Ingredients:

  • 4 to 4.5 lbs Pork Shoulder (Boston Butt), boneless, cut into 3-4 large chunks
  • 2 Tbsp Kosher Salt (divided)
  • 1 tsp Ground Black Pepper
  • 1 Tbsp Ground Cumin
  • 2 tsp Dried Mexican Oregano
  • 2 tsp Chili Powder (Mild Ancho)
  • 1 tsp Smoked Paprika (optional)
  • 1 medium White or Yellow Onion, roughly chopped
  • 6 large Garlic Cloves, roughly smashed or sliced
  • 1 whole Orange (zest and juice)
  • 2 Tbsp Lime Juice (freshly squeezed)
  • 1/2 cup Chicken or Vegetable Stock (low sodium preferred)
  • 2 dried Bay Leaves

Instructions:

  1. Prepare the Pork: Pat the pork chunks completely dry with paper towels (this aids crust formation). Place them in a large bowl.
  2. Create the Rub: In a small bowl, combine the cumin, oregano, chili powder, smoked paprika, 1 tablespoon of salt, and pepper.
  3. Rub the Meat: Generously coat the pork chunks with the spice mixture, ensuring all surfaces are covered. Set aside briefly.
  4. Layer the Base: Place the chopped onion, smashed garlic, and bay leaves directly into the bottom of the slow cooker insert.
  5. Add Pork and Liquid: Nest the seasoned pork chunks on top of the aromatics. Add the chicken stock, orange juice, lime juice, and finely grate the zest of the whole orange over the top of the meat.
  6. Cook: Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the meat is fork-tender and easily falls apart.
  7. Remove and Strain: Carefully transfer the cooked pork chunks to a large bowl or baking sheet. Pour the remaining braising liquid from the slow cooker into a separate measuring jug. Discard the onion, garlic, and bay leaves.
  8. Shred: Using two forks, shred the pork completely.
  9. Concentrate Juices (Optional but Recommended): Place the reserved braising liquid in a small saucepan and rapidly simmer on the stovetop until reduced by half. This is the concentrated flavor liquid for the final step.
  10. Preheat Broiler/Grill: Arrange the oven rack about 6 inches (15 cm) below the heat source. Preheat the broiler (or grill) to High.
  11. Bake and Broil: Spread the shredded pork evenly across a large, foil-lined baking sheet. Drizzle 1/4 cup (60 ml) of the reduced braising liquid over the meat. Place under the broiler/grill for 4–6 minutes.
  12. Flip and Crisp: Remove the tray, toss the pork slightly, drizzle with a little more liquid if needed, and return to the broiler for another 3–4 minutes, until many of the edges are deeply golden brown and crispy.
  13. Finish: Transfer the carnitas to a serving dish and toss with a few tablespoons of the remaining concentrated braising liquid to keep it moist while serving.