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Crockpot carnitas tacos with tender shredded pork, crisp edges, cilantro, avocado, and lime

Crockpot Carnitas with Pork Shoulder and Citrus Juices

Crockpot carnitas is a hearty pork dish with tender, juicy shredded meat, bright citrus flavor, and crisp browned edges. It is an easy, flavorful meal that works well when you want comforting slow-cooked pork with a satisfying finish.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 10 servings
Course: Dinner
Cuisine: Mexican
Calories: 222
Ingredients Method Notes

Ingredients
  

Pork and seasonings
  • 4-5 lbs. pork shoulder (boneless or bone-in)
  • 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)
Cooking liquids and salsa
  • juice of 2 limes
  • 1/2 cup orange juice
  • 12 oz / 340 g beer
  • 1/2 cup salsa

Method
 

Preparation
  1. Place the pork shoulder in the slow cooker. Roughly chop the garlic and add it to the cooker, rubbing some of it onto the pork if desired.
  2. Coat the pork with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne, rubbing the seasonings over the meat.
  3. Pour the lime juice, orange juice, beer, and salsa into the slow cooker. Cover and cook on low for 8 hours.
Shredding and Broiling
  1. Shred the cooked pork with two forks in the slow cooker, or transfer it out, shred it, and return it to the sauce.
  2. Preheat the broiler and line a baking sheet with aluminum foil.
  3. Spread the shredded pork on the prepared baking sheet, add a few spoonfuls of sauce over the meat, and broil for 5-10 minutes until browned edges develop.
Serving
  1. Serve the carnitas on tortillas with fresh cilantro, avocado, and lime juice.

Notes

Dutch Oven Method: Add the pork shoulder to a large Dutch oven. Chop the garlic, rub it onto the meat, and place the garlic around the pork. Season the pork with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne, then add lime juice, orange juice, beer, and salsa. Cover and cook in the oven for 4 hours at 300°F (149°C). Continue with steps 4-6 above. Instant Pot Method: Cut the pork into 3-5 large chunks. Add the pork and remaining ingredients to the Instant Pot as listed in the original instructions. Cook on manual high pressure for 30 minutes, then allow a natural release. Shred the pork, broil it in the oven, and serve.