A Beginner’s Guide to Crispy Carnitas (Slow Cooker Pulled Chicken)

Ingrédients

• 4 pounds boneless, skinless chicken thighs (or boneless beef chuck for a heartier version)
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 jalapeño pepper, deseeded and finely diced
• 1 orange, juiced (approximately 1/2 cup)

Préparation

1. 1

   In a small bowl, combine the dried oregano, ground cumin, chili powder, salt, and black pepper. Stir until evenly mixed. This simple spice blend is the foundation of your dish, balancing earthy, smoky, and slightly spicy flavors.

2. 2

   Trim excess fat from the chicken thighs or beef chuck. While a small amount of fat enhances flavor and moisture, removing excess ensures a balanced dish. Rub the spice mixture generously over the meat, coating it on all sides.

3. 3

   Place the seasoned meat in the slow cooker. Add the diced onion, minced garlic, diced jalapeño, and freshly squeezed orange juice. Cover the slow cooker and set it to low for 8–10 hours or high for 5–6 hours. Slow cooking allows the meat to become tender and infuses it with flavor.

4. 4

   After the cooking time, the meat should be fork-tender. Test by inserting a fork into the meat—it should easily fall apart. Transfer the cooked chicken or beef to a cutting board and use two forks to shred it into bite-sized pieces. Reserve the cooking liquid in the slow cooker, as it will be used later to keep the meat moist.

5. 5

   Preheat your oven’s broiler. Spread the shredded meat evenly on a baking sheet. Pour 1 cup of the reserved cooking liquid over the meat to ensure it stays juicy while broiling. Place the baking sheet under the broiler for 5–10 minutes, or until the edges of the meat become golden and crispy. Watch carefully to avoid overcooking.