Description
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.
Ingredients
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3 pounds boneless pork butt (pork shoulder), cut into 5–6 large chunks
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2 teaspoons chili powder
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2 teaspoons ground cumin
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2 teaspoons fine sea salt
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4 cloves garlic, minced
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½ cup sliced red onion (about 1 medium)
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Juice of 2 limes
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1–1½ teaspoons liquid smoke
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½ cup melted lard or coconut oil
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2–4 cups pork, beef, or chicken broth (enough to nearly cover pork)
For Crisping
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2 tablespoons lard, coconut oil, or ghee
Instructions
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In a small bowl, mix the chili powder, cumin, and salt. Rub the seasoning mixture evenly over the pork pieces.
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Place the sliced red onion and garlic in the bottom of a 4–6 quart slow cooker. Add the seasoned pork on top.
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Pour in the melted lard, lime juice, and liquid smoke. Add enough broth to nearly cover the pork.
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Cover and cook on LOW for 8 hours or HIGH for 3–4 hours, until the pork is fork-tender and easily falls apart.
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Remove the pork from the slow cooker and discard the cooking liquid. Chop into 1-inch chunks or shred, depending on preference.
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Heat 2 tablespoons of fat in a large cast-iron skillet over medium-high heat.
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Add the pork in a single layer and cook until crispy and browned on all sides, about 5–7 minutes. Serve immediately.
Notes
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Use 1 teaspoon liquid smoke for subtle flavor or 1½ teaspoons for a bolder smoky taste.
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Do not overcrowd the skillet when crisping or the pork will steam instead of brown.
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Carnitas can be chopped or shredded depending on how you plan to serve them.
- Prep Time: 10 MINS
- Cook Time: 8 HOURS
- Category: PORK
- Method: SLOW COOKER
- Cuisine: MEXICAN INSPIRED
Nutrition
- Calories: 420
- Sugar: 0g
- Fat: 30g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 32g