Description
This Easy Crockpot Carnitas recipe offers tender, flavorful shredded pork slow-cooked to perfection with a zesty blend of orange juice, garlic, jalapeno, and aromatic spices. Perfect for tacos, burritos, or a delicious main dish, this recipe requires minimal prep and delivers rich, melt-in-your-mouth carnitas with ease.
Ingredients
Scale
Meat and Seasoning
- 2 kg (4 lb) pork shoulder (pork butt), skinless, boneless (or 5 lb/2.5 kg bone-in)
- 2 ½ teaspoons salt
- 1 teaspoon black pepper
Vegetables and Aromatics
- 1 onion, chopped
- 1 jalapeno, deseeded and chopped
- 4 cloves garlic, minced
Spices and Liquids
- ¾ cup fresh orange juice (about 2 oranges)
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon olive oil
Instructions
- Prepare the spice rub: In a small bowl, combine the dried oregano, ground cumin, and olive oil to create a flavorful spice mixture.
- Season the pork: Pat the pork shoulder dry with paper towels. Evenly rub the spice mixture all over the pork, ensuring it is well coated on all sides.
- Arrange meat in crockpot: Place the seasoned pork shoulder into the crockpot. Sprinkle salt and black pepper evenly over the top of the pork.
- Add aromatics: Layer the chopped onion, deseeded and chopped jalapeno, and minced garlic on top of the pork to infuse the meat with additional flavors as it cooks.
- Pour in orange juice: Carefully pour the fresh orange juice over the ingredients in the crockpot to tenderize the meat and add a bright citrus dimension.
- Slow cook the pork: Cover the crockpot with its lid and cook on low heat for 8 to 10 hours, or alternatively on high heat for 4 to 6 hours, until the pork is very tender and easy to shred.
- Shred and soak: Remove the pork from the crockpot and shred it finely using two forks. Return the shredded pork back to the crockpot to soak in the flavorful cooking juices before serving for maximum taste and moisture.
Notes
- For extra crispy carnitas, after shredding, spread the pork on a baking sheet and broil in the oven for 3-5 minutes to crisp up the edges.
- If bone-in pork shoulder is used, adjust cooking time as needed to ensure tenderness.
- Deseeding the jalapeno reduces heat; include seeds if more spice is desired.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve carnitas with warm tortillas, fresh cilantro, lime wedges, and your favorite salsa for a classic meal.
