Pork Carnitas
/I love cooking these pork carnitas for dinner parties — they’re easy, wildly flavorful, and they make your whole house smell like you’ve been cooking all day (even though the slow cooker did most of the work). The carnitas come out tender, shreddy, and broiled to crispy perfection. Use them in tacos, burritos, bowls, quesadillas… the options are endless.
INGREDIENTS
Pork Shoulder (5 pounds): Rich, marbled, and perfect for slow cooking — this is where all the juicy, shreddable magic starts.
Ground Cumin (1 1/2 tablespoons), Chili Powder (1 tablespoon) & Smoked Paprika (2 teaspoons): Your warm‑and‑smoky flavor trio — earthy depth from the cumin, gentle heat from the chili powder, and that subtle campfire smokiness from the paprika. This is the heart of the carnitas seasoning.
Garlic Powder (1 tablespoon) & Onion Powder (2 teaspoons): Savory, aromatic, and essential for that slow‑cooked depth that melts right into the meat.
Dried Oregano (2 teaspoons): A bright, herbaceous lift that keeps the spice blend from feeling too heavy.
Salt (1 tablespoon) & Pepper (1 teaspoon): The classic duo that sharpens every flavor and seasons the pork all the way through.
Yellow Onions, Rough Chopped (1 large): They soften, melt, and infuse the pork with sweet, savory richness as it cooks.
Bay Leaves (2–3): Quiet but powerful — they add a subtle herbal note that ties everything together.
Lime Juice (1/4 cup): A bright, citrusy finish that cuts through the richness and wakes up every bite.
PREPARE AND SEASON THE PORK
Dry the pork shoulder with paper towels and trim any excess fat. If your cut is bone‑in and/or skin‑on like mine was, leave it — it deepens the flavor.
Combine the dry ingredients in a bowl and mix together: salt, pepper, cumin, chili powder, smoked paprika, garlic powder, onion powder, cayenne pepper, and oregano. Rub the dry mix all over the pork.
ADD THE INGREDIENTS TO THE SLOW COOKER
Scatter the chopped onion across the bottom of the slow cooker. Pour the fresh lime juice over the onions. Tuck the bay leaves underneath so they’re submerged.
Set the seasoned pork on top and cook on low for 8–10 hours.
SHRED PORK AND COOK IN THE JUICES, THEN CRISP IT & SERVE
Once the pork is tender, lift it out of the slow cooker and remove any bones, skin, or large pieces of fat. Strain the cooking liquid into a glass container that can be sealed and refrigerated later, discarding any solids caught in the strainer.
Return the pork to the slow cooker and shred it with two forks. Drizzle about a cup of the strained juices over the shredded pork and cook on low for another 20–30 minutes.
Using a slotted spoon, transfer the pork to a foil‑covered baking sheet, then pour any remaining liquid in the slow cooker into the glass container with the rest. If you’re serving the carnitas right away, set the oven to Broil. Drizzle a little of the strained liquid over the pork on the baking sheet. Not too much, as you want the edges of the carnitas to crisp.
LEFTOVERS
For leftovers, or if you’re not serving immediately, transfer the pork to an airtight container and refrigerate for up to 4 days or freeze for up to 2 months.
Refrigerate the strained liquid for at least an hour (or up to 24 hours); the fat will solidify on top, making it easy to remove and discard. The remaining liquid may gel slightly, especially if your pork shoulder was bone‑in. This is normal — just microwave it for 20–30 seconds to melt it back into a rich, pourable au jus for serving over the leftover carnitas.
FUN FACT: Why the Liquid Gels
If you use a bone‑in pork shoulder, your leftover au jus will likely gel once refrigerated. This happens because collagen from the bone breaks down during cooking and naturally thickens the liquid as it cools. Collagen is a structural protein that supports skin elasticity and hydration, and it also contributes to stronger hair and nails — so consider it a delicious little bonus.