490 minutes
Unveil the secret to tender, flavorful pork that can be the star in a variety of dishes with our Succulent Slow-Cooked Pork Carnitas. Embracing the art of patience, this recipe is all about a low and slow cooking process, allowing the pork to become irresistibly tender while soaking up the aromatic essences of onions, garlic, and a hint of citrus. Perfect for a make-ahead meal, these carnitas are a must-try for your next family gathering or meal prep session. Savor them in a taco, burrito, or as a delightful topping for nachos as suggested in our Carnitas Nachos recipe on page 124.
tablespoons
tablespoons
Boneless Pork Butt Roast
0 lb
Garlic Clove, minced
each
Small Onion, diced
each
pinches
pinches
0 juice of
1. Prep the Slow Cooker
Position the crock insert and preheat your slow cooker to the low setting.
2. Season the Pork
In a small dish, whisk together the chili powder and olive oil. Massage this mixture thoroughly over the entire pork butt roast.
3. Arrange in Cooker
Gently place the seasoned pork into the slow cooker, positioning it fat-side up for optimal moisture retention.
4. Add Aromatics
Evenly scatter the minced garlic and diced onion over the pork. Season with a pinch of pink salt and freshly ground black pepper, then drizzle with the fresh lime juice.
5. Slow Cook to Perfection
Secure the lid on your slow cooker and set it to cook on low for a full 8 hours, allowing the pork to transform into fork-tender carnitas.
6. Shred and Serve
After the cooking time has elapsed, carefully transfer the pork to a cutting board. Using two forks, pull apart the meat into succulent shreds and serve as desired.
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