Slow Cooker Pork Carnitas

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4.82 from 11 votes

Slow Cooker Pork Carnitas

Prep Time 10

Cook Time 8 5

Total Time 8 15

Servings

Calories 237kcal

Author Stacey Little

Ingredients

2 1/2 teaspoons salt
1 teaspoon black pepper
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons chili powder
2 teaspoons dried oregano
1 (4-pound) pork shoulder
1 large onion (coarsely chopped)
6 cloves garlic
1 orange (juiced)
3 limes (juiced)

Instructions

Make the rub by combining the salt, pepper, cumin, paprika, chili powder, and oregano. Coat the pork shoulder (also sometimes called a pork butt or Boston butt) with the rub.
Spray the crock of a large slow cooker with nonstick cooking spray. Add the onion, garlic, orange juice, and lime juice to the bottom. Add the pork shoulder. Cover and cook on low for about 8 hours (or high for 4 to 5).
Remove the pork from the slow cooker and shred the meat with two forks. Return the meat to the slow cooker with the juices and mix to combine. Add salt and pepper to taste, if desired.
When ready to serve, preheat the oven to broil. Put about half of the shredded pork on a large rimmed baking sheet and place under the broiler, watching it closely, for 3 to 4 minutes or until the meats starts to get crispy. Repeat with the other half of the meat. Serve in tacos, burritos, quesadillas, burrito bowls, etc.

Notes

Adapted from Damn Delicious.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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