Every time I smell the rich, savory aroma of slow-cooked pork shoulder wafting through my kitchen, I’m taken back to family gatherings filled with laughter and joy. We would gather around a table piled high with tacos, and the star of the show was always the carnitas. Making this dish has become a cherished tradition for us. As the flavors meld over hours in the slow cooker, it feels like a warm hug, reminding us of the comfort of home. What makes this recipe special is its simplicity and the delicious outcome, turning a humble piece of meat into something unforgettable.
why make this recipe
Slow Cooker Carnitas is a fantastic meal for both busy weeknights and special occasions. The slow cooking process allows the flavors to deepen, resulting in tender, juicy pork that is full of flavor. It’s versatile too; you can use it in tacos, on nachos, or atop rice bowls. This recipe is not only delicious but also easy to prepare, making it perfect for anyone, even if you’re not an experienced cook.
how to make Slow Cooker Carnitas
Ingredients:
- 2 lbs pork shoulder
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 orange, juiced
- 1 lime, juiced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Bay leaves
Directions:
- Place the pork shoulder in the slow cooker.
- Add chopped onion, minced garlic, orange juice, lime juice, cumin, oregano, salt, black pepper, cayenne pepper, and bay leaves on top of the meat.
- Cover and cook on low for 8 hours or on high for 4 hours, until the meat is tender.
- Shred the pork with two forks and mix it with the juices before serving.
- Serve in tacos, nachos, or on rice bowls.
how to serve Slow Cooker Carnitas
Slow Cooker Carnitas is best served warm. You can make delicious tacos by adding the shredded pork to corn or flour tortillas, topped with fresh cilantro, diced onions, and a squeeze of lime. For nachos, spread tortilla chips on a baking sheet, layer with carnitas, cheese, and your favorite toppings, then bake until everything is warm and cheesy. You can also enjoy it over rice, garnished with avocado and salsa for a hearty meal.
how to store Slow Cooker Carnitas
To store leftover carnitas, let them cool completely. Then, place the meat in an airtight container and store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the shredded pork. Just make sure to use a freezer-safe container or bag. It can last up to 2 to 3 months in the freezer. When ready to eat, simply thaw in the fridge overnight and reheat in the microwave or on the stove.
tips to make Slow Cooker Carnitas
- For extra flavor, consider searing the pork shoulder in a hot pan before placing it in the slow cooker. This step adds a delicious caramelization.
- Adjust the spices based on your heat preference. If you love spicy food, you can increase the cayenne pepper.
- Feel free to customize the toppings when serving to suit your tastes—add fresh avocado, salsa, or even pickled veggies for a nice crunch.
variation
You can make a variation by using different meats, like beef or chicken, for a different flavor. You can also experiment with various spices or add chipotle peppers for a smoky kick.
FAQs
1. Can I use a different cut of meat instead of pork shoulder?
Yes, you can use pork tenderloin or even beef chuck, but the cooking time may vary.
2. Can I cook this recipe faster?
If you’re short on time, cooking on high for 4 hours still yields tasty results.
3. Can I make this recipe ahead of time?
Absolutely! You can prepare it a day in advance and reheat it when you’re ready to serve.
Slow Cooker Carnitas
Ingredients
Main ingredients
- 2 lbs pork shoulder
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 medium orange, juiced
- 1 medium lime, juiced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Bay leaves Add to taste
Method
Cooking
- Place the pork shoulder in the slow cooker.
- Add chopped onion, minced garlic, orange juice, lime juice, cumin, oregano, salt, black pepper, cayenne pepper, and bay leaves on top of the meat.
- Cover and cook on low for 8 hours or on high for 4 hours, until the meat is tender.
- Shred the pork with two forks and mix it with the juices before serving.