Slow Cooker Pork Carnitas Board

Who says you can’t bring the vibrant flavors of a Mexican fiesta to your home kitchen? With my Slow Cooker Carnitas Board recipe, you can do just that! I’m a professional chef with 25+ years of cooking experience, and these carnitas and this epic board are just about as good as it gets! It’s all about slow-cooked Mexican pork and all the fixings for a show-stopping meal everyone will rave about!

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Ingredients

• Pork shoulder – Or pork butt. – These are actually the same cut—just different names. Don’t use lean pork loin or tenderloin—they’ll dry out in the slow cooker. The fat is essential for tender carnitas.
• Chicken broth – I use low-sodium or no-sodium-added broth so I can control the salt level.
• Jalapeno – Remove the seeds for milder heat. Keep the seeds if you like it spicy.
• Bell pepper – Poblanos add a smoky, earthy flavor that’s more traditional. Bell peppers add sweetness without heat.
• Onion – White or yellow onion works. Red onion is too sweet for carnitas.
• Garlic cloves – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter when cooked.

For the rub

• Salt – I use kosher salt.
• Pepper – Freshly cracked black pepper tastes best, but pre-ground works.
• Cumin – Ground cumin. A little goes a long way—too much will overpower the pork.
• Ancho chili powder – Ancho chili powder is made from dried poblano peppers. It’s milder and sweeter than regular chili powder. Regular chili powder works in a pinch.
• Mexican oregano – Not to be confused with regular oregano. Mexican oregano has a citrusy, earthy flavor that’s traditional for carnitas. Regular oregano won’t taste the same.

How To Make Slow Cooker Carnitas

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by blistering the jalapeño, onion, and peppers under the broiler or in a dry skillet over high heat until they are charred in spots and softened.

Remove the peppers from the heat. Once cool enough to handle, remove the stems, seeds, and membranes from the chiles if desired. Set the vegetables aside.

In a small bowl, combine the salt, pepper, cumin, ancho chili powder, and oregano. Rub the seasoning mixture all over the pork, coating it evenly on all sides.

Pour the chicken broth into the insert of a slow cooker. Add the blistered peppers, onion, and garlic. Place the seasoned pork on top of the vegetables.

Cover and cook on High for 4 to 5 hours or Low for about 6 hours, or until the pork is fork-tender and easily pulls apart. Carefully remove the pork from the slow cooker and transfer it to a cutting board or large platter.

Allow it to cool just enough to handle comfortably. Remove and discard any visible bones, excess fat, or connective tissue. Using meat claws or two sturdy forks, shred the pork into bite-sized pieces.

Heat a large skillet over high heat and add about 1 tablespoon of oil. Spread a layer of shredded pork into the skillet and cook undisturbed for 1 to 2 minutes, allowing the bottom to become crispy and caramelized.

Stir and repeat as desired until you have the perfect balance of crispy edges and tender meat. Taste and adjust the seasoning if needed. Serve hot in tacos, burritos, bowls, sandwiches, or with your favorite toppings.

Enjoy!

Chef Jenn’s Tips

• Sear the pork before slow cooking for an added depth of flavor.
• Don’t skip crisping the pork in a skillet – it adds great texture and even more flavor. I save some of the fat from the slow cooker to crisp it up, because it’s loaded with flavor!
• Be generous with the seasonings – you’d be surprised how much salt this needs. Taste it before serving, too.
• You can speed up the cooking time by cutting the pork shoulder or butt into several chunks.
• I use a Big Board from Reluctant Entertainer – grab your own here – or use any large serving platter to build your feast!

How to Build Your Board

Creating the ultimate Slow Cooker Carnitas Board is all about variety and presentation. Start with a large board or platter and fill it up so it looks abundant. Place the star of the show, the pulled pork carnitas, in a central position. Add your favorite taco dip, and other tasty dishes of:

• Tortilla chips
• Guacamole
• Mexican black beans
• Arroz verde (green rice)
• Shredded lettuce
• Flour or corn tortillas
• Cheese – Queso fresco or shredded cheddar.
• Sour cream
• Pickled red onions
• Sliced jalapenos

Each component should be easily accessible, and don’t forget serving spoons or tongs. Consider using small bowls or ramekins for wetter ingredients like guacamole or sour cream to keep them tidy. Ensure you have enough serving utensils, small plates, and napkins on hand.

Storage

The pulled pork carnitas can be stored in the fridge for up to 3-4 days in an airtight container. For longer storage, freeze it in portion-sized containers for up to 3 months and package it with some of the cooking broth. You can pack the rest of the ingredients in their original packaging or airtight containers.