Description
This Crock Pot Carnitas recipe delivers tender, flavorful shredded pork slow-cooked to perfection with a wet spice rub and citrus juices, then crisped in the oven for a delightful texture. Perfect for tacos, burritos, salads, or rice bowls, this dish combines smoky, savory, and tangy flavors for a satisfying meal.
Ingredients
Units
Scale
Main Ingredients
- 4–5 lbs boneless pork butt/Boston butt trimmed of excess fat
- 1 tablespoon vegetable oil
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 1 teaspoons liquid smoke
- 2 bay leaves
- 1 yellow onion, chopped
- 1 jalapeno, deveined, deseeded, chopped
Wet Spice Rub
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon reduced sodium soy sauce
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/2–1 teaspoon ground chipotle chili pepper (optional, for heat)
Instructions
- Sear the Pork: Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Using tongs or two forks, sear the pork butt on all sides until it is lightly browned, which helps to lock in juices and build flavor. Then transfer the pork to a cutting board and let it cool slightly so it can be handled safely.
- Prepare the Wet Spice Rub: In a medium bowl, whisk together olive oil, tomato paste, reduced sodium soy sauce, brown sugar, ground cumin, dried oregano, salt, chili powder, garlic powder, onion powder, smoked paprika, pepper, and optional ground chipotle chili pepper. This rub will infuse the pork with deep, complex flavors.
- Rub and Add to Slow Cooker: Once the pork is cool enough to touch, massage the wet spice rub all over the surface of the meat evenly. Transfer the pork into the slow cooker. Add orange juice, lime juice, liquid smoke, and bay leaves. Top the pork with chopped onions and jalapeno for a hint of sweetness and heat.
- Slow Cook the Pork: Cook the pork on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the meat is fall-apart tender and shreds easily with a fork. The long, slow cooking breaks down the connective tissues and infuses the meat with flavor.
- Shred the Pork and Mix with Juices: Remove the pork from the slow cooker and place it on a cutting board. Shred the meat carefully with forks, then return it to the slow cooker and toss it with the remaining cooking juices. Continue cooking on LOW for an additional 20 minutes to allow the shredded pork to absorb more flavor.
- Preheat Oven and Prepare Baking Sheets: While the pork finishes absorbing the juices, preheat your oven to 450°F (232°C). Line two baking sheets with aluminum foil to catch drippings and make cleanup easy.
- Crisp the Carnitas: Remove the shredded pork from the slow cooker using tongs or a slotted spoon, letting excess juices drip off but do not discard those juices. Spread the shredded pork evenly on both baking sheets. Drizzle about 1/4 cup of the reserved juices over the meat to keep it moist. Bake for 15 minutes to heat through and begin crisping.
- Broil to Desired Crispiness: Switch the oven to broil and broil the pork for approximately 5 to 10 minutes, watching closely to avoid burning. The broiling step adds a crispy, caramelized texture typical of authentic carnitas.
- Serve Warm: Drizzle the carnitas with additional reserved juices, toss lightly to combine, and serve warm. Enjoy with tortillas, rice, salads, or your favorite toppings like salsa, guacamole, or sour cream for a delicious meal.
- Variation – Saucy Version: For a saucier dish, skip the broiling step and drain excess juices from the slow cooker. Then add 1/2 cup enchilada sauce, 1/4 cup salsa, 4 oz. green chilies, brown sugar, and hot sauce to taste. Stir well and serve as a flavorful, saucier alternative.
Notes
- Liquid Smoke is typically located near barbecue sauces in grocery stores and adds a wonderful smoky flavor without charcoal grilling.
- Instant Pot variation: Cut pork into large chunks and add an additional 10 tablespoons of liquid (pineapple juice is recommended) for a total of 1 cup liquid. Cook on high pressure for 50 minutes followed by 15 minutes natural release for a faster version.
- Ensure the pork is trimmed of excess fat to avoid overly greasy carnitas.
- Monitor closely when broiling to prevent burning as the sugar in the rub can caramelize quickly.
Nutrition
- Serving Size: 1/8 of recipe (approx. 6 oz)
- Calories: 370
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
