Step one – Pat the pork dry and cut it into large chunks. If bone-in, trim the meat away from the bone and discard the bone.

Step two – Heat a pan over medium-high heat and brown each piece for about 3 minutes per side, until golden. Work in batches if needed so the pan stays hot and the meat sears properly.

Step three – While searing, combine the salt, pepper, onion powder, garlic powder, cumin, paprika, oregano, and cayenne in a bowl.

Step four – Transfer the seared pork to the slow cooker and sprinkle the spice mix over the meat, tossing or turning pieces so the seasoning coats everything evenly.

Step five – Add the chopped onion, orange juice, and water. The liquid should come to about halfway up the meat; add a little more water for larger roasts.

Step six – Cover and cook on low for about 8 hours, until the pork is very tender.

Step seven – Remove the pork to a cutting board and shred with two forks; it should pull apart easily. Reserve some cooking liquid and drizzle a few tablespoons back into the shredded meat to keep it moist. Optionally crisp the shredded carnitas in a hot skillet with a little oil for 5–6 minutes before serving.

Tips

Leftovers: To revive and crisp leftover carnitas, sauté them in a hot pan with a small drizzle or spray of oil for 5–6 minutes until edges are brown and crisp.

Storage: Refrigerate cooled carnitas in an airtight container for 4–5 days. Freeze for longer storage in freezer-safe containers or bags.

This slow-cooker pork carnitas recipe is flavorful, easy to prepare, and great for tacos, bowls, or sandwiches. Make it ahead and enjoy leftovers throughout the week.

Equipment

• Slow cooker
• Pan for searing
• Airtight container for storage

Ingredients

• 4–5 lbs pork butt (or pork shoulder)
• 1 onion, chopped (white or yellow)
• 1 cup orange juice
• ½ cup water
• 3 teaspoons salt, or to taste
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• ½ teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon oregano
• ¼ teaspoon cayenne pepper

Instructions

1. Pat the pork dry and cut into large chunks; remove the bone if using a bone-in roast.
2. Sear chunks on medium-high heat for about 3 minutes per side until golden. Sear in batches if needed.
3. Mix the salt, pepper, onion powder, garlic powder, cumin, paprika, oregano, and cayenne while searing.
4. Place seared pork in the slow cooker, sprinkle and toss with the spice mix. Add chopped onion, orange juice, and water so the liquid comes about halfway up the meat.
5. Cover and cook on low for about 8 hours, until very tender. Shred with two forks, reserve some cooking liquid, and add a bit back to the shredded meat for moisture. Optionally crisp before serving.

Notes

Nutrition values are approximate and based on the ingredients listed for one suggested serving; actual values will vary with portion sizes and substitutions.

Nutrition