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Slow-Cooker Pork Carnitas

This easy and delicious slow-cooker recipe will impress any taco lover. While it's an extra step, crisping up the shredded meat in a skillet before serving adds extra flavor and creates the crunchy bits that are typical of this Mexican dish. And don’t skip the pickled red onions! They complement the richness of the pork.
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Cook Time 20 minutes
Total Time 5 hours 15 minutes
Course lunch/dinner
Cuisine Mexican
Servings 4 people
Calories 2638.9 kcal

Equipment

  • 1 Slow Cooker
  • 1 Large Nonstick Skillet
  • 1 Slotted Spoon
  • 2 Forks Or meat claws for shredding
  • 1 Whisk

Ingredients
  

Main

  • 2 cups low-sodium chicken broth
  • Juice of 2 oranges
  • Juice of 2 limes
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • Small pinch ground cloves
  • Kosher salt
  • 1 medium white onion quartered
  • 6 cloves garlic peeled
  • 2 bay leaves
  • 3 pounds boneless pork shoulder fat trimmed, cut into 2-inch pieces
  • Freshly ground black pepper
  • 1/4 cup lard
  • Soft corn tortillas for serving
  • Cilantro leaves for serving
  • Sliced jalapenos for serving
  • Pickled red onions recipe follows
  • 2 small red onions thinly sliced
  • 3/4 cup white vinegar
  • 1/4 cup orange juice
  • 3 tablespoons lime juice
  • 2 bay leaves
  • 1 tablespoon granulated sugar
  • 1 teaspoon coriander seeds
  • Kosher salt

Instructions
 

  • Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
  • Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
  • Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
  • Serve with tortillas, cilantro, jalapenos and pickled red onions.

Notes

For truly authentic carnitas, don't skip the crucial crisping step in a hot skillet with lard; this develops the signature crispy bits and deep flavor. Work in batches to avoid overcrowding the pan, ensuring optimal browning. While trimming excess fat from the pork shoulder is good, a little marbling renders into the cooking liquid, contributing to the rich, unctuous texture. The pickling liquid for the red onions can be adjusted to taste; consider a pinch of Mexican oregano for added complexity. After slow cooking, you can reduce some of the braising liquid for an intense jus to drizzle over the finished pork, enhancing its succulence.