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Tender Slow Cooker Carnitas Recipe with Easy Zesty Pickled Onions

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This slow cooker carnitas recipe delivers tender, juicy pork with a bright zing from homemade zesty pickled onions. Perfect for easy weeknight dinners or casual get-togethers, it combines comfort food with fresh flavors.

Ingredients

Scale
  • 3–4 lbs pork shoulder (pork butt)
  • 1 cup orange juice (240 ml)
  • Juice of 2 fresh limes
  • 4 large garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon chili powder
  • 1 ½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 whole bay leaves
  • 1 large yellow onion, sliced
  • For the zesty pickled onions:
  • 1 large red onion, thinly sliced
  • 1 cup apple cider vinegar (240 ml)
  • 1 cup water (240 ml)
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • Optional: pinch of red pepper flakes

Instructions

  1. Trim excess fat from the pork shoulder, leaving some fat for juiciness. Pat the pork dry with paper towels.
  2. In a small bowl, mix cumin, oregano, chili powder, salt, and black pepper. Rub the spice blend all over the pork shoulder, coating every side. Optional: let rest for 30 minutes or overnight in the fridge for deeper flavor.
  3. Place sliced yellow onion and bay leaves at the bottom of the slow cooker. Lay the pork shoulder on top.
  4. Pour orange juice and lime juice over the pork.
  5. Cover and cook on low for 8-10 hours or on high for 5-6 hours until pork shreds easily with a fork. If tough, cook longer and check again.
  6. While pork cooks, combine apple cider vinegar, water, sugar, salt, and red pepper flakes (if using) in a jar or bowl. Stir until sugar and salt dissolve. Add thinly sliced red onions, pressing them down to submerge. Let sit at room temperature for at least 1 hour or refrigerate for longer.
  7. Remove pork from slow cooker and let rest for 10 minutes. Shred with two forks or meat claws. Ladle some cooking juices over shredded meat to keep moist.
  8. Optional: Spread shredded pork on a baking sheet and broil for 5-7 minutes until crispy edges form, watching closely to avoid burning.
  9. Serve carnitas on warm tortillas or preferred base, topped generously with zesty pickled onions and desired toppings.

Notes

Pat pork dry before seasoning to help spice rub stick. Cook low and slow for best tenderness. Fresh citrus juices brighten flavor. Let pork rest before shredding and keep some cooking liquid to maintain moisture. Pickled onions add acidity and crunch; quick pickle at room temperature for at least 1 hour or refrigerate overnight for milder taste. Broiling shredded pork adds crispy texture but is optional.

Nutrition

Keywords: slow cooker carnitas, pork carnitas, pickled onions, easy carnitas recipe, tender pork, Mexican slow cooker recipe, zesty pickled onions

Find it online: https://pokirecipes.com/tender-slow-cooker-carnitas-recipe-with-easy-zesty-pickled-onions/