Slow-Cooker Pork Carnitas

Making pork carnitas in the slow-cooker is so easy and flavorful and can be used in many different ways from tacos to salad bowls! You will love this recipe!

5 from 2 votes

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Prep Time 20

Cook Time 8

Course Main Course

Cuisine Mexican

Servings

Calories 345 kcal

Equipment

Slow-cooker
Pan for searing
Air-tight container for storage

Ingredients

4-5 lbs pork butt (or pork shoulder)
1 onion white or yellow
1 cup orange juice
½ cup water
3 teaspoon salt more or less to taste
1 teaspoon pepper
2 tsp garlic powder
2 teaspoon onion powder
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon oregano
¼ teaspoon cayenne pepper

Instructions

Pat dry the pork butt and cut in large chunks. If it is bone-in, cut around the bone and discard it.
Sear each piece of meat on medium high heat for about 3 min on each side or until nicely golden. You might need to do this step in batches depending on the size of your pan.
Mix all your spices together while the meat is searing.
Transfer the seared pork into the slow-cooker. Add all the spices, make sure to mix everything well so all the meat get some. Add the chopped onion, orange juice and water. The liquid should be at about half the slow-cooker. You can add a bit more water if the pork is closer to 5 Lbs.
Put the lid on and set your slow-cooker on low. Cook for about 8 hours. Once cooked, remove the pork, place on a cutting board and start shredding it with 2 forks. The meat will be so tender this step will be easy. Save some of the liquid from the slow-cooker and add it back to the meat once shredded. Enjoy!

Notes

The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Keywords slow cooker pork carnitas

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