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Slow Cooker Carnitas

Delicious and succulent slow-cooked pork carnitas that are perfect for tacos, burritos, or a comforting bowl with rice.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 12 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 lb pork butt Best cut for juicy and flavorful carnitas.
  • 1 ea yellow onion, quartered
  • 4 cloves garlic, minced
  • 1 7 oz can chipotle peppers in adobo sauce Provides a smoky flavor.
  • 2 tsp ground cumin
  • 1 tbsp dried oregano
  • 1 ea bay leaf
  • 2 quarts low-sodium chicken broth Can substitute with vegetable broth for a vegetarian option.
  • 2 tsp kosher salt Adjust according to taste.
  • 1 tbsp vegetable oil For crisping the pork.
  • 1 tsp cornstarch Optional, to thicken the sauce.
  • 1 tbsp water To mix with cornstarch.
  • 12 ea warm flour or corn tortillas For serving.
  • ½ ea white onion, diced For topping.
  • to taste chopped cilantro For garnish.

Method
 

Preparation
  1. Add the pork butt to the slow cooker.
  2. Add the quartered yellow onion and minced garlic.
  3. Toss in the chipotle peppers along with their adobo sauce.
Adding Ingredients
  1. Sprinkle in the ground cumin, dried oregano, and toss the bay leaf.
  2. Pour in 2 quarts of low-sodium chicken broth and add kosher salt.
Cooking
  1. Cover the slow cooker and set it to cook on low for 7 to 8 hours.
Preparing for Crisping
  1. About 30 minutes before serving, preheat a deep skillet over medium-high heat.
Reducing Liquid
  1. Carefully remove 5 to 6 cups of the cooking liquid from the slow cooker and pour it into the hot skillet.
  2. Bring the liquid to a rolling boil and cook uncovered for about 25 minutes, stirring occasionally, until it reduces and thickens.
  3. If desired, whisk in the cornstarch mixture during the last few minutes of cooking.
Shredding the Pork
  1. While the liquid is reducing, take the pork out of the slow cooker and shred it into bite-sized pieces with two forks.
Crisping the Pork
  1. Place the shredded pork on a baking sheet and drizzle with vegetable oil, tossing to coat.
  2. Broil the pork in the oven on high for about 8 to 10 minutes until crispy around the edges.
Serving
  1. Toss the crispy pork with the reduced liquid from the skillet and serve in warm tortillas topped with diced onions and cilantro.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months. Thaw overnight before reheating. Adjust spice levels by using fewer chipotle peppers or removing seeds. Broiling the pork is crucial for texture.