Crock-Pot Pork Carnitas (Mexican Shredded Pork) Recipe
Using a 4 pound bone-in pork shoulder roast yields a hefty 16 servings. Perfect for a large party or get-together. However leftover carnitas can easily be frozen for up to 6 months in a well sealed freezer bag or container. Perfect for any Mexican or Southwestern inspired meal!
Servings Prep Time
16people 15minutes
Cook Time
8 – 10hours on LOW or 4 – 5 hours on HIGH
Servings Prep Time
16people 15minutes
Cook Time
8 – 10hours on LOW or 4 – 5 hours on HIGH
Ingredients
Spice Mixture
Pork
  • 4pounds pork shoulder roastexcess fat trimmed away
  • 6cloves Garlicroughly chopped
  • 2medium yellow onionspeeled and quartered
  • 2medium Orangesjuiced
  • 2medium limesjuiced
  • 1small Jalapeño Pepperseeds removed and roughly sliced (optional)
Instructions
Spice Mixture
  1. In a small bowl mix together all of the ingredients for the spice mixture: chili powder, cumin, oregano, salt, black pepper, cayenne pepper and cinnamon.
  2. Rub spice mixture evenly over all surfaces of the pork shoulder and add to a 6 quart or larger slow cooker.
Pork
  1. To the slow cooker add the chopped garlic, quartered onions, orange juice, lime juice and chopped jalapeño pepper (if using).
  2. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours or until the meat is easily shredded and falling apart.
  3. Remove pork from slow cooker and shred meat with two forks, adding the meat back into the slow cooker and mixing it back into the cooking juices.
  4. Taste pork and season with additional salt and pepper to taste.
  5. Turn slow cooker to WARM setting for 30 minutes to 1 hour.
  6. Turn oven to BROIL setting and let heat up.
  7. Using tongs spread shredded pork onto a rimmed baking sheet and place under broiler for 3 to 4 minutes or until the pork is crispy.
  8. Serve immediately with corn tortillas with fresh cilantro and lime or in any recipe calling for Mexican pork such as burritos, tacos, nachos, quesadillas, etc.

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