4-Ingredient Slow Cooker Pork Carnitas with Orange Juice
Ingredients
1.8–2.2 kg (4–5 lb) pork shoulder (pork butt), boneless or bone-in
1 cup fresh orange juice (about 2–3 oranges, or 100% juice)
1½ tsp salt
1 tsp ground cumin
(That’s it. No oil, no broth.)
Instructions
- Prep the Pork
Pat the pork dry.
Season all sides evenly with salt and cumin.
- Slow Cook
Place pork in the slow cooker.
Pour orange juice around (not over) the pork.
Cover and cook:
LOW: 8–10 hours (best texture)
HIGH: 5–6 hours
Pork is done when it easily shreds with a fork.
- Shred
Transfer pork to a large bowl.
Shred with two forks.
Spoon 2–4 tbsp of the cooking liquid over the meat for moisture (discard excess liquid).
- Crisp the Carnitas (Highly Recommended)
Preheat oven to 220°C / 425°F (or broiler).
Spread shredded pork on a baking sheet.
Roast for 10–15 minutes, flip, then roast 5–10 minutes more until crispy edges form.
How to Serve
Tacos (corn tortillas)
Burrito bowls
Nachos
Quesadillas
Over rice with beans