Description
Tender, flavorful pork shoulder cooked in a slow cooker with citrus and spices, then broiled for crispy edges. A simple, budget-friendly Mexican dish perfect for tacos or burrito bowls.
Ingredients
Scale
- 3–4 pounds pork shoulder (Boston Butt)
- 1 large yellow onion, sliced into half-moons
- 2 medium limes (juice of 1 for cooking, zest and juice of 1 for finishing)
- 1 medium orange (juice only)
- 6–8 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano (or regular oregano)
- 2 large bay leaves
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- Optional: 1 can diced green chiles, jalapeños, or chili powder for heat
Instructions
- Prep the pork: Cut pork shoulder into large chunks if necessary to fit the slow cooker. Pat dry and season generously on all sides with kosher salt and black pepper.
- Layer the slow cooker: Place sliced onions on the bottom of the slow cooker to act as a rack. Place the seasoned pork on top and tuck bay leaves around the meat.
- Make the liquid: Whisk together the juice of one lime, juice of half an orange, minced garlic, cumin, oregano, and vegetable oil. Pour this mixture over the pork.
- Slow cook: Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours, until the pork is fork-tender and pulls apart easily.
- Shred and broil: Remove pork from slow cooker, discarding bay leaves. Shred the meat using two forks. Preheat broiler to high. Spread shredded pork on a broiler-safe pan, drizzle with a little cooking liquid, and broil for 3-5 minutes until edges are golden and crispy.
- Finish: Remove from oven, squeeze the juice of the second lime over the top, add the zest, and toss gently. Serve immediately.
Notes
Do not skip the broiler step; it creates the essential crispy texture. Use fresh lime juice for best flavor. Pork shoulder is preferred over loin for fat content. The recipe is naturally gluten-free and dairy-free. Leftovers freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 320
- Sugar: 1
- Sodium: 450
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 2
- Protein: 28
Keywords: slow cooker carnitas, pork shoulder recipe, mexican food, easy dinner, crispy pork, meal prep, gluten-free, dairy-free