Slow Cooker Pork Carnitas


  • 4 lbs. boneless skinless pork shoulder
  • 1 tbsp salt
  • 2 tsp black pepper, ground
  • 1 tbsp dried oregano
  • 1 tbsp cumin seeds
  • 1 white onion, quartered
  • 8 garlic cloves smashed
  • 2 limes, juiced
  • 2 navel oranges, juiced
  • 2 leaves bay
  • ¼ cup vegetable oil, plus more as needed
  • Season the sliced pork with the salt and the pepper, making sure to coat all sides.
  • Place in the slow cooker, fat side up. This allows for the fat to drip down and confit, making a juicy final product.
  • Add the remaining ingredients into the slow cooker. Place the lid and slow cook on High for 7 Hours.
  • After 7 Hours, remove the lid and turn off the slow cooker. Shred the pork with a fork. Place all the contents in a large mixing bowl.
  • Press Sauté for 30 Minutes. Add a tablespoon of vegetable oil and a quarter of the shredded pork. Sauté undisturbed until browned, about 8 minutes. Remove from the pan and toss with leftover sauce to stay juicy. Continue working in batches until all pork is lightly golden.
  • Serve with warmed tortillas, jalapenos, cilantro, and diced white onion. Enjoy!
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