Crispy Carnitas

Since I made this the first time a couple weeks ago, I haven't stopped telling my friends and clients they need to try it. The meat is juicy and flavorful, making you feel like you're eating out at a Mexican restaurant, without all the grease. 

It feeds a large group, and keeps well if you’re like me and plan to re-heat it throughout the week for lunches. Throw into a corn tortilla for tacos, or serve it bowl-style with rice, beans or lettuce. Top with cilantro for an extra fresh twist, and throw green chilis into the crockpot for a kick. Recipe adapted from @FeedingTheFrasers.


4lbs pork butt or shoulder

3-4 teaspoons of salt

1 teaspoon pepper

1 tablespoon dried oregano

1 tablespoon dried cumin

½ cup sweet onion, diced

4 teaspoons minced garlic (or 8 cloves, smashed)

2 limes, juiced

2 large oranges, 1 juiced and 1 sliced


  1. In the slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice and orange juice

  2. Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until meat is falling apart)

  3. Remove pork and shred with two forks (keep the liquid!)

  4. Heat about 1 tablespoon of oil in a cast iron skillet over high heat. When the pan is hot, add pork in batches of two or three, and sear until just beginning to crisp. Pour about ½ cup of leftover liquid onto meat in pan, and continue cooking until the juices reduce down and the meat is crispy.