Slow-Cooker Pork Carnitas
These slow-cooker pork carnitas come out juicy, tender, and full of bold, smoky flavor with citrus brightness. An easy set-it-and-forget-it meal perfect for tacos, burritos or rice bowls.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 5-6 pound pork roast go for something with a little fat to keep it juicy
- 2 tablespoons olive oil helps the seasoning stick and browns the meat a bit
- 2 tablespoons kosher salt essential for bringing out all the flavors
- 1 teaspoon freshly ground black pepper adds just the right kick
- 1 tablespoon dried oregano you want that earthy, herby note in every bite
- 2 teaspoons ground cumin brings that classic, smoky carnitas vibe
- 1 yellow onion sliced thin
- 4 large cloves garlic minced
- ⅔ cup orange juice subtle citrusy zing that cuts through the richness
Instructions
Instructions
- Trim any excess fat from pork roast and cut into large chunks for even cooking.
- Rub pork pieces with olive oil, kosher salt, black pepper, oregano, and cumin until evenly seasoned.
- Spread sliced onions and minced garlic on the bottom of the slow cooker insert.
- Place seasoned pork on top of the onion and garlic. Pour orange juice over all.
- Cover and cook in pressure cooker on low for 8-10 hours or high for 5-6 hours until fork-tender.
- Use quick release when done. Check pork for tenderness, shred with fork if fully cooked.
- Optional: Spread shredded pork on baking sheet and broil 5-8 minutes for crispy edges.
- Serve hot in tacos, burritos, or alongside rice and beans.
- Store leftovers in airtight containers up to 4 days or freeze in portions for longer storage.
Notes
For best flavor, broil shredded pork before serving. Use fresh orange juice if possible. Make-ahead and freezer-friendly!