Crockpot Pork Carnitas with Corn Tortillas
Crockpot Pork Carnitas with Corn Tortillas
Ingredients
For the Pork Carnitas
- 4 pounds boneless pork shoulder, Boston butt, cut into 2-inch chunks
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 orange, halved
- 1 lime, halved
- 1 yellow onion, medium, quartered
- 4 garlic cloves, minced
- 2 bay leaves
- 1/2 cup chicken broth
For Serving
- 16 corn tortillas
- 1/2 cup fresh cilantro, chopped
- 1/2 red onion, small, finely diced
- 2 lime, cut into wedges, for serving
- 1 cup salsa verde, for serving
- 2 avocado, sliced (optional)
Instructions
- 1
Pat the pork shoulder chunks dry with paper towels. In a large bowl, toss the pork with kosher salt, black pepper, ground cumin, dried oregano, garlic powder, and onion powder until evenly coated.
⏱️ 10 min
- 2
Place the seasoned pork into the slow cooker. Add the quartered yellow onion, minced garlic, bay leaves, chicken broth, and squeeze the juice from both orange and lime halves over the pork, then add the squeezed halves to the slow cooker.
⏱️ 5 min
- 3
Cover and cook on the low setting for 6 to 8 hours, or on the high setting for 3 to 4 hours, until the pork is fork-tender and easily shreds.
⏱️ 360 min
- 4
Carefully remove the pork from the slow cooker and transfer it to a large bowl or baking sheet. Discard the onion, garlic, orange and lime halves, and bay leaves from the slow cooker. Using two forks, shred the pork into bite-sized pieces.
⏱️ 10 min
- 5
Skim off and discard most of the fat from the cooking liquid in the slow cooker. Ladle about 1/2 cup of the remaining liquid over the shredded pork to keep it moist.
⏱️ 5 min
- 6
To crisp the carnitas: Preheat your oven broiler to high. Spread the shredded pork in a single layer on a large baking sheet. Broil for 5-7 minutes, flipping once, until the edges are nicely browned and crispy. Alternatively, you can crisp the pork in a large skillet over medium-high heat with a tablespoon of oil until browned.
⏱️ 15 min•🌡️ 400
- 7
Warm the corn tortillas according to package directions (microwave, skillet, or oven). Serve the crispy carnitas in warm tortillas, topped with fresh cilantro, diced red onion, a squeeze of fresh lime, salsa verde, and sliced avocado if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Pork Carnitas with Corn Tortillas
Ingredients
For the Pork Carnitas
- 4 pounds boneless pork shoulder, Boston butt, cut into 2-inch chunks
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 orange, halved
- 1 lime, halved
- 1 yellow onion, medium, quartered
- 4 garlic cloves, minced
- 2 bay leaves
- 1/2 cup chicken broth
For Serving
- 16 corn tortillas
- 1/2 cup fresh cilantro, chopped
- 1/2 red onion, small, finely diced
- 2 lime, cut into wedges, for serving
- 1 cup salsa verde, for serving
- 2 avocado, sliced (optional)
Instructions
- 1
Pat the pork shoulder chunks dry with paper towels. In a large bowl, toss the pork with kosher salt, black pepper, ground cumin, dried oregano, garlic powder, and onion powder until evenly coated.
⏱️ 10 min - 2
Place the seasoned pork into the slow cooker. Add the quartered yellow onion, minced garlic, bay leaves, chicken broth, and squeeze the juice from both orange and lime halves over the pork, then add the squeezed halves to the slow cooker.
⏱️ 5 min - 3
Cover and cook on the low setting for 6 to 8 hours, or on the high setting for 3 to 4 hours, until the pork is fork-tender and easily shreds.
⏱️ 360 min - 4
Carefully remove the pork from the slow cooker and transfer it to a large bowl or baking sheet. Discard the onion, garlic, orange and lime halves, and bay leaves from the slow cooker. Using two forks, shred the pork into bite-sized pieces.
⏱️ 10 min - 5
Skim off and discard most of the fat from the cooking liquid in the slow cooker. Ladle about 1/2 cup of the remaining liquid over the shredded pork to keep it moist.
⏱️ 5 min - 6
To crisp the carnitas: Preheat your oven broiler to high. Spread the shredded pork in a single layer on a large baking sheet. Broil for 5-7 minutes, flipping once, until the edges are nicely browned and crispy. Alternatively, you can crisp the pork in a large skillet over medium-high heat with a tablespoon of oil until browned.
⏱️ 15 min•🌡️ 400 - 7
Warm the corn tortillas according to package directions (microwave, skillet, or oven). Serve the crispy carnitas in warm tortillas, topped with fresh cilantro, diced red onion, a squeeze of fresh lime, salsa verde, and sliced avocado if desired.
⏱️ 5 min