Transform your taco nights with these irresistible Crispy Slow Cooker Carnitas. Originating from Mexico, carnitas are tender, flavorful pieces of pork that have been slow-cooked until they are melt-in-your-mouth delicious.
This recipe allows you to achieve authentic carnitas with minimal effort, using your slow cooker to infuse the meat with rich spices and citrus flavors. After slow cooking, a quick broil ensures that you get those perfect crispy edges. Perfect for tacos, burritos, or even on their own, these carnitas will become a family favorite.
Why You’ll Love This Recipe
You’ll love Crispy Slow Cooker Carnitas for their incredible flavor and versatility. The slow cooking process ensures that the pork becomes tender and juicy, while the spices and citrus infuse every bite with deliciousness.
The final step of broiling the pork adds a delightful crispiness that mimics traditional carnitas. This recipe is easy to prepare and perfect for feeding a crowd. Whether you’re hosting a taco night or looking for a delicious weeknight dinner, these carnitas are sure to impress.
Expert Tips and Tricks
- Sear the Pork: For extra depth of flavor, sear the pork in a hot skillet before adding it to the slow cooker.
- Use Fresh Citrus: Freshly squeezed orange and lime juice add a bright, authentic flavor to the carnitas.
- Crisp the Carnitas: After cooking, broil the shredded pork in the oven to get crispy edges, mimicking the traditional method of frying.
- Season Generously: Don’t be shy with the spices; they are key to the rich, complex flavor of the carnitas.
- Save the Juices: Use the cooking juices to moisten the pork before broiling and to add extra flavor when serving.
Recipe Variations and Possible Substitutions
- Spicy Carnitas: Add diced jalapeños or a pinch of cayenne pepper for a spicy kick.
- Pineapple Carnitas: Substitute some of the orange juice with pineapple juice for a sweet and tangy flavor.
- Beer Braised: Replace the chicken broth with your favorite beer for a unique twist.
- Herb Variations: Experiment with different herbs like oregano or thyme for a new flavor profile.
Serving and Pairing Suggestions
Serve Crispy Slow Cooker Carnitas in warm tortillas topped with your favorite garnishes like diced onions, cilantro, avocado, and salsa. Pair with Mexican rice, black beans, or a simple green salad for a complete meal. A refreshing margarita or a cold cerveza complements the rich flavors of the carnitas perfectly.
Storage and Reheating Tips
- Refrigeration: Store any leftover carnitas in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the carnitas in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat the carnitas in a skillet over medium heat until warmed through, adding a bit of the reserved cooking juices to keep them moist. You can also reheat them in the microwave.
Recipe FAQs
Can I use a different cut of pork? Yes, you can use pork shoulder, pork butt, or even pork loin. Just ensure it’s a cut suitable for slow cooking.
Do I have to sear the pork? Searing adds flavor but is not strictly necessary. If you’re short on time, you can skip this step.
Can I add other vegetables? Absolutely! Feel free to add onions, bell peppers, or even carrots for added flavor and nutrition.
Is this recipe gluten-free? Ensure all your ingredients, particularly the chicken broth, are gluten-free to keep the recipe gluten-free.
How can I make the carnitas crispier? After cooking, spread the shredded pork on a baking sheet and broil it in the oven for a few minutes until crispy.
Crispy Slow Cooker Carnitas
Transform your taco nights with these irresistible Crispy Slow Cooker Carnitas. Tender, flavorful pork cooked to perfection with rich spices and citrus, then broiled to crispy perfection. Perfect for tacos, burritos, or on their own, these carnitas will become a family favorite.
Ingredients
- 3-4 lbs pork shoulder or pork butt (trimmed of fat cap and cut into fist-sized chunks)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 jalapeño, seeded and chopped (optional)
- 1 cup chicken broth
- 1/2 cup orange juice (freshly squeezed preferred)
- 1/4 cup lime juice (freshly squeezed preferred)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
Instructions
- Sear the Pork Chunks: Heat the olive oil in a large skillet over medium-high heat. Season the pork shoulder chunks with salt and pepper. Sear the pork in the skillet until browned on all sides, about 3-4 minutes per side. Transfer the pork to the slow cooker along with the liquids from the skillet.
- Prepare Ingredients: Add the minced garlic, chopped onion, and jalapeño (if using) to the slow cooker, surrounding the pork.
- Add Liquids and Spices: Pour the chicken broth, orange juice, and lime juice over the pork. Add the chili powder, ground cumin, oregano, and bay leaf. Stir to combine.
- Cook: Cover and cook on low for 8 hours or on high for 4-5 hours, until the pork is tender and easily shreds with a fork.
- Shred and Broil: Remove the pork from the slow cooker and shred it using two forks. Spread the shredded pork on a baking sheet and drizzle with some of the cooking juices. Broil in the oven for 5-10 minutes until the edges are crispy.
- Serve: Transfer the crispy carnitas to a serving dish and drizzle with more of the cooking juices. Serve with warm tortillas and your favorite toppings.
Notes
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 2068Total Fat: 151gSaturated Fat: 55gTrans Fat: 0gUnsaturated Fat: 82gCholesterol: 622mgSodium: 653mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 162g
