Crock Pot Pork Carnitas

Ingredients

• 2 tspground cumin
• 2 tspchipotle chilli powder
• 2 tspsalt
• 2 tspdried oregano
• 1 tspgarlic powder
• 1 tsponion powder
• 1 tspground black pepper
• 1.81 kg (4 lb)pork shoulder roast
• 1white onion, roughly chopped
• 3jalapeño peppers, whole
• 2oranges

Instructions

1. 1

   Mix the rub

   Combine all the seasoning ingredients in a bowl and mix them together.

2. 2

   Prepare the cooker

   Put the chopped onion and whole jalapeños in the bottom of the slow cooker. Squeeze in the juice from the oranges, then add the orange rinds.

3. 3

   Season the pork

   Coat the roast all over with the seasoning mixture, pressing it onto the meat. Set the pork on top of the onion and peppers, then pour over the orange juice.

4. 4

   Slow cook

   Cook on low for 7–9 hours.

5. 5

   Shred the pork

   Lift out the roast and shred it with a fork, removing any fatty areas.

6. 6

   Crisp the edges

   Heat the oven to 220°C (425°F). Spread the shredded pork in a thin layer on a large baking sheet and bake for 6–10 minutes, until the edges are as crisp as you like.

7. 7

   Strain the juices

   Strain the cooking juices and discard the onion, jalapeños and orange rind. Spoon the juices over the pork when serving.

What are carnitas?

Carnitas are a Mexican-style dish of pork cooked until tender, then commonly shredded for serving. This slow-cooker version uses citrus and spices for flavour, with a brief oven finish for browned, crisp edges.

The cooker does most of the work, making the recipe useful for a family meal with flexible ways to serve it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 313 calories, 37g protein, 9g carbs, 14g fat.

The pork supplies most of the protein and fat, while the orange and onion contribute some of the carbohydrates. Serve a portion with vegetables and rice or tortillas to make a more complete plate.

Why pork shoulder works

Pork shoulder: this cut suits a long, gentle cook and can be pulled apart with a fork once tender. Removing fatty areas after shredding lets you choose how much fat stays in the finished dish.

Dry rub: cumin, chipotle chilli, oregano and the other seasonings coat the outside of the roast. Pat the mixture onto the meat so it stays in place as you transfer it to the cooker.

The citrus and pepper base

Orange: squeezing the fruit over the meat adds its juice to the cooking liquid, while the rinds sit with the onion and peppers. Strain out the rinds before serving.

Jalapeños: the recipe cooks them whole, so there is no need to chop them for the slow cooker. They are removed along with the onion at the end.

Shredding and crisping

Shred: use a fork to pull the cooked pork into strands, checking as you go for fatty areas to remove. If the meat resists shredding, return it to the cooker and continue cooking until tender.

Crisp: spread the pork in a thin layer so more of it is exposed to the oven. Check it after 6 minutes and continue for up to 10 minutes, stopping when the edges suit your preference.

Timing the meal

Slow cooking: allow 7–9 hours on low, as directed, and plan the rest of the meal around that range. The recipe’s stated total time is 490 minutes, but the method gives a broader slow-cooking window.

Oven finish: the pork needs just 6–10 minutes at 220°C (425°F) once shredded. Keep an eye on the edges so they crisp without becoming too dark.

How to serve it

Tacos and burritos: spoon the pork into tortillas and add your preferred toppings. The strained cooking juices can be served over the meat for extra moisture.

Rice: serve the pork over rice for a simple plate, with vegetables or a fresh salad alongside. Keep any additional toppings separate so everyone can assemble their serving.

Recipe notes & tips

• Mix the rub thoroughly so the spices are distributed evenly.
• Pat the seasoning onto all sides of the roast before adding it to the cooker.
• Use a large baking sheet and keep the shredded pork in a thin layer for the oven finish.
• Check the pork at 6 minutes of baking and continue only as needed.
• Strain the cooking liquid carefully before spooning it over the meat.

Variations

• Milder heat: use fewer jalapeños, while keeping the rest of the method the same.
• More citrus: serve with extra orange wedges for squeezing at the table.
• Taco filling: tuck the pork into tortillas with your chosen toppings.
• Rice bowl: serve over rice with vegetables on the side.
• Less crisp: shorten the oven time and remove the pork once it is heated through to your liking.

Common mistakes to avoid

• Skipping the rub: coat the roast on every side so the seasoning reaches the whole surface.
• Cutting the slow-cook short: give the pork the full 7–9 hours on low, cooking until it shreds easily.
• Leaving the pork in a thick oven layer: spread it thinly so the edges can crisp.
• Overbaking: check from 6 minutes and stop when the edges are crisp to your liking.
• Serving the aromatics: strain out and discard the onion, jalapeños and orange rind as directed.

How to store

Refrigerate leftover pork and strained juices in separate airtight containers for 3–4 days. Reheat the pork until steaming hot, adding some of the juices to keep it moist; freeze leftovers for up to 3 months for best quality.

Frequently asked questions