Easy Slow Cooker Carnitas

Slow cooker carnitas are tender, juicy, and can be used in so many ways. Make this delicious Mexican pork recipe in just a few steps!

Course dinner, Lunch

Cuisine Mexican

Keyword carnitas, pork shoulded, slow cooker carnitas

Prep Time 10

Cook Time 5

Total Time 5 10

Servings people

Calories 265kcal

2 cups chicken broth
¼ cup orange juice
Juice from 1 lime
1 tsp cumin
½ tsp chilli powder
1 teaspoon dried oregano
Salt and black pepper to taste
3.4 lb pork shoulder cut into 2″ chunks (You can buy a hormone + antibiotic free pork shoulder from ButcherBox, which I highly recommend!).
2 cups white onion chopped
1 tbsp garlic clove minced
2 bay leaves

In a large measuring cup, add the chicken stock, orange, lime, cumin, chilli powder, oregano, salt and black pepper. Stir everything well to combine. Set aside.
Place the pork shoulder chunks, onions and garlic in the slow cooker.
Pour over the chicken broth mixture and add in the bay leaves.
Cover and cook on low for 8 hours or high for 4-5 hours.
Shred meat with two forks directly in the slow cooker using 2 forks. Set your oven to broil.
Remove all the meat from the slow cooker and transfer to a foil-lined baking sheet, discard the bay leaves and ladle some of the sauce on top.
Broil the meat for 10 minutes, stirring the pork after 5 minutes in the oven.
Serve on tortillas with guacamole, salsa and lime.

Instead of broiling the meat, you can crisp it up on the stove top.
A slow cooker liner will make cleaning up the slow cooker afterward much more effortless.
Avoid opening the slow cooker as the carnitas cooks as you'll release the built-up steam.
To store: Store the leftover in an airtight container for up to 5 days in the fridge.
To reheat: Reheat the carnitas in the oven or in the microwave if you're in a hurry. Make sure to reheat with the liquid so the meat stays moist.
To freeze: You can freeze this recipe before or after cooking. It will keep for up to 4 months. Simply thaw before cooking or reheating.