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Dark bowl filled with warm Slow Cooker Carnitas garnished with cilantro and limes.

Slow Cooker Carnitas

5 from 1 vote
Aliana Recipes
Tender, savory pork shoulder simmered slowly until it falls apart effortlessly. Pan-searing the shredded meat just before serving creates a beautiful textural contrast with deep, crispy edges.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings:10 people
Course:Dinner
Cuisine:Mexican
Calories:350kcal
Cost:$16
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 5-6 pounds pork roast Yields a tender interior
  • 2 tablespoons olive oil Helps spices adhere
  • 2 tablespoons kosher salt Enhances savory notes
  • 1 teaspoon freshly ground black pepper Adds mild warmth
  • 1 tablespoon dried oregano Provides an herbal base
  • 2 teaspoons ground cumin Brings deep, roasted flavor
  • 1 yellow onion Sliced thin
  • 4 large cloves garlic Minced
  • ⅔ cup orange juice Tenderizes with bright acidity

Equipment

  • 1 slow cooker For slow simmering
  • 1 large non-stick skillet For searing the meat
  • 1 Tongs For pulling the pork apart safely

Method
 

  1. Rinse and dry the roast thoroughly, then rub the exterior completely with the olive oil and dry spices.
    Hands pressing dry green and brown seasonings into a raw pink meat cut.
  2. Place the seasoned meat into the pot with the fat cap facing up, then top it with the onions, garlic, and orange juice.
  3. Pull the cooked meat apart carefully with tongs, leaving plenty of bite-size chunks rather than shredding it completely.
    Metal tongs pulling apart hot cooked pork inside a white ceramic pot.
  4. Press two cups of the shredded meat into a hot skillet and cook undisturbed for two minutes until crisp.

Nutrition

Serving: 200g (½ cup)Calories: 350kcalCarbohydrates: 4gProtein: 48gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 145mgSodium: 1250mgPotassium: 850mgFiber: 1gSugar: 2gVitamin A: 60IUVitamin C: 10mgCalcium: 45mgIron: 3.5mg

Notes

Do not shred the meat too finely before transferring it to the skillet. Keeping larger chunks ensures the inside stays tender and juicy while the outside crisps up beautifully in the hot pan.