Slow Cooker Pork Carnitas

Yield: 18 to 24 servings January 17, 2016

Shred this slow-cooked pork butt and serve in tacos with chopped cilantro, red onions, and pineapple.

Recipe from The Kitchn.


  • 1 6- to 8-lb. bone-in pork butt, also called pork shoulder
  • 2 Tbs. coarse salt
  • 1 Tbs. ground cumin
  • 1 Tbs. freshly ground black pepper
  • 1 Tbs. dried oregano
  • 2 tsp. ground cinnamon
  • 1 tsp. cayenne pepper, or to taste
  • 8 whole cloves garlic, smashed
  • 4 chipotle peppers (canned or dried)
  • 1 14- or 15-oz. can diced tomatoes
  • 2 to 3 cups liquid (orange juice, beer, stock, or a combination)


Trim the excess fat from the pork and discard. Place all the ingredients in the slow cooker. Set to cook on LOW for 8 hours. The meat is done when it literally falls off the bone.

Let it cool enough to handle, then lift the meat from the juices and place in a large bowl. Remove the bone, then shred the meat. Skim the fat from the leftover juices and keep as a medium for reheating the meat. (You'll have about 10 cups of shredded meat.)

For carnitas tacos, reheat the meat and serve in tortillas with accompaniments, like sour cream, cilantro, radishes, pineapple, chopped red onion, and lime wedges.

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