Slow Cooker Carnitas Delight

Slow cooker carnitas make weekday dinners effortless and full of authentic flavor. The long, slow cooking tenderizes the pork shoulder while the bright citrus and savory spices create a perfect balance. Once finished, a quick broil crisps the edges for the classic texture that brings this dish to life.

I pulled this together after a busy day and loved how the meat shredded so easily and tasted even better the next day.

Ingredients

• Pork shoulder roast: trimmed of excess fat cut into chunks this is the foundation for tender flavorful meat
• Mexican beer: such as Pilsner or lager adds subtle malt sweetness and helps tenderize the pork
• Fresh orange juice: brightens the dish with natural acidity and a hint of sweetness
• Fresh lime juice: balances richness providing a zesty pop
• Garlic cloves: finely chopped to infuse the meat with deep savory notes
• Salt: enhances all the flavors and is essential for seasoning the pork properly
• Ground black pepper: adds a mild heat and complexity
• Chili powder: brings warmth and a touch of smokiness choose a fresh jar for the best aroma
• Onion powder: lends subtle sweetness and depth without the texture of fresh onion
• Dried oregano: contributes a herbal earthy note that complements the citrus
• Ground cumin: gives an earthy nutty flavor classic in Mexican cuisine
• Chopped cilantro to garnish: adds fresh herbal brightness optional but highly recommended

Instructions

Build The Flavor Base:

Place the pork pieces directly into the slow cooker ensuring they are evenly spread so they cook uniformly.

Mix The Liquids:

In a large measuring cup or bowl combine the Mexican beer orange juice lime juice and garlic. Stir in salt pepper chili powder onion powder oregano and cumin until well incorporated.

Combine And Slow Cook:

Pour the mixture over the pork making sure every piece is touched by the flavorful liquid. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours until the pork is tender enough to be shredded easily with two forks.

Shred The Meat:

Use two forks to pull the pork apart into bite size shreds directly in the slow cooker. This allows the meat to soak up extra juices.

Prepare For Broiling:

Line two baking sheets with aluminum foil and set your oven rack approximately six inches from the broiler heating element. Turn the broiler on to preheat.

Broil For Crispiness:

Transfer the shredded pork to the lined trays using a slotted spoon leaving behind most of the cooking liquid. Spread the meat into an even layer then spoon two to three tablespoons of cooking liquid evenly over the pork. Broil one tray at a time until the edges brown about two to four minutes. Flip the pork and broil the other side until crispy golden. Watch carefully to avoid burning.

Final Touch And Serve:

Transfer the crispy pork back to a serving platter. Skim any excess fat from the leftover cooking juices then drizzle a little over the carnitas. Garnish with chopped cilantro if you like. Serve with rice warm corn tortillas pico de gallo chopped onions salsa crumbled queso fresco and lime wedges for an authentic Mexican meal.

One of my favorite parts about this recipe is how the citrus juices brighten the rich pork without overpowering it. It reminds me of my first family trip to Mexico where we ate carnitas right off the street and the juicy fresh flavors stayed with me ever since.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the oven to keep the crispy edges intact by broiling briefly after warming.

Ingredient Swaps

If you do not have Mexican beer use a light lager or apple cider for sweetness. Fresh lime juice can be substituted with lemon juice if needed but the flavor is less authentic. Dried herbs can be replaced with fresh but use half the quantity to avoid overpowering the dish.

Serving Ideas

Try serving carnitas with a side of Mexican street corn salad or a simple cabbage slaw for crunch. They also make great fillings for burritos or tostadas. Top with avocado slices or a drizzle of crema for richness.

This recipe transforms humble ingredients into a festive meal with minimal effort. Enjoy the rich flavors with your loved ones and savor every bite.

Frequently Asked Recipe Questions

→ What cut of pork works best for carnitas?

Boneless pork shoulder is ideal as its marbling breaks down during slow cooking, yielding tender, juicy meat.

→ Why use Mexican beer in the cooking liquid?

Mexican beer adds subtle malt and hop flavors, enhancing the savory and citrus notes in the pork.

→ Can I make carnitas without the broiling step?

Yes, but broiling crisps the shredded pork edges, adding texture and deep flavor contrast.

→ How do citrus juices affect the flavor?

Fresh orange and lime juices brighten the dish with acidity, balancing the richness of pork and spices.

→ What are good serving suggestions for this dish?

Serve carnitas with warm corn tortillas, rice, chopped onions, cilantro, pico de gallo, and queso fresco for a complete meal.

→ How long should the pork cook for optimal tenderness?

Slow cook on low for 6-8 hours or on high for 4-5 hours until the pork is tender enough to shred easily.