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Slow Cooker Carnitas

Pile your tacos, burritos, and nachos high with these simple slow cooker carnitas
Print Recipe
Prep Time 5 minutes
Cook Time 6 hours 5 minutes
Total Time 6 hours 10 minutes
Course Dinner, Entree, Main Course
Cuisine Mexican, Tex Mex
Servings 8 servings

Ingredients
  

  • 3-4 lb pork loin butt or shoulder can be used but are fattier
  • 1½ tbsp chili powder
  • 1 tbsp cumin
  • 3 tsb dried oregano
  • salt and pepper
  • 1 medium white onion thinly sliced
  • 4 cloves garlic smashed
  • ½ cup orange juice
  • ⅓ cup tomato sofrito

Instructions
 

  • Take the pork loin and cut it into large chunks (about 2-3 inches). Season with cumin, chili powder, oregano, and liberally with salt and pepper
  • Add meat to crock pot with sliced onions and garlic. Pour orange juice and sofrito on top, mix to combine.
  • Cook on low for 6-8 hours or on high for 3 hours
  • Once the meat is fork tender, transfer to a nonstick baking sheet.
  • Using two forks or tongs, shred the meat into small pieces and spread into an even layer. Pour ½-¾ a cup of the liquid from the slow cooker onto the meat to ensure it stays moist. Don't worry, it will evaporate in the oven.
  • Place the sheet under the broiler for 5-10 minutes, or until the liquid is mostly gone and the pork had brown crispy edges.
  • Serve on tacos, burritos, burrito bowls, nachos, and more.
Keyword burrito, carnitas, chili powder, crock pot, cumin, garlic, nachos, orange juice, pork, pork butt, pork loin, pork shoulder, slow cooker, sofrito, tacos