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slow cooker carnitas

A slow-cooker recipe that's full of flavor and perfect for any time of the year.
Course: Main Dish
Cuisine: Mexican, Slow Cooker
Servings: 6 people

Ingredients

  • 3-5 lb pork roast
  • 1 tbsp ground cummin
  • 2 tsp chili powder
  • 1 tsp sea salt
  • 1 tsp fresh ground black pepper
  • 1 tsp paprika
  • 2 tsp dried oregano
  • 2 dried bay leaves
  • 2 tbsp extra virgin olive oil
  • 2 large navel oranges
  • 1 small sweet onion chopped
  • 3/4 cup chicken stock or bone broth

Optional

  • fresh lime wedges
  • fresh cilantro chopped

Instructions

  • In a small bowl combine all herbs and seasonings, MINUS the bay leaves. Stir to combine. Rub mixture over pork roast to coat all sides and crevices.
  • Heat EVOO in a skillet. Sear roast on all sides - approximately 3-5 minutes per side.
  • Move roast over to slow cooker, transferring any drippings from the pan. Then add chopped onion, bay leaves, and chicken stock. Halve oranges and squeeze juice into slow cooker. Place oranges along the outsides of the roast in the pot.
  • Place lid on slow cooker and cook on low for 8 hours - or high for at least 4 hours.
  • Remove oranges - squeezing out any excess juice - and bay leaves from the slow cooker and discard.
  • Transfer pork roast to a foil or parchment lined, rimmed baking sheet. Carefully shred pork with forks and spread out in an even layer.
  • Preheat oven to 450° F.
  • Transfer pan juices from slow cooker to a stovetop pan. Cook mixture on med-high till sauce is reduce by about half, approximately 10 minutes.
  • Ladel reduced sauce over shredded pork roast. Bake for 15-20 minutes. Mixture should be bubbly.
  • The last 5 minutes, turn oven over to broil and cook to desired crispiness.
  • Remove from oven and serve on corn tortillas, topped with fresh cilantro and lime juice (optional). Enjoy!

Notes

I use a Ninja 4-in-1 cooking system which allows me to sear my meat and then simply switch the dial over to slow cook and back again for reducing the cooking juices.  But you can absolutely use a skillet on the stovetop to sear your meat before transferring it to the crock.  Just make sure you scrap any stuck on bits off the pan and put in the slow cooker with your meat.  You can also reduce your juices in a skillet or small pot on the stove at the end of slow cooking.