Slow Cooker Orange Chipotle Carnitas

Name: Slow Cooker Orange Chipotle Carnitas
Prep time: 30 min
Cook time: 8 h 18 min
Total time: 8 h 48 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3½ lb (1600 g) boneless pork shoulder (pork butt), trimmed of thick fat caps (leave thin fat), cut into 3-inch (7.5 cm) chunks; 1 tbsp (15 g) kosher salt (Diamond Crystal); 1 tsp (2 g) black pepper, freshly ground; 1 large (250 g) yellow onion, peeled and cut into ½-inch (1.25 cm) thick slices; 2 whole (1 g) dried bay leaves; ¾ cup (180 ml) orange juice, fresh or good-quality not-from-concentrate; ¼ cup (60 ml) lime juice, freshly squeezed (about 2 limes); 2 tsp (4 g) orange zest, finely grated; 3 peppers (45 g) chipotle peppers in adobo sauce, seeds optional, roughly chopped; 2 tbsp (30 ml) adobo sauce from the can; 6 cloves (30 g) garlic, peeled; 2 tsp (4 g) ground cumin; 2 tsp (2 g) dried oregano, Mexican oregano if available; 1 tbsp (13 g) light brown sugar, packed; ¼ cup (10 g) fresh cilantro, chopped (optional); 24 small (6-inch/15 cm) (600 g) corn tortillas, warmed (optional)

From the MyKitchenBank Kitchen

Pork shoulder marinates in orange, lime, smoky chipotle, garlic and cumin, then slow cooks until fork-tender. A quick simmer of the cooking juices and a hot broil give the shredded pork juicy centers and crisp, caramelized edges.

Prep: 30 min
Cook: 8 hr 18 min
Wait: 4 hr 15 min
Total: 13 hr 3 min
Makes: About 6 cups shredded pork (8 servings, 3 tacos each)

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Ingredients

8 servings

For the pork
3½ lb (1600 g) boneless pork shoulder (pork butt), trimmed of thick fat caps (leave thin fat), cut into 3-inch (7.5 cm) chunks
1 tbsp (15 g) kosher salt (Diamond Crystal)
1 tsp (2 g) black pepper, freshly ground
1 large (250 g) yellow onion, peeled and cut into ½-inch (1.25 cm) thick slices
2 whole (1 g) dried bay leaves
For the marinade
¾ cup (180 ml) orange juice, fresh or good-quality not-from-concentrate
¼ cup (60 ml) lime juice, freshly squeezed (about 2 limes)
2 tsp (4 g) orange zest, finely grated
3 peppers (45 g) chipotle peppers in adobo sauce, seeds optional, roughly chopped
2 tbsp (30 ml) adobo sauce from the can
6 cloves (30 g) garlic, peeled
2 tsp (4 g) ground cumin
2 tsp (2 g) dried oregano, Mexican oregano if available
1 tbsp (13 g) light brown sugar, packed
To serve
¼ cup (10 g) fresh cilantro, chopped (optional)
24 small (6-inch/15 cm) (600 g) corn tortillas, warmed (optional)

Equipment (8)

6-quart (5.5 L) slow cooker
Blender or food processor
Large bowl or 2-gallon (7.5 L) zip-top bag for marinating
Rimmed baking sheet, 18×13-inch (46×33 cm)
Medium saucepan or wide skillet, 10-inch (25 cm)
Two forks or tongs
Instant-read thermometer
Microplane or fine grater

Steps

Before you start

Plan ahead: the pork needs at least 4 hours in the marinade (up to 24 hours is ideal), then 8 hours on Low in the slow cooker.
Use a 6-quart (5.5 L) slow cooker; a smaller one will crowd the pork and cook it unevenly.
Chipotles in adobo are spicy. Start with 2 peppers if you prefer mild heat; the recipe uses 3 for medium heat.
Make sure your broiler pan or rimmed sheet pan is oven-safe to 500°F (260°C); do not use glass.

1
Trim and season pork
- Pat the pork dry with paper towels.
- Trim off any thick fat cap, leaving thin fat for flavor, and cut the meat into 3-inch (7.5 cm) chunks.
- Place in a large bowl or 2-gallon zip-top bag and sprinkle with the kosher salt and black pepper, tossing so every surface is coated.
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Ready when: Every piece is evenly speckled with salt and pepper.
Tip: Chunks of roughly equal size cook at the same rate, so some pieces won't dry out while others stay tough.
2
Blend the marinade
- In a blender, combine the orange juice, lime juice, orange zest, chipotle peppers, adobo sauce, garlic, cumin, oregano and brown sugar.
- Blend on high for 30–45 seconds.
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Ready when: The marinade is smooth, brick-orange, with no visible garlic or pepper chunks.
Tip: Wash your hands well after handling chipotles and avoid touching your eyes.
3
Marinate the pork
- Pour the marinade over the pork and turn the pieces until fully coated.
- Seal or cover and refrigerate for at least 4 hours, or up to 24 hours, turning once if you remember.
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Ready when: The pork has taken on a deep orange-red color.
Tip: Do not marinate longer than 24 hours; the citrus acid can make the surface of the meat mushy.
4
Load the slow cooker
- Scatter the sliced onion over the bottom of a 6-quart (5.5 L) slow cooker and tuck in the bay leaves.
- Add the pork and scrape in all of the marinade.
- Arrange the pieces in a fairly even layer; the liquid should come about one-third of the way up the meat.
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Tip: Do not add water or broth; the pork releases plenty of liquid as it cooks.
5
Slow cook until tenderOven 205°F / 95°C
- Cover and cook on Low for 8 hours (or High for 4½–5 hours).
- Do not lift the lid during cooking.
- The pork is ready when it shreds with almost no pressure from a fork and an instant-read thermometer registers 195–205°F (90–96°C).
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Ready when: A fork twists into the meat and it falls apart; internal temperature is 195–205°F (90–96°C).
Tip: If the pork still resists shredding, cook another 30–45 minutes and check again.
6
Rest the pork
- Turn off the cooker and let the pork sit in its juices, uncovered, for 15 minutes.
- Then transfer the pork with a slotted spoon to a bowl, leaving the liquid behind.
- Discard the bay leaves.
- Strain the liquid through a fine sieve into a medium saucepan, pressing on the onions, and skim off the fat from the surface with a spoon.
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Ready when: The pork is cool enough to touch and the juices are strained.
Tip: The meat will be fragile; lift gently so it doesn't fall apart into the liquid.
7
Reduce the juices
- Bring the strained liquid to a boil over medium-high heat, then simmer for 8–10 minutes, stirring occasionally, until reduced by about half to roughly 1 cup (240 ml).
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Ready when: The sauce is glossy and coats the back of a spoon; a finger drawn through it leaves a clear line.
Tip: Taste and add a pinch of salt only after reducing, since the flavor concentrates.
8
Shred and toss
- Use two forks to shred the pork into bite-size pieces, discarding any large pieces of fat.
- Pour about ¾ cup (180 ml) of the reduced sauce over the pork and toss gently.
- Spread the pork in an even layer on a rimmed baking sheet.
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Ready when: All the pork is shredded and moist but not swimming in sauce.
Tip: Keep the remaining sauce to spoon over tacos.
9
Broil until crispOven 500°F / 260°C
- Set an oven rack 6 inches (15 cm) below the broiler and heat the broiler to high (500°F / 260°C).
- Broil the pork for 4–6 minutes, watching closely, until the edges are browned and crisp.
- Stir, then broil 2 more minutes if you want more crisp bits.
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Ready when: The tips are deeply browned and crackly, with juicy meat underneath.
Tip: Broilers vary widely; do not walk away, as sugary edges can burn within seconds.
10
Serve
- Pile the carnitas into warm corn tortillas, spoon over a little of the remaining sauce, and top with chopped cilantro.
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Tip: Warm tortillas in a dry skillet for 20–30 seconds per side so they stay pliable.

Good to know

Tips

Do not skip the reduction and broiling steps; they turn plain shredded pork into true carnitas with concentrated flavor and crisp edges.
Leave a little thin fat on the pork; it bastes the meat and keeps it juicy.
For more heat, add an extra chipotle or serve with sliced pickled jalapeños.
Leftovers are excellent in burritos, quesadillas, rice bowls or on nachos.

Make ahead

"Marinate the pork up to 24 hours ahead. The cooked, shredded pork can be refrigerated in its sauce for up to 4 days, then crisped under the broiler just before serving."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: store pork with some sauce in an airtight container for up to 4 days. Freezer: up to 3 months in freezer bags with sauce. Reheat covered in a skillet over medium-low heat with a splash of water or sauce, or in a 350°F (175°C) oven for 15 minutes, then crisp under the broiler for 2–3 minutes."

Substitutions

boneless pork shoulder (pork butt) → bone-in pork shoulder (4.5 lb / 2 kg). Remove the bone after cooking; cooking time stays the same.
chipotle peppers in adobo sauce → 2 tsp chipotle chili powder plus 1 tbsp tomato paste. Gives smokiness with slightly less depth; add extra adobo or smoked paprika if desired.
lime juice → additional orange juice plus 1 tbsp white vinegar. Keeps the bright acidity.
light brown sugar → honey. Use 2 tsp; the flavor is slightly floral.