Easy Crockpot Carnitas
These juicy and crispy Crockpot Carnitas are bursting with flavor. Perfect for tacos, burritos, or meal prep!
Ingredients
- 4 –5 lbs pork shoulder
- 5 cloves garlic roughly chopped
- 1 tablespoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1 tablespoon chipotle hot sauce optional
- Juice of 2 limes
- 1/2 cup orange juice
- 12 oz beer lager works well
- 1/2 cup salsa smooth or less chunky preferred
Instructions
- Place the pork shoulder in the slow cooker. Rub with garlic, salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne until evenly coated.
- Add lime juice, orange juice, beer, and salsa. Cover and cook on LOW for 8 hours, or until the pork is fork tender.
- Shred the meat with two forks directly in the slow cooker.
- Preheat the broiler. Line a baking sheet with foil. Spread shredded pork on the sheet and spoon some cooking liquid over the top.
- Broil for 5–10 minutes, until the edges of the pork are browned and crispy.
- Serve hot on tortillas with cilantro, avocado, salsa, and lime wedges.
Notes
- Dutch Oven Method: Cook in a Dutch oven at 300°F for 4 hours, covered. Then shred and broil as directed.
- Instant Pot Method: Cut pork into large chunks. Cook on Manual High Pressure for 30 minutes with natural release. Shred, broil, and serve.