If you are looking for a fun taco idea to make for a crowd, look no further than these slow cooker carnitas. You can toss these in your slow cooker and they are ready to go by the time you get home. Leftovers are great on a salad, and it freezes well, so you can make it for a later date. This is a new favorite in our household. The pork stays nice and juicy, and the flavors will dance in your mouth. Give this super easy, super delicious slow cooker carnitas recipe a try.
Start by patting your pork butt try, so you can get a nice sear on the outside before placing it in your slow cooker. Salt all sides generously. Heat the oil in your pan, and let the pork butt sear on all sides. Remove from the pot and place in your slow cooker before adding the spices.
Chop your shallots or onion and jalapeño roughly, and juice your limes and oranges. I prefer to use cuties for a couple of reasons; one, we always have them in the house, and two; they are super juicy.
Add the remaining ingredients, close the cover and let it cook for about 8 hours. It can definitely go longer as well.
After the 8 hours, the meat should fall apart, and the bone should pull out easily. Remove the bone and bay leaves, and shred the pork with two forks. Lastly, lay the shredded pork out on a baking sheet and place under the broiler for a few minutes until the top is slightly crispy.
Your carnitas can be served on a salad or your favorite tortillas with any topping you would like. Our favorites are red onion, cotija cheese, cilantro and a squeeze of fresh lime.
Slow Cooker Carnitas
- 1 slow cooker
- 1 Large pot I used a Dutch oven
- Measuring Spoons
- Hand juicer Optional
- 6 Lbs pork butt also called pork shoulder
- 2 Tsp ground cumin
- 2 Tsp dried oregano
- 1 Tsp smoked paprika
- 2 Tsp salt
- 1/2 Tsp ground black pepper
- 4 bay leaves
- 5 Cloves garlic the more garlic the better, in my opinion
- 3 shallots, chopped can also use one onion
- 4 cuties juiced
- 1 lime juiced
- olive oil for searing in pot
- 1 jalapeño optional, if you like spice
- Pat pork butt dry and salt generously on all sides.Warm olive oil in Dutch oven, and sear pork butt on all sides. This helps to develop the flavor.Remove pork butt from Dutch oven and place in slow cooker. Add all spices, roughly chopped shallots, jalapeño and juice or lime and oranges. Cover and let cook for about 8 hours, or until the meat falls apart when pulled. Bone, if there is one in the meat, will remove easily. Shredd pork with forks. Lay out on a baking sheet and put under the broiler until the top is slightly crispy. Serve with your favorite taco shells and toppings. I prefer grilled corn tortillas, cilantro, red onion and cotija cheese.