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Shredded pork in a bowl, garnished with cilantro and a lime wedge.
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Slow Cooker Carnitas (Mexican Pulled Pork)

This Mexican pulled pork recipe has juicy shredded pork seasoned with cumin, oregano and fresh citrus. A brief broiler finish adds crispy, browned edges.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main Dishes
Cuisine: Mexican
Diet: Gluten Free, Low Lactose
Servings: 8 servings
Calories: 328kcal
Author: Kim Schob

Equipment

Ingredients

  • 4 pounds boneless pork shoulder (Boston butt) cut into large chunks
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • 1 medium onion sliced
  • 4 cloves garlic minced
  • Juice of 2 oranges
  • Juice of 1 lime

Instructions

  • Add the pork shoulder pieces to a slow cooker.
  • In a small bowl, combine the olive oil, chili powder, cumin, oregano, smoked paprika, garlic powder, salt and pepper. Rub the mixture over the pork.
  • Add the sliced onion and minced garlic around the pork. Pour orange juice and lime juice over everything.
  • Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours, until the pork is fork-tender and shreds easily.
  • Remove the pork from the slow cooker and shred it using a pair of forks. Discard any large pieces of fat.
  • Return the shredded pork to the cooking juices and toss to coat.
    • Optional crisping: For traditional carnitas with crispy edges, spread the shredded pork on a baking sheet. Drizzle with a few tablespoons of the cooking liquid and broil for 3 to 5 minutes, stirring once, until the edges are browned and crisp.
  • Serve in warm tortillas with diced onion, cilantro, lime wedges, salsa, avocado, or your favorite taco toppings. The leftovers freeze well for up to 3 months.

Notes

  • Cut similar pieces: Even chunks cook at a similar rate and are easier to check for tenderness.
  • Check before shredding: Fork-tender pork should separate with almost no resistance.
  • Add liquid gradually: Stir in a little cooking juice first, adding more only if the pork needs it. You want it moist, not soupy.

Nutrition

Serving: 1 serving | Calories: 328kcal | Carbohydrates: 6g | Protein: 52g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 577mg | Potassium: 964mg | Fiber: 1g | Sugar: 2g | Vitamin A: 474IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 3mg