Pork Carnitas

Ingredients

• 5 lb pork butt (shoulder), bone-in or boneless, skin-on (score the thick rind with a knife, 1-inch crosshatch)
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 3 garlic cloves, smashed
• 1/2 large onion, sliced
• 1 cup chicken or beef broth
• 2 tbsp vegetable oil (for oven crisping)

Equipment:

• Slow cooker (crockpot)
• Baking sheet
• Oven

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Method

1. Prep the Pork
   Pat the pork butt dry. In a small bowl, mix kosher salt, black pepper, cumin, and oregano. Rub this mixture all over the pork, working it into the scored skin.

2. Slow Cook
   Place the pork in the slow cooker skin-side up. Add garlic, sliced onion, and broth around the pork (do not submerge the skin). Cover and cook on HIGH for 6–7 hours, until the meat is fork-tender or reaches ~195°F internally.

3. Crisp It
   Preheat the oven to 450°F. Transfer the cooked pork to a baking sheet and shred into large chunks (save the crispy skin bits!). Drizzle with vegetable oil and toss lightly. Roast for 15–20 minutes, flipping once, until the edges are crispy and golden.

4. Serve
   Shred further if desired. Serve hot with tortillas, lime wedges, cilantro, or toppings of your choice. The crispy skin is edible and delicious–don’t skip it!

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A richly seasoned, slow-cooked pork masterpiece that finishes crisp and ready for tacos, bowls, or straight off the sheet pan.