Easy Crockpot Carnitas That Mouthwatering Pull Apart Tenderness
These easy crockpot carnitas are juicy, flavorful, and perfectly browned with a crispy crust. Simple to make and perfect for tacos, burritos, or rice bowls.
Ingredients
Main ingredients
- 4-5 lbs pork shoulder boneless preferred, but bone-in works as well
- 5 cloves garlic
- 1 tablespoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon oregano
- ¼ teaspoon cinnamon
- ½ teaspoon cayenne pepper
- 1 tablespoon chipotle hot sauce optional
- 2 limes juice of
- ½ cup orange juice fresh
- 12 oz beer a standard lager works great for this
- ½ cup salsa less chunky kind works best
Instructions
Instructions
- Place the pork shoulder in the slow cooker or pressure cooker insert, making sure it fits snug but without crowding.
- Sprinkle garlic, salt, cumin, chili powder, black pepper, oregano, cinnamon, cayenne, and chipotle hot sauce over the pork. Rub seasonings into the meat.
- Pour lime juice, orange juice, and beer over the meat. These liquids help with pressure build and keep pork juicy.
- Set cooker to low for 8 hours or high for 4 to 5 hours. The low slow cook lets flavors meld, high heat cooks faster.
- Once cooking is done, perform a slow pressure release to keep juices from splattering.
- Lift out pork, shred with two forks. Return shredded pork to juices in cooker and stir well. Serve warm in tacos, burritos, or over rice.
Notes
Broil shredded pork on a sheet pan for 5-10 minutes until browned edges form for crispy carnitas. Can also cook in Dutch oven or Instant Pot as described in the blog.