Slow Cooker Pork Carnitas with Citrus and Spice Rub
Tender, flavorful pork shoulder slow-cooked with orange and lime juice, aromatic spices, and fresh herbs. This hands-off method produces incredibly juicy carnitas that can be crisped under the broiler for added texture. Perfect for tacos, bowls, or meal prep, with built-in modifications for specific dietary needs. The citrus brightens the rich pork while the spice rub creates a beautiful crust.
Ingredients
- 1 tbsp coconut sugar, omit for whole30(optional)
- 1 tbsp dried cilantrofresh cilantro1 tbsp dried = 3 tbsp freshFull guide →
- 2 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper, omit for AIP(optional)
- 3 lb pastured pork shoulder, excess fat trimmedpork butt1:1Full guide →
- 1 large orange, halvedorange juice1 large orange = 1/3 cup juiceFull guide →
- 2 limes, halved
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- fresh cilantro, for garnish(optional)fresh cilantro1 tbsp dried = 3 tbsp freshFull guide →
Instructions
- 1
Combine coconut sugar, dried cilantro, oregano, salt and pepper to create a dry rub
- 2
Rub the pork shoulder until evenly coated and add to the bottom of a slow cooker
- 3
Squeeze the juice of orange and limes over the pork shoulder
- 4
Add the onion, garlic and bay leaves
- 5
Place the lid on the slow cooker and cook on low for 6-8 hours or high for 4-5 hours
- 6
Discard the bay leaves and carefully shred the pork with two forks until fully shredded
- 7
For crispy carnitas, set the oven to broil and add the pork to a baking sheet
- 8
Crisp under the broiler for 5 minutes or until crisped to liking
- 9
Serve topped with cilantro and additional lime juice if desired
Tips
Trim excess fat from pork shoulder but leave some for flavor and moisture during long cooking
Save some of the cooking liquid to moisten the shredded pork if it seems dry
For extra crispy carnitas, spread the meat in a single layer and broil in batches
Good to Know
Refrigerate shredded carnitas for up to 4 days in airtight container. Reheat gently with a splash of cooking liquid.
Can make completely ahead and refrigerate. Reheat in oven at 350F for 10-15 minutes before serving.
Serve immediately while hot, or keep warm in slow cooker on warm setting for up to 2 hours.
Common Mistakes
Don't skip trimming excess fat to avoid greasy carnitas
Don't overcook on high heat to avoid tough, stringy meat
Substitutions
FAQ
Can I freeze the cooked carnitas?
Yes, freeze shredded carnitas in portions for up to 3 months. Thaw overnight in refrigerator and reheat gently with cooking liquid.
What if I don't have a slow cooker?
Use a Dutch oven in 300F oven for 3-4 hours, checking liquid levels and adding broth if needed.
How do I know when the pork is done?
Pork should easily shred with two forks and have an internal temperature of 195-205F for best texture.