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Slow-Cooked Carnitas

Tender, citrus-infused pork slowly braised until falling apart, then crisped to perfection. These authentic Mexican carnitas are served with warm tortillas, fresh toppings, and homemade salsa for a memorable dinner.

500 minEasyServes 8390 cal/serving

MexicanDinnerSlow CookerStandardHigh FiberDairy-FreeGluten-FreeLow-SodiumAlcohol-Free

Ingredients

  • 4 lbs pork shoulder (Boston butt), cut into 2-inch chunks
  • 2 orange, juiced and rind reserved
  • 2 lime, juiced
  • 6 garlic cloves, minced
  • 1 white onion, quartered
  • 2 jalapeño pepper, seeded and chopped
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 tbsp salt
  • 1 tsp black pepper
  • 1/2 cup vegetable oil
  • 16 corn tortillas, warmed
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup white onion, finely diced
  • 1 cup salsa verde
  • 2 ripe avocado, sliced
  • 2 limes lime wedges, for serving
  • 6 radishes, thinly sliced

Instructions

  1. 1

    Season 4 lbs cut into 2-inch chunks pork shoulder (Boston butt) generously with 2 tbsp salt and 1 tsp black pepper.

  2. 2

    Place the pork in a slow cooker along with 6 minced garlic cloves, 1 quartered white onion, 2 seeded and chopped jalapeño pepper, 2 tsp ground cumin, 2 tsp dried oregano, 2 bay leaves, and 1 cinnamon stick.

  3. 3

    Add the juice of 2 juiced and rind reserved orange and 2 juiced lime, and toss the squeezed orange rinds into the slow cooker as well.

  4. 4

    Cover and cook on low for 8-10 hours, or high for 4-5 hours, until the pork is very tender and falls apart easily with a fork.

  5. 5

    Once done, remove the pork pieces to a large bowl, leaving behind the cooking liquid. Discard the orange rinds, bay leaves, and cinnamon stick.

  6. 6

    Shred the pork with two forks, removing any large pieces of fat.

  7. 7

    Preheat the oven to 425°F (220°C).

  8. 8

    Ladle about 1 cup of the cooking liquid over the shredded pork to moisten it.

  9. 9

    Heat 1/2 cup vegetable oil in a large oven-safe skillet over high heat until it begins to shimmer.

  10. 10

    Working in batches, add some of the shredded pork to the hot oil and cook undisturbed for about 2-3 minutes until the bottom starts to crisp up. Transfer each batch to a baking sheet.

  11. 11

    Once all the pork has been seared, place the baking sheet in the preheated oven for about 10 minutes to further crisp up the edges.

  12. 12

    To serve, place the crispy carnitas on warm 16 warmed corn tortillas. Top with 1/2 cup finely diced white onion, 1/2 cup chopped fresh cilantro, 1 cup salsa verde, 2 sliced ripe avocado slices, and 6 thinly sliced radishes.

  13. 13

    Serve with 2 limes for serving lime wedges on the side for squeezing over the top.

Questions

How long does Slow-Cooked Carnitas keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Slow-Cooked Carnitas?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Keep the slow cooker between half and two-thirds full; the cook time stays roughly the same.

Serve it with

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