Crockpot Pork Carnitas
This crockpot pork carnitas recipe is perfect when feeding a larger crowd of people. The pork itself is tender and delicious, but add corn or flour tortillas with some toppings, and you have a fabulous dinner for multiple guests. This is a great meal to sit and forget until the last few minutes before serving! Everyone will rave about how tender the pork is.
I enjoy this recipe when turned into crockpot pork carnitas tacos. I chopped up white onions, jalapeños, cilantro and tomatoes. I also provided salsa, sour cream, and guacamole so everyone could assemble their tacos according to taste. Serve with a side of rice and beans, and you have one heck of a crowd-pleasing meal!
This recipe is the perfect meal to pair with churro cream puffs.
If you cook for a crowd, I highly recommend purchasing one of these collapsable BBQ prep tubs with meat shredder claws. My in-laws gave this to us as a Christmas present. This was our first time using it, and we are hooked. Any time you need to shred meat or even handle large quantities of food without making a mess, this gadget is the key! You can see us using the product to help perfectly shred our crockpot pork carnitas. I found a similar product for purchase here.
Crockpot Pork Carnitas
Ingredients
- 5 Pounds Pork Butt Roast
- 1 white onion roughly chopped
- 1 Tbsp Oregano
- 1 Tbsp Cumin
- 1 Tbsp Mexican Chili Powder
- 2 tsp salt
- 2 tsp pepper
- 2 tsp pepper flakes (I use flat iron pepper flakes)
- 1 Large Orange
- 1/2 Cup Orange juice (no pulp)
- 12 oz Blue Moon wheat beer
- Fresh Cilantro for garnish (optional)
Instructions
- Season pork butt on one side with half the oregano, cumin, Mexican chili powder, salt, pepper, and pepper flakes.
- Add pork butt (seasoned side down) to the crockpot and season the unseasoned side with the remaining seasoning.
- Add roughly chopped onion, orange juice, and Blue Moon wheat beer to the crockpot.
- Zest and juice the entire orange and add the zest and juice evenly over the top of the pork butt.
- Cover the crockpot and set it to low for 8 hours or high for 4 hours.
- Once the pork is cooked, set the oven to BROIL.
- Transfer the cooked pork butt to a parchment paper lined sheet pan and pull the pork apart, evenly spreading the pork across the entire sheet pan.
- Take about 1/2 cup of liquid from the crockpot and pour evenly over the pork butt on the sheet pan.
- Add the sheet pan filled with pork to the oven and cook on BROIL for 10 minutes, or until the ends get nice and crispy. Remove pork from the oven and top with fresh cilantro (optional).
- Serve pork immediately. Pork can be served by itself with rice and beans or served with tortillas to make tacos or burritos. Add cilantro, raw white onion, lime, shredded Mexican cheese, jalapeño, salsa, guacamole, and diced tomatoes for extra taco/burrito toppings.
Notes
