These easy and delicious pork carnitas are made right in the Crockpot. Perfect for an easy dinner during the week!
Course Main Course
Cuisine Mexican
Keyword crockpot carnitas, pork carnitas
Prep Time 15 minutesmins
Cook Time 8 hourshrs
Total Time 8 hourshrs15 minutesmins
Servings 8servings
Author Danielle
Ingredients
4lbsboneless pork shoulder
2teaspoonssalt
1teaspoonpepper
2teaspoonsground cumin
1teaspoonchili powder
1teaspoondried oregano
4clovesgarlic, minced
2oranges, juiced
1lime, juiced
Instructions
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.
Notes
To freeze: Let the pork carnitas cool completely, then seal inside a freezer bag or freezer-safe container. Be sure to freeze the Crockpot carnitas meat with its juices so it doesn't dry out. To thaw, place in your fridge overnight.