Crispy Slow Cooker Carnitas: The Ultimate Taco Night Recipe
This recipe takes me back to weekends at my cousin’s house, where Carnitas were always simmering, filling the air with the scent of garlic and citrus. These slow-cooked pork carnitas are fall-apart tender on the inside and golden crisp on the outside—just like abuela made. Whether for tacos, burritos, or bowls, they’re a guaranteed crowd-pleaser!
- Prep Time: 15 minutes
- Cook Time: 8–10 hours (low) or 5–6 hours (high)
- Total Time: 38 minute
Ingredients
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4 lbs pork shoulder (boneless, trimmed and cut into large chunks)
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1 tbsp salt
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1 tsp black pepper
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1 tbsp ground cumin
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1 tbsp dried oregano
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1 onion, chopped
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4 cloves garlic, minced
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Juice of 2 oranges
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Juice of 2 limes
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1/2 cup chicken broth
Instructions
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Place pork in the slow cooker and season with salt, pepper, cumin, and oregano.
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Add onion, garlic, citrus juices, and chicken broth.
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Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until pork is tender and shreds easily.
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Shred the pork with two forks. Spread on a baking sheet and broil for 5–8 minutes until edges are crispy. Toss once and broil again for extra crispiness.
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Serve in warm tortillas with fresh toppings like salsa, onions, and cilantro.
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Notes
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Freeze leftovers for quick meals later.
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Use in tacos, rice bowls, salads, or even nachos!
Nutrition
- Calories: 310 kcal per serving
- Sugar: 2g
- Fat: 18g
- Carbohydrates: 4g
- Protein: 33g
Find it online: https://recipes.gernarb.com/1960-2/