WHY MAKE THIS RECIPE
Slow Cooker Carnitas is one of those recipes that makes any meal feel special. It combines tender, flavorful pork with simple ingredients, and it’s perfect for a family dinner or a gathering with friends. The slow cooking process allows the flavors to deeply infuse the meat, resulting in a delicious and succulent dish that everyone will love. Plus, using a slow cooker means you can set it and forget it, making it easy to prepare while you go about your day. Whether you’re making tacos, burritos, or a comforting bowl of carnitas with rice, this recipe delivers an amazing taste without spending hours in the kitchen.
HOW TO MAKE Slow Cooker Carnitas
Ingredients
- 5 lb pork butt
- 1 yellow onion, quartered
- 4 garlic cloves, minced
- 1 (7 oz) can chipotle peppers in adobo sauce
- 2 tsp ground cumin
- 1 tbsp dried oregano
- 1 bay leaf
- 2 quarts low-sodium chicken broth
- 2 tsp kosher salt, more to taste
- 1 tbsp vegetable oil
- 1 tsp cornstarch in 1 tbsp water (optional)
- 12 warm flour or corn tortillas
- ½ white onion, diced
- Chopped cilantro, for garnish
DIRECTIONS
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Prepare the Slow Cooker: Start by adding the pork butt to the slow cooker. Then, add the quartered yellow onion and minced garlic. Toss in the chipotle peppers along with their adobo sauce for that smoky flavor.
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Add Seasonings and Broth: Sprinkle in the ground cumin, dried oregano, and toss the bay leaf into the cooker. Pour in 2 quarts of low-sodium chicken broth and add the kosher salt. It’s important to taste later and adjust the salt as needed.
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Cook the Pork: Cover the slow cooker and set it to cook on low for 7 to 8 hours. During this time, the pork will become tender and start to fall apart, making it easy to shred later.
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Prepare for Crisping: About 30 minutes before you are ready to eat, preheat a deep skillet over medium-high heat.
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Reduce the Remaining Liquid: Carefully remove 5 to 6 cups of the cooking liquid from the slow cooker and pour it into the hot skillet. Bring this liquid to a rolling boil. Cook uncovered for about 25 minutes, stirring occasionally, until it reduces and thickens. If you want to thicken it even more, whisk in the cornstarch mixture during the last few minutes of cooking.
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Shred the Pork: While the liquid is reducing, take the pork out of the slow cooker. Use two forks to shred the meat into bite-sized pieces.
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Crisp the Pork: Place the shredded pork on a baking sheet and drizzle with vegetable oil, tossing to coat. Broil the pork in the oven on high for about 8 to 10 minutes, until it starts to get crispy around the edges.
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Combine and Serve: Once the pork is crispy, take it out of the oven and toss it with the reduced liquid from the skillet. Serve the carnitas in warm tortillas, topped with diced onions and cilantro.
HOW TO SERVE Slow Cooker Carnitas
Slow Cooker Carnitas are amazingly versatile, so you can serve them in many ways! They are best enjoyed in warm tortillas with toppings like diced onions, chopped cilantro, and a squeeze of lime. You can also serve them over rice or make burrito bowls with beans and salsa. For a hearty meal, pair them with sides like Mexican rice, refried beans, or a fresh salad. Don’t forget to provide extra fixings like avocados or guacamole to elevate your experience!
HOW TO STORE Slow Cooker Carnitas
If you have leftovers (which is rare because this dish is usually a crowd-pleaser!), you can store them in an airtight container in the refrigerator. They will keep well for about 3 to 4 days. When you’re ready to enjoy them again, simply reheat in a skillet or microwave until warmed. If you want to keep them longer, you can also freeze the cooked carnitas. Place them in a freezer-safe container or a zip-lock bag, and they will stay good for up to 3 months. Thaw them in the refrigerator overnight before reheating.
TIPS TO MAKE Slow Cooker Carnitas
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Choosing the Right Cut of Meat: A pork butt or shoulder is best for this recipe as it has enough fat to keep the meat juicy and flavorful during the long cooking process.
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Adjusting Spice Levels: The chipotle peppers add a nice kick, but if you prefer milder flavors, you can use fewer peppers or remove the seeds to tone down the heat.
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Broiling for Crispiness: Don’t skip the broiling step! It adds a fantastic texture to the pork that elevates your carnitas from good to amazing.
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Count Your Guests: The recipe calls for 5 pounds of pork, which will yield a good amount of meat. Adjust the portions based on the number of guests you expect.
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Experiment with Toppings: While diced onions and cilantro are classic toppings, you can try adding shredded cabbage, salsa, jalapeños, or cheese for added flavor and texture.
VARIATIONS
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Different Meats: While pork is traditional, you can also use beef chuck for a different flavor. Just keep in mind that cooking times may vary slightly.
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Slow Cooker Versus Instant Pot: If you prefer a quicker method, you can make this recipe in an Instant Pot. Simply adjust the cooking time to about 60 to 90 minutes on high pressure, followed by a natural release.
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Herb Variations: Besides oregano, consider adding fresh herbs like thyme or even a bit of lime zest for a fresher taste.
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Vegetarian Option: For a vegetarian version, replace pork with jackfruit or use hearty vegetables like mushrooms. Season and cook similarly for a delicious twist.
FAQs
Can I use a different type of broth?
Yes! While low-sodium chicken broth is recommended, you can also use vegetable broth for a different flavor profile or to create a vegetarian option.
How can I make this recipe spicy?
To increase the spice level, add more chipotle peppers or include a couple of fresh jalapeños. You could also drizzle a hot sauce when serving for an extra kick.
Is it necessary to broil the pork after slow cooking?
Broiling the pork is key to achieving that delicious crispy texture. While you can skip it, the dish will be much less flavorful without that finishing touch.
Can I prepare this recipe in advance?
Absolutely! You can cook the pork a day or two ahead of time. Just store it in the refrigerator after cooking and reheat it when you’re ready to serve.
How do I know when the pork is done?
The pork is done when it is tender and easily shreds with a fork. If it doesn’t easily pull apart, it likely needs more cooking time. Aim for a final internal temperature of at least 190°F (88°C) for optimal texture.
By following this simple recipe for Slow Cooker Carnitas, you will create a hearty and flavorful meal that impresses everyone around your dinner table. Enjoy the delicious taste and the joy of serving a homemade dish that brings everyone together!
Slow Cooker Carnitas
Ingredients
Method
- Add the pork butt to the slow cooker.
- Add the quartered yellow onion and minced garlic.
- Toss in the chipotle peppers along with their adobo sauce.
- Sprinkle in the ground cumin, dried oregano, and toss the bay leaf.
- Pour in 2 quarts of low-sodium chicken broth and add kosher salt.
- Cover the slow cooker and set it to cook on low for 7 to 8 hours.
- About 30 minutes before serving, preheat a deep skillet over medium-high heat.
- Carefully remove 5 to 6 cups of the cooking liquid from the slow cooker and pour it into the hot skillet.
- Bring the liquid to a rolling boil and cook uncovered for about 25 minutes, stirring occasionally, until it reduces and thickens.
- If desired, whisk in the cornstarch mixture during the last few minutes of cooking.
- While the liquid is reducing, take the pork out of the slow cooker and shred it into bite-sized pieces with two forks.
- Place the shredded pork on a baking sheet and drizzle with vegetable oil, tossing to coat.
- Broil the pork in the oven on high for about 8 to 10 minutes until crispy around the edges.
- Toss the crispy pork with the reduced liquid from the skillet and serve in warm tortillas topped with diced onions and cilantro.