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Crockpot Pork Carnitas

ByAmber Brady On Updated
10 Comments

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Recipe
5 from 2 ratings

Cinco De Mayo is coming up next month & I have got you covered! Between my last post of Homemade Flour Tortillas & these Pork Carnitas, you just need to grab some Piña Coladas & you are set! I love Mexican food! Whenever we go visit my husband’s family in California we have a plethora of Taquerias to choose from. Of course my husband will take us to the ones that he likes the best, because let’s be honest, they are not all created equal, but they are almost all authentic.

I have to say, these pork carnitas, are absolutely wonderful! They are dang easy to make & taste bold, yet tender. Plus, with the weather warming up, you can always use a great crockpot recipe & this one is perfect. You do need to do a quick broil at the end if you want a slightly crisp char that you would get with an authentic carnita, but you can skip that if it is too hot in your house already. Either way, make these soon! You will not regret it.

5 from 2 ratings

Crockpot Pork Carnitas

Created by Amber Brady
Yields12 servings

Ingredients

  • 3.5 lbs boneless pork roast
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • ½ cup orange juice
  • 6 Tbsp lime juice, (approximately 2 limes)
  • 1 cup salsa
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • ½ tsp ground cinnamon
  • 1 Tbsp brown sugar, (cuts the acidity of the juices & salsa)

Instructions
 

  • Trim any big pieces of fat off the roast, season with salt & pepper & place in the crockpot. Optional: For faster cooking, cut roast across the grain into large chunks-this helps with shredding as well.
  • Combine orange & lime juices, salsa, minced garlic, & spices in a bowl. Pour over the roast.
  • Cook on low for 4-6 hours or high for 2-4 hours (depends on size of roast & if you cut it into chunks or not.)
  • Pre-heat broiler. Remove roast when meat is tender & shreddable. Shred meat & place on a foil lined baking sheet. Pour juices from the crockpot over the meat mixture.
  • Broil (with the oven door slightly opened to prevent catching fire) for a few minutes until lightly browned & crispy. Turn meat over & repeat until desired char/caramelization is achieved. Serve on fresh flour tortillas with extra salsa, sour cream, avocados, freshly squeezed limes, etc.

Notes

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Recipe adapted from Seasoned Cooking by: Amber (Dessert Now, Dinner Later!)

I’m a culinary graduate, professional baker, and a true dessert enthusiast. I’m here to guide you through step-by-step recipes that will help you master the art of baking and create mouthwatering desserts.

5 from 2 votes (2 ratings without comment)

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10 Comments

  1. Pingback: Mustard BBQ Pulled Pork | Tastes Better From Scratch

  2. Could you use chicken instead of pork?

    Reply

    1. You could, just be careful not to dry it out. Chicken thighs would be best, and will probably cook in half the amount of time than the pork roast.

      Reply

  3. Thank you for sharing this recipe! I found this recipe on Pinterest and decided to make it today with a few adjustments and everyone including my picky three year old ate it. I marinated the meat a day ahead with all the dry herbs mixed together like a rub. I also cut pockets into the meat and stuffed garlic inside and squeezed the juice of one lime. The following day when I was ready to cook it, I mixed the remaining ingredients (salsa, orange juice and juice of one more lime) and set it on high for 3 hours. When I took the meat out to shred I salted the remaining liquid and added two more freshly pressed garlic cloves (we love garlic over here, can you tell?!) I really appreciated the additional step to broil the meat. What a difference. Thanks again! I will most definitely keep this recipe in my rotation.

    Reply

    1. Hey garlic has great flavor! Thanks for stopping by to tell me about your experience! I am so glad you liked it! 🙂

      Reply

  4. These look absolutely amazing! I just pinned this recipe and can’t wait to try it out 🙂 Krista @ A Handful of Everything

    Reply

  6. Now this looks like a recipe I would like. I really don’t like the sweet pork recipes. Love the addition of the OJ and lime juice and all the spices look wonderful. Thanks.

    Reply

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