crock pot pork carnitas (Printer-Friendly Version)

Savory pork shoulder slow-cooked with spices, finished crisp for rich, tender carnitas with bright lime notes.

# Ingredients Needed:

→ Meat

01 - 1.5 kg pork shoulder roast (Boston butt), bone-in with fat cap

→ Seasonings

02 - 1 tbsp Creole seasoning
03 - 1 tbsp kosher salt
04 - 2 tsp ground cumin
05 - 1 tsp dried oregano
06 - 1 tsp onion powder

→ Other

07 - 2 tbsp olive oil
08 - 1 lime, cut into wedges
09 - Corn tortillas, for serving

# Step-by-Step Directions:

01 - Remove pork shoulder from packaging and pat dry with paper towels to remove excess moisture.
02 - Combine Creole seasoning, kosher salt, ground cumin, dried oregano, and onion powder in a small bowl until evenly blended.
03 - Rub olive oil evenly over the pork shoulder to help the spices adhere, then coat the entire roast thoroughly with the seasoning mix, massaging well into all surfaces.
04 - Wrap the seasoned pork securely with plastic wrap and refrigerate overnight to allow flavors to infuse deeply.
05 - Transfer the pork shoulder to a slow cooker, placing it fat side up. Cook on high for 6 hours or low for 10 hours without adding any liquids, allowing the meat to cook in its own rendered juices.
06 - Remove pork from slow cooker and place on an aluminum foil-lined baking sheet. Pour 120 ml (1/2 cup) of rendered cooking liquid into a measuring cup. Shred the pork, discarding the bone and excess fat.
07 - Squeeze fresh lime juice over the shredded pork and toss in the squeezed lime wedges for additional flavor. Drizzle 120 ml of the reserved cooking liquid over the meat. Preheat the oven broiler to high.
08 - Place the baking sheet with pork in the oven on the middle rack and broil on high for approximately 5 minutes until pork edges begin to sizzle and crisp. Remove promptly to avoid burning.
09 - Serve the crispy pork carnitas with warmed corn tortillas and desired accompaniments such as chopped onions and cilantro.

# Helpful Hints:

01 - For optimal flavor, marinate pork overnight. Use bone-in pork shoulder with a good fat cap to ensure moist, tender meat.
02 - Broiling at the end creates irresistible crispy edges reminiscent of traditional carnitas.

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