Easy Crockpot Carnitas
Total Time
8 hours 10 minutes
Prep Time
10 minutes
Cook Time
8 hours
Rating
4.8 out of 5 stars
(157)
Ingredients
10-12 servings
- 4–5 lbs. pork shoulder
- 5 cloves garlic
- 1 tablespoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1 tablespoon chipotle hot sauce (optional)
- juice of 2 limes
- 1/2 cup orange juice
- 12 ounces beer (a standard lager works great for this!)
- 1/2 cup salsa (I like to use a less chunky one)
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Preparation
Chef’s notes
Dutch Oven Method:
Add the pork shoulder to a large Dutch oven. Roughly chop the garlic and rub it onto the meat. Toss the garlic around the meat after rubbing it on. Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork. Add lime juice, orange juice, beer, and salsa. Cover and cook in the oven for 4 hours at 300 degrees F. Proceed with steps 4-6 above.
Instant Pot Method:
Cut the pork into 3-5 large chunks. Add to the Instant Pot with the other ingredients as stated in the original instructions. Cook on manual high pressure for 30 minutes, and allow for a natural release. Shred, broil in the oven, and serve!