Best Slow Cooker Carnitas Recipe

Slow Cooker Carnitas Recipe #carnitas #tacos #mexican #slowcooker #crockpot

5 stars (36 reviews)

If you're looking for a flavorful, fuss-free meal, this slow cooker carnitas recipe is the ticket! Cooked low and slow in your crockpot, the pork becomes fall-apart tender and irresistibly juicy. Perfect for tacos, burritos, or a simple rice bowl, this recipe is sure to become a family favorite.

Prep Time5

Cook Time4

Total Time4 5

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 249kcal

Author: Sommer Collier

Ingredients

4 pounds pork butt roast
2 tablespoons bacon grease or oil
1 large onion, peeled and chopped
5-6 cloves garlic, peeled and smashed
1 cup orange juice
2 teaspoons liquid smoke
1 tablespoon sea salt
1 tablespoon cumin
2 tablespoons ancho chile powder
1 teaspoon ground black pepper

US Customary - Metric

Instructions

Smear the bacon grease on the bottom of a large slow cooker. Cut the pork into large chunks and place inside the slow cooker. Then add ALL remaining ingredients around the pork.
Turn the slow cooker on: Low for 8-10 hours, or High for 4-6 hours. Once the pork is fork-tender, use 2 forks to shred the meat into the juices.
If you like your carnitas crispy on the edges (like it's served in restaurants) use a slotted spoon to scoop the meat out of the juices and spread in a thin layer on a baking sheet(s). Place on the upper oven rack and broil for 2-5 minutes, until darker crispy edges form. Do not take your eyes off the broiler, you can burn the carnitas quickly. Serve over rice, taco, or on top of salads!

Video

Notes

Storing leftovers - Keep the leftovers in an airtight container in the refrigerator for up to 4-5 days.
Reheating - Heat on the stovetop or pop under the broiler for a few minutes to bring back those crispy edges.
Freezing - You can freeze leftover carnitas in the freezer in an airtight container for up to 3 months. Place in the fridge overnight to defrost before warming up in the oven.

Nutrition