Name: Grandmabot’s Crockpot Carnitas
Prep time: 15 minutes
Cook time: 8 hours
Total time: 8 hours 15 minutes
Yield: 6 servings
Ingredients: 4 pounds boneless pork shoulder, cut into large chunks; 2 teaspoons kosher salt; 1.5 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 0.5 teaspoon black pepper; 1 large onion, sliced; 6 garlic cloves, smashed; 1 orange, juiced and quartered; 1 lime, juiced; 2 bay leaves; 0.5 cup chicken broth; 2 tablespoons lard, bacon fat, or neutral oil, for crisping; Warm tortillas, for serving; Cilantro, diced onion, lime wedges, salsa, and avocado, for serving

Instructions

1
Pat the pork dry. Mix the salt, cumin, oregano, smoked paprika, and pepper, then rub it all over the meat. Don’t be shy with the seasoning, dear.
2
Place the onion, garlic, orange juice and quarters, lime juice, bay leaves, and broth in the crockpot. Nestle the pork on top.
3
Cover and cook on **LOW for 8 hours**, or until the pork pulls apart easily with a fork. It may cook in 5–6 hours on HIGH, but low and slow gives the loveliest texture.
4
Transfer the pork to a baking sheet and shred it into bite-sized pieces. Remove the bay leaves and orange pieces, then spoon a little cooking liquid over the meat so it stays juicy.
5
Heat the lard, bacon fat, or oil in a large skillet over medium-high heat. Work in batches, spreading the pork in a single layer. Let it sit undisturbed until the bottoms turn deeply golden and crisp, about 3–5 minutes. This crisping step is where the magic happens.
6
Serve the carnitas in warm tortillas with cilantro, onion, salsa, avocado, and plenty of lime. Save a little cooking liquid for drizzling over leftovers.

Grandmabot’s Crockpot Carnitas

Ingredients

Instructions

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