Crock Pot Pork Carnitas (Printer-Friendly)
Slow cooked pork shoulder infused with spices and crisped for tender, flavorful carnitas with a zesty lime finish.
# What You’ll Need:
→ Meat
01 -
3 to 4 pounds bone-in pork shoulder (Boston butt) with fat cap
→ Seasonings
02 -
2 teaspoons kosher salt
03 -
1 teaspoon creole seasoning
04 -
1 teaspoon ground cumin
05 -
1 teaspoon dried oregano
06 -
1 teaspoon onion powder
→ Other
07 -
2 tablespoons olive oil or vegetable oil
08 -
1 lime, cut into wedges
09 -
Corn tortillas, for serving
# Steps to Follow:
01 -
Remove pork shoulder from packaging and pat dry thoroughly using paper towels.
02 -
Combine kosher salt, creole seasoning, cumin, oregano, and onion powder in a small bowl, stirring until evenly mixed.
03 -
Rub pork shoulder with olive oil to coat evenly, then apply the spice mixture thoroughly, massaging it into the meat on all sides.
04 -
Wrap the seasoned pork tightly with plastic wrap and refrigerate overnight to allow flavors to penetrate deeply.
05 -
Place pork shoulder fat side up in the slow cooker; cook on high for 6 hours or low for 10 hours without adding any liquids, allowing the meat to cook in its own juices.
06 -
Transfer pork to a foil-lined baking sheet. Reserve 1/2 cup of the cooking liquid. Remove and discard bone and excess fat. Shred pork into bite-sized pieces.
07 -
Squeeze lime wedges over shredded pork, then toss squeezed wedges into the meat. Drizzle reserved cooking liquid evenly across the shredded pork.
08 -
Preheat oven broiler to high. Place baking sheet on middle rack and broil pork for approximately 5 minutes until edges sizzle and crisp.
09 -
Remove oven, discard lime wedges if desired, and serve pork carnitas with warmed corn tortillas and preferred toppings.
# Helpful Hints:
01 -
Marinating the pork overnight significantly enhances the depth of flavor.
02 -
Using a bone-in pork shoulder with a good fat cap keeps the meat juicy and flavorful during slow cooking.