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These Slow Cooker Carnitas Are So Damn Good

BRB drooling.

Posted on

Here's a video that shows you how it's made:

View this video on YouTube


Servings: 4-6

3½- to 4-pound boneless pork butt/shoulder, cut into six equal pieces

2 teaspoons salt

1 teaspoon pepper

1 tablespoon oregano

1 tablespoon cumin

8 cloves garlic, crushed

1 medium onion, quartered

3 bay leaves

1 lime, juiced

1 large orange, juiced (save the spent halves)

Optional Toppings

Tortillas/taco shells


Black beans



Sour cream




1. In a slow cooker, add cut pork, salt, pepper, oregano, cumin, garlic, onion, bay leaves, and lime juice. Juice the orange and add it to the cooker as well. Mix together until the meat is well-coated.

2. Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.

3. Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.

4. Pour about 1 cup of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.

5. Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!

6. Enjoy!


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