Every tortilla dreams of being stuffed with authentic Carnitas. This Mexican slow cooker pulled pork is seasoned to perfection, slow-cooked until it falls apart, and then pan-fried to achieve a mouth-watering golden, crispy finish. It features that elusive combination of tender and crispy that is absolutely irresistible. Best of all, it requires just a few minutes of active preparation!
Why This Recipe Works
This method has been a favorite for over a decade because it utilizes natural, easy-to-find ingredients. It provides enough flavor to eat plain right out of the skillet, but remains subtle enough to be used in any Mexican cuisine dish without overpowering it. Plus, it makes a large batch that acts as the perfect freezer standby.
The Essential Ingredients
To achieve perfectly tender pork without needing gallons of traditional lard, this recipe relies on a flavorful braising broth.
- The Pork: You must use a skinless, boneless pork shoulder (often called a Boston butt) to ensure the ultimate juicy pulled pork. Make sure to leave some of the fat cap on, as this adds vital moisture to the meat.
- The Rub: A simple but effective spice blend of dried oregano, ground cumin, olive oil, salt, and black pepper.
- The Braising Aromatics: A chopped onion, a deseeded jalapeño, and minced garlic.
- The Secret Ingredient: Freshly squeezed orange juice. With hours of cooking in a slow cooker, the juice mingles with the pork drippings to create an incredible broth that keeps the meat hydrated.
Expert Cooking Tip: Do not skip the skillet browning! Pan-frying the shredded meat at the very end is the crucial step that creates those perfect, caramelized brown bits while locking in the juiciness from the slow cooker.
Also Read : Healthy Orange Smoothie
Authentic Mexican Slow Cooker Carnitas
Servings12
servingsPrep time15
minutesCooking time4
hours Calories578
kcalIngredients
For the Pork:
2 kg (4 lb) pork shoulder (pork butt), skinless and boneless
2 1/2 tsp salt
1 tsp black pepper
1 onion, chopped
1 jalapeño, deseeded and chopped
4 cloves garlic, minced
3/4 cup orange juice (from about 2 fresh oranges)
For the Rub:
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil
Directions
- Prep the Meat: Rinse and dry the pork shoulder, then rub it all over with the salt and black pepper.
- Apply the Spice Rub: Combine the dried oregano, ground cumin, and olive oil, then thoroughly rub the mixture all over the pork.
- Load the Slow Cooker: Place the seasoned pork into a slow cooker with the fat cap facing up. Top the meat with the chopped onion, jalapeño, and minced garlic, then pour the fresh orange juice over the top.
- Slow Cook: Cook on LOW for 10 hours or on HIGH for 7 hours.
- Shred: Once the pork is tender enough to pull apart, remove it from the slow cooker and let it cool slightly. Shred the meat using two forks.
- Reserve the Juices: Skim the fat off the remaining juices in the slow cooker and discard it. If you have more than 2 cups of liquid remaining, reduce it down to about 2 cups. Set this salty, flavorful liquid aside to use as seasoning.
- Crisp in a Skillet: Heat 1 tablespoon of oil in a large non-stick pan or well-seasoned skillet over high heat. Spread a batch of the shredded pork into the pan and drizzle with some of the reserved juices. Wait until the juices evaporate and the bottom side becomes golden brown and crusty. Briefly turn the meat to sear the other side, being careful not to over-crisp it.
- Serve: Remove the pork from the skillet and repeat the crisping process in batches. Drizzle with a bit more juice right before serving hot!
Notes
- Pressure Cooker Method: Cook in an electric pressure cooker or Instant Pot on HIGH for 1 hour and 30 minutes, then let the pressure release naturally before shredding.
- Storage and Reheating: This freezes perfectly! To store, keep the shredded pork and the juices in separate containers for up to 3 months. When ready to eat, gently reheat the juice so it becomes pourable, then pan-fry the pork while drizzling the juices over the top.
