Description
This Easy Crockpot Carnitas recipe delivers tender, flavorful shredded pork cooked low and slow in a crockpot with a zesty spice rub and fresh orange juice. Perfect for tacos, burritos, or hearty meals requiring rich, juicy carnitas without the hassle of frying or oven cooking.
Ingredients
Scale
Meat
- 2 kg (4 lb) pork shoulder (pork butt), skinless, boneless (or 5 lb/2.5 kg bone-in)
Spices and Seasonings
- 2 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
Vegetables and Aromatics
- 1 onion, chopped
- 1 jalapeno, deseeded and chopped
- 4 cloves garlic, minced
Liquids and Oils
- ¾ cup fresh orange juice (about 2 oranges)
- 1 tablespoon olive oil
Instructions
- Prepare the spice rub: In a small bowl, combine dried oregano, ground cumin, and olive oil to create a thick, aromatic spice rub that will enhance the pork’s flavor.
- Season the pork: Pat the pork shoulder dry with paper towels to remove excess moisture, then rub the prepared spice mixture evenly over the entire surface of the meat for maximum seasoning.
- Place pork into crockpot: Put the seasoned pork shoulder into the crockpot. Sprinkle the salt and black pepper evenly over the pork to season further.
- Add aromatics: Scatter the chopped onion, deseeded and chopped jalapeno, and minced garlic over and around the pork to impart a depth of flavor as it cooks.
- Pour in orange juice: Carefully pour the fresh orange juice over the pork and aromatics to add moisture and a subtle citrus brightness to the meat.
- Cook the pork: Cover the crockpot and cook on low heat for 8-10 hours or on high for 4-6 hours until the pork is fork-tender and shreds easily.
- Shred the meat: Remove the pork from the crockpot and use two forks to shred it into bite-sized pieces, then return the shredded pork to the crockpot to soak in the flavorful juices before serving.
Notes
- Using bone-in pork shoulder can add more flavor but may slightly increase cooking time.
- Remove jalapeno seeds to reduce heat; leave some seeds if you prefer a spicier carnitas.
- For crispier carnitas, spread shredded pork on a baking sheet and broil for a few minutes after cooking.
- Leftover carnitas keep well refrigerated for up to 4 days or frozen for up to 3 months.
