Slow Cooker Carnitas Recipe (Crispy Mexican Pork Carnitas Tacos)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 91.

	this recipe	typical
liquid	16%	7%
fat	2%	0%
aromatics	7%	9%
salt	1%	0%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

2268 g	5 pounds pork shoulder (or pork butt (4-6 pounds))
4 g	1 tablespoon Mexican oregano
8 g	1 tablespoon chili powder ((optional - I enjoy guajillo and ancho))
4 g	2 teaspoons freshly ground cumin
12 g	2 teaspoons salt
1 g	1/2 teaspoon back pepper ((or to taste))
26 g	2 tablespoons lard ((or use vegetable oil))
150 g	1 small onion (chopped)
15 g	1 jalapeno pepper (chopped (optional, for spicy))
15 g	5 cloves garlic (chopped)
360 g	1-1/2 cups chicken broth ((or use beer, orange juice, or a mix))
14 g	1 tablespoon vegetable oil ((or use lard))
	Chopped roasted jalapeno peppers, chopped onion, chopped cilantro, warmed corn tortillas (or any of your favorite toppings)

Method: 12 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“So in the recipe card is says to use 1.5 cups of oil or other liquids like beer or orange juice. Silly question but if I want to mix the beer, orange juice, and oil together it needs to equal 1.5 cups correct or does it need 1.5 cups oil and beer and orange ju” — a cook, 5★

“Just made your Slow Cooker Carnitas for the first time and didn't modify the recipe one bit. This recipe is YUMO!! My entire family ate every bite and will definitely make them again. Also made the Ropa Vieja Recipe (Cuban Shredded Beef) and it is also YUMO!” — a cook, 5★