The BEST Carnitas Recipe

Juicy slow-cooked pork melds smoky cumin, oregano and tangy citrus in this vibrant carnitas recipe. Savory garlic and bay leaves infuse the tender meat that transforms into crispy, golden edges. Enjoy the remarkable blend of hearty textures and Mexican flair that elevates every bite into a truly unforgettable culinary celebration.

This carnitas recipe is my absolute favorite and I’m excited to share it with you. I start with 4 lbs of pork shoulder, cut into roughly 2 inch chunks, and season it with 1 tbsp kosher salt, 2 tsp freshly ground black pepper, 1 tbsp dried oregano, and 1 tbsp ground cumin.

I like adding 2 bay leaves, a large onion that I’ve coarsely chopped, and 4 garlic cloves that are minced. Then I pour in the juices of 1 orange (I keep the spent halves to stir in for extra flavor) and 1 lime, along with 1 cup of chicken broth.

I throw everything in my slow cooker and let it cook until the pork becomes really tender and the edges turn crispy. It usually takes a few hours but the end result is worth it, with a great mix of juicy meat and crispy texture that makes these carnitas a standout dish in any Mexican meal.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, the pork comes out so tender that I practically melt it with every bite, and the shredding part is really satisfying. Second, the mix of orange and lime juices adds a tangy kick that makes the flavors pop, even if sometimes I think I use a little too much salt or pepper. Third, I really dig how the spices blend together with the garlic and onion to create a deep, savory taste that reminds me of my favorite family dinners. Lastly, it’s super easy to throw together in the slow cooker which means I can have delicious, authentic carnitas ready without spending hours in the kitchen.

Ingredients

• Pork shoulder supplies protein and fat that makes the carnitas super yummy and filling.
• Onions add a bit of fibre and natural sweetness while also mellowing strong flavors.
• Orange juice brings a subtle sweetness and vitamin C that freshens up the dish.
• Lime juice gives a tangy sour twist that contrast nicely with the rich pork.
• Chicken broth helps keep meat moist and boosts overall savory flavor profile.

Ingredient Quantities

• 4 lbs pork shoulder (pork butt works fine too), cut into roughly 2 inch chunks
• 1 tbsp kosher salt (or adjust to your taste)
• 2 tsp freshly ground black pepper
• 1 tbsp dried oregano
• 1 tbsp ground cumin
• 2 bay leaves
• 1 large onion, coarsely chopped
• 4 garlic cloves, minced (or roughly smashed if you prefer more bite)
• Juice of 1 orange (keep the spent halves to stir in for extra flavor)
• Juice of 1 lime
• 1 cup chicken broth

How to Make this

1. First, cut your 4 lbs of pork shoulder into roughly 2 inch chunks and put them in your slow cooker.

2. Sprinkle 1 tbsp of kosher salt, 2 tsp of black pepper, 1 tbsp of dried oregano, and 1 tbsp of ground cumin evenly over the pork.

3. Toss in 2 bay leaves along with 1 large, coarsely chopped onion and 4 minced garlic cloves (or you can slightly smash them if you want a stronger garlic bite).

4. Squeeze the juice of 1 orange and 1 lime over the pork, and then toss in the spent halves of the orange for extra flavor.

5. Pour in 1 cup of chicken broth so all the meat gets nice and juicy as it cooks.

6. Give everything a good stir, making sure the spices and juices mix well with the pork.

7. Set your slow cooker on low and cook for about 8 to 10 hours, or on high for around 4 to 5 hours, until the pork is super tender and easy to shred.

8. Once done, remove the pork chunks and shred them using two forks, discarding any bits that didn’t break down.

9. For crispy, flavorful edges, spread the shredded pork out on a baking sheet and pop it under a broiler for about 5 to 8 minutes, watching carefully so it doesn’t burn.

10. Finally, mix the crispy bits back with the tender pork, adjust seasonings if needed, and serve warm as part of your favorite Mexican dishes.

Equipment Needed

1. Slow cooker
2. Large cutting board
3. Chef’s knife
4. Measuring spoons
5. Measuring cup
6. Citrus juicer (or something to help squeeze the orange and lime)
7. Mixing bowl (optional, useful for tossing spices with the pork)
8. Baking sheet
9. Forks (for shredding the pork after cooking)

FAQ

The BEST Carnitas Recipe Substitutions and Variations

• Instead of pork shoulder, you could try pork belly for a richer taste or even use chicken thighs if you’re up for a different texture
• If you dont have kosher salt, you can use sea salt or table salt but remember table salt is saltier so use a bit less
• In place of dried oregano, dried marjoram or thyme works pretty well to keep that herbal vibe in your dish
• Can’t find ground cumin? A pinch of paprika or chili powder can give you a similar warm flavor, just be cautious as chili powder can be spicier
• If you’re low on chicken broth, beef broth or vegetable broth makes a good substitute for adding moisture and richness

Pro Tips

1. Try browning the pork in a hot pan for a few minutes before tossing it in the slow cooker. It adds a nice caramelized flavor that really boosts the taste of the finished dish.
2. Let the meat sit in the spice mix and citrus juices for like 15-20 minutes before cooking if you have the time. This extra step helps the flavors seep in even more.
3. When you pop the shredded pork under the broiler for crisping, keep a close eye on it and give the pan a little shake or stir halfway through so that all the edges get evenly crisped up.
4. Taste the pork after slow cooking and before broiling, adding a pinch more salt or pepper if needed. Sometimes the slow cooker can mellow the spices, so a quick adjustment right before finishing can make a big difference.