Slow Cooker Pork Carnitas

Slow Cooker Pork Carnitas are a classic Mexican-inspired dish known for their irresistible combination of tender, juicy pork and crispy, caramelized edges. Traditionally cooked low and slow, carnitas translate beautifully to the slow cooker, where the pork becomes fall-apart tender while absorbing bold spices, citrus, and garlic. A quick finish under the broiler or in a hot pan gives the meat those signature crispy bits that make carnitas so special. Perfect for tacos, burritos, bowls, or salads, this recipe is incredibly versatile and ideal for feeding a crowd or meal prepping for the week.

Why I Love This Recipe

I love this recipe because it delivers restaurant-quality carnitas with minimal effort. The slow cooker does most of the work, filling the kitchen with amazing aromas, and the final crisping step adds unbeatable texture. It’s reliable, flavorful, and endlessly adaptable—one batch can turn into several different meals.

Why This Is a Must-Try Dish

• Ultra-tender pork with crispy edges
• Simple ingredients, big flavor
• Hands-off slow cooker method
• Perfect for tacos, burritos, and bowls
• Great for meal prep and freezing

Recipe Overview

• Prep Time: 15 minutes
• Cooking Time: 8 hours (low) or 4–5 hours (high)
• Total Time: ~8 hours 15 minutes
• Servings: 6–8
• Calories: ~420 calories per serving (approx.)
• Course: Main Course
• Cuisine: Mexican / Mexican-Inspired

Ingredients

• 3–4 lbs pork shoulder (pork butt), boneless or bone-in
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 onion, sliced
• 4 cloves garlic, smashed
• 1 cup chicken broth
• Juice of 1 orange
• Juice of 1 lime
• 1 bay leaf

Optional for Finishing

• Extra cooking juices
• Chopped fresh cilantro

Cooking Directions

1. Season Pork: Pat pork shoulder dry and rub with salt, pepper, cumin, chili powder, paprika, and oregano.
2. Sear (Optional): Heat olive oil in a skillet and sear pork on all sides until browned (optional but adds flavor).
3. Slow Cook: Place onion and garlic in the bottom of the slow cooker. Add pork, chicken broth, orange juice, lime juice, and bay leaf.
4. Cook: Cover and cook on low for 8 hours or high for 4–5 hours, until pork is very tender.
5. Shred: Remove pork, discard bay leaf, and shred meat using two forks.
6. Crisp: Spread shredded pork on a baking sheet, drizzle with some cooking juices, and broil 5–7 minutes until crispy edges form.
7. Serve: Toss lightly and garnish with fresh cilantro.

Step-by-Step Preparation Method

1. Dry and season the pork generously.
2. (Optional) Sear pork for extra depth of flavor.
3. Add onion and garlic to slow cooker.
4. Place pork on top and pour in liquids.
5. Cook low and slow until fork-tender.
6. Shred pork and crisp under broiler.
7. Garnish and serve hot.

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How to Serve

Serve Slow Cooker Pork Carnitas in warm corn tortillas with chopped onion, cilantro, and a squeeze of lime. They’re also fantastic in burritos, rice bowls, nachos, quesadillas, or over salads. Add salsa, guacamole, or pickled red onions for extra flavor.

Recipe Tips

• Pork shoulder is best for juicy, flavorful carnitas
• Don’t skip the citrus—it adds brightness and balance
• Broil in batches for maximum crispiness
• Save cooking juices to drizzle over meat
• Season again after shredding if needed

Variations (Detailed)

• Spicy Carnitas: Add jalapeños or chipotle peppers in adobo
• Citrus-Heavy: Use a mix of orange, lime, and lemon juice
• Crispy Skillet Method: Crisp shredded pork in a hot skillet instead of broiler
• No-Broil Version: Serve straight from slow cooker for softer texture
• Pork Carnitas Bowls: Serve over rice with beans, corn, and avocado

Freezing and Storage

• Refrigerator: Store in airtight container for up to 4 days
• Freezer: Freeze shredded carnitas for up to 3 months
• Reheating: Reheat in skillet or oven to restore crispiness

Special Equipment Needed

• Slow cooker
• Cutting board and knife
• Measuring spoons
• Skillet (optional)
• Baking sheet
• Forks for shredding

Conclusion

Slow Cooker Pork Carnitas are tender, flavorful, and incredibly versatile, making them a must-have recipe for any home cook. With minimal prep, bold spices, and that irresistible crispy finish, this dish delivers authentic, crowd-pleasing results every time. Whether for tacos, bowls, or meal prep, these carnitas are guaranteed to become a favorite.

Slow Cooker Pork Carnitas

Slow Cooker Pork Carnitas are a classic Mexican-inspired dish known for their irresistible combination of tender, juicy pork and crispy, caramelized edges.

Author: Stella Parker Cuisine: Mexican Course: Dinner

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Prep Time 15 mins Cook Time 8 hrs Total Time 8 hrs 15 mins Difficulty: Beginner Servings: 8

Ingredients

Servings

• 3 –4 lbs pork shoulder , boneless or bone-in (pork butt)
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 onion, sliced
• 4 cloves garlic, smashed
• 1 cup chicken broth
• Juice of 1 orange
• Juice of 1 lime
• 1 bay leaf

Optional for Finishing

• Extra cooking juices
• Chopped fresh cilantro

Instructions

1. Season Pork: Pat pork shoulder dry and rub with salt, pepper, cumin, chili powder, paprika, and oregano.
2. Sear (Optional): Heat olive oil in a skillet and sear pork on all sides until browned (optional but adds flavor).
3. Slow Cook: Place onion and garlic in the bottom of the slow cooker. Add pork, chicken broth, orange juice, lime juice, and bay leaf.
4. Cook: Cover and cook on low for 8 hours or high for 4–5 hours, until pork is very tender.
5. Shred: Remove pork, discard bay leaf, and shred meat using two forks.
6. Crisp: Spread shredded pork on a baking sheet, drizzle with some cooking juices, and broil 5–7 minutes until crispy edges form.
7. Serve: Toss lightly and garnish with fresh cilantro.

Keywords: Slow Cooker Pork Carnitas