Crispy Slow Cooker Carnitas - Tender, Flavorful Pork With Crunchy Edges

Laura

Slow cooker carnitas cooked until tender and packed with bold, authentic flavor. A versatile, crowd-pleasing recipe perfect for tacos and bowls.

Prep Time 15

Cook Time 8

Total Time 8 15

Servings 8 servings

4–5 pounds boneless pork shoulder (pork butt), trimmed of thick outer fat and cut into large chunks
1 large white or yellow onion, sliced
4 cloves garlic, minced
2 teaspoons kosher salt (plus more to taste)
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika (optional but great for depth)
¼ teaspoon ground cinnamon (optional, a hint of warmth)
1 bay leaf
1 orange, juiced (about 1/3 cup)
2 limes, juiced (about 1/4 cup)
½ cup low-sodium chicken broth
2 tablespoons neutral oil (avocado or canola), for crisping
Optional garnishes: chopped cilantro, diced white onion, lime wedges, pickled jalapeños, warm tortillas

Prep the pork: Pat the pork pieces dry with paper towels. This helps the spices stick and promotes better browning later.
Season generously: In a small bowl, mix salt, pepper, cumin, oregano, smoked paprika, and cinnamon. Rub the spice mix all over the pork.
Layer the slow cooker: Add sliced onion and minced garlic to the bottom of the slow cooker. Place the seasoned pork on top. Tuck in the bay leaf.
Add liquids: Pour in orange juice, lime juice, and chicken broth. The liquid should come about one-third up the sides of the pork.
Cook low and slow: Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the pork is fork-tender and shreds easily.
Shred and skim: Transfer the pork to a large tray or bowl. Shred with two forks. Skim excess fat from the cooking liquid, then pour about 1 cup of the liquid over the shredded pork to keep it juicy.
Broil or pan-crisp: Broiler method: Spread pork in a thin layer on a rimmed sheet pan. Drizzle with 1 tablespoon oil and a few tablespoons of cooking liquid. Broil on the top rack for 5–8 minutes, tossing once, until edges are browned and crisp.
Skillet method: Heat 1 tablespoon oil in a large skillet over medium-high. Add pork in a single layer (work in batches). Cook undisturbed 2–3 minutes, then toss until crispy. Spoon in a bit of cooking liquid to caramelize.
Taste and finish: Add a squeeze of lime and a pinch more salt if needed. Serve hot with your favorite toppings.