These Easy Crispy Slow Cooker Carnitas are a treat! Juicy pork is cooked slowly until it’s tender, then crisped up for that perfect bite. They’re full of flavor and super easy to make!
Everyone loves a good taco night, and these carnitas make it extra special. I love piling them high with toppings—guacamole, salsa, you name it! What’s your favorite way to enjoy them? 🌮
Key Ingredients & Substitutions
Pork Shoulder: This cut is ideal due to its fat content and flavor. If you can’t find pork shoulder, pork butt or even chicken thighs can work too! They won’t be quite the same, but they’ll still be delicious.
Spices: The blend of chili powder, cumin, and smoked paprika adds great depth. You could swap out the smoked paprika for regular paprika if you want a milder flavor. A little cayenne pepper can give it some extra kick if you enjoy spice.
Orange and Lime: Fresh citrus juices brighten the dish. If you’re out of fresh citrus, use bottled juice, but go for the natural options with no added sugars. Vinegar can work as a substitute—just use less!
Tortillas: Corn tortillas are traditional, but if you prefer flour, they’re perfectly fine to use. I usually warm them on a skillet for a nice texture.
How Can I Get the Perfectly Crispy Edges on My Carnitas?
To achieve that desired crispiness, you have to take a few extra steps after slow cooking. Here’s how you can do it:
- Once the pork is cooked, make sure to drain excess liquid before crisping it up.
- Heat olive oil in your skillet over medium-high heat until it’s hot.
- Spread the shredded pork in a single layer in the skillet. Avoid overcrowding the pan so it crisps up nicely.
- Let it cook without stirring for about 3-5 minutes to get a golden-brown crust, then flip it over and crisp up the other side.
- Don’t be afraid to get a little crispy! It adds a fantastic texture that pairs perfectly with the tender meat.
These tips will ensure your carnitas are both tender and crispy, just the way they should be for a scrumptious taco experience!
Easy Crispy Slow Cooker Carnitas
Ingredients:
- 3 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1 medium onion, quartered
- 1 orange, juiced (keep the spent halves)
- 1 lime, juiced
- 1 cup chicken broth or water
- Corn or flour tortillas, warmed, for serving
- Toppings: chopped white onion, chopped fresh cilantro, sliced jalapeños, lime wedges
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and between 4-10 hours to cook, depending on your slow cooker setting (high or low). After that, a quick crisping step will take about 10 minutes, making it a great choice for a hearty dinner with no fuss!
Instructions:
1. Prepare the Spice Mixture:
In a small bowl, combine the chili powder, cumin, oregano, smoked paprika, salt, and black pepper. Mix it well to ensure all spices are incorporated!
2. Season the Pork:
Rub the spice mixture all over the pork shoulder, covering it evenly for maximum flavor. Don’t be shy—get in there!
3. Set Up the Slow Cooker:
Place the seasoned pork shoulder in the slow cooker. Add the minced garlic, quartered onion, orange juice (and the spent orange halves for an extra flavor boost), lime juice, and chicken broth. Make sure the pork is mostly covered with the liquid.
4. Slow Cook the Pork:
Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the pork is very tender and can be easily shredded with a fork.
5. Shred the Pork:
Once done, carefully remove the pork from the slow cooker. Discard the orange halves and onion quarters, then shred the meat using two forks. It’s okay if it seems a bit juicy; that’s where the flavor is!
6. Crisp It Up:
Now, for those crispy edges! Heat olive oil in a large skillet over medium-high heat. Add some of the shredded pork in a single layer (do this in batches if needed). Cook without stirring until the edges are crisp and browned, about 3-5 minutes. Then, flip to brown the other side.
7. Warm the Tortillas:
Warm your tortillas in a dry skillet or microwave, so they’re soft and pliable, ready for filling!
8. Serve and Enjoy:
Fill the warm tortillas with the crispy carnitas and top them with chopped onion, cilantro, sliced jalapeños, and a squeeze of fresh lime juice. Enjoy your delicious, homemade carnitas tacos!
This recipe creates tender, flavorful carnitas with a delightful crispy finish, perfect for tacos or burritos. Enjoy every bite!
FAQ for Easy Crispy Slow Cooker Carnitas
Can I Use Different Cuts of Pork?
Yes! While pork shoulder is ideal due to its fat content that keeps the meat juicy, you can also use pork butt or even chicken thighs. Both options will still yield delicious results, though the flavor may vary slightly!
What Should I Do If I Don’t Have Citrus Fruits?
No worries! If you’re out of fresh oranges and limes, use bottled juice instead. Just keep in mind to choose natural options without added sugars. Alternatively, a splash of vinegar can provide acidity, but use less to avoid overpowering the dish.
How Can I Make Leftovers Last?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the carnitas in a skillet over medium heat, adding a splash of broth if they seem dry. You can also reheat them in the microwave, but be sure to stir occasionally for even heating.
Can I Make These Carnitas Ahead of Time?
Absolutely! You can prepare the carnitas in advance and store them in the fridge once they’ve cooled. Reheat before crisping them up in the skillet when you’re ready to serve. This makes it a great option for meal prep or busy weeknights!
