Easy Crockpot Carnitas

Get ready for the ultimate taco night! These slow-cooked carnitas are juicy, tender, and packed with zesty flavor, with a crispy broiled finish that will have everyone reaching for seconds. Topped with fresh cilantro, crumbled queso fresco, and a squeeze of lime, each bite is pure, crave-worthy perfection.

Serves: 8–10

Cook Time: 6–7 hours

Ingredients:

For the Pork:

4 lbs pork shoulder (pork butt)

1 medium onion, diced

2 tsp salt

1 tsp black peppe

r½–1 can (4 oz) diced jalapeños

1 tbsp minced garlic

¾ cup orange juice

Juice of 1 lime

Rub:

1 tbsp dried oregano

2 tsp ground cumin

1 tsp olive oil

1 tsp chili powder

½ tsp smoked paprika

For Serving:

Street taco tortillas

Fresh cilantro

Queso fresco, crumbled

Fresh lime wedges

Instructions:

Prep the Pork

Pat the pork shoulder completely dry. Trim excess fat if needed. Rub all sides with salt and pepper.

In a small bowl, mix oregano, cumin, chili powder, smoked paprika, and olive oil into a paste. Rub this mixture all over the pork, pressing it into the meat.

Slow Cook

Place diced onion, jalapeños, and garlic in the bottom of the crockpot. Set the pork on top. Pour orange juice and fresh lime juice around the pork, not directly on top of the rub.

Cook on high for 6–7 hours or low for 8–9 hours, until the pork is fork tender and easily pulls apart.

Shred and Crisp

Remove the pork and shred it with two forks. Skim a little fat from the cooking liquid, then spoon a few tablespoons of the juices over the shredded meat for extra flavor.

Spread the pork on a baking sheet in an even layer. Broil on high for 4–6 minutes until the edges become crispy and caramelized. Watch closely so it doesn’t burn.

Warm the Tortillas

Lightly heat tortillas in a skillet with a small drizzle of olive oil until soft and slightly golden.

Assemble

Fill tortillas with crispy carnitas. Top with crumbled queso fresco, fresh cilantro, and a squeeze of lime.