Crockpot Pork Carnitas
A delicious, easy slow cooker recipe for tender pork carnitas. This tender pork is perfect to fill in tacos, burritos, or simply delicious just by itself.
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
Pork butt can be found boneless or with a bone. If you choose a cut with a bone, shred the meat off the bone and toss the bone. The pork butt cut I used did have a bone included.
Tried this recipe?Let us know how it was!