Slow Cooker Carnitas Recipe (Crispy Mexican Pork Carnitas Tacos)
I've been making this slow cooker carnitas recipe for years - it always make the best pork carnitas tacos, with so tender pulled pork seared until crispy.
Servings: 10
Calories: 232kcal
Ingredients
For the Slow Cooker Carnitas
- 5 pounds pork shoulder pork butt (4-6 pounds)
- 1 tablespoon Mexican oregano
- 1 tablespoon chili powder (optional - I enjoy guajillo and ancho)
- 2 teaspoons freshly ground cumin
- 2 teaspoons salt
- 1/2 teaspoon back pepper (or to taste)
- 2 tablespoons lard (or use vegetable oil)
- 1 small onion chopped
- 1 jalapeno pepper chopped (optional, for spicy)
- 5 cloves garlic chopped
- 1-1/2 cups chicken broth (or use beer, orange juice, or a mix)
FOR CRISPY CARNITAS
- 1 tablespoon vegetable oil (or use lard)
- Chopped roasted jalapeno peppers, chopped onion, chopped cilantro, warmed corn tortillas (or any of your favorite toppings)
Instructions
- Trim the pork shoulder of excess fat.
- Season the pork shoulder with the spices – chili powder, oregano, cumin, salt and pepper. Be sure to really really rub it into the meat.
- Heat the lard or oil in a cast iron pan to medium-high. Sear the pork shoulder on each side for 3-4 minutes to form a brown crust.
- Transfer the seared pork shoulder to a slow cooker or crock pot.
- Add onion and jalapeno (if using) to the pan. Cook 3-4minutes to soften.
- Add the garlic and cook 1 minute, until the garlic blooms.
- Add ½ cup chicken broth to the pan to deglaze. Scrape up any browned bits from the bottom of the pot. Pour the mixture into the slow cooker.
- Add the remaining chicken broth and cover. Cook on low for 6-8 hours or on high for 4-5 hours, until the pork is fall-apart tender.
- Remove the pork and shred it with forks in a large bowl. Keep the liquid in the slow cooker – skim the fat, if desired.
- You can return the pork to the slow cooker with the liquid and serve this way, or you can crisp them up for crispy pork carnitas.
TO ASSEMBLE THE CARNITAS – CANTINA STYLE
- Heat a pan to medium heat and add the oil or lard. Add the shredded pork to the pan and press with a spatula. Cook until the bottom of the pork become crispy, just a couple minutes.
- Spoon some of the reserved juices over the pork and serve it on warmed tortillas and your favorite toppings.
Nutrition
Calories: 232kcal | Carbohydrates: 3g | Protein: 28g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 93mg | Sodium: 589mg | Potassium: 545mg | Fiber: 1g | Sugar: 1g | Vitamin A: 422IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg