carefully remove it from the slow cooker and place it on a cutting board. Using two forks, shred the pork into bite-sized pieces, discarding any large pieces of fat. Arrange the shredded pork into a large dish for the next step.
5. Broil for Crispiness:
Preheat your oven broiler to high. Spread the shredded pork in a single layer on a baking sheet lined with foil or parchment paper. Drizzle a little of the cooking liquid over the pork to keep it moist.
6. Get it Crispy:
Broil the pork for 5 to 7 minutes, keeping a close eye on it to prevent burning. You want to see those edges getting nice and crispy! After that, remove it from the oven, give it a gentle toss, and if you want even more crispiness, broil for another 3 to 5 minutes.
7. Serve and Enjoy:
Your crispy carnitas are now ready! Serve them warm in tortillas with your favorite toppings like diced onions, fresh cilantro, salsa, and lime wedges. Enjoy every delicious bite!
Bon appétit! 🌮
Frequently Asked Questions (FAQ) about Crispy Slow Cooker Carnitas
Can I Use Frozen Pork Shoulder for This Recipe?
Yes, you can use frozen pork shoulder! Just make sure to thaw it completely in the refrigerator before cooking. If you’re short on time, you can thaw it using the cold water method—place the sealed pork in a bowl of cold water, changing the water every 30 minutes until it’s thawed.
How Can I Make These Carnitas Spicier?
If you like some heat, you can add cayenne pepper or crushed red pepper flakes to the spice mix. Adjust the amount according to your spice tolerance, starting with 1/4 teaspoon and increasing as desired!
What’s the Best Way to Serve Leftover Carnitas?
Leftover carnitas are incredibly versatile! You can use them in tacos, burritos, or quesadillas. They also make a delicious topping for nachos or can be served over rice or in salads for a hearty meal.
Can I Skip the Broiling Step?
While broiling adds that signature crispy texture, you can skip it if you prefer softer carnitas. Just shred the pork straight from the slow cooker and enjoy it as is! If you do want to crisp it up later, you can always pop it in the oven or a skillet for a few minutes.
