Slow Cooker Carnitas Recipe

Pork shoulder: This is the main ingredient, providing the rich, tender meat for the carnitas.

Salt: Enhances the flavor of the pork and other ingredients.

Ground cumin: Adds a warm, earthy flavor to the dish.

Dried oregano: Contributes a slightly bitter, aromatic taste.

Orange juice: Freshly squeezed for a bright, citrusy flavor that helps tenderize the meat.

Garlic: Minced to infuse the pork with a robust, savory taste.

Chicken broth: Adds moisture and depth of flavor to the cooking process.

To enhance the flavor of your carnitas, consider searing the pork shoulder chunks in a hot skillet before placing them in the slow cooker. This step will create a caramelized crust on the meat, adding depth and richness to the final dish. Additionally, when broiling the shredded pork, keep a close eye on it to avoid burning; you want a perfect balance of crispy edges and tender meat.

• pork shoulder - Substitute with pork butt: Pork butt has a similar fat content and texture, making it a suitable alternative for slow-cooked dishes.

• salt - Substitute with kosher salt: Kosher salt has a similar flavor profile and can be used in the same quantity.

• ground cumin - Substitute with ground coriander: Ground coriander provides a slightly different but complementary flavor that works well in carnitas.

• dried oregano - Substitute with dried thyme: Dried thyme offers a similar earthy flavor that can enhance the dish in a comparable way.

• freshly squeezed orange juice - Substitute with pineapple juice: Pineapple juice provides a similar acidity and sweetness, adding a tropical twist to the carnitas.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic. Use about ¼ teaspoon of garlic powder for each clove of garlic.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and can be used as a direct substitute for chicken broth.

• Allow the carnitas to cool completely before storing. This helps maintain the texture and flavor.
• Transfer the shredded pork into an airtight container. For best results, use a container that minimizes air exposure.
• Store the container in the refrigerator if you plan to consume the carnitas within 3-4 days. This keeps the meat fresh and safe to eat.
• For longer storage, place the carnitas in a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness. Frozen carnitas can last up to 3 months.
• When ready to use, thaw the carnitas in the refrigerator overnight. This ensures even thawing and maintains the meat's quality.
• Reheat the carnitas in a skillet over medium heat or in the oven at 350°F until warmed through. Add a splash of chicken broth or orange juice to keep the meat moist.
• For a crispy texture, spread the reheated carnitas on a baking sheet and broil for 5-10 minutes, just as you would when freshly made.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the shredded pork evenly on a baking sheet. Cover with aluminum foil to retain moisture and heat for about 15-20 minutes. For extra crispiness, remove the foil for the last 5 minutes.

• Stovetop Method: Heat a skillet over medium heat and add a splash of chicken broth or orange juice. Add the carnitas and stir occasionally until heated through, about 5-7 minutes. This method helps maintain the moisture while reheating.

• Microwave Method: Place the carnitas in a microwave-safe dish and cover with a damp paper towel to prevent drying out. Heat on high for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals until thoroughly warmed.

• Slow Cooker Method: If you have the time, place the leftover carnitas back in the slow cooker. Add a bit of chicken broth or orange juice to keep it moist. Set to low and heat for 1-2 hours until warmed through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Spread the shredded pork in a single layer in the basket. Heat for about 5-7 minutes, shaking the basket halfway through, until the carnitas are crispy and hot.

• Slow cooker: A countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, perfect for making tender carnitas.

• Measuring spoons: Used to measure out the salt, ground cumin, and dried oregano accurately.

• Citrus juicer: Handy for extracting fresh orange juice efficiently.

• Garlic press: Makes mincing garlic quick and easy.

• Measuring cup: Essential for measuring the chicken broth and orange juice.

• Cutting board: Provides a safe surface for cutting the pork shoulder into chunks.

• Chef's knife: A sharp knife is crucial for cutting the pork shoulder into manageable pieces.

• Tongs: Useful for removing the cooked pork from the slow cooker.

• Forks: Needed for shredding the cooked pork.

• Baking sheet: Optional but useful if you want to broil the shredded pork to make it crispy.

• Oven: Required for broiling the shredded pork to add a crispy texture.

Prep ingredients ahead: Chop and measure all ingredients the night before to save time in the morning.

Use pre-minced garlic: Opt for pre-minced garlic from the store to skip the peeling and chopping.

Double the batch: Cook extra pork shoulder and freeze half for a quick meal later.

Instant pot option: Use an Instant Pot to reduce cooking time from 8 hours to about 1 hour.

Pre-mix spices: Combine salt, ground cumin, and dried oregano in a small container ahead of time.