Ultimate Crispy Pork Carnitas Recipe: From Slow Cooker to Stovetop Perfection
Carnitas, meaning “little meats” in Spanish, are the epitome of flavorful and tender pulled pork. Unlike traditional pulled pork which often relies on smoky barbecue flavors, carnitas are all about the rich, savory goodness of pork cooked in its own fat until meltingly tender and then crisped to golden perfection. This recipe takes you through two different cooking methods – slow cooker and stovetop – to achieve that ultimate crispy, succulent carnitas experience. We’ll delve into the secrets of getting that perfect balance of tender interior and crispy exterior, and provide tips and tricks to make this dish a guaranteed success.
## What Makes This Carnitas Recipe Special?
This recipe stands out for several reasons:
* **Two Cooking Methods:** We offer both slow cooker and stovetop options, catering to different schedules and preferences. The slow cooker is ideal for hands-off cooking during busy weekdays, while the stovetop method provides more control and a slightly faster result.
* **Emphasis on Crisping:** The final searing step is crucial for achieving that signature crispy texture. We’ll provide detailed instructions on how to properly crisp the pork without drying it out.
* **Flavor Depth:** We utilize a combination of aromatics and spices to create a complex and satisfying flavor profile. Orange, lime, garlic, and various spices work together to infuse the pork with deliciousness.
* **Versatility:** Carnitas are incredibly versatile. They can be used in tacos, burritos, quesadillas, salads, or simply enjoyed on their own.
## Ingredients You’ll Need
Here’s a breakdown of the ingredients you’ll need for both the slow cooker and stovetop versions of this carnitas recipe:
**For the Pork:**
* **Pork Shoulder (Boston Butt):** 3-4 pounds, bone-in or boneless. Bone-in provides richer flavor, but boneless is easier to cut.
* **Orange:** 1 large, quartered (or orange juice equivalent – about 1/2 cup).
* **Lime:** 1 large, quartered (or lime juice equivalent – about 1/4 cup).
* **Onion:** 1 medium, quartered.
* **Garlic:** 4-6 cloves, smashed.
* **Mexican Oregano:** 1 tablespoon, dried.
* **Cumin:** 1 teaspoon, ground.
* **Chili Powder:** 1 teaspoon.
* **Salt:** 2 teaspoons, or to taste.
* **Black Pepper:** 1 teaspoon, or to taste.
* **Bay Leaves:** 2 (optional).
* **Lard or Cooking Oil:** For searing (amount varies, see instructions). Lard provides the most authentic flavor, but any high-heat cooking oil will work.
**Optional Toppings:**
* **Cilantro:** Freshly chopped.
* **Onion:** Diced.
* **Lime Wedges:** For squeezing.
* **Salsa:** Your favorite variety.
* **Guacamole:** Homemade or store-bought.
* **Pickled Onions:** A tangy and flavorful addition.
## Slow Cooker Carnitas Recipe
This method is perfect for busy weeknights. Simply load the ingredients into your slow cooker and let it do the work!
**Instructions:**
1. **Prepare the Pork:** Pat the pork shoulder dry with paper towels. This helps with browning later. If using a bone-in shoulder, you can leave it whole or cut it into large chunks (3-4 inch pieces). Boneless shoulders should be cut into similar-sized chunks.
2. **Combine Ingredients:** In the slow cooker, combine the pork, orange quarters, lime quarters, onion quarters, smashed garlic cloves, Mexican oregano, cumin, chili powder, salt, pepper, and bay leaves (if using). Toss everything together to ensure the pork is well coated with the spices.
3. **Cook on Low:** Cover the slow cooker and cook on low for 8-10 hours, or until the pork is easily shredded with a fork. The exact cooking time will depend on your slow cooker and the size of the pork shoulder. You’re aiming for the pork to be fall-apart tender.
4. **Shred the Pork:** Once the pork is cooked, remove it from the slow cooker with a slotted spoon and place it in a large bowl. Shred the pork using two forks, discarding any large pieces of fat or connective tissue.
5. **Strain the Cooking Liquid:** Strain the cooking liquid from the slow cooker through a fine-mesh sieve or cheesecloth to remove any solids. Reserve about 1/2 to 1 cup of the strained liquid. This liquid is liquid gold and will help keep the pork moist during the searing process.
6. **Crisp the Carnitas:** This is the most important step! Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a generous amount of lard or cooking oil – enough to coat the bottom of the pan (about 2-3 tablespoons). Once the oil is hot and shimmering, add a portion of the shredded pork to the skillet, being careful not to overcrowd it. Overcrowding will lower the temperature of the pan and prevent the pork from browning properly.
7. **Sear Until Crispy:** Cook the pork, undisturbed, for 3-5 minutes per side, or until it’s golden brown and crispy. Use a spatula to flip the pork and repeat on the other side. If the pork seems dry, add a tablespoon or two of the reserved cooking liquid to the pan to help keep it moist and promote browning. Be careful – the liquid may splatter!
8. **Repeat in Batches:** Remove the crisped pork from the skillet and place it on a plate lined with paper towels to drain any excess oil. Repeat the searing process with the remaining shredded pork, working in batches to avoid overcrowding the pan.
9. **Serve and Enjoy:** Serve the crispy carnitas immediately with your favorite toppings, such as chopped cilantro, diced onion, lime wedges, salsa, and guacamole. Enjoy in tacos, burritos, quesadillas, or on their own!
## Stovetop Carnitas Recipe
This method offers more control over the cooking process and can result in a slightly faster cooking time.
**Instructions:**
1. **Prepare the Pork:** Pat the pork shoulder dry with paper towels. Cut the pork into 2-3 inch cubes. This smaller size will help it cook more evenly on the stovetop.
2. **Sear the Pork (Optional):** For extra flavor, you can sear the pork cubes before braising them. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of lard or cooking oil. Sear the pork cubes in batches, browning them on all sides. This step is optional, but it adds a deeper, richer flavor to the final dish.
3. **Combine Ingredients:** Add the seared pork cubes (or the raw pork cubes if skipping the searing step) to the Dutch oven or pot. Add the orange quarters, lime quarters, onion quarters, smashed garlic cloves, Mexican oregano, cumin, chili powder, salt, pepper, and bay leaves (if using).
4. **Add Liquid:** Pour in enough water or chicken broth to almost cover the pork. You want the liquid to come up to about 3/4 of the way up the sides of the pork. Using broth instead of water will add even more flavor.
5. **Bring to a Simmer:** Bring the liquid to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and cook for 2-3 hours, or until the pork is easily shredded with a fork. The exact cooking time will depend on the size of the pork cubes and the heat of your stove. You’re aiming for the pork to be fall-apart tender.
6. **Shred the Pork:** Once the pork is cooked, remove it from the pot with a slotted spoon and place it in a large bowl. Shred the pork using two forks, discarding any large pieces of fat or connective tissue.
7. **Reduce the Cooking Liquid:** Increase the heat to medium-high and bring the cooking liquid to a boil. Cook, uncovered, for 15-20 minutes, or until the liquid has reduced significantly and thickened slightly. This will concentrate the flavors and create a delicious sauce to moisten the pork.
8. **Crisp the Carnitas:** Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a generous amount of lard or cooking oil – enough to coat the bottom of the pan (about 2-3 tablespoons). Once the oil is hot and shimmering, add a portion of the shredded pork to the skillet, being careful not to overcrowd it.
9. **Sear Until Crispy:** Cook the pork, undisturbed, for 3-5 minutes per side, or until it’s golden brown and crispy. Use a spatula to flip the pork and repeat on the other side. Drizzle a little of the reduced cooking liquid over the pork as it crisps to add flavor and moisture.
10. **Repeat in Batches:** Remove the crisped pork from the skillet and place it on a plate lined with paper towels to drain any excess oil. Repeat the searing process with the remaining shredded pork, working in batches to avoid overcrowding the pan.
11. **Serve and Enjoy:** Serve the crispy carnitas immediately with your favorite toppings, such as chopped cilantro, diced onion, lime wedges, salsa, and guacamole. Enjoy in tacos, burritos, quesadillas, or on their own!
## Tips for Perfect Crispy Carnitas
* **Don’t Skip the Searing:** The searing step is crucial for achieving that signature crispy texture. Make sure the pan is hot and the oil is shimmering before adding the pork.
* **Don’t Overcrowd the Pan:** Overcrowding the pan will lower the temperature and prevent the pork from browning properly. Work in batches to ensure each piece of pork gets crispy.
* **Use Lard for the Best Flavor:** While any high-heat cooking oil will work, lard provides the most authentic flavor for carnitas.
* **Adjust Seasoning to Taste:** Taste the pork after it’s cooked and adjust the seasoning as needed. You may want to add more salt, pepper, or chili powder to suit your preferences.
* **Use a Heavy-Bottomed Pan:** A cast-iron skillet or Dutch oven is ideal for cooking carnitas because it distributes heat evenly and retains heat well.
* **Don’t Discard the Cooking Liquid:** The cooking liquid is full of flavor! Reserve it and use it to moisten the pork during the searing process, or reduce it into a delicious sauce.
* **Dry Pork Before Searing:** Patting the shredded pork dry with paper towels before searing helps it crisp up better.
* **High Heat Matters:** Don’t be afraid to use high heat when searing. This will ensure the pork gets crispy and browned quickly.
* **Press Down for Maximum Crispness:** Use a spatula to press down on the pork as it’s searing. This will help it make better contact with the hot pan and crisp up even more.
* **Rest the Pork (Optional):** If you have time, let the shredded pork rest for about 10-15 minutes before searing it. This will allow the flavors to meld together and the pork to absorb more of the juices.
## Variations and Additions
* **Spice it Up:** Add a pinch of cayenne pepper or a chopped jalapeño to the slow cooker or Dutch oven for a spicier kick.
* **Use Different Citrus:** Experiment with different citrus fruits, such as grapefruit or blood oranges, to add a unique flavor twist.
* **Add Beer:** Substitute some of the water or broth with beer for a richer, more complex flavor.
* **Include Cinnamon:** A cinnamon stick added to the slow cooker or Dutch oven can add a warm, subtle sweetness to the carnitas.
* **Make it Smoky:** Add a teaspoon of smoked paprika to the spice blend for a smoky flavor.
* **Pineapple Touch:** Add a few chunks of fresh pineapple during the last hour of slow cooking. The sweetness complements the savory pork beautifully.
## Serving Suggestions
Carnitas are incredibly versatile and can be used in a variety of dishes. Here are some serving suggestions:
* **Tacos:** The classic choice! Serve the carnitas in warm tortillas with your favorite toppings.
* **Burritos:** Fill a large tortilla with carnitas, rice, beans, cheese, and your favorite salsa.
* **Quesadillas:** Layer carnitas and cheese between two tortillas and cook until the cheese is melted and the tortillas are golden brown.
* **Salads:** Top a bed of greens with carnitas, black beans, corn, avocado, and a cilantro-lime dressing.
* **Nachos:** Load tortilla chips with carnitas, cheese, beans, jalapeños, and sour cream.
* **Sandwiches:** Create a delicious carnitas sandwich with your favorite toppings on a toasted bun.
* **Bowls:** Build a customizable bowl with carnitas, rice, beans, vegetables, and your choice of sauces.
* **Enchiladas:** Wrap carnitas in corn tortillas, cover with enchilada sauce and cheese, and bake until bubbly.
## Make-Ahead and Storage Instructions
**Make-Ahead:**
The pork can be cooked and shredded up to 2-3 days in advance. Store it in an airtight container in the refrigerator. When ready to serve, simply crisp the pork in a skillet as described above.
**Storage:**
Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave until heated through. For longer storage, you can freeze the cooked and shredded pork for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
## Nutritional Information (Approximate)
* **Calories:** Varies depending on portion size and toppings.
* **Fat:** High (primarily from the pork itself and the cooking process).
* **Protein:** High.
* **Carbohydrates:** Low (unless served with tortillas, rice, or other carbohydrate-rich sides).
*Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.*
## Conclusion
This crispy pork carnitas recipe is a guaranteed crowd-pleaser. Whether you choose the slow cooker or stovetop method, you’ll be rewarded with tender, flavorful pork that’s perfectly crisped on the outside. With a few simple ingredients and a little bit of patience, you can create a restaurant-quality dish that everyone will love. So, gather your ingredients, fire up your slow cooker or stovetop, and get ready to enjoy the ultimate crispy pork carnitas experience!