Tiffany Haney
Carnitas is a staple of Mexican cooking and eating, and literally means little meats. The best cut of meat for carnitas is pork shoulder, also known as pork butt, as the fat helps keep the meat juicy and tender. To cook pork shoulder in a crock pot for carnitas, start by making a rub with salt, pepper, cumin, paprika, chili powder, and oregano. Trim any excess fat from the pork shoulder, then rub the spice mixture generously over the meat. Place the seasoned pork in the slow cooker with onion, garlic, orange juice, lime juice, and chicken broth. Cover and cook on low for 8 hours or high for 4-6 hours. When the pork is tender, shred it and return it to the juices in the slow cooker. For crispy carnitas, spread the shredded pork on a baking sheet and broil for 3-4 minutes.
| Characteristics | Values |
|---|---|
| Meat cut | Pork shoulder, also known as pork butt or Boston butt |
| Meat weight | 2 kg / 4 lb (5lb/2.5kg bone in) |
| Meat preparation | Skinless, boneless, and well-marbled with good fat distribution |
| Seasoning | Oregano, cumin, salt, pepper, paprika, chili powder, cinnamon, and cayenne |
| Additional ingredients | Onions, garlic, orange juice, lime juice, salsa, beer, chicken broth, jalapeno |
| Slow cooker temperature | Low for 8-10 hours or high for 4-6 hours |
| Broiling temperature | Oven at 275°F |
| Broiling duration | 3-4 minutes |
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What You'll Learn
Seasoning the pork shoulder
Start by trimming any excess fat from the pork shoulder. Leave some fat on the meat, as this will help keep the meat juicy and tender while cooking. Next, cut the pork shoulder into 4-6 large chunks. This will help the meat cook evenly and ensure that the seasoning is well distributed.
In a small bowl, combine the dry seasonings. The exact spices used can vary, but a typical carnitas seasoning mix might include oregano, cumin, salt, pepper, chilli powder, cinnamon, and cayenne. You can also add paprika for a smokier flavour. Mix the spices together thoroughly so that the flavours are evenly distributed.
Take the spice mixture and rub it generously all over the pork shoulder chunks. Be sure to coat all sides of the meat evenly. Massage the seasonings into the meat, taking your time to ensure the spices are well-incorporated.
Once the pork shoulder is seasoned, it is ready to be placed in the crock pot with the other ingredients, such as onion, garlic, orange juice, lime juice, and chicken broth. The pork shoulder will release its own juices during cooking, so there is no need to add additional liquids.
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Cooking the pork shoulder
Carnitas is a Mexican dish that traditionally uses pork shoulder, also known as pork butt, because of its higher fat content. The fat keeps the meat moist and tender while cooking. The pork shoulder should be skinless so that it can be rubbed with a spice mix.
To cook pork shoulder in a crock pot, first, trim any excess fat from the pork shoulder. Then, rub a spice mix generously around the entire pork shoulder. You can make your own spice mix by combining salt, pepper, cumin, oregano, and chilli powder, and adding cinnamon and cayenne.
Next, add the pork shoulder to the slow cooker. You can also add aromatics such as onions, garlic, orange juice, lime juice, and chicken broth to the slow cooker. Cover and cook on low for 8 hours or high for 4-6 hours, until the pork is tender and can be easily shredded.
Once the pork is cooked, remove it from the slow cooker and shred the meat with two forks. Return the shredded meat to the slow cooker and mix it with the juices. Add salt and pepper to taste.
Finally, if you want crispy carnitas, spread the shredded pork onto a baking sheet and place it under the broiler for 3-4 minutes, or until it starts to get crispy.
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Shredding the pork shoulder
After shredding the pork, return it to the slow cooker with the juices and mix well. This step ensures that the meat absorbs all the flavours from the cooking liquid. You can also add salt and pepper to taste at this point.
The shredded pork can now be served as-is or crisped up in the oven for a golden, crusty texture. To crisp the meat, spread it out on a baking sheet in an even layer and place it under the broiler for 3-4 minutes, keeping a close eye on it to avoid burning.
The shredded pork carnitas can be served in tacos, burritos, quesadillas, burrito bowls, or any other dish of your choice. It's a versatile and tasty option that can be adapted to suit your preferences.
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Adding aromatics
Aromatics are an important part of the cooking process for carnitas. They add flavour to the meat and help create a delicious braising broth. The key aromatics to use when cooking pork shoulder in a crock pot for carnitas are:
Onions
Adding onions to the crock pot will give a savoury depth of flavour to the dish. Quarter the onions or chop them into large chunks to ensure they don't disintegrate during the long cooking process.
Garlic
Garlic is another key aromatic when making carnitas. Use minced or crushed garlic cloves to infuse the dish with flavour.
Orange Juice
The citrusy tang of orange juice adds a bright, fresh note to the carnitas. It also helps to tenderise the meat, ensuring it is juicy and fall-apart tender.
Lime Juice
Like orange juice, lime juice adds a citrusy zing to the dish. It also helps to balance the richness of the pork and gives the carnitas a more complex flavour profile.
Jalapeño
For a little kick of heat, add some chopped jalapeño peppers to the crock pot. This will give the carnitas a subtle spiciness that enhances the other flavours in the dish.
Other Aromatics
While the above aromatics are the most commonly used when making carnitas, you can also experiment with other ingredients. Some people add beer or chicken broth to the crock pot, while others use bay leaves or cinnamon for additional flavour dimensions.
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Crisping the carnitas
If you are making carnitas tacos, you can crisp up the meat in a frying pan. This will give it a nice golden colour and a bit of crunch. You can also use the frying method to crisp up the edges of the tacos themselves.
The broiling/grilling method is a quick and easy way to get that crispy texture without having to fry the meat. It is also a good option if you are serving the carnitas as part of a larger spread, as it can be done just before serving.
If you have any leftover carnitas, they can be stored in an airtight container in the refrigerator for up to five days. They can also be frozen for up to three months. To restore the crispiness, broil on a baking sheet for 2-3 minutes before serving.
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Frequently asked questions
It takes 8-10 hours on low heat or 5-6 hours on high heat.
The ideal temperature is 275°F.
Spread the shredded pork on a baking sheet and broil it in the oven for 3-4 minutes until it gets crispy.
You will need pork shoulder, onion, garlic, orange juice, lime juice, salt, pepper, cumin, oregano, and chili powder.
Yes, you can braise the pork shoulder in chicken stock instead of lard to achieve a similar result.
