Ingredients:

  • 5 lbs Pork Shoulder (Boston Butt), bone-in or boneless
  • 1 Tbsp Coarse Kosher Salt
  • 1 tsp Ground Black Pepper
  • 2 tsp Dried Mexican Oregano
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 large Yellow Onion, quartered
  • 6 Garlic Cloves, smashed
  • 3 Bay Leaves
  • 1/4 cup Lard (Pork Fat) or Neutral Oil
  • 1 cup Fresh Orange Juice
  • 1/4 cup Lime Juice
  • 1 Tbsp Apple Cider Vinegar

Instructions:

  1. Prep the Pork: Cut the pork shoulder into 3–4 large, manageable chunks. Pat the pieces dry thoroughly.
  2. Rub and Rest: In a small bowl, combine all ingredients for the rub (salt, pepper, oregano, cumin, paprika). Rub the mixture aggressively over all surfaces of the pork chunks. Let it sit on the counter for 30 minutes if time allows.
  3. Set the Base: Place the quartered onion, smashed garlic, bay leaves, and lard or oil in the bottom of the slow cooker.
  4. Add Liquid and Meat: Place the seasoned pork pieces on top of the base ingredients. Pour the fresh orange juice, lime juice, and apple cider vinegar over the meat.
  5. Cook Low and Slow: Cover and cook on LOW for 8 hours (or HIGH for 4 hours), until the meat shreds easily with zero resistance.
  6. Remove and Shred: Carefully transfer the cooked pork pieces from the slow cooker to a large bowl, reserving all the cooking liquid. Discard the onions, garlic, and bay leaves. Use two forks or tongs to roughly shred the pork, leaving some chunkier pieces.
  7. Reduce the Braising Liquid: Pour the reserved cooking liquid into a small saucepan. Bring to a rapid boil over medium-high heat. Reduce the liquid until it thickens slightly and measures about 1/2 cup (120 ml). This is the finishing sauce.
  8. Prepare for Crisping: Preheat the broiler to high. Line a large sturdy baking sheet with foil or parchment paper.
  9. Moisten and Spread: Toss the shredded pork with 2–3 tablespoons of the reduced liquid. Spread the seasoned pork evenly across the baking sheet in a single layer, avoiding overcrowding.
  10. Broil to Crispy Perfection: Place the baking sheet under the preheated broiler (rack set 6-8 inches from the element). Broil for 5–8 minutes, rotating the pan as needed, until the edges are dark golden brown, crispy, and caramelised. Watch carefully to prevent burning.
  11. Final Toss and Serve: Remove the carnitas from the oven. Drizzle the remaining reduced liquid over the crispy pork and toss gently. Taste and adjust seasoning with salt if necessary. Serve immediately.