Pork Carnitas – Slow Cooker Recipe

Pork Carnitas are the perfect blend of tender, juicy pork with crispy edges, offering a delicious balance of flavor and texture. Slowly cooked in a citrusy marinade with aromatic spices, this Mexican dish is great for tacos, burritos, or rice bowls. The slow cooker does most of the work for you, making it a convenient and easy meal for family gatherings or casual dinners. For a truly authentic touch, crisping up the pork after shredding it adds a layer of irresistible crunch. Serve with homemade tortillas, cilantro lime rice, pickled onions, and pico de gallo for a full, flavorful experience.

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Ingredients:

• 2 tablespoons extra virgin olive oil
• 1/2 cup orange juice (freshly squeezed for best flavor)
• 1/2 cup lime juice
• 1 1/2 teaspoons salt
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon black pepper
• 1 small sweet onion, thinly sliced
• 6 cloves garlic, peeled and smashed
• 1 bay leaf
• 3-pound boneless pork shoulder roast
• Homemade tortillas, for serving
• Cilantro lime rice, for serving
• Pickled red onions, for serving
• Pico de gallo, for serving

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Instructions:

1. Prepare the Marinade:

• In a medium-sized bowl, whisk together olive oil, orange juice, lime juice, salt, cumin, oregano, crushed red pepper flakes, and black pepper until well combined.

2. Marinate the Pork:

• Use a paring knife to make slits in the pork shoulder. Rub the pork generously with the marinade, ensuring that the flavors penetrate deeply.
• If possible, marinate the pork overnight for enhanced flavor. Place everything in the slow cooker insert, cover, and refrigerate overnight. In the morning, take it out, let it warm slightly, and begin cooking.

3. Slow Cook the Pork:

• Place the marinated pork in the slow cooker along with the sliced onion, smashed garlic cloves, and bay leaf. Pour any remaining marinade over the pork.
• Cover and cook on low for 8 hours, or until the pork reaches an internal temperature of 202°F and is tender enough to shred.

4. Shred the Pork:

• Once the pork is done, transfer it to a cutting board and let it cool slightly. Use tongs or two forks to shred the pork into thick, juicy chunks.

5. Optional: Crisp the Pork (Highly Recommended):

• To achieve the classic crispy carnitas texture, heat a tablespoon of oil in a nonstick or cast iron skillet over medium-high heat.
• Working in batches, spread the shredded pork in an even layer in the skillet, drizzling with some of the cooking juices.
• Fry the pork until the bottom is golden and crispy, then quickly sear the other side. Be careful not to dry out the meat, as you want it crispy but still moist inside.

6. Serve and Enjoy:

• Serve the carnitas on homemade tortillas or alongside cilantro lime rice. Top with pickled red onions and pico de gallo for a fresh, tangy contrast.

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Tips for Success:

• Marinate for Maximum Flavor: For the best results, marinate the pork overnight. This allows the citrus and spices to deeply infuse the meat, enhancing its overall flavor.
• Crisping for Texture: Don’t skip the optional step of crisping the shredded pork in a skillet. It’s this step that gives carnitas their signature crispy edges while keeping the inside juicy.
• Batch Cooking: Fry the pork in small batches to avoid overcrowding the pan. This ensures that every piece crisps up beautifully.

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Serving Suggestions:

• Carnitas are incredibly versatile! Serve them in warm tortillas with toppings like fresh salsa, guacamole, and sour cream. Pair them with cilantro lime rice or beans for a complete meal.
• For an added punch, garnish with pickled jalapeños or drizzle with hot sauce.

Enjoy your tender, crispy pork carnitas with all your favorite toppings, and savor the delicious combination of bold flavors!