Slow Cooker Pulled Pork Crispy Carnitas
Slow cooker pulled pork crispy carnitas that couldn’t be easier to make.
This slow cooker pulled pork carnitas recipe starts out by coating a pork roast with a homemade dry rub.
And after the roast cooks, the tender meat is pulled apart.
Then the pulled pork goes in a hot skillet with a little oil for a quick sear.
About this Recipe
In this recipe, no liquid is added to the slow cooker.
The meat cooks in the slow cooker in its own juices which to my taste buds, really brings out the pork flavor.
After the dry rub pork roast is done cooking and pulled apart, it goes into a hot skillet with a little oil.
When the edges of the meat are crispy, it’s ready to serve.
About Serving
Serve these carnitas in tacos, burritos, nachos, over rice, in a salad or just by itself.
If there are any leftovers, the crispy pork is wonderful when mixed in with barbecue sauce and served either as is or in a soft bun.
It makes delicious sliders as an appetizer too.
Let’s check out the ingredients.
Pork roast (shoulder or butt roast), brown sugar, chili powder, granulated garlic, onion powder, paprika, ground sage, dried red pepper flakes, salt and pepper.
Also, olive oil for making the carnitas.
Equipment – 5-quart slow cooker (crockpot) or larger
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
For the Dry Rub:
In a medium size bowl, add all of the ingredients for the dry rub (brown sugar, chili powder, granulated garlic, onion powder, paprika, ground sage, dried red pepper flakes, salt and pepper).
Next,
mix until evenly combined.
For the Pulled Pork:
Remove excess fat from the roast.
With a paper towel, pat dry each side of the roast.
Firmly rub each side of the roast with the dry rub so that…
…the entire roast is coated.
Lay the roast fat-side up in the middle of the slow cooker pot.
Cover with a lid and cook on the low setting for 6 hours.
After the roast is done cooking, use a ladle to transfer half of the liquid from the slow cooker pot to a heat resistant medium size bowl or large pouring measuring cup (for optional use when serving).
Remove any excess fat from the roast and discard.
Pull apart the pork roast in fairly small, shredded pieces with 2 forks.
Give it a taste test and add salt if desired. Set aside.
For the Carnitas:
Heat a large skillet on medium heat and add olive oil.
Add just the pulled pork (not the liquid that’s left in the slow cooker pot) to the skillet.
Be careful not to overfill the skillet with pork.
Leave some room in the pan to stir the pork as it cooks.
Cook in batches if necessary.
Stir and cook just long enough for the edges of the meat to turn crispy (about 4 to 5 minutes).
Serve for breakfast, lunch or dinner…
…topped with lime juice (and, or the liquid reserved from the slow cooker pot)…
Serve over rice with avocado, pico de gallo, and egg if desired.
Or serve in tacos or burritos…
…in a salad or tostadas…
…or just by its delicious self.
Thank you so much for stopping by CCC!
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Slow Cooker Pulled Pork Crispy Carnitas
Ingredients
For the Dry Rub:
- 1/4 cup brown sugar (light or dark)
- 1 tablespoon chili powder
- 1-1/2 teaspoons granulated garlic
- 1-1/2 teaspoons onion powder
- 1 teaspoon ground black pepper
- 1-1/4 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon ground sage
- 1/2 teaspoon dried red pepper flakes
For the Pulled Pork:
- 2 pounds pork roast (shoulder or butt roast) excess fat trimmed and patted dry with a paper towel
- Dry rub
For the Carnitas:
- 1-1/2 tablespoons olive oil amount may vary depending on size of skillet used and if cooking the carnitas in batches (use 1-1/2 tablespoons of olive oil per batch, if applicable).
- Pulled pork
- Leftover liquid from the slow cooker after cooking the pork roast (optional for serving)
- Salt to taste
Equipment
- 5 quart slow cooker (crockpot) or larger
Instructions
For the Dry Rub:
- In a medium size bowl, add all ingredients and mix until evenly combined.
For the Pulled Pork:
- Firmly rub each side of the roast with the dry rub so that the roast is entirely coated.
- Lay the roast fat-side up in the middle of the slow cooker pot. Cover with a lid and cook on the low setting for 6 hours.
- After the roast is done cooking, use a ladle to transfer half of the liquid from the slow cooker pot to a heat resistant medium size bowl or large pouring measuring cup (for optional use when serving).
- Pull off any excess fat and discard. Using 2 forks, pull apart the pork roast so that it's in fairly small shredded pieces. Add salt to taste. Set aside.
For the Carnitas:
- Heat a large skillet on medium heat and add olive oil. The amount of olive oil needed may vary depending on the size of the skillet used and/or if cooking is done in batches.
- To the skillet, add just the pulled pork (not the liquid that's left in the slow cooker pot). Be careful not to overfill the skillet with pork. Leave some room in the pan to stir the pork as it cooks.
- Cook in batches if necessary. Stir and cook just long enough for the edges of the meat to turn crispy (about 4 to 5 minutes).
- Serve for breakfast, lunch or dinner topped with lime juice (and/or the liquid reserved from the slow cooker pot). Serve over rice with avocado, pico de gallo, and egg if desired. Or serve in tacos, burritos, tostadas, salads or just by itself as a main dish.
Side Dish Recipes
Here are some side dish recipes to serve with this pork “Easy Potato Salad with Egg“, “Elbow Macaroni Salad” and “Oven-Roasted Steak Fries with Smoky Ketchup“.
Pork Recipes
More Pork Recipes You May Like:
Pork Meatballs with Pasta and Tomato Wine Sauce
Slow Cooker Saucy Taco Meat (made with a combination of ground pork and beef)
