It’s Taco Tuesday! And to keep your tacos and burritos easy, we are making the best ever slow cooker carnitas. I love a recipe like this that uses just a few minutes of prep and then cooks all day so dinner is ready when you need it. These carnitas are a win on all fronts: you don’t have to turn the oven or stove on if it’s still pretty hot where you live, and as the school year and fall sports kick off, you have an easy dinner to enjoy after soccer practice. This carnitas recipe uses relatively few ingredients but ends up so tender and flavorful and the perfect vehicle for your favorite toppings.
First, you’re going to cut your pork into large pieces. I use 4-5 pounds and you can use whatever cut you like. You can use a pork butt or a pork shoulder like I did. Cut the pork into large pieces to brown in a skillet before transferring to the slow cooker. If you have a slow cooker with a sauté setting you can do it directly in the slow cooker. Since I don’t have that, I brown the meat in a skillet and transfer to the slow cooker. After you’ve put the pork in the slow cooker add the orange juice, lime juice, onion, garlic, jalapeno, oregano, cumin, and beef broth. That’s it! Turn your slow cooker on and let the magic happen.
Once the pork is done cooking, use two forks to shred it and transfer it to a sheet pan. This next step is optional, you can also enjoy the carnitas directly from the slow cooker. Place the sheet pan in the oven at a high temperature or in the broiler for a few minutes to get some crispy edges on the carnitas. Serve in tortillas or as a big carnitas bowl with a simple cabbage slaw, lettuce, salsa, cheese, sour cream, avocado, or fresh cilantro! The topping options are endless. This meal requires so little prep and is so delicious!
- 4-5 lbs. pork shoulder or butt, cut into large pieces
- 3 tbsp. olive oil
- ¾ cup orange juice
- 2 limes, juiced
- 1 onions, chopped
- 6 cloves garlic, minced
- 1 jalapeno, seeded and chopped
- 1 tbsp. dried oregano
- 1 tbsp. dried cumin
- ½ cup beef broth
- Cut the pork into large pieces and heat the olive oil in a skillet. If your slow cooker has a sauté setting, you can do this step directly in the slow cooker. Brown the pork on all sides and then transfer to the slow cooker.
- To the slow cooker add the orange juice, lime juice, onion, garlic, jalapeno, oregano, cumin, and beef broth. Stir to combine.
- Place the lid on the slow cooker and cook on low for 10 hours or high for 5 hours.
- Use two forks to shred the pork.
- Optional step: preheat your oven to 475 degrees Fahrenheit and transfer the shredded pork to a rimmed baking sheet. Place in the oven for about 10 minutes to crisp up the edges of the carnitas. Drizzle with some of the juices from the slow cooker if desired.
- Serve with your favorite toppings! Serve in tortillas or as a carnitas bowl with cabbage slaw, lettuce, tomato, cheese, sour cream, avocado, salsa, guacamole, or cilantro!
- Enjoy!
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Beautiful photoS! I’m running out to buy a pork shoulder!