slow-cooker batch supper · pork
Slow-Cooker Pork Carnitas
20 min prep · 8–10 hrs LOW + 10 min crisping · serves 8
Protein: 3 lb boneless pork shoulder, fully thawed, cut into roughly 3-inch pieces
The slow cooker makes the pork tender; the skillet gives it browned edges. Crisp only the portion you plan to serve so the rest stays tucked in its juices.
A mixed-protein week can pair this pork batch with grass-fed beef near Greenville on another night. For a quicker pork supper, try Skillet Pork Chops & Apples, or use the mixed-protein week plan to spread the freezer choices out.
Food-safety source: USDA FSIS safe minimum temperature chart. Also see USDA slow-cooker guidance.
shopping list
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How to run it
- Use fully thawed pork. Put the sliced onion and garlic in a slow cooker that fits the meat without overfilling; follow the cooker manufacturer's size and fill guidance.
- Mix orange juice, lime juice, broth, salt, cumin, oregano and pepper. Add the pork and pour the mixture over it. Keep the lid on while cooking.
- Cook on LOW for 8–10 hours, starting the tenderness check at 8 hours. Check the thickest pieces with a food thermometer. USDA sets a 145°F minimum plus a 3-minute rest for whole-cut pork, but shoulder needs longer cooking to shred easily; continue until two forks pull it apart without force. Time varies by cooker and piece size.
- Transfer the cooked pork to a tray and let it rest at least 3 minutes. Shred with two forks, discarding large pieces of fat. Reserve the cooking juices.
- Heat a little of the oil in a large skillet over medium-high heat. Add a single layer of pork, let the underside brown, then turn gently. Work in batches for about 10 minutes total rather than crowding the pan; add small spoonfuls of reserved juice to keep the meat moist.
- Warm the tortillas and serve two per person with pork, cilantro if using, and lime wedges. Keep the remaining meat with some cooking juices so the next portion stays juicy.
- For leftovers, cool promptly in shallow containers and refrigerate. Reheat the portion you need on the stove, in the oven or in the microwave to 165°F; do not use the slow cooker to reheat cold leftovers.
Protein: pork. Photos are AI food stills for this site.