Slow Cooker Pork Carnitas

• portions: 16 servings
• temps actif: 9 hours
• temps total: 16-20 hours

Ingrédients

4lb. pork loin roast (shoulder probably preferred)

6 garlic cloves, minced

¼ cup (60 ml) lime juice (about 2 limes)

2 tablespoons (30 ml) vegetable oil (forgot this first time)

2 teaspoons kosher salt

½ teaspoon black pepper

2 teaspoons dried oregano

1 teaspoon onion powder

1 teaspoon cumin

2 – 3 individual chipotle peppers from a can of chipotle peppers in adobo sauce

2 tablespoons of the adobo sauce from a can of chipotles in adobo

1/4 cup (60 ml) orange juice (about 1 orange)

1 cup (240 ml) chicken broth

2 bay leaves (forgot these first time)

Fresh cilantro, chopped to garnish

Instructions

Chipotle Carnitas:

Place garlic, lime juice, oil, salt, black pepper, oregano, onion powder, cumin, peppers, and adobo sauce in a small food processor. Pulse until well combined, and a paste is formed.

Rub the pork shoulder with the chipotle paste, rubbing it thoroughly on all sides. If time allows, let the pork marinate for 30 minutes up to overnight. If not, go to the next step.

Place orange juice, chicken broth, bay leaves, and seasoned pork shoulder into a slow cooker. Cook for 8 hours on low or 4 hours on high, until internal temperature reaches 145 °F on a food thermometer. The pork should be so tender that meat falls apart easily.

Remove pork from the slow cooker and shred the meat using two forks, removing excess fat. Taste and adjust seasoning if needed.

**IF SERVING ALL AT ONCE, BROIL**

Heat oven to broil. Line one baking sheet with foil and spray with cooking oil.

Place carnitas onto a baking sheet with a cup or so of the juices and broil until most pork looks golden, crisp, and crusted about 4 minutes. Remove from oven.

**IF SERVING PORTION AT A TIME, PAN FRY**

Heat oil or rendered fat in hot skillet, add meat in a single layer, drizzle with reserved liquid from slow cooker/defrosting, and cook undisturbed until crispy and browned on bottom. Flip briefly to crisp other side.

Garnish carnitas with chopped cilantro, if desired.

Notes

1.8.2026 ((First time making))

Marinated overnight, wrapping the pork loin roasts back up in saran wrap. Forgot the oil when making the paste.

Doubled my liquids because I had 6 sliced up red/yellow/orange peppers as a base. Forgot to add bay leaves at this step. Cooked for x hours on low before removing to shred and bake.

Store: If you have leftovers carnitas, store them in the refrigerator for up to 5 days. I recommend adding in the extra cooking liquid to keep them moist and juicy.

Freeze: This chipotle carnitas recipe is freezer-friendly. Once the pork has cooled, transfer the crispy shredded pork to an airtight freezer-safe container or bag. I suggest freezing it in portions so you can pull out just the carnitas you need. Freeze for up to 3 months.

Thaw: Thaw in the fridge the night before and reheat until heated through.