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Crispy Slow Cooker Pork Carnitas

Crispy slow cooker pork carnitas with orange, garlic, and a smoky spice rub. Tender, juicy, and seared golden. Perfect for tacos, bowls, and chilaquiles.
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Prep Time 35 minutes
Cook Time 6 hours
Total Time 6 hours 35 minutes
Course Protein
Cuisine Mexican
Servings 8 people

Equipment

  • 1 Slow Cooker/Crockpot

Ingredients
  

Carnitas Dry Rub

  • 1½ tsp dried oregano
  • 1½ tsp ground cumin
  • 1 tsp Aleppo pepper
  • ½ tsp ground coriander
  • ½ tsp smoked paprika
  • 2 tsp kosher salt
  • ½ tsp black pepper

Pork Carnitas

  • 3½ lb boneless pork shoulder
  • 1 white onion quartered
  • 8 garlic cloves peeled and left whole
  • 2 oranges
  • 2 jalapeños
  • ½ cup chicken broth
  • 1 tsp salt

Instructions
 

  • Mix the dry rub ingredients in a small bowl. Pat the pork dry and rub the spices in thoroughly, working into every crevice. Place the pork in the center of the slow cooker.
  • Roll the oranges firmly on the counter under your palm to soften them. Halve them, squeeze the juice into the slow cooker around the pork, and add the squeezed halves.
  • Separate the onion quarters into layers and scatter them around the pork. Add the garlic cloves.
  • Halve the jalapeños, remove the stems and seeds, and lay them on top of the pork. Pour the broth around the pork.
  • Cook on high for 6 hours or on low for 10 hours, until the pork shreds easily.
  • Remove the pork and discard the orange halves. Strain the cooking liquid, keeping the onion, garlic, and jalapeños. Skim the fat from the liquid and set it aside for crisping.
  • Simmer the defatted liquid in a small saucepan with 1 tsp salt until it reduces to about ½ cup.
  • Blend the reserved onion, garlic, and jalapeños with half the reduced liquid until smooth.
  • Shred the pork into bite-size pieces and toss it with the purée. Add more of the reduced liquid if more moisture is needed.
  • Heat a large skillet over medium-high heat and add a spoonful of the reserved pork fat or oil. When it shimmers, add the carnitas in a single layer, working in batches if needed. Cook without stirring until well browned on the bottom and heated through, then remove from the pan.

Notes

Crisp carnitas for a crowd. When you're feeding more than a few people, skip the skillet batches. Spread the carnitas on a sheet pan, drizzle with a little of the reserved fat, and broil for 3 to 5 minutes until the edges are browned and crispy.
Keyword Carnitas, Slow Cooker