Crock Pot Pork Carnitas (Printer-Friendly)
Slow-cooked pork shoulder seasoned with cumin, oregano, and lime, finished with crispy edges and juicy tenderness.
# What You’ll Need:
→ Meat
01 -
3 to 4 pounds pork shoulder (Boston butt), bone-in preferred
→ Seasonings
02 -
1 tablespoon creole seasoning
03 -
1 teaspoon kosher salt
04 -
1 teaspoon ground cumin
05 -
1 teaspoon dried oregano
06 -
1 teaspoon onion powder
→ Others
07 -
2 tablespoons olive oil or vegetable oil
08 -
1 lime, cut into wedges
09 -
Corn tortillas, for serving
# Steps to Make This:
01 -
Unwrap the pork shoulder and pat dry with paper towels to remove excess moisture.
02 -
Combine creole seasoning, kosher salt, cumin, oregano, and onion powder in a small bowl and blend thoroughly.
03 -
Rub the pork shoulder evenly with olive oil to help the seasoning adhere. Then, apply the spice mixture all over the roast, massaging it into the meat.
04 -
Wrap the seasoned pork tightly with plastic wrap and refrigerate overnight to allow flavors to penetrate.
05 -
Place the pork shoulder in the slow cooker fat side up. Cook on high for 6 hours or on low for 10 hours, without adding liquid; the meat will cook in its own rendered juices.
06 -
Transfer the cooked pork to a foil-lined baking sheet. Reserve ½ cup of cooking juices. Remove the shoulder bone and discard any large fatty pieces. Shred the meat into chunks.
07 -
Squeeze lime wedges over the shredded pork and toss the wedges into the pan. Drizzle the reserved ½ cup of cooking liquid over the meat to enhance moisture and flavor.
08 -
Place the baking sheet on the middle oven rack and broil on high for approximately 5 minutes until the pork edges begin to crisp and sizzle.
09 -
Remove from oven and serve warm with corn tortillas and desired toppings such as chopped onions and fresh cilantro.
# Additional Notes:
01 -
For deeper flavor, marinate the pork overnight. Selecting a pork shoulder with a good fat cap will keep the meat moist during slow cooking.