Pork Carnitas (Slow Cooker Mexican Pulled Pork)
The easiest, most flavorful slow cooker pork carnitas! Tender, juicy pulled pork with crispy edges, perfect for tacos, bowls, burritos, and meal prep. Just set it and forget it!
Ingredients
- 2.5 lbs boneless pork shoulder roast trimmed of excess fat
- 2 tsp kosher salt
- Black pepper to taste
- 6 cloves garlic cut into thin slivers
- 1.5 tsp ground cumin
- 1/2 tsp sazón seasoning homemade or store bought
- 1/4 tsp dry adobo seasoning like Goya
- 1/4 tsp dried oregano
- 3/4 cup reduced sodium chicken broth
- 2-3 chipotle peppers in adobo sauce adjust for heat
- 2 bay leaves
Instructions
- Pat the pork shoulder dry. Season all over with salt and pepper. Use a knife to poke holes all over the pork and insert the garlic slivers deep inside.
- Heat a large skillet over medium high heat. Sear the pork on all sides until well browned (about 5-7 minutes total).
- Transfer the seared pork to a slow cooker. Sprinkle the cumin, sazón, adobo, and oregano evenly over the pork.
- Pour the chicken broth into the bottom of the slow cooker. Add the bay leaves and chipotle peppers.
- Cover and cook on LOW for 8 hours.
- Remove the pork to a bowl. Discard the bay leaves. Shred the pork with two forks, then return it to the slow cooker and mix with the juices. Taste and adjust salt if needed. Let it cook on LOW for another 15-30 minutes.
- For crispy edges: Heat a skillet over medium high. Add a portion of the shredded pork (let excess juice drip off) and cook undisturbed for 2-3 minutes until the bottom crisps. Stir and repeat. Serve immediately.
Notes
- Searing is recommended for deeper flavor.
- Crisping in a skillet is optional but highly recommended for authentic texture.
- Storage: Refrigerate for 4-5 days or freeze for up to 3 months.
- Serving: Perfect for tacos, burrito bowls, salads, and more!