Slow Cooker Carnitas

1 3-4 pound pork shoulder
Salt and pepper
2 large garlic cloves, chopped
1 cup chopped sweet onion
2/3 cup orange juice
Juice of half a lime

Season the pork shoulder generously with salt and pepper, then add it to the slow cooker. Top with garlic and onions, then pour orange juice over the shoulder. Add lime juice as well, and cook on low 6-7 hours or until pork reaches 170 degrees and shreds easily with a fork.

Remove pork from the slow cooker and shred it entirely. Season with additional salt and pepper. Use it for tacos, sandwiches, burritos—whatever you want.

Five-Ingredient Tip: Reserve some of the fat and juices that cooked down from the pork. When reheating the carnitas, add a bit of the juices (the fat might cause them to coagulate—this is normal) to the pork for added flavor.

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