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Slow Cooker Carnitas

Kelley Simmons
Cooked low and slow for hours and then broiled to give a delicious crispy effect, these slow cooker carnitas are the perfect filling for pork tacos, tortas, tamales and more.
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Course Main
Cuisine Mexican
Servings 6 -8 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 4-5 pound pork shoulder/pork butt trimmed of excess fat
  • 1 lime juiced
  • 5 cloves garlic minced
  • 1 medium onion roughly chopped
  • 1 4-ounce can diced green chiles
  • 1 cup chicken broth
  • 3 bay leaves
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons oregano

Instructions
 

  • Heat oil in a large pan over high heat. Add the pork and sear on each side until browned, about 1-2 minutes per side. Transfer pork to a large slow cooker.
  • Add the remaining ingredients to the slow cooker. Cook on low for 8 hours or on high for 4-5 hours or until the pork is tender. Remove the bay leaves.
  • Remove the meat from the slow cooker and shred. (Make sure to keep the liquid)
  • Transfer the shredded pork to a baking sheet and broil for 5 minutes or until crispy.
  • Remove from the oven and pour ¼ cup of the reserved juices from the slow cooker onto the crispy pork and toss.
  • Place the baking sheet back in the broiler for an additional 5 minutes or until the meat is crispy. Pour an additional ¼ cup liquid over the crispy pork and serve immediately.
  • The pork can be refrigerated in an airtight container for up to 3 days, or frozen for up to 3 months.