EASY SLOW COOKER PORK CARNITAS

Estimated reading time: 4 minutes

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This is an easy slow cooker pork carnitas recipe that yields a big return. Use the pulled pork in tacos, nachos, enchiladas, burritos or tostados, you can even enjoy it for breakfast with eggs. It’s also perfect for meal prepping or feeding a crowd.

I absolutely love this recipe for slow cooker pork carnitas because the crockpot does the majority of the work. You can let it cook all day while you are slaving away at work or playing out in nature. Because there’s nothing like walking into the house and being greeted with the tantalizing aroma of a pork shoulder slow roasting all day long.

There is very little prep work for this meal because you only need to mix up a spice rub and cut up a few vegetables. Then put the pork roast (Boston butt) in the slow cooker and give it a solid 10 hours on low. It will turn into the most flavorful pork carnitas that you can feast upon for days.

Uses for pork carnitas

There are so many different ways that you can use the pulled pork from this easy slow cooker carnitas recipe. Therefore, this recipe is great for meal prepping!

• Tacos
• Nachos
• Tostadas
• Burritos
• Enchiladas
• Use in soups or stews
• Breakfast burritos
• Add to scrambled eggs
• Add to a salad
• Top beans and rice (burrito bowl)
• Make zucchini boats

Ingredients

• Boston butt (bone in) 5-6 lb
• Onion
• Jalapeno
• Garlic
• Limes
• Orange juice
• Olive oil
• Spice blend
  • Cumin
  • Oregano
  • Salt
  • Smoked paprika
  • Black pepper

Instructions

1. Rub the pork roast with olive oil and then the spice blend and add to the slow cooker.
2. Cut veggies and place in the slow cooker around the sides of the pork then add the orange juice and lime juice to the vegetables.
3. Cook on low for 10 hours.
4. Remove pork from the slow cooker and shred using 2 forks.
5. Using a large spoon, skim the fat off of the top of the liquid left in the slow cooker.
   • You can add the meat back to the slow cooker and into the cooking liquid for a wetter shredded pork.
   • You can place the meat on a sheet pan and broil for a few minutes to crisp the edges of the pork. This is best for tacos.
6. Garnish with lime and cilantro.

Tips

If you’re like me and you make tacos often then check out these taco stands. They are great to use, and you won’t overstuff your taco ever again. They are dishwasher safe, and I highly recommend these wonderful things!

CLICK HERE to purchase a slow cooker or Crockpot. I like my 8 qt Crockpot and it gets a lot of use in this household plus it’s very easy to clean.

Try my SWEET VINEGAR SLAW on top or alongside your carnitas, it’s a great addition! In my opinion, these pork carnitas are also wonderful served on top of my ARROZ CON GANDULES.

TIP—-If you put the cooking liquid into the refrigerator for a few hours (in an airtight container) the excess fat will congeal onto the surface. Then you can scrape it off and discard it. The cooking liquid will be gelatinous in nature when it is cold and can be added to the shredded pork before reheating to add a little extra flavor and moisture.

Let me know what you think of this slow cooker easy pork carnitas recipe and also what else you use your slow cooker pork carnitas in.

Please leave a 5-star rating or your comments and question below. Share a picture of your creation on Instagram and tag me @epicuriouspanda or #epicuriouspanda.

SLOW COOKER PORK CARNITAS

This is an easy recipe for carnitas that allows a slow cooker to do most of the work. Use the shredded pork (carnitas) in tacos, nachos, burritos, tostadas or alongside with rice and beans.

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Prep Time 10 minutes mins

Cook Time 10 hours hrs

Total Time 10 hours hrs 10 minutes mins

Course Main Course

Cuisine Gluten free, low carb, Mexican, tex-mex

Servings 9

Calories 356 kcal

Equipment

• 1 Slow cooker

Ingredients

  

Spice blend (rub)

• 1 tbsp Cumin
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tsp Oregano
• 1 tsp Smoked Paprika

Carnitas

• 1 tbsp Olive oil
• 5-6 lb. Boston Butt
• 1/2 medium Onion diced
• 1 medium Jalapeno diced
• 4 clove Garlic minced
• 1/4 cup Orange juice
• 2 Limes juiced
• 1/2 tsp Salt
• 1/2 tsp Black pepper

Instructions

 

• Prepare the dry spice blend and set aside.
• Add olive oil to the Boston butt and using hands, rub onto all surfaces of the pork. Add the dry spice blend evenly to all sides of roast.
• Place the Boston butt inside the slow cooker with the fat cap facing up.
• Add the diced onions, jalapeno and garlic to the sides around the pork. Pour the orange juice and lime juice over the top of the onion and jalapenos avoiding the spice rub on the pork roast.
• Cook on LOW for 10 hours.
• Remove the Boston butt from the slow cooker and shred the meat, discard the bone. Skim the fat off of the top of the cooking liquid using a large spoon.
• You can add the meat back into the cooking liquid or place it on a sheet tray and broil for 5 minutes to crisp the edges.

Notes

CAL 356    CARBS 3g    FAT 16g    PROTEIN 47g    FIBER 0g    SUGAR 1g    SODIUM 512mg

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