Pork Carnitas Recipe
Juicy slow cooker pork carnitas made with pork shoulder, brightened with fresh orange and lime, then finished under the broiler (or in a skillet) for crispy edges. Hands-off, big-batch friendly, and freezer-friendly - includes quick Instant Pot and oven options.
Servings: 12
Cost: $15
Equipment
- slow cooker
- sheet pan
- chef's knife
- cutting board
- kitchen tongs
Ingredients
For the pork
- 4 pound boneless pork shoulder pork butt, trimmed and cut into 5 inch chunks
- 2½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil for searing (optional step)
Aromatics & spices
- 1 medium white onion thinly sliced
- 6 cloves garlic smashed
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano Mexican oregano, if you have it
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder ancho chili, preferred
- 1/2 teaspoon smoked paprika
- 2 bay leaves
Liquids & “twists”
- ½ cup fresh orange juice
- 2 tbsp fresh lime juice plus more to finish
- ⅓ cup pickled jalapeño slices chopped
- 1/4 cup pickled jalapeño brine juice from the jar, plus more to taste
- 1½ tsp liquid smoke hickory or mesquite; start with 1 tsp
- ¼ cup low‑sodium chicken stock or beef stock
To finish & serve
- Warm tortillas chopped onion, cilantro, lime wedges, extra pickled jalapeños
- Optional: radishes avocado, queso fresco, pico de gallo
Instructions
- Season (and optionally sear). Pat pork dry. Toss with salt and pepper. For deeper flavor, heat oil in a large skillet over medium‑high and sear the pork in batches 2–3 minutes per side. Transfer to a 5–7 qt slow cooker.
- Build the braise. Scatter onion, garlic, cumin, oregano, chili powder, and bay leaves over the pork. Stir together orange juice, lime juice, chopped pickled jalapeños, 2 tbsp jalapeño brine, and 1 tsp liquid smoke. Pour over the pork. If your slow cooker tends to run hot/dry, add the broth.
- Slow cook. Cover and cook on LOW for 8–10 hours (or HIGH for 4–5 hours) until the pork is fork‑tender and easily shreds. (The internal temperature will be well above 190°F - perfect for shredding.)
- Shred & reduce. Transfer pork to a rimmed sheet pan and shred with two forks, discarding large fat pieces. Strain the cooking liquid into a saucepan, skim excess fat, and simmer 5–8 minutes to slightly reduce. Taste and adjust with a little more jalapeño brine or lime if you want extra brightness.
- Crisp. Drizzle ½ cup reduced cooking liquid over the shredded pork and toss. Spread in an even layer and broil on the upper rack until edges are browned and crispy, 5–8 minutes. Flip, spoon on a bit more liquid, and broil 2–4 minutes more.
- Finish & serve. Squeeze fresh lime over the carnitas. Pile into warm tortillas with onion, cilantro, and extra pickled jalapeños. Serve with remaining reduced juices on the side for drizzling.
Notes
• Cut of pork: Use pork shoulder/butt (well-marbled) for juicy, shreddable carnitas. Trim only thick, hard fat; leave some fat for flavor.
• Citrus & seasoning: Orange + a splash of lime add classic brightness. If using pickled jalapeños, the brine adds tang and salt—taste before adding extra salt.
• Liquid amount: Don’t add broth unless needed. Shoulder releases plenty of juices; reducing the cooking liquid intensifies flavor.
• Crispy finish (2 ways):
– Broiler: Spread shredded pork on a sheet pan; drizzle ½–1 cup reduced juices; broil 5–8 minutes, stir, broil 2–4 minutes more until edges crisp.
– Skillet: Sizzle pork in a hot skillet in an even layer with a splash of juices until the underside browns; toss once to keep it juicy. • Optional smoky note: A small amount of liquid smoke goes a long way—start with ½–1 teaspoon, then taste and adjust. • Instant Pot: 60 minutes High Pressure + 15 minutes natural release. Reduce juices on Sauté, then shred and crisp as above. • Oven (Dutch oven): 300°F (150°C), covered, 3–3½ hours until fork-tender. Reduce juices if needed, then crisp under the broiler. • Make-ahead: Cook and shred up to 3 days ahead. For best texture, crisp just before serving. • Storage: Refrigerate up to 4 days (store meat and juices separately if possible). Freeze up to 3 months—freeze BEFORE crisping with a few tablespoons of juices. • Reheat: Thaw overnight if frozen. Re-crisp under the broiler or in a skillet with a splash of reserved/reduced juices. • Spice level: Mild–medium as written. For less heat, reduce jalapeños/brine; for more, add extra jalapeños or a pinch of cayenne. • Serving ideas: Warm tortillas with onion, cilantro, and lime; bowls with rice and black beans; nachos, quesadillas, enchiladas, or breakfast hash with eggs. • Equipment: 6–7 qt slow cooker, sheet pan, large skillet (cast iron works great), tongs.
– Broiler: Spread shredded pork on a sheet pan; drizzle ½–1 cup reduced juices; broil 5–8 minutes, stir, broil 2–4 minutes more until edges crisp.
– Skillet: Sizzle pork in a hot skillet in an even layer with a splash of juices until the underside browns; toss once to keep it juicy. • Optional smoky note: A small amount of liquid smoke goes a long way—start with ½–1 teaspoon, then taste and adjust. • Instant Pot: 60 minutes High Pressure + 15 minutes natural release. Reduce juices on Sauté, then shred and crisp as above. • Oven (Dutch oven): 300°F (150°C), covered, 3–3½ hours until fork-tender. Reduce juices if needed, then crisp under the broiler. • Make-ahead: Cook and shred up to 3 days ahead. For best texture, crisp just before serving. • Storage: Refrigerate up to 4 days (store meat and juices separately if possible). Freeze up to 3 months—freeze BEFORE crisping with a few tablespoons of juices. • Reheat: Thaw overnight if frozen. Re-crisp under the broiler or in a skillet with a splash of reserved/reduced juices. • Spice level: Mild–medium as written. For less heat, reduce jalapeños/brine; for more, add extra jalapeños or a pinch of cayenne. • Serving ideas: Warm tortillas with onion, cilantro, and lime; bowls with rice and black beans; nachos, quesadillas, enchiladas, or breakfast hash with eggs. • Equipment: 6–7 qt slow cooker, sheet pan, large skillet (cast iron works great), tongs.
Nutrition
Calories: 215kcal | Carbohydrates: 3g | Protein: 35g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 582mg | Potassium: 633mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 2mg