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These easy slow cooker carnitas are juicy, tender, and finished in a hot skillet for crispy, caramelized edges. Made with simple spices, lime juice, and a touch of liquid smoke, this hands-off pork recipe is perfect for tacos, bowls, and meal prep.
3 pounds boneless pork butt (pork shoulder), cut into 5–6 large chunks
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons fine sea salt
4 cloves garlic, minced
½ cup sliced red onion (about 1 medium)
Juice of 2 limes
1–1½ teaspoons liquid smoke
½ cup melted lard or coconut oil
2–4 cups pork, beef, or chicken broth (enough to nearly cover pork)
For Crisping
2 tablespoons lard, coconut oil, or ghee
In a small bowl, mix the chili powder, cumin, and salt. Rub the seasoning mixture evenly over the pork pieces.
Place the sliced red onion and garlic in the bottom of a 4–6 quart slow cooker. Add the seasoned pork on top.
Pour in the melted lard, lime juice, and liquid smoke. Add enough broth to nearly cover the pork.
Cover and cook on LOW for 8 hours or HIGH for 3–4 hours, until the pork is fork-tender and easily falls apart.
Remove the pork from the slow cooker and discard the cooking liquid. Chop into 1-inch chunks or shred, depending on preference.
Heat 2 tablespoons of fat in a large cast-iron skillet over medium-high heat.
Add the pork in a single layer and cook until crispy and browned on all sides, about 5–7 minutes. Serve immediately.
Use 1 teaspoon liquid smoke for subtle flavor or 1½ teaspoons for a bolder smoky taste.
Do not overcrowd the skillet when crisping or the pork will steam instead of brown.
Carnitas can be chopped or shredded depending on how you plan to serve them.
Find it online: https://www.firsthomelovelife.com/easy-slow-cooker-carnitas/