Slow Cooker Carnitas

Name: Slow Cooker Carnitas
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 4 lb Bone-In Pork Shoulder Butt Roast; 2 cups Chicken Broth; 2 whole Dried Bay Leaves; 0.5 tsp Dried Oregano; 1 tsp Garlic Powder; 0.25 tsp Ground Cinnamon; 0.5 tsp Ground Coriander; 1 tsp Ground Cumin; 1 tsp Salt

Dinner 🍽️Lunch 🥪 Mexican High-Protein 💪Low-Carb Sugar-Free Diabetic-Friendly Gluten-Free Whole30 Paleo 🦴Carnivore 🥩Comfort-Food Clean Eating Anabolic Diet

Slow Cooker Carnitas features pork shoulder gently simmered with warm spices until fork-tender and succulent, perfect for piling into tacos, burritos, or tamales. The broth and aromatics infuse the meat with savory, citrus-free depth and a hint of earthiness from cumin and oregano. Ideal for make-ahead meals or feeding a crowd, it’s rich, juicy, and wonderfully shred-able.

Prep10 mins
Cook10 hrs
Serves10
DifficultyEasy

1

Assemble the ingredients.
2

Combine salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl; coat the pork with the spice mixture.
3

Put the bay leaves in the bottom of a slow cooker and set the pork on top. Pour the chicken broth around the sides of the pork, taking care not to wash off the spice mixture.
4

Cover and cook on Low, turning the pork after 5 hours, until it shreds easily with a fork, about 10 hours total.
5

When the pork is tender, take it out of the slow cooker; shred it with two forks. Use the cooking liquid as needed to moisten the meat.