Carnitas (Mexican Slow Cooker Pulled Pork)

Get ready for the ultimate game-changer in your kitchen arsenal! These Mexican carnitas are that perfect holy trinity of juicy, flavorful, AND crispy pork that’ll make you wonder why you ever ordered takeout. The slow cooker does all the heavy lifting while you get all the credit. Trust me, your taco game is about to reach legendary status.

What makes these carnitas special is that magical contrast between meltingly tender meat and those irresistible crispy edges. The citrus-infused pork shoulder slowly transforms over hours, absorbing all those aromatic spices until it practically falls apart at a glance. But the real secret? That final pan-frying step that creates those golden, caramelized edges that’ll have everyone fighting for the crispy bits.

Ingredients

For the pork:

• 2 kg / 4 lb pork shoulder (pork butt), skinless, boneless (5lb/2.5kg bone-in)
• 2½ tsp salt
• 1 tsp black pepper
• 1 onion, chopped
• 1 jalapeño, deseeded, chopped
• 4 cloves garlic, minced
• ¾ cup juice from orange (about 2 oranges)

For the rub:

• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tbsp olive oil

Steps

1. Thoroughly rinse and pat dry the pork shoulder with paper towels. Evenly sprinkle with 2½ tsp salt and 1 tsp black pepper, making sure to cover all sides. A dry surface ensures better seasoning adhesion and more flavorful meat.
2. In a small bowl, combine the rub ingredients: 1 tbsp dried oregano, 2 tsp ground cumin, and 1 tbsp olive oil until it forms a paste. Using your hands, massage this mixture all over the pork, working it into any natural seams in the meat for maximum flavor penetration.
3. Place the seasoned pork in your slow cooker with the fat cap facing up (this allows the fat to baste the meat as it cooks). Scatter the chopped onion, jalapeño, and minced garlic on top – no need to spread them evenly. Squeeze the juice from 2 oranges (about ¾ cup) directly over everything. The acid helps tenderize while adding brightness to the rich pork.
4. Cover and set your slow cooker to low for 10 hours or high for 7 hours. The meat is done when it easily shreds with a fork and has reached an internal temperature of at least 195°F (90°C). Resist the urge to peek during cooking as this releases valuable moisture and heat.
5. Once cooked, carefully transfer the pork to a large cutting board or baking dish (it will be very tender). Allow it to cool slightly for about 5-10 minutes until it’s comfortable to handle. Using two forks, shred the meat along its natural grain. Look for and discard any large pieces of fat as you shred.
6. Optional but recommended: Using a large spoon or fat separator, skim off and discard the fat layer that has formed on top of the cooking liquid in the slow cooker. If you have significantly more than 2 cups of liquid remaining, pour it into a saucepan and simmer over medium heat until reduced to about 2 cups. This concentrated liquid is your flavor gold – it’s intentionally salty as it’s the seasoning for your pork. No need to strain out the soft onions and garlic.
7. For the essential crisping step: Heat 1 tbsp oil in a large non-stick pan or well-seasoned cast iron skillet over high heat until shimmering but not smoking. Working in batches (about 4 batches for this recipe size), spread a single layer of shredded pork in the pan and drizzle with 2-3 tbsp of the reserved cooking liquid. Let it sizzle undisturbed until the bottom develops a golden-brown crust (3-4 minutes). You’ll know it’s ready when the edges become visibly caramelized and crispy.
8. Quickly flip the pork and sear the other side for just 30-60 seconds – you want a mix of crispy and tender pieces, not uniformly crispy meat. Transfer to a serving dish and repeat with remaining pork in batches. Never overcrowd the pan or you’ll get steamed meat instead of crispy carnitas.
9. Just before serving, drizzle the meat with a few more tablespoons of the reserved cooking liquid to enhance juiciness. Serve hot, piled into warm tortillas for tacos, or use in burritos, quesadillas, or tostadas. The contrast between the crispy edges and juicy interior is what makes authentic carnitas irresistible.

Smart Swaps

• Use boneless pork loin for a leaner version (reduce cooking time to 6 hours on low)
• Substitute lime juice for half the orange juice for a tangier profile
• Try 4 tsp smoked paprika instead of cumin for a smokier flavor profile
• Replace jalapeño with 2 tbsp canned chipotle in adobo for a spicier, smokier version

Make It Diabetes-Friendly

• Serve with low-carb tortillas (about 5g net carbs each versus 15g in regular tortillas)
• Use a lettuce wrap instead of tortillas to reduce carbs by approximately 15g per serving
• Pair with cauliflower rice (only 5g carbs per cup) instead of regular rice (45g carbs)
• Choose toppings wisely: avocado slices (good fats) and pickled vegetables have minimal impact on blood sugar compared to sweet salsas

Pro Tips

• For maximum flavor, prepare the pork a day ahead, shred it, then store meat and juice separately. The flavors deepen overnight, and you can crisp just before serving.
• The perfect carnitas tortilla: warm a corn tortilla in a dry skillet until pliable (15-20 seconds per side), then add meat, a squeeze of lime, and minimal toppings to let the pork shine.
• To test if your pork is perfectly done, try to twist a fork in the meat – it should turn easily with almost no resistance.
• Don’t skip the final pan-frying step! This is what separates good carnitas from great carnitas.