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Crispy Slow Cooker Pork Pulled Meat

A delicious and easy slow cooker recipe for tender, flavorful pulled pork with a crispy finish, perfect for tacos, burritos, or rice bowls.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pounds pork shoulder
  • 1 whole onion, quartered
  • 4 cloves garlic, minced
  • 1 whole orange, juiced
  • 1 whole lime, juiced
Spices
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 leaf bay leaf

Method
 

Preparation
  1. Place the pork shoulder in the slow cooker.
  2. Add the quartered onion, minced garlic, orange juice, lime juice, cumin, chili powder, oregano, salt, black pepper, and bay leaf over the pork.
Cooking
  1. Cover and cook on low for 8-10 hours or until the pork is tender.
  2. Remove the pork from the slow cooker and shred with two forks.
Crisping
  1. To crisp the carnitas, spread the shredded pork on a baking sheet and broil in the oven for 5-7 minutes or until crispy.

Notes

For maximum flavor, marinate the pork shoulder in the spice mix for a few hours or overnight before cooking. If you prefer not to use a broiler, you can crisp the pork in a hot skillet with a little oil. Use a meat thermometer to check for doneness. The ideal internal temperature for pork is around 190°F for shredding. Leftovers can be stored in an airtight container for up to 3-4 days in the refrigerator or frozen for up to three months.