Name: Best Carnitas Crockpot
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican
Ingredients: 4 lbs pork shoulder, cut into large chunks; 1 large onion, quartered; 6 garlic cloves, smashed; 2 bay leaves; 1 orange, juiced and zested; 2 tsp ground cumin; 2 tsp chili powder; 1 tsp oregano; 1 tsp paprika; 1/2 tsp chipotle powder; 2 tsp salt; 1/2 tsp black pepper; 1/2 cup chicken broth; 2 tbsp lard or vegetable oil; 1 lime, juiced

Description

How to make tender carnitas crockpot with pork shoulder, orange juice, and warm spices that fall apart with a fork and taste like heaven.

Ingredients

Scale

Main Ingredients

4 lbs pork shoulder, cut into large chunks
1 large onion, quartered
6 garlic cloves, smashed
2 bay leaves
1 orange, juiced and zested

Spice Blend

2 tsp ground cumin
2 tsp chili powder
1 tsp oregano
1 tsp paprika
1/2 tsp chipotle powder
2 tsp salt
1/2 tsp black pepper

Liquid & Fat

1/2 cup chicken broth
2 tbsp lard or vegetable oil
1 lime, juiced

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Instructions

Season Pork: Mix all spices in small bowl, then rub generously over pork chunks. Let meat sit 10 minutes to absorb flavors before cooking.
Layer Crockpot: Place onion quarters and smashed garlic in bottom of crockpot. Add seasoned pork chunks on top, then bay leaves and orange zest.
Add Liquids: Pour orange juice, chicken broth, and lard over pork. Liquid should barely cover meat – don’t add more or carnitas become soggy.
Slow Cook: Cover and cook on low 8 hours or high 4 hours. Pork is done when it shreds easily with fork.
Shred Meat: Remove pork to large bowl, discard bay leaves. Shred meat with two forks, removing any large fat pieces as desired.
Crisp Edges: Spread shredded carnitas on baking sheet, drizzle with cooking liquid. Broil 3-5 minutes until edges are golden and crispy.
Finish Serving: Squeeze fresh lime juice over crispy carnitas and taste for seasoning. Serve immediately while edges are still warm and crunchy.

Notes

Don’t add too much liquid or carnitas become soggy instead of tender.
Broiling step creates essential crispy edges that define good carnitas.
Save cooking liquid for reheating leftovers and making flavorful rice.
Carnitas taste even better the next day as flavors develop overnight.
Freeze portions for up to 3 months for quick future meals.
Use pork shoulder or pork butt for best fat content and texture.

Allergy Information: None

Nutrition

Calories: 385 calories
Fat: 24g
Carbohydrates: 4g
Protein: 38g