Insanely Delicious Slow Cooker Carnitas

In this house, we call carnitas meat candy.  This stuff is addictive, and none of us can stop eating when we have these magical pieces of shredded pork around. One time, my daughter’s friend spent the night at our house when we had carnitas for dinner. By the next morning, literal pounds of the meat was missing from the fridge and she admitted to eating all of it because “she couldn’t help it.” I took it as a compliment. This is not a made up story . . . you know who you are!

Anyway . . .these carnitas are the bomb. They are tender, but crispy. Brimming with savory flavor with a tangy twist. They taste like a day on a Mexican beach. Add them to tacos, burritos, taquitos, salads, nachos, or anything that would taste better topped with carnitas. And, sorry . . . but you might be sneaking to the fridge all night for “just one more bite.” 


3 lb. pork shoulder

1 large yellow onion, sliced

3 garlic cloves, smashed 

One orange, halved

½ c. olive oil

1 c. chicken broth

1 Tbsp. cumin

2 tsp. oregano

Salt and pepper, to taste

Place all ingredients in the slow cooker, except for the salt and pepper. Turn the heat on low and cook for 8 hours, or until the pork is easily shredded with two forks.

When the pork is tender, remove the orange halves and shred the pork using two forks. Set your oven to broil and spread out carnitas evenly on a baking sheet. Broil the carnitas for about 5 minutes or until brown and crispy. 

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