Slow Cooker Pork Carnitas are an easy meal that the whole family will love. Cooked low and slow in the slow cooker with delicious spices, this Mexican pulled pork is both fall apart tender and crispy! An awesome flavor the whole family will love.
1-4ouncecan diced green chilisor jalapenos for heat
2medium white onionssliced
Juice from 2 oranges
Juice from 2 limes
Instructions
Mix cumin, oregano, smoked paprika, salt, and pepper, together in a small bowl.
Rub over all sides of the pork.
Place the pork in the slow cooker, fat side up.
Spread the minced garlic, green chilis, and onions over the top of the pork. Add the juice from the oranges and limes.
Cover and cook on low 10 hours or high 7 hours.
Remove the meat from the crock and shred with two forks.
Return the meat to the crock pot and let it simmer on low for 30 minutes. (If there seems to be a lot of juices, you can remove some of it first)
After simmering the meat, using tongs, transfer the meat to a large rimmed sheet pan. You may need more than one, don’t crowd it.
Place it under the broiler for 1-3 minutes. Watch it closely! You want some of the meat to brown up and become crispy, but not all of it.
Serve
Notes
This needs a longer cooking time than your usual crockpot meal for maximum flavor and tenderness. If there is an abundance of liquid in the crockpot after cooking, it’s okay to remove some, but you still want plenty of juices for it to simmer in. Anywhere from 3-5 pounds of meat works great without changing anything else. You can use boneless or bone in pork shoulder