Spice up taco night with these Easy Slow Cooker Pork Carnitas. The flavors are rich and the perfect addition to your next meal. This shredded pork also works great in quesadillas, on salads or in rice bowls.
We love taco night in my house.
I try my hardest to switch up the type of meat we have with our tacos but sometimes I feel like I get stuck using the same ingredients.
Today I am teaming up with the Ohio Pork Council to share with you these Easy Slow Cooker Pork Carnitas, which are a great way to spice up taco night or use in a quick weeknight rice bowl or salad.
Whenever I make these Easy Slow Cooker Pork Carnitas my kids always tell me how juicy the meat is and we all go back for seconds.
If you like pork recipes check out my other pork recipes here. You also might like this Instant Pot Pork Carnitas recipe, Instant Pot Turkey Chili, Instant Pot Pork Chili, Instant Pot Turkey Taco Pasta, Instant Pot Chicken Tortilla Soup or this Instant Pot Beef Stew.
Recipe Ingredients You’ll Need
- Pork: This recipe uses a boneless pork butt or you can use a pork shoulder.
- Spices: The spices in this recipe are paprika, chili poweder, dried oregano, cumin and cayenne red pepper.
- Stock: Add vegetable or chicken stock to the slow cooker to help the pork become juicy and tender.
- Vegetables: The veggies in this recipe are onion, garlic, jalapeños and chipotle peppers in adobo.
- Citrus: The orange juice and lime juice helps tenderize the pork and adds so much flavor!
How to Make Slow Cooker Pork Carnitas
Step 1: Rub Pork with Spices: Trim the excess fat from the pork and discard. In a small bowl mix the salt, pepper, paprika, chili powder, oregano, cumin and cayenne red pepper. Use your hands to rub the spice mixture on both sides of the pork.
Step 2: Place in Crockpot: Place the pork in a slow cooker and top with the stock, onion, garlic, jalapeño and chipotle peppers. Squeeze the orange juice and lime juice over the pork.
Step 3: Cover and Cook: Cover and cook on low for 8-10 hours or on high for 4 hours, or an internal temperature of at least 170 degrees F to make sure the meat is tender.
Step 4: Pull Apart Meat: Once the meat is tender and done cooking, remove from the crockpot and let cool slightly so you can handle it. Use two forks to pull apart the meat and set aside in a large bowl.
Step 5: Fry Pork: In a large pan heat the vegetable oil over high heat. Using a wooden spoon or spatula press the carnitas into the vegetable oil and fry until crusty on one side. Serve warm on tortillas for tacos with freshly chopped cilantro and toppings of your choice.
Recipe FAQ
Try to use pork shoulder or pork butt because it is the best cut because it has enough fat to stay juicy and tender during slow cooking.
Searing isn’t required, but it adds a deeper flavor. If you have time, brown the pork on all sides in a hot pan before slow cooking.
More Pork Recipes
The Best Slow Cooker Pork Carnitas
Ingredients
- 4 to 5 pounds boneless pork butt {or pork shoulder}
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 4 teaspoons dried oregano
- 2 teaspoon ground cumin
- 1/2 teaspoon cayenne red pepper {optional for spice}
- 1 cup stock {vegetable, chicken or beef stock works}
- 1/2 medium sweet onion, coarsely chopped
- 6 garlic cloves, minced
- 2 large oranges, juiced {cut in half and juice or use 1/4 cup orange juice}
- 2 limes, juiced {approximately 1/4 cup of lime juice}
- 1 jalapeño, seeded and ribs removed, chopped {optional for spice}
- 2 chipotle peppers in adobo, chopped {optional for a little extra spice and smokey flavor}
- 3 Tablespoons vegetable oil
Garnish:
- Fresh cilantro
Instructions
- Trim the excess fat from the pork and discard. In a small bowl mix the salt, pepper, paprika, chili powder, oregano, cumin and cayenne red pepper. Use your hands to rub the spice mixture on both sides of the pork.
- Place the pork in a slow cooker and top with the stock, onion, garlic, jalapeño and chipotle peppers. Squeeze the orange juice and lime juice over the pork.
- Cover and cook on low for 8-10 hours or on high for 4 hours, or an internal temperature of at least 170 degrees F to make sure the meat is tender.
- Once the meat is tender and done cooking, remove from the crockpot and let cool slightly so you can handle it. Use two forks to pull apart the meat and set aside in a large bowl.
- In a large pan heat the vegetable oil over high heat. Using a wooden spoon or spatula press the carnitas into the vegetable oil and fry until crusty on one side. Serve warm on tortillas for tacos with freshly chopped cilantro and toppings of your choice.
Notes
This is a sponsored post on behalf of Ohio Hog Farmers. As always, opinions are 100% my own.
Taco night is our family’s favorite night! I cannot wait to try this recipe!
Oh my gosh, I love carnitas. Seriously, one of my faves for bigger crowds.
They are such a great thing to make for big crowds! Glad you like them.
Having the smokey chipotles in pork carnitas is a must for me! Love the flavor! Plus, carnitas is like the gift that keeps on giving – so many delicious meals the whole week long!
It is! I love how many meals I can get out of one pork shoulder!