Easy Slow Cooker Mexican Carnitas Pulled Pork Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and placed on a flat, heat-resistant surface. Take the pork out of the refrigerator about 20 minutes before you begin to allow it to lose some of its chill, which helps the cooking process start more efficiently.

Have your measuring tools ready and ensure your onion is diced to a uniform size so it cooks evenly. Preparing your workspace in advance makes the assembly process seamless and keeps your kitchen tidy throughout the cooking duration.

Instructions

Initial Assembly

1. 1Prepare the Slow Cooker
   Place the pork shoulder chunks into the base of the slow cooker. Ensure they are distributed evenly across the bottom to allow for uniform cooking throughout the process.
   Look for The pork should be arranged in a single layer if possible, or evenly distributed to ensure all pieces cook at the same rate.
   Tip Trimming excess fat from the pork shoulder before placing it in the slow cooker helps prevent the final dish from becoming overly greasy.
2. 2Season the Meat
   Scatter the diced onion over the top of the pork. Evenly sprinkle the taco seasoning over the pork and onion mixture to ensure every piece is well coated.
   Look for The seasoning should cover the meat thoroughly, creating a fragrant layer that will infuse into the pork during the long cook time.
   Tip Rubbing the seasoning into the meat slightly with clean hands can help the flavors penetrate deeper before the liquid is added.

At this stage, the slow cooker should be filled with the pork, onions, and seasonings. The meat is raw and sits at the bottom, while the onions and spices are layered on top. Ensure the lid is securely in place before starting the heat. Everything should look organized, with the dry spices evenly distributed over the surface of the meat to guarantee consistent flavor development during the long cooking cycle.

Slow Braising Process

3. 3Add Liquid and Cook
   Pour the citrus juice over the seasoned pork. Cover the slow cooker with the lid and set it to cook on low for 8 hours or on high for 4 hours until the meat is extremely tender and reaches 145°F (63°C). Let the meat rest for at least 3 minutes before shredding.
   Look for The liquid will pool at the bottom, helping to steam the meat and create a flavorful braising environment.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid during the first few hours of cooking, as this releases essential heat and extends the cooking time.

During the cooking phase, you should notice a pleasant aroma filling the kitchen as the pork cooks. The citrus juice and onion juices will begin to pool at the bottom, creating a fragrant braising liquid. The meat will gradually change color from pink to a light brown. Check that the slow cooker is functioning correctly by observing the steam escaping gently; do not lift the lid during this time.

Final Shredding

4. 4Shred and Serve
   Once the pork has rested, use two forks to shred the meat into bite-sized pieces. If the pork seems too dry, drizzle a small amount of the cooking liquid from the slow cooker over the shredded meat to add moisture and flavor.
   Look for The meat should pull apart effortlessly with little resistance, indicating it is perfectly cooked and ready to be served.
   Tip Discard any large pieces of excess fat while shredding to ensure a clean, pleasant texture for the final dish.

After the cooking time concludes, the pork should look dark, glossy, and very tender. It should easily break apart when pressed with a fork. The braising liquid should be reduced and flavorful.

Once you have shredded the meat, it is ready to serve immediately. The texture should be soft and succulent, with no tough or chewy pieces remaining. If any large pieces of fat remain, they can be easily discarded at this point.

Common mistakes

A common mistake is using a cut of meat that is too lean, which will result in dry, stringy pork rather than tender carnitas. Another error is overstuffing the slow cooker, which prevents heat from circulating properly and can lead to uneven cooking.

Avoid the urge to add too much extra liquid; the pork and onions will release enough moisture on their own. Finally, ensure you do not shred the meat while it is too cold, as it will be much harder to pull apart.

How to tell it’s done

The pork is done when it is fork-tender and pulls apart easily with minimal effort. Use a digital meat thermometer to ensure the thickest part of the pork has reached an internal temperature of at least 145°F (63°C).

This temperature ensures the meat is safe to eat while maintaining the desired texture. Always allow the meat to rest for at least 3 minutes after shredding to allow the juices to redistribute, ensuring every bite remains moist and flavorful for your guests.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest