Description
Tender, juicy, and crispy-edged pork shoulder made in a slow cooker with citrus and spices, finished under the broiler for a texture better than takeout.
Ingredients
Scale
- 3–4 pounds pork shoulder (Boston Butt), cut into 2-3 large chunks
- 1 tablespoon vegetable oil
- 1 large yellow onion, sliced into half-moons
- 6 cloves garlic, minced
- 1 cup orange juice (freshly squeezed)
- 2 tablespoons lime juice (fresh)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 tablespoon salt (kosher)
- 1 teaspoon black pepper
- 2 bay leaves
- Optional: 1-2 jalapeños, sliced
- Optional: 1 bunch cilantro, chopped
- Optional: 2 avocados, sliced
- Optional: ½ cup cotija cheese, crumbled
- Corn tortillas for serving
Instructions
- Trim excess fat from the pork shoulder to about ¼ inch and cut into large chunks.
- Heat vegetable oil in a large skillet over medium-high heat. Sear pork chunks for 2-3 minutes on each side until browned (optional but recommended).
- Place sliced onions at the bottom of a 6-quart slow cooker.
- Place pork chunks on top of the onions.
- In a small bowl, mix cumin, oregano, chili powder, salt, and pepper. Rub this spice blend all over the pork.
- Pour orange juice over the pork and add bay leaves. The liquid should come halfway up the sides of the meat.
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until pork is fork-tender.
- Remove pork from slow cooker and discard bay leaves and mushy onions.
- Shred the meat using two forks, keeping some larger chunks for texture.
- Preheat oven broiler to high. Line a baking sheet with foil and place a wire rack on top.
- Spread shredded pork in an even layer on the rack and pat dry with paper towels.
- Broil for 5-10 minutes, flipping halfway, until edges are golden brown and crispy.
- Transfer crispy pork to a bowl and stir in fresh lime juice.
- Serve with warm corn tortillas, diced onion, cilantro, lime wedges, and salsa.
Notes
Do not skip the broiling step; it is crucial for achieving crispy edges. Use fresh citrus juice for best flavor. Pat the meat dry before broiling to ensure crispiness. Leftovers taste better the next day as flavors meld. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 320
- Sodium: 650
- Fat: 14
- Carbohydrates: 24
- Fiber: 3
- Protein: 28
Keywords: slow cooker, pork carnitas, tacos, mexican food, weeknight dinner, meal prep, crispy pork, boston butt