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Crispy Slow Cooker Carnitas Recipe with Easy Pickled Onions Guide

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Tender slow-cooked pork shoulder crisped to perfection and served with tangy pickled onions, perfect for a flavorful and easy weeknight meal.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 1 cup orange juice
  • 1/2 cup chicken broth
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 bay leaves
  • 1 medium red onion, thinly sliced
  • 1 cup white vinegar
  • 2 tablespoons granulated sugar
  • 1/2 cup water
  • Optional toppings: fresh cilantro, lime wedges, diced avocado, warm corn tortillas

Instructions

  1. Pat the pork shoulder dry with paper towels. Rub it all over with salt, pepper, cumin, smoked paprika, oregano, and minced garlic.
  2. Place the pork in the slow cooker. Pour in the orange juice and chicken broth. Add the bay leaves. Cover and cook on low for 7-8 hours or on high for 4-5 hours until the pork is tender and easily shredded.
  3. While the pork cooks, combine the sliced red onion, white vinegar, water, and sugar in a heatproof bowl or jar. Let sit at room temperature for at least 30 minutes until onions soften and turn pink.
  4. Transfer the cooked pork to a large bowl and shred using two forks. Discard large pieces of fat and bay leaves. Drain most of the excess liquid but keep a little to keep the pork moist.
  5. Heat a large skillet or cast-iron pan over medium-high heat. Add a drizzle of oil or reserved pork fat. Spread shredded pork in an even layer without overcrowding. Cook undisturbed for 5-7 minutes until crispy and browned on the bottom.
  6. Toss the pork and cook for another 3-5 minutes to crisp more edges, achieving a mix of crunchy bits and juicy meat.
  7. Serve the crispy carnitas on warm tortillas topped with pickled onions, fresh cilantro, and a squeeze of lime.

Notes

Do not overcrowd the pan when crisping to avoid steaming. Let pork sit undisturbed to form crispy edges. Pickled onions can be made ahead and keep well for up to 2 weeks in the fridge. Use cast iron for best crisping results. Drain excess liquid before crisping to prevent sogginess.

Nutrition

Keywords: carnitas, slow cooker carnitas, crispy pork, pickled onions, Mexican recipe, easy carnitas, weeknight dinner, pork shoulder

Find it online: https://norasfoods.com/crispy-slow-cooker-carnitas-recipe-with-easy-pickled-onions-guide/