Can you make carnitas without a slow cooker?

Yes. Braise the pork shoulder covered in a Dutch oven at 300°F for 3–4 hours until shred-tender, then crisp in a skillet as directed.

How do you crisp up carnitas after slow cooking?

Heat vegetable oil in a skillet over medium-high heat and cook the shredded pork in batches until the edges brown and crisp, about 3–5 minutes per batch.

Can carnitas be made a day ahead?

Yes. Cook the pork in the slow cooker, cool completely, refrigerate overnight, then shred and crisp in a skillet before serving.

What cuts of pork work best for carnitas?

Boneless pork shoulder (butt roast) is ideal because it has enough fat and collagen to become tender and flavorful during long, slow cooking.

Why use both orange and lime juice?

Orange juice adds sweetness and acidity while lime juice brightens the flavor. Together they tenderize the pork and prevent it from tasting gamey.

Slow Cooker Carnitas Tacos with Crispy Pork

Name: Slow Cooker Carnitas Tacos with Crispy Pork
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 20 servings
Cuisine: Mexican
Ingredients: 7.5 lbs boneless pork shoulder butt roast; salt, to taste; black pepper, to taste; garlic powder, to taste; 1 tbsp vegetable oil; 1 cup chicken broth; 1/2 cup orange juice; 1/4 cup lime juice; 2 tbsp minced garlic; 1 (4 oz) can diced green chiles; 2 tbsp chili powder; 1 tbsp ground cumin; 1 tbsp dried oregano; 1 white onion, chopped; 20 corn tortillas; 2 cups shredded Chihuahua cheese; Pico de gallo, for serving; Fresh cilantro, chopped, for garnish; Lime wedges, for serving

CookOSBeta

Slow Cooker Carnitas Tacos with Crispy Pork | CookOS

Ingredients

7.5 lbs boneless pork shoulder butt roast
salt, to taste
black pepper, to taste
garlic powder, to taste
1 tbsp vegetable oil
1 cup chicken broth
1/2 cup orange juice
1/4 cup lime juice
2 tbsp minced garlic
1 (4 oz) can diced green chiles
2 tbsp chili powder
1 tbsp ground cumin
1 tbsp dried oregano
1 white onion, chopped
20 corn tortillas
2 cups shredded Chihuahua cheese
Pico de gallo, for servingoptional
Fresh cilantro, chopped, for garnishoptional
Lime wedges, for servingoptional

19 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Season the pork shoulder generously on all sides with salt, black pepper, and garlic powder.
2
Heat vegetable oil in a large skillet over medium-high heat. Sear the pork on all sides until a brown crust forms.
3
Transfer the seared pork to the basin of a large slow cooker.
4
Pour in the chicken broth, orange juice, and lime juice. Add the minced garlic and diced green chiles.
5
Sprinkle the chili powder, cumin, and oregano over the pork, then top with the chopped onion.
6
Cover the slow cooker and cook on low for 8 to 10 hours, until the pork is fall-apart tender.
7
Using two forks or tongs, shred the pork directly in the slow cooker, mixing it with the cooking juices.
8
To assemble the tacos, heat a large skillet or griddle over medium heat. Add a scoop of the shredded carnitas and let it crisp up.
9
Dip a corn tortilla into the cooking liquid in the slow cooker to coat it.
10
Place the dipped tortilla in the hot skillet and fry on both sides until lightly crisped.
11
Sprinkle shredded Chihuahua cheese over the tortilla, top with a portion of the crispy carnitas, and fold the tortilla in half.
12
Cook for another minute or two, pressing down with a spatula, until the cheese is melted and the taco is golden brown.
13
Repeat the process to make more tacos. Serve immediately, garnished with pico de gallo, fresh cilantro, and lime wedges if desired.