Carnitas, a traditional Mexican dish, is known for its tender, flavorful, and slightly crispy pork. It’s a versatile dish that can be used in tacos, burritos, enchiladas, or even served on its own with a side of rice and beans. While making authentic carnitas can be a labor-intensive process, a slow cooker offers a convenient and hands-off approach that delivers delicious results. In this guide, we’ll explore how to create the perfect carnitas using a slow cooker, ensuring you achieve tender, juicy, and flavorful pork every time.
Ingredients for Slow Cooker Carnitas
To make carnitas in a slow cooker, you’ll need the following ingredients:
For the Pork:
- 3-4 pounds of pork shoulder (or pork butt): Pork shoulder is ideal for carnitas due to its rich marbling and ability to become tender when slow-cooked.
- 2 teaspoons of salt: Enhances the flavor of the meat and helps with seasoning throughout.
- 1 teaspoon of black pepper: Adds a subtle spiciness.
- 1 teaspoon of ground cumin: For that essential earthy flavor.
- 1 teaspoon of dried oregano: Adds a herbaceous note to the pork.
- 1 teaspoon of garlic powder: Infuses the meat with deep garlic flavor.
- 1 teaspoon of onion powder: Provides a subtle sweetness and depth.
- 1/2 teaspoon of smoked paprika: Adds a hint of smokiness.
- 1/4 teaspoon of cayenne pepper (optional): For a little heat, if you like it spicy.
- 1/4 cup of fresh orange juice: For a slight sweetness and acidity that helps tenderize the meat.
- 1/4 cup of fresh lime juice: Adds brightness and acidity to balance the richness of the pork.
- 1 cup of chicken broth: Keeps the pork moist and adds flavor during cooking.
- 4 cloves of garlic, minced: Adds a robust garlic flavor.
- 1 large onion, quartered: Provides sweetness and depth to the broth.
For Serving:
- Corn tortillas: The traditional choice for tacos.
- Diced onions and chopped cilantro: Classic taco toppings.
- Lime wedges: For an extra squeeze of freshness.
- Salsa: Your favorite salsa to add some heat or sweetness.
- Guacamole or sliced avocados: For a creamy texture.
Step-by-Step Instructions
Step 1: Prepare the Pork
Start by trimming any excess fat from the pork shoulder, but don’t remove all of it—the fat is crucial for flavor and keeping the meat juicy. Cut the pork into large chunks, about 3-4 inches wide, to ensure even cooking.
Step 2: Season the Pork
In a small bowl, combine the salt, pepper, cumin, oregano, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Rub this spice mixture all over the pork chunks, ensuring they are evenly coated. This step is key to infusing the meat with flavor from the start.
Step 3: Prepare the Slow Cooker
Place the quartered onions and minced garlic at the bottom of the slow cooker. These aromatics will infuse the pork with flavor as it cooks. Add the seasoned pork on top of the onions and garlic.
Step 4: Add the Liquid
Pour the orange juice, lime juice, and chicken broth over the pork. The combination of these liquids will add moisture, sweetness, and acidity, helping to break down the pork while it cooks, making it tender and flavorful.
Step 5: Slow Cook the Pork
Set your slow cooker to low and cook the pork for 8-10 hours, or until it’s fall-apart tender. If you’re short on time, you can cook it on high for 4-6 hours, but the low setting is recommended for the most tender results.
Step 6: Shred the Pork
Once the pork is done, use a slotted spoon to remove the meat from the slow cooker. Place it on a large cutting board or in a large bowl, and use two forks to shred the pork. The meat should be so tender that it falls apart easily.
Step 7: Crisp the Pork (Optional but Recommended)
While the pork is delicious as is, crisping it up adds texture and enhances the flavor. Preheat your oven to broil. Spread the shredded pork evenly on a baking sheet, and spoon some of the cooking liquid from the slow cooker over the top to keep it moist. Broil the pork for 5-10 minutes, or until the edges start to crisp up. Keep a close eye on it to avoid burning.
Step 8: Serve and Enjoy
Once the pork is crispy, remove it from the oven and serve it immediately. Carnitas are traditionally served in corn tortillas topped with diced onions, chopped cilantro, and a squeeze of lime juice. However, you can also use them in burritos, enchiladas, or as a topping for nachos.
Tips for Perfect Slow Cooker Carnitas
- Choose the Right Cut of Meat:
- Pork shoulder or pork butt is the best cut for carnitas due to its fat content and connective tissue, which break down during slow cooking, resulting in tender, juicy meat.
- Don’t Skip the Citrus:
- The combination of orange and lime juice adds a crucial layer of flavor and helps tenderize the pork. Freshly squeezed juice is recommended for the best results.
- Low and Slow is Key:
- Cooking the pork on the low setting for 8-10 hours ensures the meat becomes incredibly tender and allows the flavors to meld together perfectly.
- Crisping the Pork:
- While optional, broiling the shredded pork after slow cooking adds a delicious crispy texture that contrasts beautifully with the tender meat. It’s worth the extra step.
- Reserve the Cooking Liquid:
- The liquid left in the slow cooker is packed with flavor. Drizzle it over the shredded pork before broiling or save it to moisten leftovers.
- Make-Ahead and Freezing:
- Carnitas can be made ahead of time and stored in the refrigerator for up to 4 days. They also freeze well—simply reheat in the oven or on the stovetop, adding some of the reserved cooking liquid to keep them moist.
Variations and Serving Suggestions
Carnitas Tacos
The classic way to enjoy carnitas is in tacos. Warm up some corn tortillas, fill them with carnitas, and top with diced onions, cilantro, and a squeeze of lime. You can also add your favorite salsa for some extra flavor.
Carnitas Burritos
For a heartier meal, use the carnitas as a filling for burritos. Add rice, beans, cheese, and your favorite toppings, then wrap it all up in a large flour tortilla.
Carnitas Enchiladas
Another great way to use carnitas is in enchiladas. Roll the carnitas in corn tortillas, place them in a baking dish, cover with enchilada sauce and cheese, and bake until bubbly and golden.
Carnitas Nachos
Top a plate of tortilla chips with carnitas, cheese, jalapeños, and your favorite nacho toppings. Broil until the cheese is melted and bubbly, then finish with sour cream, guacamole, and salsa.
Carnitas Salad
For a lighter option, use carnitas as a protein for a salad. Toss mixed greens with black beans, corn, avocado, and a lime vinaigrette, then top with a generous portion of carnitas.
Troubleshooting and FAQs
Why is my pork not tender?
If your pork isn’t tender, it likely hasn’t cooked long enough. The connective tissue in pork shoulder needs time to break down, so make sure you cook it on the low setting for the full 8-10 hours.
Can I use a different cut of pork?
Pork shoulder or pork butt is recommended, but you can use other cuts like pork loin or tenderloin if you prefer leaner meat. However, these cuts may not be as juicy or flavorful.
Can I make carnitas in advance?
Yes, carnitas can be made ahead of time and stored in the refrigerator for up to 4 days. They also freeze well—just reheat with some of the reserved cooking liquid to keep them moist.
How do I store leftovers?
Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. Reheat in the oven or on the stovetop, adding some of the reserved cooking liquid to keep them moist.
Conclusion
Making carnitas in a slow cooker is a foolproof way to enjoy this delicious Mexican dish with minimal effort. By following these steps and tips, you’ll achieve tender, juicy, and flavorful pork every time. Whether you’re serving them in tacos, burritos, or on their own, slow cooker carnitas are sure to become a favorite in your household. So grab your slow cooker, gather your ingredients, and get ready to enjoy the best homemade carnitas you’ve ever tasted!
