My Recipe Box - Mexican Slow Cooker Pulled Pork

 May 2025 - Toronto ON

Carnitas Recipe (Mexican Slow Cooker Pulled Pork)

We used tortillas to serve but it would be just as good on lettuce leaves. I would go heavier, next time, on the spices.

Ingredients

 5 pounds boneless pork butt - cut into large 3-4-inch chunks
1 large white onion - sliced
2 bay leaves
1½ tablespoon salt - divided
2 teaspoon black pepper - divided
1½ tablespoon Mexican oregano - or regular oregano with ¼ teaspoon dried marjoram and ⅛ teaspoon or coriander
2 teaspoon ground cumin
6 cloves garlic - minced
1 teaspoon chili powder
2 large oranges - juiced, (½ to ¾ cup) I used orange juice
2 large limes - juiced, (¼ to ⅓ cup)
2 chipotle chiles in adobo sauce - or 1 tablespoon chipotle powder
1 cup light Mexican beer - or chicken stock (gluten-free)

Instructions

Season the pork: Generously season the pork with salt and pepper.

Combine the sauce: In a small bowl, combine 1 tablespoon of salt and 1½ teaspoons of black pepper with Mexican oregano, ground cumin, minced garlic, chili powder, fresh orange juice, lime juice, and beer (or chicken broth). Roughly chop the chipotles and add them to the bowl with 1-2 tablespoons of adobo sauce. Mix well to combine.

Add the ingredients: Transfer the pork to a large slow cooker, top it with the sliced onion and bay leaves, and pour the sauce mixture over it.

Slow cook until tender: Cover and cook on LOW for 8-10 hours (for best results) or on HIGH for 5-6 hours.

Shred the pork and save the cooking liquid: Remove the pork from the slow cooker and let it rest for at least 15 minutes before shredding with two forks. Reserve the cooking liquid in a clean bowl to keep the meat juicy and flavorful.

Tip (optional): If you have more than 2 cups of cooking liquid left in the slow cooker, transfer it to a small sauce pot and simmer it gently on the stovetop to reduce it to about 2 cups.

To Crisp the Carnitas (optional but recommended)

Oven method: Preheat the oven broiler to high. Spread the shredded pork evenly on a large baking sheet lined with foil. Drizzle a bit of the reserved cooking liquid over the meat to keep it juicy, then broil for 5-10 minutes, stirring halfway, or until the edges are browned and crisp to your liking.

Skillet Method: Heat 1-2 tablespoons of oil in a large cast-iron skillet set over medium-high heat. Spread a single layer of shredded pork in the skillet (avoid overcrowding). Sear the meat for 2-3 minutes undisturbed until golden brown. Stir and cook for 2-3 more minutes or until the desired crispiness is reached. Add a splash of broth or reserved cooking liquid as needed.