Description
This Easy Crockpot Carnitas recipe features tender, flavorful pork shoulder slow-cooked with a zesty blend of orange juice, cumin, oregano, and garlic. The slow cooking process yields juicy, shreddable meat perfect for tacos, burritos, or a tasty main dish with your favorite sides.
Ingredients
Scale
Meat
- 2 kg (4 lb) pork shoulder (pork butt), skinless, boneless (or 5 lb/2.5 kg bone-in)
Seasoning and Vegetables
- 2 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 onion, chopped
- 1 jalapeno, deseeded and chopped
- 4 cloves garlic, minced
Liquids and Spices
- ¾ cup fresh orange juice (about 2 oranges)
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon olive oil
Instructions
- Prepare the spice rub: In a small bowl, combine the dried oregano, ground cumin, and olive oil thoroughly to form a flavorful spice mixture.
- Season the pork: Pat the pork shoulder dry with paper towels and evenly rub the prepared spice mixture all over the meat for balanced flavor.
- Place pork in crockpot: Transfer the seasoned pork shoulder into the crockpot. Sprinkle the salt and black pepper evenly on top to enhance seasoning.
- Add vegetables: Spread the chopped onion, deseeded and chopped jalapeno, and minced garlic evenly over the pork inside the crockpot.
- Pour orange juice: Pour the fresh orange juice over the layered ingredients to add moisture and a citrusy flavor that helps tenderize the meat.
- Cook the carnitas: Cover the crockpot and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is fork-tender and easily shredded.
- Shred the pork: Carefully remove the pork shoulder from the crockpot and shred it using two forks. Return the shredded pork to the crockpot juices to soak up extra flavor before serving.
Notes
- For best results, use skinless, boneless pork shoulder but if unavailable, bone-in works well.
- If you prefer spicier carnitas, leave the jalapeno seeds in or add extra jalapenos.
- The shredded pork can be broiled briefly after cooking to get crispy edges if desired.
- Leftover carnitas can be stored in an airtight container in the fridge for up to 4 days.
- Serve with warm tortillas, fresh cilantro, diced onions, and lime wedges for classic tacos.
