Name: Ultimate Carnitas Crockpot Recipe (Crispy Tender Tacos)
Prep time: PT-491679H21M14S
Cook time: PT-491679H21M14S
Total time: PT-491679H21M14S
Cuisine: Mexican
Ingredients: 4-5 lb boneless pork shoulder or pork butt, cut into 4 large chunks; 1 cup fresh orange juice (about 2 oranges); 1/4 cup fresh lime juice (about 2 limes); 1 large yellow onion, quartered; 6 garlic cloves, smashed; 2 bay leaves; 2 tsp ground cumin; 2 tsp chili powder; 1 tsp dried oregano (Mexican oregano preferred); 1 tsp garlic powder; 1 tsp kosher salt; 1/2 tsp black pepper; 1/4 tsp cayenne pepper (optional for heat); 1/4 cup vegetable oil or lard (key for crisping)

Description

Ultimate Crockpot Carnitas delivers fall-apart tender pork shoulder with crispy edges, bursting with authentic Mexican flavors from a simple citrus-spice marinade. This dump-and-go slow cooker recipe takes just 5 minutes to prep, cooks hands-free for 8-10 hours, and finishes with a quick broil for that irresistible crunch perfect for tacos, burritos, or bowls.

Ingredients

Scale

4–5 lb boneless pork shoulder or pork butt, cut into 4 large chunks

1 cup fresh orange juice (about 2 oranges)

1/4 cup fresh lime juice (about 2 limes)

1 large yellow onion, quartered

6 garlic cloves, smashed

2 bay leaves

2 tsp ground cumin

2 tsp chili powder

1 tsp dried oregano (Mexican oregano preferred)

1 tsp garlic powder

1 tsp kosher salt

1/2 tsp black pepper

1/4 tsp cayenne pepper (optional for heat)

1/4 cup vegetable oil or lard (key for crisping)

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Instructions

1. Pat pork dry.

2. Mix cumin, chili powder, oregano, garlic powder, salt, pepper, and cayenne in a small bowl. Rub generously over pork chunks.

3. Add onion quarters, smashed garlic, and bay leaves to bottom of 6-7 quart slow cooker. Place pork on top.

4. Pour orange juice, lime juice, and oil evenly over pork.

5. Cover and cook on LOW for 8-10 hours, until pork shreds easily with a fork (internal temp 195-205°F).

6. Transfer pork to a foil-lined baking sheet, discarding bay leaves. Shred with two forks.

7. Skim 1 cup fat from crockpot juices. Drizzle shredded pork with juices.

8. Broil on high rack 5-7 minutes, stirring halfway, until edges crisp and golden.

Notes

Pro Tip: For stovetop crisp, heat 2 tbsp oil in cast iron skillet over medium-high; add shredded pork in batches, 2-3 minutes per side.

Make-Ahead: Cook fully up to 2 days ahead; store in juices, crisp before serving.

Freezing: Portion in freezer bags with juices; thaw overnight, reheat in skillet. Keeps 3 months.

Serves 10 (about 6oz per person).

Prep Time: PT5M
Cook Time: PT9H
Category: Main Course
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 4oz
Calories: 350
Sugar: 2g
Sodium: 400mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 25g
Cholesterol: 90mg