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This slow cooker carnitas recipe transforms humble pork shoulder into mouthwatering Mexican pulled pork perfect for taco night. The meat becomes irresistibly tender after a long simmer with citrus and spices, paired with a bright corn salsa that adds the perfect fresh contrast to each bite.
I first made these carnitas during a weekend when friends unexpectedly stayed over. The incredible aroma filled the house all day, and by dinner everyone was clamoring around the kitchen asking when tacos would be ready.
Ingredients
- Pork shoulder butt with bone is essential for authentic carnitas flavor and texture. The bone keeps the meat moist during the long cooking time
- Fresh orange juice provides natural sweetness and helps tenderize the meat
- Jalapenos add gentle heat that mellows beautifully during cooking
- Dried oregano and cumin create that classic Mexican flavor profile without overpowering
- Fresh corn kernels provide the perfect sweet crunch in the salsa
- Cotija cheese adds the authentic salty finish to the corn salsa
- Fresh lime juice brightens everything and balances the rich pork
Step-by-Step Instructions
- Prepare the Pork
- Season your pork shoulder generously with salt and pepper all over. The seasoning penetrates during the long cook, so don't be shy here. Mix the oregano, cumin and olive oil to create a paste and massage it thoroughly into every surface of the meat. This initial seasoning layer is crucial for developing deep flavor.
- Layer Ingredients in Slow Cooker
- Position the pork with the fat cap facing upward in your slow cooker. This allows the fat to slowly render down through the meat as it cooks, creating incredible moisture and flavor. Scatter your chopped onion, jalapeno and minced garlic evenly over and around the pork. Finally, pour fresh orange juice over everything which will help create the cooking liquid.
- Slow Cook to Perfection
- Set your slow cooker to low for 8-10 hours for the most tender result. The low and slow method gives the tough connective tissues time to break down completely. If you're short on time, cook on high for 6 hours, though the texture won't be quite as melt-in-your-mouth perfect.
- Shred the Meat
- Once cooking is complete, the pork should be incredibly tender. Remove it carefully to a large cutting board or platter. Using two forks, pull the meat apart into shreds. The meat should separate very easily. Discard any large pieces of fat or the bone.
- Prepare Fresh Corn Salsa
- Boil corn cobs briefly just until bright yellow and barely tender. Cooling the corn completely before cutting is important to prevent the salsa from becoming mushy. Once cool, stand each cob upright and cut downward with a sharp knife to remove kernels. Combine with the vibrant mix of red onion, cilantro, cotija cheese, and plenty of fresh lime juice for a salsa that perfectly balances the rich pork.
- Assemble Your Tacos
- Warm tortillas either in the microwave between damp paper towels or quickly on a hot skillet. Layer your carnitas first, then top with the corn salsa. The warm meat against the cool salsa creates a beautiful temperature contrast.
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My absolute favorite part of this recipe is the moment I take the lid off after hours of cooking. The kitchen fills with this incredible aroma of citrus and spices that reminds me of my favorite taqueria. My family knows dinner will be amazing when they walk in and smell carnitas cooking.
Make-Ahead Options
This carnitas recipe actually improves with a little time. You can prepare the pork up to three days before serving and keep it refrigerated in its cooking juices. When ready to serve, simply reheat in a skillet with a bit of the juice until the edges get slightly crispy. The corn salsa can be made up to 24 hours ahead but tastes best when fresh.
Perfect Garnishes
While these carnitas are delicious with just the corn salsa, I love setting up a full taco bar when serving guests. Offer diced avocado, thinly sliced radishes, pickled red onions, and a variety of hot sauces. Fresh lime wedges are essential for that final squeeze of brightness. For a beautiful presentation, include small bowls of chopped cilantro and thinly sliced jalapenos.
Crispy Carnitas Variation
For restaurant-style crispy-edged carnitas, spread the shredded meat on a baking sheet and broil for 3-5 minutes until the edges begin to brown and crisp up. Alternatively, heat a cast iron skillet with a small amount of oil and briefly fry portions of the shredded meat until golden and slightly crunchy around the edges. This extra step creates wonderful textural contrast.
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Commonly Asked Questions
- → Can I use a different cut of pork for these carnitas?
While pork shoulder (butt) is ideal for its fat content and tenderness when slow-cooked, you could substitute pork loin if needed. However, loin is leaner and may result in slightly drier carnitas. If using loin, consider adding a tablespoon of additional olive oil to compensate for the reduced fat.
- → How can I make the carnitas crispy after slow cooking?
For crispy edges, spread the shredded pork on a baking sheet, drizzle with some of the cooking liquid, and broil for 3-5 minutes until the edges begin to crisp. Watch carefully to prevent burning. Alternatively, you can crisp portions in a hot skillet before serving.
- → Can I make the corn salsa ahead of time?
Yes, the Mexican corn salsa can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator. The flavors will actually develop and improve with a little time. If making far ahead, consider adding the cotija cheese just before serving.
- → What can I substitute for cotija cheese?
If you can't find cotija cheese, feta cheese makes an excellent substitute with its similar crumbly texture and salty flavor. Other alternatives include queso fresco, ricotta salata, or even a mild parmesan in a pinch.
- → Can I freeze leftover carnitas?
Absolutely! Carnitas freeze exceptionally well. Cool completely, then store in airtight containers or freezer bags for up to 3 months. Freeze the meat with some cooking liquid to maintain moisture. Thaw overnight in the refrigerator and reheat in a skillet with a little oil for best texture.
- → What toppings pair well with these tacos?
Beyond the corn salsa, these tacos pair beautifully with sliced avocado, fresh lime wedges, pickled red onions, thinly sliced radishes, additional chopped cilantro, Mexican crema or sour cream, and your favorite hot sauce or salsa verde.