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Simple Recipes for Every Day

Slow Cooker Crispy Carnitas

Slow Cooker Crispy Carnitas on a pan with a serving spoon
  • Serves: 10
  • Prep Time:  15 min
  • Cook Time:  8 hrs

Ingredients

  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 2 teaspoons cumin
  • 1 teaspoon freshly cracked black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 medium yellow onion, quartered
  • 1 large orange, juiced, rind reserved
  • Juice of 1 lime
  • 2 cups chicken stock
  • 3 pounds boneless pork shoulder, cut into 4-inch pieces

Method

  1. In a large slow cooker combine the bay leaves, oregano, chili powder, salt, cumin, pepper, cayenne, onion, orange juice and rind, lime juice, and chicken stock.

  2. Nestle in the meat, cover, and cook on HIGH for 7-8 hours or LOW for 10 hours, or until the pork is very tender and can be pulled apart easily with a fork. Using a slotted spoon, transfer the pork to a large baking dish or rimmed sheet pan, discarding any large pieces of fat.

  3. Use two forks to shred the pork into 1-inch pieces. Generously brush the meat with reserved liquid.

  4. Turn on the broiler. Broil the shredded meat until the edges are crispy and caramelized, 5-8 minutes. Remove the baking dish from the oven and using a spatula, flip the meat over. Broil for 5 more minutes, or until crispy on top.

  5. Use the carnitas as desired. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.



To make the carnitas in the Instant Pot:

In an Instant Pot combine the bay leaves, oregano, chili powder, 3 teaspoons salt, cumin, pepper, cayenne, onion, orange juice and rind, lime juice, and 1 cup chicken stock. Add the meat and secure the lid with the valve set to seal. Using the manual pressure cook setting, cook for 40 minutes. Allow the steam to release naturally for 10 minutes. Using a slotted spoon, transfer the pork to a large baking dish or rimmed sheet pan, discarding any large pieces of fat. Use two forks to shred the pork into 1-inch pieces. Generously brush the meat with reserved liquid. Turn on the broiler. Broil the shredded meat until the edges are crispy and caramelized, 5-8 minutes. Remove the baking dish from the oven and using a spatula, flip the meat over. Broil for 5 more minutes, or until crispy on top.


To make the carnitas in a Dutch oven:

Preheat the oven to 375°F with a rack fitted in the center position. In a large Dutch oven, combine the bay leaves, oregano, chili powder, salt, cumin, pepper, cayenne, onion, orange juice and rind, lime juice, and 1 cup chicken stock. Place the pot over high heat and bring to a boil. Nestle the pork into the liquid, cover the pot and place in the oven. Roast until the pork is tender and can be easily pulled apart with a fork, about 3 hours. Using a slotted spoon, transfer the pork to a rimmed baking sheet, discarding any large pieces of fat. Use two forks to shred the pork into bite-size pieces. Generously brush the meat with reserved liquid. Turn on the broiler. Broil the shredded meat until the edges are crispy and caramelized, 5-8 minutes. Remove the baking dish from the oven and using a spatula, flip the meat over. Broil for 5 more minutes, or until crispy on top.