Slow Cooker Citrus Spiced Pork Carnitas for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before beginning, ensure the work surface is clean and ready for preparation. Prepare the pork by trimming away any excess exterior fat and cutting the meat into consistent chunks, which promotes even cooking.

Measure out the cumin and oregano, and slice the onion into thin, uniform strips to ensure they soften at the same rate as the pork.

Have the slow cooker plugged in and positioned in a safe, dry area of the kitchen before adding any ingredients to avoid spills.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker ingredients
   Place the pork shoulder chunks into the base of the slow cooker. Scatter the sliced white onion evenly over the pork. Sprinkle the ground cumin and dried oregano over the top of the onions and meat to ensure even seasoning.
   Look for The pork should be arranged in a single layer at the bottom of the cooker if possible.
   Tip Removing excess surface fat from the pork before adding it to the cooker helps create a cleaner final dish.

The pork should be evenly distributed at the base of the slow cooker, with the onions and spices spread across the top. Ensure the slow cooker is on the correct setting before proceeding.

Slow cooking the pork

2. 2Add liquids and cook
   Pour the fresh orange juice over the seasoned pork and onion mixture. Cover the slow cooker with the lid. Set the cooker to the low setting and cook for 8 hours until the pork reaches an internal temperature of 145°F (63°C). Once cooked, remove the pork and let it rest for at least 3 minutes.
   Look for The liquid should just partially submerge the pork, allowing the citrus to infuse the meat as it steams.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during the cooking process to keep the internal temperature consistent.

The kitchen will begin to smell savory and aromatic as the pork cooks. Check that the liquid from the orange juice has not evaporated; the meat should remain moist throughout the process.

Shredding and finishing

3. 3Shred and serve
   Carefully remove the pork from the slow cooker using tongs and transfer it to a large serving platter. Shred the meat thoroughly using two forks. Let the meat rest for 5 minutes before serving to allow the juices to redistribute throughout the fibers.
   Look for The meat is ready when it falls apart with minimal pressure from a fork.
   Tip If the carnitas seem too dry, drizzle a small amount of the cooking liquid from the slow cooker back over the shredded meat.

The pork should be falling apart with minimal pressure. The final texture should be moist and glossy. Ensure the meat is shredded thoroughly to allow all the flavors to distribute evenly.

Common mistakes

Avoid lifting the slow cooker lid during the cooking process, as this releases heat and moisture, significantly increasing the total cooking time. Do not add excess water, as the pork and onions will release plenty of natural juices.

Another common mistake is failing to let the meat rest; giving it at least 5 minutes allows the internal juices to stabilize, resulting in a much more flavorful and succulent final texture for the shredded pork.

How to tell it’s done

The pork is done when it reaches an internal temperature of at least 145°F (63°C). Visually, the meat should be opaque, very tender, and easily shredded with two forks.

If the meat resists when pulled, continue cooking for another 30 minutes, as the connective tissues may need more time to break down fully. The resulting shredded meat should look glossy and moist, with the onion and spices incorporated throughout the mixture.

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