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Home » Recipes » Slow Cooker Carnitas

Slow Cooker Carnitas

Dec 2, 2017 · 5 Comments

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Slow Cooker Carnitas in a bowl.
BEST carnitas ever made in a slow cooker and finished in a skillet.  Learn the secret to crispy but juicy carnitas.
 

Slow Cooker Carnitas in dish with tongsI’m so excited to share my first post using pork from Two Boys Pork.  My friend raises pigs that are free range, no chemicals or hormones.  They are truly happy pigs with a diet of blackberry bushes and acorns along with apples and other delicious treats.  I can tell you first hand that they seemed happy.  I love knowing where my food comes from and when you can actually visit the farm it makes it even better.  Of course the biggest benefit of happy pigs is that the pork is so much better than what you have ever tasted from a grocery, and I’m pretty picky about the meat that I buy to begin with. If you don’t live in the Greensboro North Carolina area, you can’t get this pork but try to search out farms that raise free range pigs, it will make such a difference. If you are in the area, go to their facebook page and place an order, you will be thanking me.

 

The first thing I tried was some kielbasa which cooked beautifully with very little fat and so much flavor. The breakfast sausage is to die for, with lots of ham mixed in so that the flavor is like nothing you’ve tried.  But so far, my favorite has to be the Boston Butt that I used for these carnitas.  BTW, did you know that a butt is actually the shoulder and the butt is a ham.  Who knew!

 
Slow Cooker Carnitas prepYou know when you cook a Boston Butt how you generally have fat throughout that you kind of need to pull out of the meat when you shred it.  This was not fatty at all and the fat on the top was as white as snow.  I’ve never seen fat that white.
 
Slow Cooker Carnitas prepI know you’re thinking, is she every going to get to the recipe, but I’m just so excited about the pork itself.  This recipe is fabulous but if you have your own flavors that you like, you can change it up and just use this technique.  It will give you crispy edges, which we all love, but the pork will be so juicy.
Slow Cooker Carnitas with tongs
First you’re going to put in the slow cooker with your seasonings.  I used orange juice for this instead of lime juice which I normally use for carnitas. After it’s so tender you can shred it with a fork, you want to save the wonderful liquid in the slow cooker and reduce it on the stove.  Then take a hot skillet with a little oil and add some of the shredded pork.  To the hot skillet add some of the reduced liquid and let it get crispy on one side. Then turn it and just slightly cook the other side. The liquid adds back all the delicious flavors and keeps it tender and juicy but still crispy.  PERFECT carnitas.  I was going to serve these in soft tortillas with some toppings, but it was so good, we just ate it all by itself with a fork,
 
Slow Cooker Carnitas close-upEven if you can’t find free range pork, this recipe is delicious and great for when you have a crowd.
 A biscuit with pimento cheese and pulled pork Of course my favorite way to eat pork is on a biscuit!
 
Adapted from Recipe Tin Eats
 
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Slow Cooker Carnitas

Slow Cooker Carnitas in dish with tongs

★★★★★

5 from 2 reviews

BEST carnitas ever made in a slow cooker from free range happy pigs, it is amazing.  Learn the secret to crispy but juicy carnitas.

  • Author: Barbara Curry
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours
  • Total Time: -26908575.233333 minute
  • Yield: 10-12 1x
Scale

Ingredients

  • 5 lbs pork shoulder/Boston butt
  • 1 onion, chopped
  • 2 jalapeno , seeds removed and chopped
  • 2 ½ teaspoons salt
  • 1 teaspoon pepepr
  • 4 cloves garlic, minced
  • 2 oranges, juice only, 3/4 cup
  • RUB
  • 1 tablespoon dried oregano
  • 2 teaspoons cumin
  • 1 tablespoon bacon grease/olive oil

Instructions

1. Dry the pork shoulder and rub with salt and pepper. Combine the Rub ingredients and rub all over the pork. Place in a slow cooker with fat layer facing up.
2. Top with onion, jalapeño, garlic and orange juice. Cover and cook on low for 8-10 hours or high for 6 hours.
3. Remove when the meat is tender and you can easily shred. Shred with 2 forks. Remove the liquid from the slow cooker and place it in a skillet on the stove. Reduce it so that you have about 2 cups of liquid. Set aside.
4. Place 1 tablespoon of bacon grease or oil in a skillet over high heat. Place about 1/4 of the shredded pork in the skillet and pour some of the reduced liquid over the top. Cook until the bottom is crispy, turn and cook the other side just briefly. You only want it a little crispy or it will be dry. Set aside and continue with the remaining pork.

 
 

Main Dish Recipes, Recipes, Tasty Pork Recipes pork

Reader Interactions

Comments

  1. Heidi Brown says

    December 3, 2017 at 1:10 am

    Can’t wait to make this!

    ★★★★★

    Reply
  2. Bernard says

    December 3, 2017 at 10:30 pm

    The carnitas look great. Very nice explanation. Thanks.

    Reply
    • Barbara Curry says

      December 5, 2017 at 4:25 pm

      Let me know how your’s turn out!

      Reply
  3. anne lang says

    October 26, 2020 at 8:36 pm

    Made this recipe for 20 people….it was a major hit! I was repeatedly requested to share the recipe. It truly is fall off the bone and ooooh so tender! With or without bread or additional sauces….it is simply scrumptious 🙂

    ★★★★★

    Reply
    • Barbara Curry says

      October 27, 2020 at 8:37 am

      That is such great news, there’s nothing like pulled pork when you’re feeding a crowd.

      Reply

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Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen. Read More…

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