Slow-Cooker Carnitas Recipe

Name: Slow-Cooker Carnitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons grapeseed or other neutral-flavored oil, divided; 1 boneless pork shoulder roast (3 1/2 lbs.; aka Boston butt); 1 1/2 teaspoons kosher salt; 1 tablespoon pepper; 1 cup reduced-sodium chicken broth; 1 tablespoon adobo sauce from canned chipotle chiles; 1 teaspoon achiote paste; 4 wide strips orange zest; 12 corn tortillas (6 in.); Pico de gallo, store-bought or homemade

Servings: persons

1
Heat 3 tbsp. oil in a large cast-iron skillet over medium-high heat. Season pork with the salt and pepper. Add pork to skillet and brown on all sides, 12 to 14 minutes. Place pork in a 6-qt. slow-cooker.
2
Discard fat from skillet and wipe clean with paper towels. Stir together broth, adobo sauce, and achiote paste in skillet and bring to a boil over medium-high heat. Pour over pork, then add orange zest.
3
Cover slow-cooker and cook on low until pork is very tender, about 8 hours. Lift meat to a cutting board or platter. Pour cooking liquid through a fine wire-mesh strainer into a measuring cup, then discard solids. Skim fat from cooking liquid. Using two forks, shred meat into large chunks.
4
Heat 1 tbsp. oil in cleaned cast-iron skillet over high heat. Arrange half of meat in an even layer in skillet and cook, undisturbed, until deeply caramelized, 4 to 5 minutes. Stir in 1/2 cup cooking liquid; transfer to a bowl. Repeat with remaining 1 tbsp. oil, pork, and 1/2 cup cooking liquid.
5
Toast tortillas over an open flame 20 to 30 seconds per side and wrap in a clean kitchen towel until ready to serve. Or, wrap in towel and microwave 1 minute to warm.
6
Serve pork with warm tortillas and pico de gallo.
7
Wine pairing: Lone Madrone 2013 Sheep Camp Zinfandel (Paso Robles; $45).

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 tablespoons grapeseed or other neutral-flavored oil, divided, 1 boneless pork shoulder roast (3 1/2 lbs.; aka Boston butt), 1 1/2 teaspoons kosher salt, 1 tablespoon pepper, and more.

Yes, Slow-Cooker Carnitas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow-Cooker Carnitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions