Slow Cooker Pork Carnitas are perfect for street tacos or standalone as they are juicy, tender and delicious. Each bite is better than the last and the first bite is simply amazing. This affordable and easy to make selection is perfect on any occasion an d can be prepared by almost anyone. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Create some latin excitement in your home with this authentic tasting recipe everyone will enjoy.
Watch the video and follow the instructions below to have this succulent Pork Carnitas dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Street tacos dripping with natural flavors and wonderful seasoning have never been easier than they are in this easy to follow slow cooker recipe. Thanks for visiting and see you again soon.
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Clean and pat the pork dry with a paper towel. Place pork in the slow cooker. Add salt, pepper, cumin, oregano to the cooker. Then rub all over the pork.
Add orange juice, lime, garlic, onions to the cooker.
Boneless butt: cook on low for 8-10 hours or until fork tender. Bone-in butt: 10-12 hours or until fork tender.
Shred the pork with tongs or forks while in the cooker. Discard the bone.
Optional: remove the whole pork and place on a bowl/plate. Then use tongs or 2 forks to shred the meat. Set aside. Save the liquid for frying.
Frying: Use an iron skillet or nonstick-pan. Add 1 tbsp oil and heat to medium-high. Add ⅓ of the shredded meat and ⅓ of the liquid to the pan. Cook for 5-8 minutes or until the liquid has evaporated and the meat begins to crisp. Set crisped meat aside.
Repeat previous steps at least two more times to crisp the remaining pork. Make sure to flip/turn the meat as you cook to crisp all sides.
Serve on corn tortillas.
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Slow Cooker Pork Carnitas
Equipment
- Slow Cooker
Ingredients
- 5 lbs bone-in Boston butt pork or boneless
- 1 cup fresh orange juice
- 1 lime juice only
- 8 garlic cloves
Rub
- 2 tsp salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp pepper
Instructions
- Clean and pat the pork dry with a paper towel. Place pork in the slow cooker. Add salt, pepper, cumin, oregano to the cooker. Then rub all over the pork. Add orange juice, lime, garlic, onions to the cooker. Optional: Lift one side of the pork up (use a tong or wooden spoon); this will allow the juice to go underneath the meat.
Cook
- Boneless butt: cook on low for 8-10 hours or until fork tender. Bone-in butt: 10-12 hours or until fork tender.
- Shred the pork with tongs or forks while in the cooker. Discard the bone. Optional: remove the whole pork and place on a bowl/plate. Then use tongs or 2 forks to shred the meat. Set aside. Save the liquid for frying.
Frying or Broil in the oven
- Frying: Use an iron skillet or nonstick-pan. Add 1 tbsp oil and heat to medium-high. Add ⅓ of the shredded meat and ⅓ of the liquid to the pan. Cook for 5-8 minutes or until the liquid has evaporated and the meat begins to crisp. Set crisped meat aside. Repeat previous steps at least two more times to crisp the remaining pork. Make sure to flip/turn the meat as you cook to crisp all sides.
- Broil: Place shred meat on a baking sheet with liquid. Broil on high for 5-10 minutes or until the meat begins to crisp.
Serve on corn tortillas. Top with cheese, cilantro, lime, salsa, avocado, tomatoes and jalapeños. Enjoy!
Slow Cooker Recipes
Pork Recipes
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