I made these crispy slow cooker carnitas recently, and they are incredible! Carnitas weren’t something I’ve made before, but I’m proud of how they turned out!
The biggest challenge of the carnitas was maneuvering the hefty pork shoulder. I trimmed quite a lot of fat off of it, which I saved to render later. After trimming, I rubbed the pork with a Mexican-inspired spice blend that included cayenne, cumin, oregano, and chili powder. With my trusty cast-iron pan over high heat, I seared the pork in bacon grease to lock in the flavor. This was an interesting thing to watch – the shoulder was far too big for tongs, so I had to keep turning it by hand in the pan.
I loved how simple it was to slow-cook the pork. Some onion, green chiles, bay leaves, and garlic joined the pork in the pot. After pouring chicken broth and a bit of lime juice over the mix, I set the slow cooker for 10 hours and went to work on other things.