(The Best) Slow-Cooker Crispy Pork Carnitas
Pork shoulder slow-cooked with Mexican-style herbs & spices until fall-off-the-bone tender, then shredded and pan-fried to a crispy, golden perfection with notes of citrus and garlic, resulting in the best Crispy Pork Carnitas every time.
Ingredients
- 4 lb pork butt roast bone-in & fat cap on
- 1 cup red onion diced
- 1/4 cup jalapenos sliced
- 2 tbsp minced garlic 4-6 cloves
- 12 oz wheat beer such as Blue Moon
- 1 cup orange juice
For Rub:
- 1 tbsp olive oil
- 1 tbsp coarse kosher salt
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1/2 tsp ground black pepper
Instructions
- Season Pork: pat pork roast dry with a few paper towels. In a small mixing bowl mix olive oil, course salt, ground pepper, dried oregano, and ground cumin. Rub mixture into all side of pork roast.
- Set Slow-Cooker: place roast into slow-cooker with the fat cap facing up. Add diced onions, sliced jalapenos, minced garlic, wheat beer, and orange juice. Set slow-cooker to low for 8-12 hours according to size of roast (see notes below).
- Rest & Shred: once roast is done, use tongs to gently remove it from slow-cooker and onto a clean cutting board. Let it rest undisturbed for 5 minutes. (Do not discard juices, you’ll need them for the next step!) Pull the bone from roast, then using two forks, shred the roast.
- Crisp Meat: now for what really makes these special, the crisping! Heat a large frying pan on high. Once hot, spread some of shredded roast in a single layer in the pan. You’ll need to do this in batches. Pour 1/2 cup of slow-cooker liquid over shredded meat in pan and fry for about 4 minutes undisturbed. The juice should evaporate and the bottoms of the meat brown and crisp. Turn shreds and lightly sear other side for 1 minute. Repeat with remaining shreds.
Notes
- Pork- look for a cut of meat that's labeled Boston Butt or Pork Shoulder with the bone in and fat cap still on.
- The fat on this kind of marbled roast will melt into the meat ensuring it stays moist and creating a deeper, richer flavor.
- A bone-in cut helps transfer the heat from the slow-cooker evenly throughout the roast as well as enrich the flavor.
- When adding roast to the slow-cooker, face the fat cap upwards. The fat will melt as it cooks and drip downwards keeping the meat moist.
- Leaner cuts (such as Pork Tenderloin) come out dry and don't work well for this recipe.
- Cook Time Per Size of Roast:
- 2-3 lbs: 8 hours on low
- 3-6 lbs: 10 hours on low
- 6-8 lbs: 12 hours on low
- Orange Juice- the acidity of oranges help tenderize the meat and add a nice subtle sweet citrus flavor and brighten the overall dish.
- Good Quality Wheat Beer- cooking meat in beer (especially wheat beer) helps tenderize the meat and also adds a nice robust flavor.
- Beer can be replaced with a can of Coca-Cola or chicken broth.
- Some of the liquid will evaporate and/or absorb into the meat as it cooks.
- Other Great Additions & Toppings: avocado or guacamole, fresh cilantro, Queso fresco, sour cream or Greek yogurt.
- For a bit more heat, try adding Chipotle, cayenne, or chili powder to the spice rub.
- Leftover meat and juice can be stored separately in airtight containers in the refrigerator for up to 4 days and can be reheated in the microwave or skillet.
- To reheat in the microwave, add carnitas to a microwave safe bowl with a splash of cooking liquid and heat on high for 1 minute. Add time in 30 second intervals if needed.
- To reheat in a skillet, add carnitas and a splash of cooking liquid to pan over medium-high heat, stirring occasionally until warmed through.
- Carnitas freeze really well and will last up to 3 months if properly stored.
- If making ahead, wait to pan-fry until right before serving.
- Before reheating frozen carnitas, let thaw overnight in the refrigerator.
- Nutritional Information is an estimate only and will vary based on specific ingredients and amounts used.
Nutrition
Calories: 320kcalCarbohydrates: 14gProtein: 26.3gFat: 15gSaturated Fat: 6.7gCholesterol: 89.6mgSodium: 194.7mgFiber: 0.1gSugar: 12.6g
Tried this recipe?Let me know how it was!