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Tender, slow-cooked pork carnitas seasoned with smoky chipotle chili powder, oregano, cumin, orange zest and juice, and a splash of beer, finished under the broiler for a crispy crust. Perfect for tacos, burritos, and quesadillas.

Ingredients

Scale
  • 4 pounds pork butt (Boston butt), boneless preferred, cut into 4 large pieces with some fat intact
  • 1 onion, diced (yellow or white)
  • 1 tablespoon chipotle chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon salt (adjust to taste)
  • 1 large orange, zest and juice
  • 1 (12 oz) bottle Blue Moon or similar wheat beer (or 12 oz chicken/vegetable broth as substitute)

Instructions

  1. Cut the pork butt into 4 equal large pieces, leaving some fat on for flavor and moisture.
  2. Place the pork pieces into the crockpot and scatter the diced onion on top.
  3. Sprinkle chipotle chili powder, dried oregano, ground cumin, and salt evenly over the pork and onions.
  4. Zest the whole orange directly over the pork and spices, then cut and squeeze the orange juice into the crockpot.
  5. Slowly pour the beer or broth over everything to lightly moisten the ingredients.
  6. Cover and cook on LOW for 6 to 8 hours or on HIGH for about 4 hours until the pork is fork-tender and easy to shred.
  7. Reserve about 1/4 cup of cooking liquid and preheat your oven to BROIL.
  8. Transfer the pork to a rimmed sheet pan and shred with two forks into bite-sized pieces, spreading them out evenly.
  9. Drizzle the reserved cooking liquid over the shredded pork to keep it moist.
  10. Broil on the middle rack for 5 to 6 minutes, watching carefully until the edges crisp up.
  11. For extra crispiness, stir the pork and broil for an additional 2 to 3 minutes.
  12. Serve immediately with warm tortillas, queso fresco, cilantro, and diced red onions if desired.

Notes

Use chipotle chili powder instead of regular chili powder to impart a smoky flavor., Do not skip the broil step, as it crisps the pork edges and improves texture., If beer is unavailable or undesired, chicken or vegetable broth can be used as a substitute., Pork butt and Boston butt are the same cut; boneless is preferred but bone-in works with adjusted cooking times., Leave some fat on pork pieces to keep meat juicy and flavorful., Watch carefully while broiling to avoid burning., Keep cooking liquid reserved for moistening during broiling to avoid dryness., Broiling the shredded pork is key to achieving crispy carnitas texture., Instant Pot method can be used by pressure cooking following manufacturer’s guidelines for large roasts and ensuring enough liquid is present.

Nutrition

Find it online: https://livacooks.com/easy-crockpot-carnitas/