Name: Pork Carnitas (Mexican Slow Cooker Pulled Pork) Recipe
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Mexican
Ingredients: 4 lb. pork butt; 2 Tbsp brown sugar; 1 Tbsp ground cumin; 1 Tbsp dried oregano; 2 tsp salt; 2 tsp garlic powder; 1 tsp black pepper; 1 tsp paprika; 3 Tbsp olive oil (divided); 1 jalapeno pepper (seeds removed and sliced); 1 onion (diced); 1 orange (halved and juiced); 1 lime (halved and juiced)

Description

This Pork Carnitas recipe is a flavorful Mexican slow-cooked pulled pork dish that is tender on the inside with delicious caramelized edges. It combines a robust mix of spices, citrus juices, and slow cooking in a crock pot to achieve melt-in-your-mouth pork perfect for tacos, burritos, or simply served with rice and beans.

Ingredients

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Meat and Marinade

4 lb. pork butt
2 Tbsp brown sugar
1 Tbsp ground cumin
1 Tbsp dried oregano
2 tsp salt
2 tsp garlic powder
1 tsp black pepper
1 tsp paprika
3 Tbsp olive oil (divided)

Vegetables and Citrus

1 jalapeno pepper (seeds removed and sliced)
1 onion (diced)
1 orange (halved and juiced)
1 lime (halved and juiced)

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Instructions

Prepare the Pork: Rinse the pork butt roast thoroughly and dry it well with paper towels to ensure a good sear and spice adherence.
Make the Spice Rub: In a medium bowl, combine brown sugar, ground cumin, dried oregano, salt, garlic powder, black pepper, and paprika. Stir in 2 tablespoons of olive oil to create a paste.
Season the Pork: Rub the spice mixture evenly all over the pork butt. Place the seasoned pork into your slow cooker with the fat side on top for optimal moisture retention while cooking.
Add Jalapenos: Remove seeds from the jalapeno and slice it. Scatter the pepper slices on and around the pork in the slow cooker.
Add Onion: Dice the onion and distribute it on and around the pork in the slow cooker for added flavor.
Add Citrus Juice and Halves: Squeeze the juice of the halved orange over the pork and place the orange halves into the slow cooker. Repeat the process with the lime halves and juice.
Cook Slowly: Cover the slow cooker and cook the pork roast on high power for 8 hours until very tender and easy to shred.
Rest and Shred: Carefully remove the roast from the slow cooker and place it on a cutting board. Let it rest for 10 minutes to allow juices to redistribute, then shred the pork into pieces using two forks.
Heat the Skillet: Heat 1 tablespoon of olive oil in a large skillet over high heat to prepare for caramelizing the shredded pork.
Caramelize the Pork: In batches to avoid crowding, add about 1/4 of the shredded pork along with approximately 1/4 cup of the slow cooker juices to the skillet. Press the meat down to ensure good contact with the pan and allow it to sear until caramelized and crispy on the edges. Repeat until all pork is caramelized.
Serve: Transfer the caramelized pork to a serving dish. Optionally drizzle some of the remaining slow cooker juices over the meat for added moisture and flavor before serving.

Notes

Do not skip the resting step after cooking to retain juiciness in the pork.
Be careful not to crowd the skillet during caramelization to allow proper crisping of the meat.
You can adjust the spice levels by adding more or fewer jalapenos according to preference.
This dish pairs wonderfully with warm tortillas, guacamole, and salsa for a classic Mexican feast.
Leftover carnitas can be refrigerated for up to 3 days or frozen for up to 3 months.