Crispy Crockpot Carnitas
Tender, slow-cooked pork shoulder seasoned with citrus and spices, finished under the broiler for perfect crispy edges.
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Ingredients
- 4 lbs Pork shoulder (pork butt), cut into chunks
- 1/2 cup Orange juice, freshly squeezed
- 2 tablespoons Lime juice
- 4 cloves Garlic, minced
- 1 tablespoon Dried oregano
- 2 teaspoons Ground cumin
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 medium Onion, finely diced
- 1 leaf Bay leaf
Instructions
- 1
Pat the pork shoulder dry and season generously with salt, pepper, cumin, and oregano.
- 2
Place the seasoned pork chunks into the slow cooker along with the diced onion and minced garlic.
- 3
Pour the orange juice and lime juice over the pork, then add the bay leaf to the pot.
- 4
Cover and cook on low for 8 to 10 hours (or high for 5 to 6 hours) until the meat is fork-tender.
- 5
Remove the pork from the slow cooker and shred it using two forks, discarding any large pieces of fat.
- 6
Preheat your oven broiler to high and line a large baking sheet with aluminum foil.
- 7
Spread the shredded pork onto the baking sheet and drizzle with a small amount of the leftover cooking liquid and olive oil.
- 8
Broil for 4-5 minutes until the tips of the pork are golden brown and crispy, then serve immediately.
Nutrition per Serving
345
Calories
32g
Protein
4g
Carbs
22g
Fat
1g
Fiber
2g
Sugar
680mg
Sodium
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