Slow Cooker Pork Carnitas Recipe: Crispy, Juicy Mexican Pork

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Slow cooker pork carnitas is the easiest path to the best tacos of your life: a pork shoulder rubbed with cumin and oregano, slow-cooked in orange and lime juice until it falls apart, then crisped in a hot pan until the edges turn golden and crackly. Juicy inside, crispy outside — that contrast is the whole point. The slow cooker does the hard work. Eight hours on low turns a tough shoulder meltingly tender, and the citrus in the cooking liquid keeps the pork bright instead of heavy. The real magic happens at the end: shred the pork, spread it in a screaming-hot skillet with a splash of its own cooking liquid, and let it sit undisturbed until the edges char. Do not skip that step — crisping is what makes carnitas carnitas. Crispy edges, juicy center — carnitas night done right. Recipe Info Prep time: 15 minutes Cook time: 8 hours (slow cooker, low) Total time: 8 hours 30 minutes Servings: 8 Calories: ~520 kcal per serving Pork, citrus and spice — carnitas starts h...
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Lemon Posset Recipe: Silky Three-Ingredient Cream Dessert

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Lemon posset is proof that the simplest desserts are often the best. Just cream, sugar and lemon are heated together, poured into glasses, and chilled into a silky, spoonable cream that sets without gelatin, eggs or baking. It tastes like lemon curd's more elegant cousin — bright, rich and impossibly smooth.

The magic is chemistry, not effort: the lemon's acid gently thickens the sweetened cream as it cools. That means the hardest part of this recipe is waiting for it to chill. Make it the night before a dinner party, and you will look like a pastry chef with about 20 minutes of actual work.

Lemon posset in small elegant glasses topped with a lemon twist and mint on a light table

Silky, lemony, and impossibly simple — posset is the easiest elegant dessert.

Recipe Info

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Chilling time: 4 hours
  • Total time: 4 hours 20 minutes
  • Servings: 4
  • Calories: ~380 kcal per serving
Flat lay of lemon posset ingredients: heavy cream, sugar, fresh lemons, a small saucepan and elegant glasses

Cream, sugar, and lemons — three ingredients, one unforgettable dessert.

Ingredients

  • 480 ml / 2 cups heavy cream (at least 35% fat)
  • 100 g / 1/2 cup granulated sugar
  • 80 ml / 1/3 cup fresh lemon juice (from about 2 lemons)
  • 1 tbsp finely grated lemon zest
  • Fresh berries and mint leaves, to serve (optional)
  • Shortbread biscuits, to serve (optional)
Close-up of a spoon scooping silky lemon posset from a glass with lemon zest on top

One spoonful and you will understand why posset has lasted for centuries.

Instructions

  1. Heat the cream and sugar: Combine the cream and sugar in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle boil.
  2. Simmer briefly: Reduce the heat slightly and simmer, stirring occasionally, for 3 minutes. Do not walk away — cream boils over in seconds once it gets going.
  3. Add the lemon: Remove from the heat and stir in the lemon juice and zest. The mixture will look thin at this stage — that is normal. It thickens as it cools.
  4. Rest for 10 minutes: Let the mixture stand for 10 minutes, stirring once or twice. This lets the lemon work its magic and the zest infuse its fragrance.
  5. Strain and pour: Strain through a fine sieve into a jug, then divide among 4 small glasses, ramekins or teacups (about 120 ml each).
  6. Chill until set: Refrigerate for at least 4 hours, or overnight for the best texture. The posset should wobble gently like panna cotta and hold a spoon's shape.
  7. Serve: Top with fresh berries, a mint leaf or a twist of lemon, and serve chilled with shortbread for dipping, if you like.

Tips & Variations

  • Use full-fat cream only. Light cream or half-and-half will not set properly — the fat content is what lets the posset thicken. Check the carton says at least 35% fat.
  • Measure the lemon juice. Too little lemon and the posset stays runny; too much and it turns sharp. 80 ml is the sweet spot for this amount of cream.
  • Do not skip the simmer. Boiling the sweetened cream for 3 minutes concentrates it slightly and helps the set. A quick warm-through is not enough.
  • Strain for silkiness. The sieve catches zest and any tiny bits of cooked cream, giving you the perfectly smooth texture posset is famous for.
  • Try other citrus. Lime posset is wonderful with a little extra sugar, and orange posset (with a splash of lemon juice to help it set) makes a lovely winter version.
  • Make it ahead with confidence. Posset keeps beautifully in the fridge for up to 3 days, covered. It actually tastes better on day two, once the lemon flavour has mellowed.
  • Serve it small. Posset is rich, so small glasses are perfect. A little goes a long way, especially after a big dinner.

Nutrition Note

This is an approximate guide only, not dietary advice. One serving contains roughly 380 kcal, 3 g protein, 32 g fat and 22 g carbohydrates. Posset is an indulgent dessert by design — cream provides the richness, lemon adds brightness with almost no calories, and fresh berries on top add fibre and a lighter finish.

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FAQ

Why is my lemon posset runny?

The usual causes are low-fat cream, too little lemon juice, or not simmering long enough. Use cream with at least 35% fat, measure 80 ml of juice, simmer for a full 3 minutes, and chill for at least 4 hours.

Does lemon posset need gelatin?

No — that is the beauty of it. The acid in the lemon juice thickens the cream as it cools, so posset sets naturally without gelatin, eggs or agar.

Can I make lemon posset dairy-free?

Coconut cream can work, but the set is softer and the flavour is distinctly coconutty. Use full-fat canned coconut cream and chill overnight for the best result.

How long does lemon posset keep?

Covered in the fridge, posset keeps for up to 3 days. Do not freeze it — thawed posset turns grainy and loses its silky texture.

What should I serve with lemon posset?

Fresh berries are the classic partner, adding colour and a tart contrast. Shortbread, butter biscuits or a thin tuile give a welcome crunch beside the smooth cream.

Give this lemon posset a try this week — three ingredients, one saucepan, and a dessert that feels like a special occasion. If you make it, tell us in the comments what you served it with, and save this recipe for the next time you need an effortless showstopper.

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