Crispy Crockpot Carnitas
These crockpot carnitas are the dump-it-and-forget-it version of the classic. A whole pork shoulder slow cooks low and slow on a bed of orange slices until it falls apart with a fork. Then it goes under the broiler for a few minutes to get those sizzling, crispy edges carnitas are known for. Pile it into corn tortillas or melt it into quesadillas. It makes a lot, so plan on leftovers!
Carnitas Shortcut
Traditional carnitas are simmered low and slow in lard, and honestly, that’s way too involved for a weeknight. This version skips all of the fuss and gets straight to the good stuff! Everything goes into the crockpot in the morning, and you don’t touch it again until dinner.
The end result is sweet, juicy shredded pork. The orange and cinnamon stay subtle and just brighten up the meat. Tacos and quesadillas are the obvious move, but I also like piling it into a big rice bowl!
Ingredients & Notes
- Pork shoulder - Use a boneless pork shoulder and cook it whole. I get mine from the butcher's counter.
- Oranges - Slice them with the peel on and layer them on the bottom of the crockpot. Oranges are part of traditional carnitas!
- Orange juice - Pour it over the pork so it has liquid to cook in. You’ll ladle some of it back over the shredded pork before broiling.
- White onion and garlic - These go on top of the oranges and add extra flavor.
- Spices - Sea salt, cumin, oregano, and black pepper get rubbed on all sides of the pork after you pat it dry.
- Cinnamon sticks - Two sticks add subtle warmth.
- For serving - Use corn tortillas to keep the tacos gluten-free. Top with shredded Mexican cheese, Greek yogurt, smashed avocado, and cilantro.
How to Make Crockpot Carnitas
How to Store Leftovers
Allow the pork to cool down before transferring it to an airtight container. Keep it in the fridge for up to a week. Use it in fresh tacos or quesadillas or rice bowls. Microwave the meat in 30 second intervals until warm.
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Recipe
Crispy Crockpot Carnitas
Ingredients
For the carnitas
- 3 oranges - sliced into rounds (peel on)
- 1 white onion - diced
- 6 garlic cloves - minced
- 3 lb boneless pork shoulder - fat untrimmed
- 1 tablespoon sea salt
- 2 teaspoon ground cumin
- 2 teaspoon dried oregano
- 1 teaspoon black pepper
- 2 cinnamon sticks
- ½ cup orange juice
For serving
- Corn tortillas
- Shredded Mexican cheese
- Plain Greek yogurt
- Smashed avocado
- Fresh cilantro
Instructions
- Arrange the orange slices along the bottom of the crockpot, then top with the onion and garlic.3 oranges, 1 white onion, 6 garlic cloves
- Pat the pork shoulder dry with a paper towel. Season all sides with the sea salt, cumin, oregano, and black pepper. Place the pork on top of the oranges and onion.3 lb boneless pork shoulder, 1 Tbsp sea salt, 2 tsp ground cumin, 2 tsp dried oregano, 1 tsp black pepper
- Add the cinnamon sticks and pour the orange juice over the pork. Cover and cook on LOW for 6 - 8 hours, until fall-apart tender. (HIGH for 3 - 4 hours works in a pinch, but the pork can dry out.)2 cinnamon sticks, ½ cup orange juice
- Remove and discard the cinnamon sticks. Transfer the pork to a baking sheet and shred it with two forks. Drizzle a ladleful of the cooking liquid from the crockpot over the pork and toss.
- Set an oven rack to the middle position and turn the broiler to HIGH. Broil the pork for 3- 4 minutes, until sizzling and crispy on the edges.
- Assemble into tacos or quesadillas with your favorite toppings.Corn tortillas, Shredded Mexican cheese, Plain Greek yogurt, Smashed avocado, Fresh cilantro
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