This bright and happy crockpot carnitas recipe is a perfect example of simple, satisfying cooking, easy recipes that deliver big flavor with minimal effort. A seared pork shoulder braised low and slow in citrus and spices becomes tender enough to shred, then gets crisped for irresistible edges. Serve in tacos, bowls, or however the heart desires.
Why this crockpot carnitas works
Seared meat plus slow cooking equals deep flavor. Even though the pork finishes in a slow cooker, a quick sear first builds color and complexity. A citrus and stock braising liquid keeps the meat moist while aromatics and spices gently infuse. The final broil step crisps edges for a contrast of tender and crunchy that makes these carnitas so memorable.
Ingredients
- 2.5 lb pork shoulder
- Olive oil for searing
- 1/2 cup chicken stock
- Juice of 1 orange
- Juice of 1 lime
- 4 cloves garlic, sliced or minced
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp cumin
- 2 bay leaves, fresh or dried
- Salt and pepper to taste
Salsa verde
- 1 lb tomatillos, husked and rinsed
- 1 small yellow onion, halved
- 2 jalapeños (or 1 for milder heat)
- Few cloves garlic
- Handful cilantro
- Juice of 1 lime
- 2 tsp chicken bouillon powder (adjust for salt)
Method
- Season the pork shoulder on both sides with salt and pepper. Heat a skillet with olive oil and sear the pork until browned on all sides. Set aside.
- In a measuring cup combine chicken stock, orange juice, lime juice, and garlic. Add oregano, paprika, granulated garlic, granulated onion, and cumin. Stir well.
- Place seared pork in the crockpot. Pour the seasoned broth over the pork. Add bay leaves, cover, and cook on low for about eight hours or until the pork falls apart easily.
- When the pork is tender, remove it and shred with forks. Spread the shredded meat on a baking sheet and pop under the broiler for a few seconds to crisp the edges. Remove parchment if used before broiling to avoid burning.
- Return some of the cooking juices to the shredded pork to keep it moist before serving.
Salsa verde
- Blister tomatillos, onion, garlic, and jalapeños in a hot skillet until they begin to char and soften.
- Transfer the blistered vegetables to a 400 degree oven for about 15 minutes until jammy and collapsed.
- Remove jalapeño stems, then combine the roasted vegetables in a food processor with cilantro, chicken bouillon powder, and lime juice. Blitz until smooth. Chill in the fridge so flavors mellow and meld.
To serve
Blister corn tortillas and pile on shredded carnitas, salsa verde, chopped onion, and cilantro. Cheese is optional and delicious. Alternatively, serve carnitas in a bowl with rice, beans, and roasted vegetables for a hearty meal. This is one of those cooking, easy recipes that shines whether plated for a weeknight or a crowd.
"These are so phenomenal and so delicious"
Expert tips
- Always sear the pork before slow cooking for more flavor.
- Make a large roast to ensure leftovers. Carnitas taste even better the next day as flavors continue to develop.
- Chill the salsa verde for several hours so the flavors blossom.
- If crisping under the broiler, remove any parchment paper to prevent burning.
Storage and leftovers
Store cooled carnitas in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet and spoon in a bit of reserved cooking juice to keep the meat moist. Leftover carnitas also freeze well for up to 3 months.
Give it a try
This recipe brings together the joy of slow cooking and simple ingredients for a crowd pleasing meal. It is a celebration of approachable flavor and a perfect addition to any collection of cooking, easy recipes. Make a big roast, enjoy the leftovers, and watch how quickly everyone asks for the recipe.
This article was created from the video Crockpot Carnitas - So Easy! with the help of AI.
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