Slow Cooker Pork Carnitas with Cuban Mojo Infused Blend Olive Oil

These Slow Cooker Pork Carnitas with Cuban Mojo Infused Blend Olive Oil are all about bold island-inspired flavor and tender, pull-apart pork. The Cuban Mojo Blend adds a citrusy, garlicky lift that turns a simple slow cooker dinner into something seriously memorable, and you can find the featured blend here.

Garden Infuzions

Slow Cooker Pork Carnitas with Cuban Mojo Infused Blend Olive Oil

Slow Cooker Pork Carnitas with Cuban Mojo Infused Blend Olive Oil brings bright citrus, garlic, and slow-cooked pork together for a juicy, flavor-packed dinner with effortless comfort.

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Caribbean, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 3 to 4 pounds pork shoulder trimmed and cut into large chunks
• 3 tablespoons Cuban Mojo Infused Olive Oil Blend
• 1 large yellow onion sliced
• 6 cloves garlic minced
• 1 tablespoon kosher salt
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 cup orange juice
• 1/2 cup chicken broth
• 2 tablespoons lime juice
• 2 bay leaves
• 2 tablespoons chopped cilantro for serving
• 12 small corn tortillas for serving
• 1/2 cup diced white onion for serving
• 1 lime cut into wedges

Equipment

• 1 Slow Cooker 6-quart or larger
• 1 Large skillet For searing the pork
• 1 pair Tongs For turning meat while searing
• 1 Sheet Pan Optional for crisping the shredded pork
• 2 Forks For shredding the pork

Method

 

Instructions

1. 1. Pat the pork shoulder dry and season it evenly with salt, cumin, oregano, black pepper, and smoked paprika.
2. 2. Heat the Cuban Mojo Infused Olive Oil Blend in a large skillet over medium-high heat, then sear the pork chunks on all sides until browned.
3. 3. Add the sliced onion and minced garlic to the slow cooker. Place the browned pork on top.
4. 4. Pour in the orange juice, chicken broth, and lime juice, then tuck in the bay leaves.
5. 5. Cover and cook on low for 8 hours or until the pork is very tender and shreds easily with a fork.
6. 6. Remove the pork from the slow cooker and shred it with two forks, discarding any large pieces of fat and the bay leaves.
7. 7. Skim off excess liquid if needed, then return the shredded pork to the cooker and stir it into the cooking juices.
8. 8. For crisp edges, spread the shredded pork on a sheet pan and broil for 4 to 6 minutes, watching closely until the edges brown.
9. 9. Serve the carnitas in warm tortillas with diced onion, chopped cilantro, and lime wedges.
10. 10. Spoon a little of the cooking liquid over the pork before serving for extra flavor and moisture.

Notes

For the deepest flavor, let the seasoned pork sit for 15 to 20 minutes before searing if you have time. If the slow cooker liquid looks too thin after cooking, simmer it in a saucepan for a few minutes before spooning it back over the shredded pork. The featured blend should stay the only blend in the recipe.

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Recipe Tips

For the best texture, sear the pork shoulder before it goes into the slow cooker. If you want extra crisp edges, spread the shredded carnitas on a sheet pan and broil briefly after cooking.

Serving Suggestions

Serve these carnitas in warm tortillas with diced onion, fresh cilantro, salsa, and lime wedges. They also work well in rice bowls, quesadillas, nachos, or over roasted potatoes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of cooking liquid to keep the pork moist.

Variations

Try the carnitas in sandwich rolls, stuffed into baked sweet potatoes, or paired with black beans and rice for a fuller dinner plate. You can also finish them with a little extra Cuban Mojo Blend before serving for a brighter flavor pop.

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