This easy recipes for slow cooker carnitas is always a win. Robust spices rubbed into the meat create incredible flavor as the meat slow cooks over several hours. The resulting meat can be used in many dishes including Carnitas Tacos.
Course Main Course
Keyword carnitas tacos, slow cooker carnitas
Prep Time 10minutes
Cook Time 8hours
Total Time 8hours10minutes
Servings 241/3 cup servings (Makes 8 cups total)
Author Toni Dash
1largeYellow Onionpeeled, quartered and layers separated
1teaspoonground Black Pepper
3poundsPork Butt or Pork Shoulderlarge pieces of fat removed
Carnitas Tacos (amounts based on desired quantity of tacos)
Red Pickled Onion
fresh Cilantro leavestorn
Line the bottom of a 6 quart or larger slow cooker insert with the onions. Add the garlic cloves.
In a small mixing bowl combine the cumin, chili powder, oregano, salt, pepper and cinnamon. Rub to cover the pork shoulder and place on top of the onions in the slow cooker.
Pour the pineapple juice, orange juice and lime juice into the slow cooker avoiding pouring it onto the pork and displacing the rub. Cover and cook for 8 hours on LOW.
Line a large rimmed baking sheet with foil and preheat the broiler. Move the top oven rack to the second rack position.
Remove meat from the slow cooker (reserve liquids) and place on a cutting board. Using two forks shred the meat. Put the shredded meat onto the prepared baking sheet evenly spreading it into one layer.
Broil for 2 minutes, flip the meat and broil another 2 minutes. Drizzle with ¼ cup of the cooking liquids, toss and broil for a final 2 minutes.
Serve hot. Leftovers can be stored sealed in the refrigerator and are best broiled again for 2 minutes before serving.
Add some of the carnitas to a corn tortilla, with pickled red onion, cojita cheese and torn cilantro leaves. Serve with lime wedge.