Slow Cooker Carnitas

These slow cooker carnitas are an easy and delicious one-pot dish! With crispy pulled pork shoulder, citrus, and fresh herbs, this dish is packed with flavor for tacos, bowls, and more.

Prep Time 10

Cook Time 8

Servings servings

Calories 187

Author Michelle

Ingredients

1 tbsp coconut sugar
1 tbsp dried cilantro
2 tsp dried oregano
1 tsp salt
¼ tsp black pepper omit for AIP
3 lb pork shoulder excess fat trimmed, see notes
2 oranges
2 limes halved
½ yellow onion diced
3 garlic cloves minced
2 bay leaves
1 tbsp Fresh cilantro for garnish

Instructions

Combine the coconut sugar, cilantro, oregano, salt and pepper (plus other seasoning if using) to create a dry rub. Rub the pork shoulder until evenly coated. Add to the bottom of a slow cooker.
Squeeze the juice of orange and limes over the pork shoulder. Add the onion, garlic and bay leaves.
Place the lid on the slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
Once cooked, discard the bay leaves. Carefully shred the pork with two forks until fully shredded.
Preheat the oven to 400 F and add the shredded pork to a large baking sheet lined with parchment paper. Spoon 3-4 spoonfuls of the cooking liquid over the pork shoulder. Bake in the oven for 10 minutes, or until crisped to your liking!
Serve topped with cilantro and additional lime wedges if desired.

Notes

For trimming the fat: If you have an excessively fatty pork shoulder, I suggest trimming some of the fat so you're not chewing on fat pieces. However, you do want to leave a few small fatty spots to ensure the pork shoulder has flavor!

If using juice instead of whole fruit: Use about 1/2 cup of orange juice, and about 1/4 cup lime juice.

Nutrition