Slow Cooker Carnitas are braised in an aromatic broth, cubed, and finished off under the broiler, resulting in succulent, caramelized pork that's delicious in tacos or as a filling for burritos, enchiladas, quesadillas, and more!
Place pork in large slow cooker. Cover with chicken stock. Add onion, garlic, lime juice, cumin, oregano, and bay leaves to crock pot. Slice orange in half and squeeze juice, which should equal approximately ¼ to ⅓ cup, discarding any seeds. Add orange juice and spent orange halves to crock pot. Sprinkle liberally with freshly ground black pepper and cook on low for 8 to 10 hours (or high for 4 to 5 hours).
Once pork is cooked and tender, remove from crock pot to a cutting board. Discard onion quarters, orange halves, and bay leaves, and strain any other solids from cooking liquid (it's okay to leave in the melted fat, as this will keep the carnitas moist). Pour strained liquid into a medium pot. Bring to a simmer and cook for 10 to 15 minutes, or until total amount is reduced to about 1 to 1 ½ cups.
In the meantime, adjust the oven rack to the center position and preheat broiler. While broiler is heating, trim fat from pork and discard, then cut pork into 1-inch chunks (it's okay if it somewhat shreds while you do this).
Once cooking liquid is reduced, season it generously with salt and pepper, and gently stir liquid into pork chunks. Taste and add more salt and/or pepper, if necessary. Spread pork in an even layer onto a foil-lined baking sheet. Broil in center position of oven for 5 to 10 minutes or until pork begins to brown and the edges turn dark and crispy. Remove pan from oven and use a wide spatula to flip pork, then return to oven for 5 to 10 more minutes to crisp up the other side as well. Serve hot with taco fixings.
Notes
Cuts of pork can be really confusing. Pork butt is actually a part of the shoulder. It is sometimes called Boston butt. If you are unsure of what to buy, don't hesitate to ask your butcher! My grocery store was out of pork butt when I shopped for this recipe, so I ended up using pork loin, which accounts for the lighter color of the pork in these photos. I recommend using pork butt/shoulder if you can find it, because it will turn out moister. The meat will also end up looking darker than what's pictured in this recipe.
If you're in a hurry to eat, you may simply shred your Slow Cooker Carnitas and stir in the desired amount of strained cooking liquids, skipping the steps of reducing the broth and broiling the chunks of pork. Just keep in mind that you won't enjoy the full flavor as enhanced by caramelization!