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Pork carnitas in a bowl with lime wedges_fahrwasser
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Crockpot Carnitas

Make flavorful, tender Crockpot Carnitas with fresh citrus and spices. Perfect for tacos, burritos, and meal prep. Easy prep, slow-cooked perfection!
Prep Time45 minutes
Cook Time8 hours
Total Time8 hours 45 minutes
Course: Main Course, Soup
Cuisine: American, Mexican
Keyword: carnitas, pork, slow cooker recipes
Servings: 12 people
Calories: 210kcal

Equipment

  • Food processor
  • Silicon spatula
  • large slow cooker
  • cutting board
  • Chef's knife
  • Dutch oven or cast iron skillet
  • Tongs
  • saucepan with lid (optional)
  • Fine mesh strainer (optional)
  • Cheesecloth (optional)
  • 2 quart-size canning jars (optional)

Ingredients

For the Sofrito

  • 2 Tbsp coarse Kosher salt
  • 2 Tbsp black peppercorns
  • 1 Tbsp cumin seeds
  • 5-7 whole garlic cloves (peeled)
  • 1 whole white onion (peeled and roughly chopped)
  • 3 whole fresh jalapenos (deseeded and roughly chopped)
  • 2 Tbsp dried oregano
  • 1 Tbsp dried coriander
  • 1 Tbsp chipotle chili powder
  • 1 whole lime (juiced, peels reserved)
  • 1 whole orange (juiced, peels reserved)

For the Pork

  • 3.5-4 pounds bone-in pork butt or "Boston butt"
  • 1/4 cup coarse Kosher salt
  • 1/4 cup freshly ground black pepper
  • 1/4 cup avocado oil
  • 4 cups homemade Sofrito marinade
  • 24 oz light beer (like Modello)

For Serving

  • 24 corn tortillas (Double up for extra support!)
  • 1 cup red onion (thinly sliced or diced)
  • 1 cup fresh cilantro (roughly chopped)

For the Broth:

  • 1/3 pound reserved pork trimmings
  • 3-4 cloves garlic (peeled)
  • 1 dried chipotle chili (stem and seeds removed)
  • 6-8 cups water
  • salt and pepper (to taste)

Instructions

Make the Sofrito:

  • Preheat the slow cooker on high heat. In a food processor, grind the kosher salt, black peppercorns, and cumin seeds into a fine powder.
  • Add the peeled garlic cloves and pulse until finely minced.
  • Scrape the sides and top of the food processor with a silicon spatula before adding the chopped onions and jalapenos. Pulse the food processor until the mixture becomes a smooth, thick paste. It should have a chunky but mostly uniform consistency.
  • Juice the lime and orange, reserving the rinds. Stir the citrus juices, oregano, and chili powder. Pour the mixture into the preheated slow cooker and cover with the lid. Stir the mixture occasionally while browning the meat.

Make the Pork:

  • Remove the pork butt from the packaging and discard the juices. Place the meat on a large cutting board and pat it dry with paper towels.
  • Using a sharp knife, trim the excess fat from the meat. If making stock, reserve the trimmings in a small bowl as you work.
    As you cut away the fat, you will find the natural separations in the meat. If desired, portion the larger cut of meat into two or three smaller chunks. This will make browning the meat a little easier. (If you are planning to make soup broth from the trimmings, don’t be afraid to take a little meat off, too! However, make sure the bone makes it into the slow cooker.)
  • Season the meat all over with salt and pepper and set aside.
  • Heat the avocado oil on medium-high heat in a large Dutch oven or cast iron skillet. Sear the meat on every side until deeply browned and carefully transfer to the crockpot with tongs. Pour the remaining juices and rendered fat into the slow cooker. Set the Dutch oven aside to make your broth.
  • Raise the crockpot temperature from low to high. Pour the prepared sofrito over the meat, using tongs to flip it until fully coated in the marinade.
  • Pour in the beer and add the reserved citrus peels.
  • Place the lid on the slow cooker and cook the meat on high for 3-4 hours, until the liquid in the slow cooker comes to a strong simmer. Continue cooking on high for 4-5 hours, or turn the slow cooker down to low heat for 8 hours or overnight.

For Serving:

  • Once cooked, the pork carnitas should be incredibly tender and can be shredded in the slow cooker with tongs or two forks. Remove the bone and reserve for broth.
  • On a plate, stack two corn tortillas. Top the tortillas with shredded pork and some of the juices. Garnish each taco with sliced red onion, chopped cilantro, and lime wedges.

Make the Broth:

  • Season the reserved pork trimmings with salt and pepper to taste. Place in a medium saucepan, stockpot, or Dutch oven with a lid. (If you plan to make the broth while the meat cooks, use the same pot you used to sear the meat. There's no need to clean it between uses since the fond left behind will add extra flavor to your broth.)
  • Add the garlic cloves, dried chipotle chili, and any other desired aromatics to the pot. (If you have the bone from your pork butt, add that, too!) Cover all the ingredients completely with water. Bring the mixture to a boil.
  • Turn down the heat to medium-low and put the lid on the pot. Simmer for 2-4 hours. The liquid should still bubble, but not produce enough steam to boil over with the lid on.
  • Strain the mixture with a fine-mesh strainer lined with cheesecloth. Refrigerate, uncovered, until completely cool. (About 3 hours.)
  • Use a slotted spoon (or strain the mixture again) to remove the layer of fat and funky bits on the surface of the broth before transferring it into jars. It can be kept in the fridge for 3-7 days.