Slow Cooker Pork Carnitas

Tender, flavorful shredded pork made easy in the slow cooker. Makes enough for a crowd!



SERVINGS

18-24

PREP TIME

8 hours

Ingredients

  • 1
    (6- to 8-pound) boneless pork shoulder roast
  • 2
    tablespoons coarse salt
  • 1
    tablespoon ground cumin
  • 1
    tablespoon freshly ground black pepper
  • 1
    tablespoon dried oregano
  • 2
    teaspoons ground cinnamon
  • ½
    teaspoon cayenne pepper, or to taste
  • 8
    whole cloves garlic, smashed
  • 4
    chipotle peppers (canned or dried)
  • 1
    (14- or 15-ounce) can diced tomatoes
  • 2-3
    cups liquid (orange juice, beer, stock or a combination)

Directions

  1. 1

    Trim any excess fat from the pork.

  2. 2

    Add all ingredients to the slow cooker and cook on low for 8 hours, or until the meat is so tender it’s falling apart.

  3. 3

    Let the pork cool enough to handle, then remove from slow cooker and place in a large bowl. Shred the meat with two forks (or by hand). You will end up with about 10 cups of meat.

  4. 4

    Skim the fat from the leftover juices in the slow cooker and save the liquid for reheating your meat later, if desired, to help keep it moist.

  5. 5

    To make carnitas tacos, serve the meat in tortillas with your favorite taco toppings, such as sour cream, cilantro, radishes, pineapple, chopped red onion and lime wedges.