Best Crockpot Carnitas (Mexican Slow Cooker Pulled Pork)
Pork carnitas made easy in your slow cooker! Great flavor, tender meat, with crispy edges. You'll love the smoky flavor of this recipe with the beer and orange juice!
Equipment
Ingredients
- 1 (3 to 4-pound) bone-in pork butt
- 1 large onion (chopped)
- 12 ounces beer (water can be used if preferred)
- ½ cup orange juice
- 1 teaspoon liquid smoke (plus extra to taste)
- 2 tablespoons lime juice
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- for serving: warmed 6-inch corn tortillas, lime wedges, fresh cilantro, pickled red onions
Instructions
- Place onions on the bottom of the slow cooker then pork on top.
- Pour in the beer, orange juice, lime juice, and liquid smoke. Sprinkle on the cumin, oregano, salt, and pepper. Cover and cook on low until pork easily pulls apart with two forks, about 8 to 10 hours.
- Remove pork. Transfer all pot juices to a saucepan. Bring to a simmer and let reduce until thickened and syrupy. Remove from heat once thickened.
- In the meantime, pull the pork apart into pieces, removing any fat and bones as you go.
- Place pulled pork in a large bowl with the thickened sauce. Toss to coat evenly.
- Crisp up the edges of the pork pieces in one of the following ways. (Be sure to have the oven or grill fully preheated and watch the pork carefully so it does not overcook or burn.)OVEN BROIL:Place oven rack in the middle of the oven. Preheat oven to broil. Transfer the pork pieces to a wire rack on a rimmed baking sheet in an even layer. Broil until the edges of the pork pieces are browning and the edges are slightly crisp.GRILL:Preheat to 500℉, place meat on a greased grill grid or perforated pizza pan that will allow the juices to drain but keep the meat pieces from falling through. Grill pork until the edges are browning and the edges are slightly crisp.
Video
Notes
For more helpful hints, substitution ideas, slow cooking tips, and other delicious recipe ideas, check out my post above.
CROCKPOT COOKING TIP: Every slow cooker heats a little differently, so cooking times can vary. Once you know how your crock pot runs (hotter or cooler), you can adjust as needed. For meats and proteins, always use a thermometer to check doneness—the internal temperature is the most accurate way to know when it’s ready.
TOP TIPS: When pulling the pork apart, don't pull it too fine, you want some chunkier bits so they maintain moisture while broiling or grilling; When crisping the pork pieces, they don't need to be crisp all the way through; Make sure your oven and grill or fully heated before adding pork; Strive for mostly crispy edges (with the inside still juicy). Turn the pieces if you want to. They will burn quickly so watch them carefully!
VARIATIONS: Water or chicken broth can replace beer. Make it spicy by adding red pepper flakes.
SERVING SUGGESTIONS: Serve with warmed corn tortillas, chopped onion, lime wedges, and fresh cilantro. Other toppings may be used - a favorite salsa, cotija cheese, pickled red onions, sliced radishes, jalapeno.
Nutrition
Calories: 239kcalCarbohydrates: 5gProtein: 30gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 95mgSodium: 339mgPotassium: 613mgFiber: 1gSugar: 2gVitamin A: 230IUVitamin C: 8mgCalcium: 35mgIron: 2mg
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