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Crockpot Carnitas - Slow Cooker Pulled Pork


Pulled pork
Carnitas are a Mexican specialty of seasoned pulled pork, traditionally fried in lard, with a pleasing mixture of tender and crispy browned parts. Carnitas are great in sandwiches, or as a filling for arepas or tamales. This simplified recipe avoids the deep-frying step, and takes advantage of the slow cooker's ability to produce very tender meat. A quick trip under the broiler at the end produces the caramelized, browned meat that typifies excellent carnitas.

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 10 minutes

Yield: About 3 cups pulled pork


  • 3-4 pound pork shoulder roast (Boston butt)
  • 1/4 cup orange juice
  • Juice of one lime
  • 1 cup salsa
  • 1 teaspoon cumin
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika
  • 1 tablespoons brown sugar


  1. Remove excess fat from the pork. No need to remove all of the the fat - just the really big pieces. Cut the pork into 3 or 4 pieces and sprinkle all over with salt and pepper.

  2. Place all the ingredients in the crockpot and cook on low for about 6 hours, or until pork is very tender and can be pulled apart easily with a fork.

  3. Line a rimmed baking sheet with foil. Preheat the broiler.

  4. Shred the pork, and place in on the baking sheet. Pour the sauce from the crockpot over the pork and mix gently.

  5. Broil meat, turning once, until brown and caramelized around the edges, or desired amount. (about 5 minutes)

  6. Serve warm with rice, beans and tortillas.
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