Slow Cooker Pork Carnitas with Crispy Seared Edges and Lime Glaze
By Mason Brooks
Prep
20 min
Cook
485 min
Total
505 min
Servings
8
Level
Easy
Slow-cooked pork carnitas are a popular taco-night option to prepare in advance. Pork shoulder is slow-cooked and then browned in a skillet. It's topped with a lime glaze and shredded.
I cut the shoulder into large sections with some fat. I slow-cook the shoulder until a fork pierces the meat easily. Fat drips into the cooking liquid. I divide the shredded pork into portions, reserving some of the large pieces and some of the shredded meat. The two types of meat cut help brown the pork in the pan. I prefer to use the large pieces. I save the cooking liquid used to cook the pork before browning in the pan. I mix this liquid with lime juice to serve as a topping for the shredded pork.
I cook carnitas in batches in a dark cast-iron pan, pushing the meat against the surface of the pan with a spatula to help cook it evenly. I do not disturb the pork in the pan for the searing time recommended on the package. I turn the pork over when the first side is well browned. I serve carnitas on warm corn tortillas with raw red onion and cilantro. I eat a lot of raw onion.
The glaze is added after browning. The pan and meat are still hot, and parts of the pork meat have been browned. Most of the glaze cooks off, and the outer parts of the pork meat are flavored with lime juice and pork juices. The inner parts of the cooked pork meat can be eaten in a tortilla.
Why you'll love this recipe
- It feeds eight people who can spoon pork and other toppings onto warm corn tortillas.
- The slow cooker does most of the cooking. The skillet is used for finishing the dish.
- You get some sharp edges in the shredded material, not all sharp edges in the shredded material.
- Serve the dish with marinated cauliflower salad alongside the pork.
- A slaw made with crisp jalapeños adds quantity to casual social events.
- For pasta night, serve carnitas to eat alongside pasta dishes.
Ingredients
- •4 lb pork shoulder (cut into 3-inch chunks)
- •2 tsp kosher salt
- •1 tsp ground cumin
- •1 tsp dried oregano
- •1 tbsp neutral oil or lard (for searing)
- •2 tbsp fresh lime juice
- •1 medium red onion (divided, half sliced for the slow cooker and half finely diced raw for garnish)
- •½ cup fresh cilantro (chopped)
Instructions
- 1
Trim any excessively thick fat caps from the pork shoulder, leaving enough fat for rendering, then cut it into large 3-inch chunks.
- 2
Rub the pork with the kosher salt, ground cumin, and dried oregano.
- 3
Put the pork in a 6-quart slow cooker with half of the sliced red onion.
- 4
Cover and cook on LOW for 8-10 hours, until the pork is fork-tender.
- 5
Move the pork to a large cutting board and shred it with two sturdy forks, keeping a mix of fine shreds and larger pieces. Reserve at least 1/2 cup of the slow cooker liquid.
- 6
Heat the neutral oil or lard in a dark, heavy cast iron skillet over medium-high heat. Add the pork in batches, press it down with a spatula, and sear for 3-4 minutes without moving it. Flip the pork once deep brown, charred edges form.
- 7
Whisk the reserved 1/2 cup cooking liquid with the lime juice. Pour it over the seared pork and toss until coated.
- 8
Finish with the finely diced raw red onion and chopped cilantro.
FAQ
Nutrition (per serving)
Calories
420
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