This Easy Crockpot Pork Carnitas recipe is all about tender, flavorful pork that cooks slowly to perfection. With spices like cumin and oregano, it’s simply mouthwatering!
Making dinner has never been easier! Just toss the ingredients in the crockpot, relax, and let it do the work. I love serving mine in soft tortillas with all the fixings—yum!
Key Ingredients & Substitutions
Pork Shoulder: This cut is great for slow cooking because it becomes tender and flavorful. If you’re in a pinch, you could use pork loin, but be aware it won’t be as juicy.
Olive Oil: Using olive oil adds depth. You can swap it for canola or avocado oil if that’s what you have. Both are great for high-heat cooking.
Onion: I use yellow onions for their sweetness, but white or even shallots work too. If you’re in a hurry, you can skip it, but it enhances the flavor.
Spices: Cumin, chili powder, and smoked paprika bring warmth. If you lack smoked paprika, regular paprika will do, though you might miss that smoky touch! You can also try taco seasoning as a shortcut.
Jalapeño: It adds heat, but you can omit it or substitute with bell peppers for flavor without the spice. Adjust based on your heat preference!
Fruit Juices: Lime and orange juice brighten the flavors. If you don’t have fresh, bottled juice works, but fresh is always best!
How Can I Achieve Perfectly Shredded Pork?
Shredding pork may seem tricky, but here’s the key: cook it long enough! When the pork shoulder reaches an internal temperature of about 190°F, it breaks down beautifully.
- Make sure to let the pork rest a few minutes after cooking before shredding. This keeps it juicy!
- Using two forks, pull apart the meat. It should come apart easily. Shred it into bite-sized pieces for a better texture in your tacos!
- For a crunchy finish, spread the shredded pork on a baking sheet and broil for 5-7 minutes. Keep an eye on it – you don’t want it to burn!
How to Make Easy Crockpot Pork Carnitas
Ingredients You’ll Need:
For the Pork:
- 3-4 lbs pork shoulder (also known as pork butt)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 1 jalapeño, chopped (optional for heat)
- Juice of 2 limes
- 1 orange, juiced (or 1/4 cup orange juice)
- 1 bay leaf
- Tortillas, for serving
- Fresh lime wedges and avocado, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 8-10 hours of cooking time in the crockpot. That’s right; just set it and forget it! After the cooking is done, you’ll have a delicious meal waiting for you.
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Start by heating the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chopped onion and sauté it for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional 1-2 minutes until it smells amazing. Once done, take it off the heat and set aside.
2. Season the Pork:
In a small bowl, mix together the cumin, chili powder, smoked paprika, salt, black pepper, and oregano. Rub this flavorful spice mixture all over your pork shoulder, making sure it’s well-coated. This will give your carnitas a fantastic flavor!
3. Prepare the Crockpot:
Now, place the seasoned pork shoulder into your crockpot. Add the sautéed onions, garlic, chopped jalapeño (if you’re using it), lime juice, orange juice, and bay leaf. Give it a little stir to combine everything together nicely.
4. Cook the Pork:
Cover the crockpot and let it cook on low for about 8-10 hours. You’ll know it’s ready when the pork is incredibly tender and shreds easily with a fork.
5. Shred the Pork:
Once the cooking time is up, take the pork out of the crockpot and get ready to shred it using two forks. It should fall apart effortlessly—how satisfying!
6. Optional Crispy Finish:
If you like your carnitas with crispy edges, go ahead and preheat your oven’s broiler. Spread the shredded pork on a baking sheet and broil it for about 5-7 minutes until the edges get crispy and golden. This step is totally optional but adds a nice texture!
7. Serve and Enjoy:
Now it’s time to serve up your delicious carnitas! Take some warm tortillas and fill them with the shredded pork. Top them with slices of avocado, fresh lime wedges, and any other toppings you like, such as cilantro or salsa. Enjoy your tasty meal!
Can I Use a Different Cut of Pork?
Absolutely! While pork shoulder is recommended for its flavor and tenderness, you can use other cuts like pork loin or even chicken thighs. Just keep in mind that the cooking times may vary; for leaner cuts like pork loin, check for doneness sooner to avoid drying out.
How Can I Make This Recipe Spicier?
If you’re looking for extra heat, feel free to add more jalapeños or include other spicy peppers like serrano or habanero. Another option is to add a teaspoon of cayenne pepper to the spice mix or serve with a spicy salsa for an added kick!
Can I Prep This in Advance?
Yes! You can season the pork shoulder a day ahead and store it in the refrigerator. Just remember to let it come to room temperature before cooking. You can also sauté the onions and garlic in advance and refrigerate them until you’re ready to use them in the crockpot.
How Should I Store Leftover Carnitas?
Store any leftover carnitas in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stove or in the microwave. You can also freeze leftover carnitas for up to 3 months; just thaw in the fridge overnight before reheating!
