A few years ago I made these pulled pork tacos with mango salsa that were to die for. BUT, I couldn’t remember the recipe. So I went to the drawing board and decided to make pork carnitas in the crockpot. They turned out AMAZING! This recipe is definitely a keeper, and I even I think it’s safe to say it’s a new family favorite. The best part is, it’s super easy to make!
We hope you and your family love it as much as we do. Enjoy!
We served it with hard taco shells and whole wheat tortillas alongside a mango salsa, guacamole and cheddar cheese. It’s so versatile you can use it in anything, tacos, quesadillas, burritos, you name it.
The meat is so juicy and tender and practically falls off the bone when you take it out of the crockpot. After shredding it, we let it cook just a little longer in the juice so it can absorb even more flavor. Then we broiled it to crisp the outside up a bit and oh my gosh… It is melt in your mouth amazing.
Place in tupperware in the fridge for up to 3 days, or portion it out in ziplock baggies and freeze for up tp 3 months!
🍜 Variations & Substitutions
- You can use more lemon if no limes are available!
- Increase cook time if using a lower quality cut of meat.
Crockpot Pork Carnitas
- 5-7 lb Pork Shoulder Roast
- ½ a Brown Beer we used New Castle
- 1 Tbsp Cumin
- 1 Tbsp Smoked Paprika
- 1 Tbsp Chili Powder
- 1 tsp Oregano
- 2 tsp Salt
- 4 Cloves Garlic
- 1 Bay Leaf
- 1 Onion diced
- Zest of 1 Orange
- Juice of 2 oranges
- Juice of 1 Lime
- Juice of 1 Lemon
- 1 cup Salsa Verde
- Tortillas or Taco Shells
- Trim as much fat as you can off the pork shoulder roast.
- Pour half a beer in the crockpot and drink the other half 🙂
- In a small bowl, combine cumin, smoked paprika, chili powder, oregano and salt.
- Rub the spice mixture on the pork roast, thoroughly covering the entire outside and place in crockpot.
- Crush the garlic cloves with the side of a knife and add to crockpot along with the bay leaf and diced onions.
- Add the orange zest, orange juice, lime juice, lemon juice and top with the salsa verde.
- Cook on low for 8 hours (preferred) or on high for 4-6 hours.
- Remove pork shoulder from crockpot and shred.
- Strain the excess juice from the crockpot into a large saucepan and skim off excess fat.
- Add the shredded pork to the saucepan and cook on low heat for 30 minutes.
- Spread the pork evenly on a baking sheet.
- Place the baking sheet on the second highest rack in the oven and broil for about 5 minutes, or until the edges start to get brown and crisp.
- Place in a serving dish.
- Serve with tortillas and/or hard taco shells and your favorite topping.
Nutrition values are estimates, for exact values consult a nutritionist.