Pork Carnitas

Tender Mexican shredded pork, great for tacos


Dry Rub:

  • 1 Tbsp Salt
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Brown Sugar
  • 1 Tbsp Dried Oregano
  • 2 tsp Paprika
  • 1 tsp Dried Basil
  • 1 tsp Chili Powder


  • ~4lbs Boneless Pork Shoulder / Boston Butt (Or ~5lbs bone-in)
  • 1 Onion, Chopped
  • 5 Cloves Garlic, Chopped
  • 1 Cup Orange Juice (preferably freshly squeezed)


  1. Mix together the Dry Rub and rub it into the outside of the pork
  2. Cook the pork in a Slow Cooker for 10 hours on low or 7 hours on high
  3. Shred the pork
  4. Transfer the pork into a hot frying pan, with a little bit of juice. Fry for 4-6 minutes, until slightly browned and crisp. Hint: Do this in batches so that there isn't too much pork or juice, as the goal is for the pork to get a little crispy.
  5. When the pork reaches the desired texture, transfer it to a serving bowl and top with the remaining juice.


  • Serve on tacos!