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Slow cooker carnitas

  • 3-4 lb. pork shoulder
  • 1 Tbsp. dried Mexican oregano
  • 2 tsp. cumin
  • 1 Tbsp. cooking fat (preferably lard), plus more for frying/crisping meat
  • 1 onion, cut into chunks
  • 4 garlic, minced
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 orange
  • 1 beer

– Dry pork shoulder and rub with oregano, cumin, and 1 Tbsp. cooking fat. Place in slow cooker with onion, garlic, salt, pepper, the juice of the orange, and the beer. Set slow cooker to low for 8-10 hours, high for 6 hours.

– Remove meat and shred with forks.

– Skim fat from sauce and reduce to 1 1/2 cups.

– Fry pork in a fat (preferably lard) until crispy, drizzle with juices.