Mains - non veg

Easy Crockpot Carnitas

10 servings


10 minutes

active time

8 hours 10 minutes

total time


4-5 lbs. pork shoulder

5 cloves garlic

1 tablespoon salt

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon black pepper

1 teaspoon oregano

1/4 teaspoon cinnamon

1/2 teaspoon cayenne pepper

1 tablespoon chipotle hot sauce (optional)

juice of 2 limes

1/2 cup orange juice

12 ounces beer (a standard lager works great for this!)

1/2 cup salsa (I like to use a less chunky one)


Place the pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker (I actually kind of rubbed it onto the meat to get as much garlic flavor as possible, but you could just toss it in, too).

Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork.

Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8 hours.

Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.

Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until you get browned edges on the pork.

Serve on tortillas with fresh cilantro, avocado, and lime juice.


For instant pot:

combine in vessel. Cook on HIGH for 30.


Serving Size




Total Fat

5.4 g

Saturated Fat

1.6 g

Unsaturated Fat


Trans Fat

0 g


90.7 mg


755.4 mg

Total Carbohydrate

5.1 g

Dietary Fiber

0.9 g

Total Sugars

1.6 g


34.7 g

10 servings


10 minutes

active time

8 hours 10 minutes

total time
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