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Slow Cooker Carnitas


  • 3.5 lb pork shoulder (Boston Butt) boneless, cut into 2-inch chunks
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tsp dried oregano
  • 1 tbsp ground cumin
  • 1 yellow onion, cut into quarters
  • 2 garlic cloves


  1. Toss pork and spices in the bowl of slow cooker. Place onion and garlic on top of pork.

  2. Cook on low setting for six hours or until meat is very tender and falls apart easily.

  3. Remove pork from the cooker with a slotted spoon, discarding garlic and onion. Shred meat with two forks or shredders.