Slow Cooker Carnitas (Edit recipe)

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Slow cooker carnitas are one of my favorite meals to make because it’s so easy to prepare a large batch of tender, juicy pork that can be used in various dishes throughout the week! I enjoy them plain with rice, in tacos, over nachos—you name it! The meat becomes incredibly tender after cooking for hours. In my slow cooker, it takes about 10 hours on high to reach perfection, but in other slow cookers, it might be done in 8 hours on low. The key is to cook the meat until it’s so tender it easily shreds with a fork. You might also love my Slow Cooker Salsa Chicken or versatile Slow Cooker Shredded Chicken!

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PREP TIME

10 minutes

COOK TIME

10 hours

INGREDIENTS

Serves: 6-8

Ingredients

6-8 lb Pork Shoulder, bone-in; Boston Butt is my favorite!
3 tsp Salt
2 tsp Black Pepper
3 Tbsp Garlic Powder
2 Tbsp Onion Powder
2 Tbsp Ground Cumin
3 Tbsp Chili Powder
2 whole Navel Orange, juiced
1/2 whole Red Grapefruit, juiced
1/2 cup Water
2 whole Yellow Onion, peeled & quartered
10 cloves Garlic, peeled & smashed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash the pork thoroughly and add it to the slow cooker.
In a small bowl, combine the salt, pepper, garlic powder, onion powder, cumin, and chili powder. Mix well.
Rub the seasoning blend all over the pork, ensuring it is thoroughly coated.
Pour the orange and grapefruit juice over the seasoned meat, then add the water.
Add the sliced onions and smashed garlic to the slow cooker.
Cover and cook on HIGH for 10 hours, but start checking the pork after 7-8 hours, as cooking times can vary between different slow cookers.
Once the pork is fork-tender, shred the meat and place it back into the juices on the warm or low setting for 30 minutes.
Optional but delicious: Place the shredded pork on a foil-lined baking sheet and broil on high for 5-10 minutes until slightly crispy before serving.

Notes

When reheating, place the shredded pork on a foil-lined baking sheet and broil on high for 5-10 minutes until slightly crispy. It will still be incredibly juicy and flavorful!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1092
Fat:	81 g
Carbohydrates:	13 g
Protein:	77 g
Cholesterol:	320 g
Sodium:	1480 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated for total recipe.