Slow Cooker Carnitas

By: Kelly Senyei | Just a Taste

Make meal time a breeze by letting your slow cooker handle meal prep. A perfectly marbled pork collar is the star of this show, simmering low and slow in a crock pot of beer, fresh citrus juice and ample spices. Crisping the tender shredded pork under the broiler lends the perfect texture to this ultimate taco filling, nacho topping or burrito bowl addition.

Ingredients

Slow Cooker Carnitas

  • 1 (4-pound) Snake River Farms Pork Collar, trimmed Buy Now
  • 4 cloves garlic, minced
  • 2 1/2 teaspoons cumin
  • 2 teaspoons ground oregano
  • 1 teaspoon chili powder
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 medium white onion, roughly chopped
  • 2 bay leaves
  • 12 oz. light beer, such as Pacífico
  • 1 cup orange juice
  • Cooking spray
  • 2 tablespoons fresh lime juice, plus more for serving

Slow Cooker Carnitas

Pat the pork collar dry with paper towels then rub the minced garlic all over it.
In a medium bowl, whisk together the cumin, oregano, chili powder, salt and pepper. Rub the spices all over the pork then place it in the slow cooker.
Scatter the onions and bay leaves around the pork then add the beer, orange juice and lime juice. Cover the slow cooker and set it to “low” for 8 hours or “high” for 5 hours. The pork should be cooked through and reach an internal temperature of 190°F.
Preheat the oven to broil. Line a baking sheet with foil then coat it with cooking spray.
Transfer the pork to a cutting board and reserve the juices in the slow cooker. Using two forks, shred the pork. Transfer the shredded pork onto the prepared baking sheet then drizzle it with 1/2 cup of the juices from the slow cooker. Broil the carnitas until they are slightly crispy, stirring as needed, about 5 minutes.
Taste and season the carnitas with salt and lime juice then serve.