Slow Cooker Pork Carnitas

The amazing SANGRIA PORK CARNITAS are made in a slow cooker and finished in a skillet, making them crispy, juicy, and unique. The flavor is out of this world! Eat them on their own, over rice, on nachos, or as tacos! You can't go wrong, except for not trying this recipe.

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 5

Total Time: 5 15

Servings:

Calories: 556kcal

Author: Becky Hardin

These Sangria Pork Carnitas are SO juicy. You're going to want to make these slow cooker pork carnitas right away!

Step-by-step photos can be seen below the recipe card.

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Equipment

Crockpot (click for my favorite)

Ingredients

4 pounds boneless pork butt or shoulder roast, patted dry
2 teaspoons kosher salt
¾ teaspoon freshly ground black pepper
2 teaspoons dried oregano
2 teaspoons ground cumin
1 tablespoon chili powder
½ teaspoon ground cinnamon
1 yellow onion peeled and quartered
4 cloves garlic peeled
2 bay leaves
4 ounces diced green chilies (1 can)
1½ cups Sangria wine
2 oranges quartered
Freshly squeezed lime juice optional, for serving
Chopped fresh cilantro optional, for serving

Instructions

Spray the inside of the slow cooker with cooking spray and turn it to the desired heat. The pork only needs a thin fat cap, so trim any thick patches of fat away.
4 pounds boneless pork butt
In a small bowl, combine salt, black pepper, oregano, cumin, chili powder and cinnamon. Mix thoroughly and rub the spice mix all over the pork.
2 teaspoons kosher salt, ¾ teaspoon freshly ground black pepper, 2 teaspoons dried oregano, 2 teaspoons ground cumin, 1 tablespoon chili powder, ½ teaspoon ground cinnamon
Place the pork in the slow cooker and top with onion, garlic, bay leaves, green chilies and sangria.
1 yellow onion, 4 cloves garlic, 2 bay leaves, 4 ounces diced green chilies, 1½ cups Sangria wine
Squeeze the juice from the oranges over the pork and add the orange fruit quarters to the cooker.
2 oranges
Cover and cook on LOW for 5-7 hours or on HIGH 4-6 hours.
When meat is fork tender, transfer the pork to a cutting board. Allow the pork to rest for 10 minutes, and shred it by pulling it apart with two forks.
Strain the cooking juices into a small-medium stovetop pan. Bring to a boil over high heat then reduce the temperature to medium. Cook until the juices are reduced and thickened, approximately 15-20 minutes, depending on how much liquid you have.
While the pork is resting, preheat the oven to 450°F and cover two cooking sheets with foil. Spray the foil with cooking spray.
Transfer the cooked pork between the two cooking sheets, in an even layer, and drizzle the pork with ½-¾ cup cooking juices per pan of pork. Cook 10 minutes or until liquid has evaporated then broil to desired crispiness. Watch closely so the pork doesn’t burn.
When ready to serve, drizzle with additional reduced juices.
Serve as tacos, quesadillas, enchiladas or tostadas and top with your favorite taco toppings and peeled orange slices. Use your imagination.
Freshly squeezed lime juice, Chopped fresh cilantro

Video

Notes

Make Ahead: Shred the meat, but don't crisp it until ready to serve. Pour the cooking juices into a medium stovetop pan to let it reduce while the pork crisps in the oven.

Storage: Store slow cooker pork carnitas in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition