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Coffee-Rubbed Crockpot Carnitas

Tender, fall-apart pork shoulder slow-cooked with a coffee-chile rub, then crisped under the broiler for that perfect texture. A savory pairing for a coffee bar.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 12
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pounds boneless pork shoulder trimmed of excess fat and cut into 4-inch chunks
  • 2 tablespoons finely ground coffee medium roast, not oily
  • 1 tablespoon kosher salt
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper optional
  • 6 cloves garlic smashed
  • 1 large onion quartered
  • 1 cup chicken broth low sodium
  • 2 bay leaves
  • Juice of 2 oranges about 1/2 cup
  • For serving: warm corn tortillas chopped cilantro, diced white onion, salsa verde, lime wedges

Equipment

  • 6-quart or larger slow cooker
  • tongs
  • rimmed baking sheet
  • small bowl
  • chef's knife
  • cutting board

Method
 

  1. In a small bowl, combine the ground coffee, salt, smoked paprika, cumin, oregano, black pepper, and cayenne (if using). Rub this mixture all over the pork chunks, massaging it into the meat.
  2. Place the smashed garlic and quartered onion in the bottom of the slow cooker. Arrange the seasoned pork on top. Pour in the chicken broth and orange juice. Tuck the bay leaves into the liquid.
  3. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the pork is fork-tender and shreds easily.
  4. Using tongs, transfer the pork to a rimmed baking sheet. Discard the bay leaves, onion, and garlic, but reserve about 1 cup of the cooking liquid.
  5. Shred the pork into bite-sized pieces, discarding any large pieces of fat. Drizzle with about 1/2 cup of the reserved liquid to keep it moist.
  6. Position an oven rack about 6 inches from the broiler and preheat the broiler to high. Spread the shredded pork in an even layer on the baking sheet.
  7. Broil for 3-5 minutes, until the edges are browned and crispy. Stir, then broil for another 2-3 minutes for extra crunch. Watch carefully to avoid burning.
  8. Serve immediately on warm tortillas with desired toppings.

Notes

Storage: Keep leftover carnitas in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat to re-crisp the edges. For a larger crowd, this recipe doubles easily; use two slow cookers or a larger one. The coffee rub adds a subtle earthy depth without tasting like coffee—it enhances the pork's richness.