Unbelievably Crispy Slow Cooker Carnitas: A Step-by-Step Guide to Pork Perfection
Carnitas, meaning “little meats” in Spanish, are a Mexican culinary delight, traditionally made by simmering pork in lard until incredibly tender and then crisped up in its own fat. While the traditional method is undeniably delicious, it can be a time-consuming and messy process. This recipe offers a fantastic alternative: achieving ridiculously crispy and flavorful carnitas using your trusty slow cooker! The slow cooker does the bulk of the work, rendering the pork incredibly tender, and a quick broil or pan-fry at the end ensures that irresistible crispy exterior. This recipe walks you through every step, ensuring carnitas perfection every single time.
Why This Slow Cooker Carnitas Recipe Works
* **Effortless Tenderness:** The slow cooker works its magic, transforming a tougher cut of pork shoulder (also known as pork butt) into incredibly tender, fall-apart meat. This is crucial for authentic carnitas texture.
* **Incredible Flavor Infusion:** The long, slow cooking process allows the pork to absorb all the delicious flavors from the spices, citrus, and aromatics, resulting in deep, rich, and complex flavors.
* **Crispy Perfection:** While the slow cooker tenderizes, the final step of broiling or pan-frying creates that signature crispy exterior that makes carnitas so irresistible. This contrast between the tender interior and the crispy exterior is what sets carnitas apart.
* **Hands-Off Cooking:** The slow cooker requires minimal active cooking time, making this recipe perfect for busy weeknights or weekend gatherings. Just set it and forget it (almost!).
* **Versatile and Crowd-Pleasing:** Carnitas are incredibly versatile. Serve them in tacos, burritos, salads, or even on their own with your favorite toppings. They’re always a hit! They are perfect for parties and potlucks.
Ingredients You’ll Need
* **3-4 pounds Pork Shoulder (Pork Butt):** This is the key ingredient! Pork shoulder has a good amount of fat, which renders during cooking, creating incredibly tender and flavorful carnitas. Look for a shoulder with good marbling.
* **1 large Orange:** The juice and zest of an orange add a bright, citrusy flavor that complements the richness of the pork. Use a juicy orange for maximum flavor.
* **1 Lime:** Similar to the orange, the lime juice and zest contribute to the citrusy profile, adding a touch of tartness.
* **1 Onion:** A quartered onion adds depth and savory notes to the cooking liquid.
* **4-6 cloves Garlic:** Garlic is a must! Use fresh garlic cloves, smashed or roughly chopped. Don’t be shy with the garlic; it adds so much flavor.
* **1-2 Jalapeños (optional):** If you like a little heat, add a jalapeño, seeded and roughly chopped. Adjust the amount to your preference.
* **1 tablespoon Dried Oregano:** Mexican oregano is preferred, but regular oregano will also work. Oregano adds an earthy and slightly peppery flavor.
* **1 tablespoon Ground Cumin:** Cumin adds a warm, earthy, and slightly smoky flavor.
* **1 teaspoon Chili Powder:** Chili powder contributes a mild heat and adds depth of flavor.
* **1 teaspoon Smoked Paprika:** Smoked paprika adds a smoky and slightly sweet flavor.
* **1/2 teaspoon Ground Coriander:** Coriander provides a citrusy and warm flavor.
* **1 teaspoon Salt:** Adjust to taste. Start with this amount and add more as needed.
* **1/2 teaspoon Black Pepper:** Freshly ground black pepper is best.
* **1/2 cup Chicken Broth (or Water):** This provides the initial liquid for the slow cooker.
* **2 tablespoons Olive Oil (or other cooking oil):** For searing the pork (optional, but recommended for deeper flavor).
Equipment You’ll Need
* **Slow Cooker (6-quart or larger):** Essential for slow cooking the pork.
* **Large Skillet or Oven-Safe Pan:** For crisping the carnitas.
* **Tongs:** For handling the pork.
* **Cutting Board:** For prepping the ingredients.
* **Knife:** For chopping and trimming.
* **Citrus Juicer (optional):** To easily juice the orange and lime.
* **Zester (optional):** To zest the orange and lime.
Step-by-Step Instructions
**Step 1: Prepare the Pork**
* **Trim Excess Fat (Optional):** While some fat is essential for flavor and tenderness, trim off any excessively large pieces of fat from the pork shoulder. Leaving some fat is crucial, as it will render and help create the crispy texture.
* **Cut into Large Chunks:** Cut the pork shoulder into 3-4 inch chunks. This helps the pork cook more evenly and allows the flavors to penetrate better. It also makes it easier to shred later.
**Step 2: Sear the Pork (Optional but Highly Recommended)**
* **Heat Oil in Skillet:** Heat the olive oil in a large skillet over medium-high heat until shimmering hot. This searing step adds a delicious crust and enhances the overall flavor of the carnitas.
* **Sear Pork on All Sides:** Working in batches, sear the pork chunks on all sides until browned. Don’t overcrowd the skillet; searing in batches ensures that the pork browns properly. This process usually takes about 2-3 minutes per side. This is important for building layers of flavor in the carnitas. Set the seared pork aside.
**Step 3: Prepare the Slow Cooker**
* **Combine Ingredients:** In the slow cooker, combine the orange juice, lime juice, orange zest, lime zest, quartered onion, smashed garlic cloves, jalapeño (if using), dried oregano, cumin, chili powder, smoked paprika, ground coriander, salt, and pepper.
**Step 4: Add the Pork to the Slow Cooker**
* **Place Pork in Slow Cooker:** Place the seared (or unseared) pork chunks in the slow cooker, nestling them among the other ingredients. Ensure the pork is mostly submerged in the liquid. If necessary, add a little more chicken broth or water to cover.
**Step 5: Slow Cook the Carnitas**
* **Cook on Low:** Cover the slow cooker and cook on low for 6-8 hours, or until the pork is fork-tender and easily shreds. The exact cooking time may vary depending on your slow cooker, so check for doneness after 6 hours. The pork should be incredibly tender and falling apart. The internal temperature should reach 203°F (95°C).
**Step 6: Shred the Pork**
* **Remove Pork from Slow Cooker:** Carefully remove the pork chunks from the slow cooker using tongs and place them in a large bowl. Discard the onion, garlic, and jalapeño.
* **Shred with Forks:** Using two forks, shred the pork into bite-sized pieces. The pork should be so tender that it shreds effortlessly.
**Step 7: Crisp the Carnitas**
You have two options for crisping the carnitas:
**Option 1: Broiling (Recommended for Ease and Even Crispiness)**
* **Preheat Broiler:** Preheat your broiler to high.
* **Spread Pork on Baking Sheet:** Spread the shredded pork in a single layer on a large, oven-safe baking sheet or pan. Drizzle some of the reserved cooking liquid from the slow cooker over the pork to keep it moist and add flavor.
* **Broil Until Crispy:** Broil for 3-5 minutes, or until the edges of the pork are crispy and browned. Watch carefully to prevent burning. Rotate the pan halfway through for even browning. You want a nice golden-brown, crispy texture on the edges.
**Option 2: Pan-Frying (Recommended for Extra Crispy, Hands-On Approach)**
* **Heat Oil in Skillet:** Heat a tablespoon or two of oil (or reserved fat from the slow cooker, if you have it) in a large skillet over medium-high heat.
* **Fry in Batches:** Add the shredded pork to the skillet in batches, making sure not to overcrowd the pan. Overcrowding will steam the pork instead of crisping it.
* **Cook Until Crispy:** Cook, stirring occasionally, until the pork is crispy and browned on all sides. This will take about 5-7 minutes per batch. You’re looking for a nice, deep-brown color and a satisfying crispy texture.
**Step 8: Serve and Enjoy!**
* **Serve Immediately:** Serve the crispy carnitas immediately with your favorite toppings and sides. They are best enjoyed hot and fresh.
Serving Suggestions and Toppings
Carnitas are incredibly versatile and can be served in countless ways. Here are some popular serving suggestions and topping ideas:
* **Tacos:** The classic choice! Serve the carnitas in warm corn or flour tortillas with your favorite taco toppings.
* **Toppings:** Chopped cilantro, diced onion, salsa (verde or roja), guacamole, sour cream, shredded cheese (cotija or Monterey Jack), pickled onions, and lime wedges are all fantastic options.
* **Burritos:** Load the carnitas into a large flour tortilla with rice, beans, cheese, and your favorite toppings for a hearty burrito.
* **Bowls:** Create a delicious burrito bowl with rice, beans, carnitas, salsa, guacamole, and other toppings.
* **Salads:** Top a bed of lettuce with carnitas, black beans, corn, avocado, and a cilantro-lime dressing for a flavorful salad.
* **Nachos:** Pile carnitas on top of tortilla chips with cheese, jalapeños, and other nacho toppings.
* **Tortas:** Build a Mexican sandwich (torta) with carnitas, beans, avocado, lettuce, tomato, and your favorite condiments.
* **Sides:** Serve with Mexican rice, refried beans, esquites (Mexican street corn salad), or a simple side salad.
Tips for the Best Slow Cooker Carnitas
* **Don’t Skip the Searing (If Possible):** While optional, searing the pork before slow cooking adds a significant amount of flavor and helps develop a nice crust. It’s worth the extra effort if you have the time.
* **Don’t Overcrowd the Slow Cooker:** Make sure the pork is mostly submerged in the liquid. If necessary, add a little more chicken broth or water to cover.
* **Cook Until Fork-Tender:** The pork should be incredibly tender and easily shredded. If it’s not, continue cooking for longer.
* **Use a Meat Thermometer:** For the most accurate results, use a meat thermometer to check the internal temperature of the pork. It should reach 203°F (95°C).
* **Don’t Skip the Crisping Step:** This is what transforms the tender pork into authentic carnitas! Whether you choose to broil or pan-fry, don’t skip this crucial step.
* **Use Reserved Cooking Liquid Sparingly:** Drizzle a little of the reserved cooking liquid over the shredded pork before broiling or pan-frying to keep it moist and add flavor. However, don’t add too much, as it will prevent the pork from crisping properly.
* **Crisp in Batches (If Pan-Frying):** Avoid overcrowding the pan when crisping the pork. Work in batches to ensure that each piece gets nicely browned and crispy.
* **Adjust Spices to Your Taste:** Feel free to adjust the amount of spices to your preference. If you like it spicier, add more jalapeño or chili powder.
* **Use Fresh Citrus:** Freshly squeezed orange and lime juice will provide the best flavor.
* **Let the Pork Rest:** After shredding, let the pork rest for a few minutes before crisping it. This will allow the juices to redistribute and result in more flavorful carnitas.
* **Use Quality Ingredients:** Using high-quality pork and fresh ingredients will make a big difference in the final flavor of the carnitas.
Make-Ahead and Storage Instructions
* **Make-Ahead:** You can cook the pork in the slow cooker a day or two in advance. Shred it and store it in the refrigerator in an airtight container. When ready to serve, simply crisp the carnitas using your preferred method.
* **Storage:** Store leftover carnitas in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat carnitas in a skillet over medium heat, adding a little oil if necessary, until heated through and crispy. You can also reheat them in the oven at 350°F (175°C) until warmed through.
* **Freezing:** You can freeze cooked carnitas for up to 2-3 months. Store them in an airtight container or freezer bag. Thaw overnight in the refrigerator before reheating.
Variations and Adaptations
* **Spicy Carnitas:** Add more jalapeños or chili powder to the slow cooker for a spicier flavor.
* **Smoked Carnitas:** Add a teaspoon of liquid smoke to the slow cooker for a smoky flavor.
* **Sweet Carnitas:** Add a tablespoon of brown sugar or honey to the slow cooker for a touch of sweetness.
* **Pineapple Carnitas:** Add chunks of pineapple to the slow cooker for a tropical twist.
* **Beer Carnitas:** Substitute some of the chicken broth with beer for added flavor.
* **Different Citrus:** Experiment with different citrus fruits, such as grapefruit or tangerines.
* **Instant Pot Carnitas:** For a faster cooking method, you can adapt this recipe for the Instant Pot. Pressure cook the pork for 75 minutes on high pressure, followed by a 15-minute natural pressure release.
Troubleshooting
* **Pork is Not Tender:** If the pork is not tender after the recommended cooking time, continue cooking for longer, checking every hour until it is easily shredded.
* **Carnitas are Not Crispy:** Make sure the broiler is preheated to high or the skillet is hot enough. Avoid overcrowding the pan and cook in batches. You may need to increase the cooking time to achieve the desired crispiness.
* **Carnitas are Too Dry:** Drizzle a little of the reserved cooking liquid over the shredded pork before broiling or pan-frying to keep it moist. Be careful not to add too much, as it will prevent the pork from crisping properly.
* **Carnitas are Too Salty:** Reduce the amount of salt in the recipe. You can also add a tablespoon of vinegar or lime juice to balance the flavors.
Nutrition Information (Approximate, per serving)
* Calories: Varies depending on portion size and toppings
* Protein: Varies depending on portion size and toppings
* Fat: Varies depending on portion size and toppings
* Carbohydrates: Varies depending on portion size and toppings
(Note: This is an approximate estimate. For accurate nutrition information, use a nutrition calculator and enter the specific ingredients and amounts you use.)
Enjoy these incredibly delicious and crispy slow cooker carnitas! They’re perfect for any occasion and are sure to impress your family and friends.