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Slow-Cooker Pork Carnitas

To achieve a slow-cooker version of this Mexican pulled pork dish, we had to make some adjustments to compensate for the moist environment of the slow cooker. We cut pork shoulder (with a good amount of fat left on it) into chunks and combined the meat with onion, orange zest and juice, lime zest and juice, garlic, ground cumin, oregano, and hefty amounts of salt and pepper. As the meat cooks on low in the slow cooker, it releases just the right amount of liquid to help it braise and become pull-apart tender.
To get the characteristic crispiness of the dish, we turned to the stovetop and a nonstick skillet. We mashed the pork pieces, added them to the hot skillet along with some of the intensely flavorful juices, and cooked the mixture until the pork began to fry and turn crispy.
Servings: 6
Author: America's Test Kitchen

Ingredients

  • 1 3- to 3½-pound boneless pork butt roast lightly trimmed and cut into 2-inch chunks
  • 1 small onion peeled and halved
  • 3 2-inch strips orange zest
  • ½ cup orange juice
  • 3 2-inch strips lime zest
  • 2 tablespoons lime juice
  • 5 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • salt
  • pepper
  • 2 bay leaves
  • 2 tablespoons vegetable oil

Instructions

Cook the pork:

  • Combine the pork, onion, orange zest and juice, lime zest and juice, garlic, cumin, oregano, 2 1/2 teaspoons salt, 1 1/2 teaspoons pepper, and bay leaves in a slow cooker.
  • Cover and cook until a fork slips easily in and out of the pork, 5 to 7 hours on high or 8 to 10 hours on low.

Shred the pork and strain the cooking liquid:

  • Using slotted spoon, transfer the pork from the slow cooker to a large bowl.
  • Using a potato masher, smash the pork until coarsely shredded.
  • Strain the cooking liquid from the slow cooker through a fine-mesh strainer set over a separate bowl and discard the solids.

Fry the pork:

  • Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
  • Add the pork to the skillet.
  • Whisk the cooking liquid to recombine, then add 1 cup of the liquid to the skillet with the pork.
  • Cook, stirring occasionally, until the liquid has evaporated and the pork is evenly browned and crispy in spots, 10 to 15 minutes.

Finish and serve:

  • Season with salt and pepper to taste.
  • Transfer the pork to a serving platter and moisten with 1/4 cup of the remaining cooking liquid, or more as needed.
  • Serve.

Notes

  • Remove the lime and orange zest with a vegetable peeler.
  • Pork butt roast is often labeled Boston butt.
  • Do not overtrim the pork; this extra fat is essential to keeping the pork moist and helping it brown when sautéed.
  • We like to serve carnitas with warmed corn tortillas and a variety of toppings, like finely chopped onion, fresh cilantro leaves, thinly sliced radishes, sour cream, and lime wedges.