Best Ever Spicy Slow Cooker Pork Carnitas
Prep time
Cook time
Total time
Serves: 6-8 servings
  • 4-5 lb pork shoulder, (aka Boston Butt)
  • 1 tbsp salt
  • 1 tbsp pepper
  • ⅓ cup brown sugar
  • 2 tbsp chili powder
  • 2 tbsp paprika
  • 1 tbsp cumin
  • 1 tbsp dried oregano
  • ⅛ tsp cayenne pepper
  • 8 cloves garlic, peeled
  • 1 red onion, peeled and quartered
  • 4 chipotle peppers in adobo
  • ½ cup chicken stock
  • ⅓ cup hot salsa/ pico de gallo
  • 2 tbsp white vinegar
  • 1 bay leaf
  • For serving: tortillas, shredded cheese, lettuce, cilantro, sour cream, guacamole, etc.
  1. Make the spice rub: in a small bowl combine salt, pepper, brown sugar, chili powder, paprika, cumin, oregano, and cayenne pepper. Stir to combine, and rub generously all over the pork shoulder.
  2. Place the pork shoulder in the bottom of a slow cooker, adding any leftover spice rub right in.
  3. Make 8 slits in the pork with a knife, and push a garlic clove into each one.
  4. Nestle the onion quarters around the pork.
  5. Make the cooking liquid: in a blender or food processor combine 4 chipotles in adobo, chicken stock, salsa and vinegar. Pour the liquid over the pork. Top with a bay leaf.
  6. Cook on "low" heat for 8 hours or "high" heat for 4 hours.
  7. When the pork is done, transfer the pork to a bowl and shred with two forks. Add a few large spoonfuls of cooking liquid to flavor all the pork shreds.
  8. Spread the shredded pork evenly on a baking sheet lined with aluminum foil, and broil in the oven on "hi" for 7 minutes until the edges of the pork get black and crispy.
  9. Serve the shredded pork carnitas in warmed tortillas with all your favorite toppings.
Recipe by Ally's Cooking at