Description
This Slow Cooker Pork Carnitas recipe features tender, flavorful pork butt slow-cooked with a blend of spices, onions, garlic, bay leaves, green chilies, Sangria wine, and fresh citrus. The pork is then shredded and crisped under the broiler for a perfect combination of juicy and crispy textures, ideal for tacos, quesadillas, enchiladas, or tostadas.
Ingredients
Scale
Meat and Seasonings
- 4 pounds boneless pork butt (or shoulder roast, patted dry)
- 2 teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- ½ teaspoon ground cinnamon
Vegetables and Aromatics
- 1 yellow onion (peeled and quartered)
- 4 cloves garlic (peeled)
- 2 bay leaves
- 4 ounces diced green chilies (1 can)
Liquids and Citrus
- 1½ cups Sangria wine
- 2 oranges (quartered, juice squeezed and quarters reserved)
Optional Garnishes
- Freshly squeezed lime juice (for serving)
- Chopped fresh cilantro (for serving)
Instructions
- Prepare the Slow Cooker: Spray the inside of the slow cooker with cooking spray. Trim any thick patches of fat from the pork butt, leaving only a thin fat cap.
- Make the Spice Rub: In a small bowl, combine kosher salt, freshly ground black pepper, dried oregano, ground cumin, chili powder, and ground cinnamon. Rub this spice mixture all over the pork thoroughly for even seasoning.
- Add Ingredients to Slow Cooker: Place the seasoned pork into the slow cooker. Top with peeled and quartered yellow onion, peeled garlic cloves, bay leaves, diced green chilies, and pour in the Sangria wine.
- Add Citrus: Squeeze juice from the two oranges over the pork and add the orange quarters into the slow cooker for extra flavor.
- Cook the Pork: Cover the slow cooker. Cook on LOW heat for 5-7 hours or on HIGH for 4-6 hours until the pork is fork tender and can be easily shredded.
- Shred the Pork: Once tender, transfer the pork onto a cutting board and let it rest for 10 minutes. Shred the meat using two forks, pulling it apart into bite-sized pieces.
- Reduce Cooking Juices: Strain the cooking liquid into a small to medium stovetop pan. Bring it to a boil over high heat, then reduce to medium and simmer until the juices reduce and thicken, about 15-20 minutes. This will concentrate the flavor.
- Prepare Oven and Baking Sheets: While the pork rests, preheat your oven to 450°F (232°C). Line two cooking sheets with foil and spray the foil with cooking spray to prevent sticking.
- Crisp the Carnitas: Spread the shredded pork evenly between the two prepared baking sheets. Drizzle each pan with about ½ to ¾ cup of the reduced cooking juices. Bake for 10 minutes or until the liquid evaporates, then switch to broil to crisp the edges. Watch carefully to avoid burning.
- Finish and Serve: Just before serving, drizzle additional reduced cooking juices over the crispy pork. Serve as tacos, quesadillas, enchiladas, or tostadas, garnished with lime juice, chopped cilantro, and peeled orange slices as desired.
Notes
- Trim excess fat from pork butt to avoid overly greasy carnitas, leaving a thin fat cap for moisture and flavor.
- Use Sangria wine for a unique fruity depth; you can substitute with dry red wine or a mix of orange juice and red wine if unavailable.
- Slow cooker times vary depending on your device; check tenderness around the minimum suggested time.
- Broiling is critical for getting the characteristic crispy edges of traditional carnitas.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with warm corn tortillas and your favorite toppings like diced onions, cilantro, salsa, and avocado.
