These juicy pork carnitas are slow-cooked until tender and broiled in the oven until crispy on the edges and perfectly golden. Serve it in lettuce wraps, tacos, salads, burritos, bowls, or other Mexican dishes. It’s so easy to make and insanely delicious! Paleo, and Whole30 too!
- 3–4 pound skinless, boneless pork butt or pork shoulder
- 1 onion, diced
- 5 garlic cloves, minced
- 1 orange, juiced (about 1/4 cup)
- 2 limes, juiced (about 1/2 cup)
- 1 jalapeño, deseeded and chopped
- 1 cup chicken broth
For the rub:
- Rinse pork and pat dry with a paper towel.
- In a small bowl mix together rub ingredients: oregano, cumin, chili powder, paprika, red pepper flakes, salt and black pepper. Rub the spice mixture over the pork on all sides.
- Place the pork in the slow cooker and top with the onion, minced garlic, and jalapeño. Pour the juices from the orange and limes over the pork, and add broth to the bottom of the slow cooker.
- Cook on low for 8-10 hours or high for 6 hours. When fully cooked and tender, pork should easily shred.
- Using a large spoon or tongs, remove the pork from the slow cooker and onto a baking sheet (you’ll want some juices from the slow cooker on the baking sheet). Shred the pork using two forks.
- Place the baking sheet in the oven and broil the pork for 5-10 minutes, or until pork is crispy on the edges and golden brown to your liking.
Tips: Leave fat cap on the pork. You can skim the fat off later if you prefer.
Different sizes of pork:
- 2-3 pound pork butt (cook on low for 6-8 hours, check on the pork at 6 hours)
- 4-6 pound pork butt (cook on low for 8-10 hours, check on the pork at 8 hours)
- 6-8 pound pork butt (cook on low for 10-12 hours, check on pork at 10 hours)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Keywords: paleo pork carnitas, crockpot carnitas, mexican pulled pork