If you’re craving a dish that marries tender, juicy pork with vibrant citrus notes and the irresistible crunch of perfectly crisped edges, look no further than this Crispy Slow Cooker Carnitas with Citrus Beer Broth Recipe. Imagine the flavor-packed, melt-in-your-mouth pork shoulder slow-cooked to perfection, then finished under the broiler to develop that iconic golden crust, all infused with a lively broth that brightens every bite. This recipe takes the classic Mexican favorite to a new level, making it a guaranteed crowd-pleaser for taco nights, family dinners, or any occasion that calls for a comforting yet exciting meal.
Ingredients You’ll Need
Each ingredient in this Crispy Slow Cooker Carnitas with Citrus Beer Broth Recipe plays a crucial role in building layers of authentic flavor and perfect texture, from the robust spices that tenderize the pork to the citrus and beer that add brightness and depth.
- Chili powder: Adds smoky heat and warmth that forms the backbone of the pork’s seasoning.
- Ground cumin: Brings a subtle earthiness that complements the chili perfectly.
- Kosher salt: Essential for enhancing all the other flavors and seasoning the meat deeply.
- Dried oregano: Lends a slight herbal touch to balance the rich pork.
- Onion powder: Provides a mild onion flavor without added texture.
- Ground black pepper: Adds a hint of sharpness for a well-rounded spice profile.
- Boneless pork shoulder (3 pounds): The star protein, chosen for its marbling and tenderness when slow-cooked.
- Garlic (4 cloves, minced): Infuses the broth with aromatic depth and savory notes.
- Lime juice (¼ cup): Offers citrusy brightness that cuts through the richness beautifully.
- Low-sodium chicken broth (½ cup): Adds moisture and subtle savory undertones without overpowering.
- Orange juice (1 cup): Brings sweetness and zesty citrus flavor to the cooking liquid.
- Beer (1½ cups): Contributes complexity and helps tenderize the meat while adding a slight malty flavor.
- Vegetable oil (2 tablespoons): For searing the pork and building flavorful caramelization.
- Onion (½, chopped): Sautéed to add sweetness and texture to the broth.
How to Make Crispy Slow Cooker Carnitas with Citrus Beer Broth Recipe
Step 1: Prepare the Seasoning Mix
In a small bowl, combine chili powder, ground cumin, kosher salt, dried oregano, onion powder, and black pepper. This spice blend is your flavor powerhouse, bringing together warmth, earthiness, and a bit of heat that will infuse the pork from the inside out.
Step 2: Season the Pork
Generously rub the seasoning all over the boneless pork shoulder, making sure every inch is covered. This ensures every bite is packed with that signature carnitas flavor you’re aiming for.
Step 3: Whisk Together the Citrus Beer Broth
In a separate bowl, whisk minced garlic, lime juice, chicken broth, orange juice, and beer together. This bright and aromatic broth is essential—it tenderizes the meat while imparting a lively, refreshing character.
Step 4: Sear the Pork
Heat vegetable oil in a large pot over medium heat. Once hot, add the pork shoulder and sear on all sides until it’s beautifully browned and crisped. This step locks in flavor and adds texture that’s unmistakable in great carnitas.
Step 5: Sauté the Onion
Remove the pork and set aside. Add chopped onion to the pot and sprinkle with a little salt. Cook for 3 to 4 minutes until the onion softens and starts to caramelize, deepening the flavor base of your dish.
Step 6: Deglaze the Pot and Add Liquid
Pour the citrus beer broth into the pot, using a wooden spoon to scrape any browned bits from the bottom. Those bits are concentrated flavor nuggets that elevate the broth and overall dish.
Step 7: Slow Cook the Pork
Return the pork shoulder to the pot, submerge it partly in the flavorful liquid, and bring the mixture to a boil. Then reduce the heat to a simmer, cover the pot, and cook for 3 to 4 hours until the pork is incredibly tender and shreddable.
Step 8: Shred and Crisp the Carnitas
Once cooked, shred the pork using two forks and spread it out on a large sheet pan. Ladle a few spoonfuls of the cooking juices over the shredded meat for extra moisture and flavor. Place under the broiler for 6 to 10 minutes until the edges of the pork become irresistibly crispy and caramelized.
How to Serve Crispy Slow Cooker Carnitas with Citrus Beer Broth Recipe
Garnishes
To amplify the freshness of your carnitas, top with chopped cilantro, diced white onion, and a squeeze of fresh lime juice. These simple additions contrast delightfully with the rich pork and highlight the citrus notes from the broth.
Side Dishes
Serve your carnitas with warm corn tortillas to make classic tacos, or alongside a refreshing cabbage slaw for a crisp texture contrast. Mexican rice or black beans also make excellent traditional side companions.
Creative Ways to Present
Try stuffing your carnitas into crispy tostadas, layering them in a burrito bowl with avocado slices and pico de gallo, or even turning them into loaded nachos for an irresistible party snack. This Crispy Slow Cooker Carnitas with Citrus Beer Broth Recipe is versatile enough to shine in any form!
Make Ahead and Storage
Storing Leftovers
Allow the carnitas to cool completely before transferring them to an airtight container. Stored in the refrigerator, they will stay fresh for up to 3 to 4 days, making easy lunches or dinners throughout the week.
Freezing
You can freeze leftover shredded carnitas in freezer-safe bags or containers for up to 3 months. Be sure to squeeze out excess air before sealing to prevent freezer burn. When ready to use, thaw overnight in the fridge.
Reheating
For best results, reheat carnitas gently in a skillet over medium heat to restore some crispiness, adding a splash of the reserved broth or water if needed to keep the meat moist. Avoid microwaving directly to maintain the texture you love.
FAQs
Can I use a slow cooker instead of the stovetop pot method?
Absolutely! After searing the pork shoulder, transfer it along with the citrus beer broth and onions to your slow cooker. Cook on low for 6 to 8 hours or until the pork is tender, then proceed with shredding and broiling for that crispy finish.
What type of beer works best in this recipe?
A lighter beer like a pilsner or a pale ale is ideal, as it adds flavor without overwhelming the citrus elements or the pork. Avoid overly bitter or heavy stouts, which can dominate the flavor profile.
Can I make this recipe spicy?
Definitely! You can add a pinch of cayenne pepper to the seasoning mix or include sliced jalapeños in the broth while cooking for an extra kick that complements the brightness and richness.
Is pork shoulder the only cut I can use?
Pork shoulder, also called pork butt, is preferred because of its marbling and tenderness after slow cooking. While you could try pork loin, it’s leaner and may dry out during long cooking, resulting in less rich carnitas.
How do I achieve the perfect crispy edges?
Broiling shredded carnitas after cooking is essential. Spread the pork in a single layer on a baking sheet and keep a close eye to avoid burning. The edges should turn golden and crunchy, adding that irresistible texture contrast.
Final Thoughts
Trust me, once you try this Crispy Slow Cooker Carnitas with Citrus Beer Broth Recipe, it will become a staple in your home cooking repertoire. The combination of slow-cooked tenderness, citrus brightness, and satisfyingly crispy edges is pure magic on a plate. Whether you’re gathering friends or just craving a delicious meal for yourself, this recipe promises to deliver unforgettable, mouthwatering carnitas every time. Go ahead and give it a try—you’ll be so glad you did!
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Crispy Slow Cooker Carnitas with Citrus Beer Broth Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This classic Carnitas recipe features tender, flavorful pork shoulder slow-cooked in a savory blend of chili powder, cumin, citrus juices, and beer. The pork is first seasoned and seared to create a crispy exterior, then simmered until fork-tender. Finally, the shredded meat is broiled to achieve deliciously crispy edges, perfect for tacos, burritos, or bowls.
Ingredients
Spice Rub
- 1½ tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
Pork and Liquid Ingredients
- 3 pounds boneless pork shoulder
- 4 cloves garlic, minced
- ¼ cup lime juice (from 2 limes)
- ½ cup low-sodium chicken broth
- 1 cup orange juice
- 1½ cups beer
Other Ingredients
- 2 tablespoons vegetable oil
- ½ onion, chopped
Instructions
- Prepare the spice rub: Combine the chili powder, cumin, kosher salt, oregano, onion powder, and black pepper in a small dish, mixing thoroughly to ensure an even blend.
- Season the pork: Rub the prepared spice mixture all over the pork shoulder, making sure to cover the entire roast evenly for maximum flavor.
- Mix citrus-beer liquid: In a separate bowl, whisk together the minced garlic, lime juice, chicken broth, orange juice, and beer until well combined; this will serve as the cooking liquid.
- Heat the pot: Place a large heavy-bottomed pot or Dutch oven over medium heat and add the vegetable oil, allowing it to warm until shimmering.
- Sear the pork: Carefully place the seasoned pork shoulder into the hot pot and sear it on all sides until a deep golden-brown crust forms, enhancing flavor and texture.
- Set aside seared pork: Remove the browned pork from the pot and transfer it to a sheet pan or plate temporarily.
- Sauté onions: Add the chopped onion into the same pot, sprinkle with a pinch of salt, and cook for 3 to 4 minutes until softened and translucent.
- Deglaze the pot: Pour the citrus-beer mixture into the pot, and use a wooden spoon to scrape up all the browned bits stuck to the bottom; these add rich flavor to the dish.
- Return pork to pot: Place the seared pork shoulder back into the pot, nestling it into the liquid mixture.
- Simmer: Bring the contents of the pot to a boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer.
- Slow cook: Cover the pot with a tight-fitting lid and cook for 3 to 4 hours, or until the pork is fork-tender and easily shredded.
- Shred the pork: Remove the pork from the pot and shred the meat using two forks, discarding any large pieces of fat or bone.
- Broil for crispiness: Spread the shredded pork evenly on a large sheet pan, drizzle with a few spoonfuls of the cooking juices, and broil it in the oven for 6 to 10 minutes until the edges become crispy and caramelized.
Notes
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution while searing and simmering.
- If preferred, substitute the beer with an equal amount of additional orange juice for a milder flavor.
- Broiling time may vary depending on your oven’s intensity; watch closely to avoid burning the pork.
- Leftover carnitas can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage.
- Serve carnitas with warm tortillas, fresh cilantro, diced onions, lime wedges, and your favorite salsa or guacamole.
