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These Slow Cooker Carnitas are tender, flavorful, and perfect for tacos. The pork is slow-cooked with chipotle peppers, garlic, and a variety of spices, then shredded and broiled to add crispy edges. These carnitas are packed with smoky, spicy flavor and are perfect for serving in tacos with a simple garnish of onion and cilantro.

Full Recipe:

Ingredients

5 lb pork butt
1 yellow onion, quartered
4 garlic cloves, minced
1 (7 oz) can chipotle peppers in adobo sauce
2 tsp ground cumin
1 tbsp dried oregano
1 bay leaf
2 quarts low-sodium chicken broth
2 tsp kosher salt, more to taste
1 tbsp vegetable oil
1 tsp cornstarch in 1 tbsp water (optional)

For serving:

12 warm flour or corn tortillas
½ white onion, diced
Chopped cilantro, for garnish

Directions

Prepare the Slow Cooker:
Add the pork butt, onion, garlic, chipotle peppers, cumin, oregano, bay leaf, chicken broth, and kosher salt to a large 5 or 6-quart slow cooker. Cook on low for 7 to 8 hours, until the pork is tender and easily falls apart.
Reduce the Sauce:
About 30 minutes before serving, heat a deep skillet over medium-high heat. Remove 5 to 6 cups of the cooking liquid from the slow cooker and add it to the hot skillet. Bring the mixture to a rolling boil and cook uncovered, stirring occasionally, for about 25 minutes to reduce. If the sauce needs thickening, whisk in the cornstarch mixture.
Shred the Pork:
Remove the pork from the slow cooker and shred it using two forks. Place the shredded pork on a baking sheet and toss with vegetable oil to coat.
Broil the Pork:
Broil the shredded pork on high for 8 to 10 minutes, until it starts to get crispy and browned at the edges.
Combine and Serve:
Remove the pork from the oven and toss it with the reduced cooking liquid. Serve on warm tortillas with diced onions and chopped cilantro.

Nutritional Value

Here’s an approximate breakdown of Slow Cooker Carnitas per serving (assuming the recipe serves 12 tacos, 1 taco per serving):

Per Taco (1 serving):

Calories: 250-300 kcal
Protein: 18-20 grams
Fat: 15-20 grams
- Saturated Fat: 5-7 grams
Carbohydrates: 10-12 grams
- Fiber: 1-2 grams
- Sugar: 1-2 grams
Cholesterol: 60-70 mg
Sodium: 500-600 mg
Potassium: 300-400 mg
Calcium: 30-50 mg
Iron: 2-3 mg

The carnitas are high in protein, thanks to the pork, and provide healthy fats, especially if you use a leaner cut of pork. The tortillas, onion, and cilantro provide additional carbohydrates and fiber. The flavor from the chipotle peppers and spices brings a balance of heat and smokiness, while the optional sauce and garnish give the dish extra flavor and texture.

The Slow Cooker Magic: Tender Pork with Bold Flavor

The secret to these carnitas lies in the slow cooking process. Pork butt is the ideal cut of meat for this dish due to its marbling and ability to stay tender and juicy when cooked low and slow. By cooking the pork with ingredients like garlic, onion, chipotle peppers in adobo sauce, cumin, and oregano, the meat absorbs all the flavors, resulting in a melt-in-your-mouth texture and rich, smoky taste.

The addition of chicken broth ensures the pork stays moist while it cooks for 7 to 8 hours in the slow cooker. This extended cooking time allows the pork to become incredibly tender and easy to shred. The chipotle peppers contribute both heat and smokiness, creating a flavorful base that infuses the pork with a deep, complex taste.

Reducing the Sauce: Enhancing Flavor

Once the pork is fully cooked, the next step is to reduce the cooking liquid to concentrate the flavors. By removing some of the cooking liquid and simmering it in a skillet, you create a thicker, more flavorful sauce that can be drizzled over the carnitas for added richness. The optional cornstarch mixture helps to thicken the sauce further, giving it a more gravy-like consistency that coats the shredded pork beautifully.

This reduction step is important because it intensifies the flavors of the broth, making the carnitas even more flavorful and satisfying. It also ensures that the sauce has the right texture to complement the crispy, broiled pork.

Crisping the Carnitas: Adding Texture

One of the things that make these Slow Cooker Carnitas so special is the crispy, caramelized edges. After shredding the pork, it’s tossed with vegetable oil and broiled in the oven to give it a crispy texture. Broiling the pork at high heat for 8 to 10 minutes helps to brown the edges, adding a delightful contrast to the tender, juicy interior of the meat.

This step brings the best of both worlds: the tender, slow-cooked pork combined with crispy bits that add extra texture and flavor. The broiling process is quick and simple, but it makes all the difference in the final result.

Serving the Carnitas: A Simple and Flavorful Meal

Once the pork is shredded and crispy, it’s time to assemble the tacos. Serve the carnitas on warm tortillas, whether you prefer flour or corn tortillas, and top them with the reduced cooking liquid to enhance the flavor. A simple garnish of diced onions and chopped cilantro adds a fresh, vibrant touch that balances out the rich and smoky flavor of the carnitas. If you like a bit of creaminess, a dollop of sour cream or a squeeze of lime can elevate the dish even further.

These carnitas are incredibly versatile and can be served in a variety of ways. They are perfect for tacos, but you can also serve them on top of a salad, in a burrito, or even as a topping for nachos. The combination of tender pork, crispy edges, and flavorful sauce makes these carnitas a crowd-pleasing option for any meal.

Nutritional Profile of Slow Cooker Carnitas

Each serving of Slow Cooker Carnitas (1 taco) provides approximately 250-300 calories, depending on portion size. The carnitas are a good source of protein, with 18-22 grams per taco, making them a filling and satisfying option. The fat content ranges from 15-20 grams per serving, with 6-8 grams of saturated fat, which comes primarily from the pork and vegetable oil used in broiling.

The dish is relatively low in carbohydrates, with 10-12 grams per taco, which mainly come from the tortillas. The carnitas themselves contain 1-2 grams of fiber, thanks to the onions, cilantro, and the natural fiber from the pork. While the dish has a modest amount of sugar (1-2 grams), this is primarily due to the natural sugars in the onions and the chipotle peppers.

Carnitas also provide essential vitamins and minerals. Each taco contains 600-700 mg of potassium, which is important for maintaining proper heart function, and around 30-50 mg of calcium, which supports bone health. The carnitas are also a source of iron (2-3 mg), which helps with blood circulation, and vitamin A (from the chipotle peppers and onions), which supports eye and immune health.

Why You Should Try Slow Cooker Carnitas

Slow Cooker Carnitas are the perfect combination of convenience and flavor. The slow-cooking process allows the flavors to develop and the pork to become tender and juicy, while the broiling step adds a crispy texture that takes the dish to the next level. This recipe is incredibly versatile and can be served in many different ways, whether you’re enjoying tacos, burritos, salads, or nachos.

Not only are the carnitas delicious, but the recipe is also easy to prepare. Simply add the ingredients to the slow cooker, let it cook, and finish off with a quick broiling step. It’s a perfect meal for busy weeknights, meal prep, or feeding a crowd. Whether you’re new to cooking or an experienced home chef, these carnitas will become a staple in your recipe rotation.

Conclusion

Slow Cooker Carnitas are a flavorful and satisfying dish that combines tender pork, smoky chipotle heat, and a crispy texture. With a simple cooking process and a few ingredients, this recipe delivers a delicious and versatile meal that everyone will love. Serve it with your favorite toppings, and you’ve got a perfect taco, burrito, or nacho filling that’s sure to impress. Whether you’re cooking for a family dinner or hosting a gathering, these carnitas will elevate any meal.

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