This Easy Crispy Slow Cooker Carnitas is all about rich flavor and tender meat. Just let your slow cooker do the work, and you’ll end up with deliciously crunchy edges!
Honestly, pulling apart that juicy meat is the best part. I love serving it in tacos with my favorite toppings – it’s like a fiesta on a plate! 🎉
Key Ingredients & Substitutions
Pork Shoulder: This cut is ideal for carnitas due to its fat content which keeps the meat juicy. If you can’t find pork shoulder, a pork butt is a perfect stand-in. For a lighter option, try skinless chicken thighs—just adjust the cooking time.
Orange Juice: Freshly squeezed orange juice really enhances the flavor, but store-bought works too. If you don’t have orange juice, pineapple juice can add a nice sweetness. Just keep in mind it will slightly change the flavor.
Lime Juice: Fresh lime juice is best for a vibrant taste. If you’re short on limes, vinegar can substitute, but use it sparingly as it’s more potent! A splash of lemon juice can also work in a pinch.
Spices: The cumin, oregano, and smoked paprika blend beautifully. If you want a spicier kick, feel free to add cayenne or swap chili powder for a hotter variety like chipotle pepper. Experimenting is fun!
How to Ensure Your Carnitas Are Super Tender?
The slow cooker is your best friend for tender carnitas. Here’s how to get it just right:
- Make sure to trim the pork shoulder so it won’t be too greasy, but leave some fat for flavor.
- Cook low and slow on the low setting for 8-10 hours. This allows the flavors to meld and the meat to break down perfectly.
After shredding, crisping is key for that delicious texture:
- Spread the shredded meat in a hot skillet without stirring. This helps create that nice golden crust.
- Don’t rush it! Give it 3-5 minutes on each side for the best crunch.
Enjoy crafting your amazing carnitas and the tasty tacos to go with them!
Easy Crispy Slow Cooker Carnitas
Ingredients You’ll Need:
For the Carnitas:
- 3-4 lbs pork shoulder (also called pork butt), trimmed of excess fat
- 1 tbsp olive oil
- 1 cup orange juice (freshly squeezed preferred)
- 1/2 cup lime juice (about 4 limes)
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
For Serving:
- Corn or flour tortillas
- Toppings: diced white onion, chopped fresh cilantro, sliced jalapeños, lime wedges
How Much Time Will You Need?
This recipe takes about 15 minutes to prep. You’ll need 8-10 hours of low cooking or 4-5 hours on high in the slow cooker. After slow cooking, crisping up the meat will take about 10 minutes. So, plan for a cozy day at home while the delicious aromas fill the kitchen!
Step-by-Step Instructions:
1. Prepare the Pork:
Start by trimming any excess fat from your pork shoulder. Then, pat it dry with paper towels. This helps the seasoning stick better.
2. Mix the Seasoning:
In a small bowl, combine the ground cumin, dried oregano, chili powder, smoked paprika, salt, and black pepper. This mix will add tons of flavor to your carnitas!
3. Season the Pork:
Take your spice mixture and rub it all over the pork shoulder. Make sure to press it into the meat so it absorbs all that delicious flavor.
4. Slow Cook:
Place your seasoned pork shoulder in the slow cooker. Add the minced garlic, orange juice, lime juice, and bay leaf around the pork, ensuring everything is evenly distributed.
5. Cook:
Cover the slow cooker and let it do its magic! Cook on low for 8-10 hours or on high for 4-5 hours. The pork should be very tender and easy to shred when it’s done.
6. Shred the Pork:
Once cooked, carefully remove the pork from the slow cooker. Use two forks to shred the meat. Discard the bay leaf as you go.
7. Crisp the Carnitas:
Heat olive oil in a large skillet over medium-high heat. Add the shredded pork in a single layer, pressing it down slightly. Cook without stirring for 3-5 minutes until the bottom is golden and crispy. Flip and crisp the other side for another 3-5 minutes for that perfect crunch.
8. Serve:
Warm up your tortillas and fill each one with the crispy carnitas. Top with diced onion, chopped cilantro, sliced jalapeños, and a squeeze of fresh lime juice to taste.
Enjoy your crispy, juicy Slow Cooker Carnitas tacos with friends and family!
Frequently Asked Questions (FAQ)
Can I Use Different Cuts of Meat?
Yes! While pork shoulder is ideal for its tenderness and fat content, you can also use pork butt or even chicken thighs for a lighter version. Just keep in mind that cooking times will vary slightly.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the carnitas a day in advance and store them in the fridge. Just reheat the shredded pork covered in a skillet over low heat with a splash of broth or water to keep it moist.
What Should I Do With Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the carnitas for up to 3 months. Thaw them in the fridge before reheating for the best results!
Can I Adjust the Spices for a Different Flavor?
Definitely! Feel free to adjust the spices to suit your taste. Add more chili powder for heat or experiment with fresh herbs like cilantro for a brighter flavor. Just remember to taste as you go!
