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Slow Cooker Carnitas

A delicious version of American-ized carnitas. This Slow Cooker Carnitas features tender, juicy pork with perfectly crisp edges. So versatile!
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Servings: 12 Servings
Author: Maggie @ Cupcakes and Sarcasm

Ingredients

  • 4 Lbs Pork Butt (or Shoulder), trimed of excess fat
  • 2 Tbsp Olive Oil
  • 1/2 Cup Beer (whatever you like)
  • 1/2 Cup Fresh Orange Juice
  • 1/4 Cup Fresh Lime Juice
  • 1 Tsp Liquid Smoke
  • 1 Medium Onion, diced
  • 1 Jalapeño, diced
  • 3 Large Garlic Cloves, minced
  • 1 Dried Bay Leaf

Spice Rub

  • 3 Tbsp Brown Sugar
  • 1 Tbsp Chili Powder
  • 2 Tsp Ground Cumin
  • 2 Tsp Dried Mexican Oregano (or regular)
  • 2 Tsp Kosher Salt Salt + more for seasoning pork
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Paprika
  • 1 Tsp Black Pepper + more for seasoning pork

Instructions

  • To a slow cooker, add the diced onion, minced garlic, and diced jalapeño and spread along the bottom. In a small bowl, combine the beer, fresh orange juice, fresh lime juice, and liquid smoke. In another small bowl, mix together all of the spice rub ingredients and set aside.
  • In a large skillet or Dutch Oven, heat the olive oil over high heat. Remove the excess fat from the pork and season well with salt and pepper. Add the pork to the hot oil and sear the pork on all sides until there is a nice, golden crust.
  • Remove the pork from the skillet and add to the slow cooker, on top of the onions. Pour the juice-beer mix over top of the pork. Then pour the spice rub over the pork and pat some of the seasoning onto the pork.
  • Cover and cook on low for 8 hour until the pork is tender and falling apart. You can also cook on high for 4-6 hours, but if you have the option- I’d recommend low.
  • Remove the pork from the slow cooker and shred, discarding any bones or excess fat. Turn your oven broiler on low. Place the shredded pork onto a baking sheet and spoon some of the juices from the slow cooker over the pork (make sure to get some of the onion and jalapeño pieces as well). 
  • Broil the carnitas on low until it starts crisping up, about 2-4 minutes. Remove from oven and stir. Add more cooking juices if necessary. Broil again until it starts crisping up, about 2-4 minutes. Remove from oven and stir again. Keep repeating these steps until the carnits have some good crispy bits. (Do not let them get dry). Enjoy!