Slow Cooker Pork Carnitas are an easy way to make this yummy dish! It’s the perfect way to have a fresh, homemade dinner when you don’t have a lot of time in the evenings!
This post contains affiliate links. See our Disclosure Statement for more information.
I have been making pork carnitas for a few months now and I will admit that I have been using someone else’s recipe that I found on Pinterest every time. I honestly had no idea what pork carnitas really involved, but, it always felt like something was missing to me. After a little researching and tinkering I came up with my own version of Slow Cooker Pork Carnitas! This is yet another super easy, yet delicious meal. You pretty much throw everything in your slow cooker and forget about until right before dinner time (you will have to prep your toppings at some point though).
I made this on a night that my dad and aunt were going to be over for dinner. I always have to make more than your typical family of four as it is, so with company coming, pork was the only meat I had enough of for everyone!
I told them what I would be making, knowing this isn’t the type of food they usually eat (they are more meat and potatoes kinda people), but they said it sounded good. During dinner, however, they informed me that they thought they weren’t going to like what I was making and that they would have to stop at McDonald’s afterwards!
I don’t think they really knew what pork carnitas were! They both enjoyed it, no one had fast food crap afterwards, and my mom even requested that I send her this recipe because my dad raved about how good it was! So, when my increasingly picky 8-year-old likes what I make for dinner as well as my meat and potatoes dad, I call that…success!!
I wanted the recipe to have a little bit of traditional (oregano, orange and bay) mixed with a little bit of modern (cumin, lime, jalapeno) flavors. Pork carnitas would not traditionally be made in a slow cooker, but for busy families, I think it works out great! Let me know what you think if you make these!
- 3-4 lb boneless pork roast
- 1 onion diced (or halved)
- 2 Cups vegetable stock or water
- 4 cloves garlic minced
- 1 orange
- 1 lime
- 1 jalapeno pepper halved, optional
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons cumin
- 1 teaspoon oregano
- 2 bay leaves
Place the onion in the bottom of a slow cooker (use diced onion if you want to mix it into the meat later, or just cut in half it if you want to remove it before shredding the meat) and place your pork roast on top, fat side up. Pour in the vegetable stock or water.
Cut the orange in half and squeeze the juice over top of the pork - throw the spent halves into the slow cooker as well. Repeat with same steps with the lime. Add the garlic and jalepeno to the top of the pork. Sprinkle the salt, pepper, cumin, and oregano onto the top of the roast and lay the two bay leaves on as well.
Cover and cook on low for 8 hours, or high for 4 hours. Once meat is done, remove the oranges and limes and discard. You can either remove the onion and jalapeno or shread it and mix it into the pork. Shred the pork with two forks. Serve on tostadas (or wraps of your choice) with the toppings of your choice (we use lettuce, tomato, cheese, guacamole, sour cream, onion etc).