Crispy Slow-Cooker Citrus Pork Carnitas

Ingredients

• 4 lbs pasture-raised pork shoulder (pork butt), excess fat trimmed and cut into 2-inch chunks
• Juice of 2 large organic oranges (approx. 0.5 cup fresh orange juice)
• Juice of 2 fresh limes
• 6 cloves garlic, smashed and minced
• 1 large yellow onion, quartered
• 1 tbsp ground cumin
• 1 tbsp dried Mexican oregano (rubbed between palms)
• 1 tsp chili powder or ancho chili powder
• 2 tsp coarse Celtic sea salt
• 1 tsp freshly cracked black pepper
• 2 dried bay leaves
• 2 tbsp lard or avocado oil (for searing)

Step-by-Step Instructions

1. Season & Sear: Pat pork chunks dry. Toss with sea salt, black pepper, cumin, Mexican oregano, and chili powder. Heat 2 tbsp lard in a heavy cast-iron skillet over high heat and sear pork chunks for 2 to 3 minutes per side until browned. Transfer to slow cooker insert.
2. Add Aromatics & Citrus: Nest the quartered onion and bay leaves around the pork. Pour the freshly squeezed orange juice, lime juice, and minced garlic over the meat.
3. Slow Cook: Cover and cook on LOW for 6 to 8 hours (or HIGH for 4 hours) until the pork is extraordinarily tender and shreds effortlessly with two forks.
4. Shred the Pork: Transfer the pork chunks to a large rimmed baking sheet using a slotted spoon. Shred into bite-sized rustic pieces with two forks. Discard bay leaves and onion quarters from the slow cooker insert, reserving the savory cooking juices.
5. Ladle Broth: Ladle 0.5 cup of the reserved citrus cooking juices over the shredded pork on the baking sheet to keep it succulent.
6. High-Heat Broil: Position oven rack 5 inches below the broiler. Broil on HIGH for 4 to 6 minutes until the tips of the shredded pork are deeply browned, caramelized, and shatteringly crispy.
7. Serve: Spoon hot crispy carnitas into crisp romaine or butter lettuce cups, over cauliflower cilantro-lime rice, or with fresh guacamole, diced white onions, and chopped cilantro.

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Pasture-raised pork is rich in dietary thiamine (Vitamin B1), selenium, and bioavailable iron. Slow cooking collagen-dense pork shoulder breaks connective tissue into glycine-rich gelatin, promoting gut barrier repair and connective tissue remodeling without inflammatory industrial seed oils.

Frequently Asked Questions