Description
These Crockpot Carnitas are a deliciously tender and flavorful Mexican pulled pork recipe slow-cooked to perfection. The pork butt is seasoned with chipotle chili powder, oregano, and cumin, then simmered with orange zest, fresh orange juice, and a light beer for that perfect tangy, smoky flavor. Finished under the broiler for crispy edges, these carnitas are ideal for tacos, burritos, or rice bowls.
Ingredients
Scale
Main Ingredients
- 4 pounds pork butt, cut into 4 even pieces
- 1 onion, diced
- 1 tablespoon chipotle chili powder
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 teaspoon salt
- Zest of 1 large orange
- Juice of 1 large orange
- 1 (12oz) Blue Moon or similar wheat beer
Instructions
- Prepare the pork and season: Carefully cut the pork butt into 4 even pieces and place them into the crockpot. Add the diced onion, chipotle chili powder, oregano, cumin, and salt evenly over the pork pieces. Zest the entire orange directly over the spices for added citrus aroma, then juice the orange and pour the juice into the crockpot.
- Add beer and cook: Slowly pour the 12oz Blue Moon or similar wheat beer over the crockpot contents. Cover the crockpot and cook on LOW for 7 to 8 hours or on HIGH for 4 hours until the pork is tender and easily pulls apart.
- Broil for crispy edges: Preheat your oven’s broiler. When the pork is done, transfer all the pork pieces to a sheet pan. Use forks to shred the pork into bite-size chunks, then evenly spread it out on the pan. Measure about 1/4 cup of the cooking liquid from the crockpot and sprinkle it over the shredded pork. Place the pan on the middle rack of the oven and broil for 5 to 6 minutes until the edges turn crispy and golden brown.
- Serve: Serve the carnitas immediately. For authentic tacos, pair with warm tortillas, queso fresco cheese, chopped cilantro, and red onions.
Notes
- Cutting the pork into even pieces ensures uniform cooking.
- Using beer adds a subtle maltiness and helps tenderize the pork.
- The orange zest and juice balance the smoky spice with bright citrus notes.
- Broiling at the end gives the carnitas delightful crispy edges, a beloved textural contrast.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make it gluten-free, ensure the beer used is gluten-free or substitute with broth.
