Easy and delicious pork carnitas made right in the crockpot. Perfect for an easy dinner during the week!
So, I originally had plans to post this recipe several months ago while it was still really cold outside. But somehow these crockpot pork carnitas got a little lost in all of the recipes and I never took pictures of them. Until I was digging around in my little junk drawer (everyone has one of these, right?) and found my recipe notes scribbled on it.
It was almost like fate. I knew I had to make the recipe and photograph it to share.
The thing I love most about this recipe is how easy it is to make. Just mix the spices up and rub them over the pork shoulder, toss in some garlic, orange juice, and lime juice and you’re done!
This is a great recipe to prep before work, so that when you come home dinner is pretty much ready. There is seriously nothing better than coming home to a dinner that is already cooked. Crockpots for the win!
I let mine slow cook for 8-10 hours, which is the best way in my opinion. The meat literally falls apart and takes all of five seconds to shred with two forks, which you can do right in the crockpot. Then just put it on a baking sheet and pop it under the broiler for 5-10 minutes.
Also, this recipe does make quite a bit. Literally enough to feed quite a few people or two people for several days. Not that I’m complaining, I’ve been eating this all week and haven’t been tired of it yet. I promise you’ll love it too!
- 4 lbs boneless pork shoulder
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 4 cloves garlic, minced
- 2 oranges, juiced
- 1 lime, juiced
- In a small bowl, mix together the salt, pepper, ground cumin, chili powder, and oregano. Rub the mixture all over the pork shoulder.
- Add the pork shoulder, orange juice, and lime juice to the crockpot. Sprinkle the minced garlic on top.
- Cover and cook on low for 8-10 hours.
- Remove the lid and shred the pork with two forks.
- Preheat oven to broil. Line a baking sheet with aluminum foil (for easy clean up) and place the shredded pork on the baking sheet. Add a few tablespoons of the juice from the crockpot over the shredded pork (optional, but I prefer to do it).
- Broil for 5-10 minutes or until the edges are browned.
- Serve with flour or corn tortillas and toppings of choice.