Crockpot Pork Carnitas

Crockpot Pork Carnitas are tender, juicy, and packed with flavor, making them a favorite for Mexican-inspired meals. Slow-cooked pork shoulder is seasoned with a blend of spices, citrus, and aromatics, then shredded and crisped to perfection for that irresistible combination of soft inside and crispy edges.

This recipe is perfect for weeknight dinners, meal prep, or casual gatherings, as it’s largely hands-off and delivers restaurant-quality flavor with minimal effort. Whether you’re filling tacos, burritos, nachos, or bowls, these carnitas are rich, savory, and utterly satisfying.

Why I Love This Recipe

I love this recipe because it turns an inexpensive cut of pork into something extraordinary. The pork becomes so tender that it shreds easily with forks, and finishing it under the broiler or in a skillet gives it a beautiful crispy texture. The flavor is complex yet familiar — with garlic, cumin, oregano, and a hint of orange and lime juice that brighten the richness of the meat.

It’s flexible, easy, and family-friendly, and it’s perfect for meal prep because the leftovers are just as delicious as the fresh batch.

Why It’s a Must-Try Dish

• Tender and flavorful: Slow-cooked pork so tender it shreds easily.
• Crispy edges: Broiler or skillet finish adds amazing texture.
• Hands-off cooking: Minimal prep, just set and slow cook.
• Versatile: Use in tacos, burritos, bowls, or salads.
• Crowd-pleaser: Loved by adults and kids alike.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 8 hours (low) or 5 hours (high)
• Total Time: 8 hours (low)
• Servings: 6–8
• Calories: ~350–400 kcal per serving

Course and Cuisine

• Course: Main Dish / Entrée
• Cuisine: Mexican / American

Ingredients

For the Pork Carnitas:

• 3–4 lbs pork shoulder (boneless, trimmed of excess fat)
• 1 medium onion, quartered
• 4 cloves garlic, minced
• 1 orange, juiced
• 1 lime, juiced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tsp salt
• 1/4 tsp red pepper flakes (optional, for heat)
• 1/2 cup chicken broth

For Crispy Finish (Optional):

• 1–2 tbsp olive oil (if crisping in skillet)

Cooking Directions (Overview)

1. Season pork with spices.
2. Place pork, onion, garlic, citrus juice, and broth in crockpot.
3. Cook low and slow until pork is tender.
4. Shred pork with forks.
5. Crisp shredded pork under broiler or in skillet.
6. Serve with tortillas, rice, beans, or salad.

Step-by-Step Preparation Method

Step 1: Prepare Pork Shoulder

1. Trim excess fat from the pork shoulder.
2. Rub pork all over with salt, black pepper, cumin, chili powder, oregano, smoked paprika, and red pepper flakes (if using).

Step 2: Assemble in Crockpot

1. Place quartered onion and minced garlic in the bottom of the crockpot.
2. Add seasoned pork on top.
3. Pour in orange juice, lime juice, and chicken broth.

Step 3: Cook Pork

1. Cover and cook on low for 8 hours or high for 5 hours, until pork is fork-tender.

Step 4: Shred Pork

1. Remove pork from crockpot and place on a cutting board or large dish.
2. Use two forks to shred the meat into bite-sized pieces.

Step 5: Crisp the Carnitas (Optional)

• Oven Method: Preheat broiler. Spread shredded pork on a baking sheet in a single layer. Broil 5–7 minutes until edges are crispy, tossing halfway through.
• Skillet Method: Heat 1–2 tbsp olive oil in a skillet over medium-high heat. Add shredded pork and cook 5–6 minutes until crispy edges form.

Step 6: Serve

• Serve hot in tacos, burritos, bowls, or salads.
• Optional toppings: diced onions, cilantro, avocado, salsa, or lime wedges.

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How to Serve

• Tacos: Warm tortillas with pork, cilantro, onion, and salsa.
• Burrito Bowls: Rice, beans, carnitas, avocado, and sour cream.
• Salads: Over greens with lime dressing.
• Family Meals: Serve with Mexican rice and black beans.

Recipe Tips

• Trim fat but not too much: Some fat keeps pork moist during slow cooking.
• Broil or skillet finish: Adds irresistible crispy texture.
• Leftovers: Perfect for meal prep or freezer meals.
• Citrus juice: Helps tenderize pork and adds brightness.
• Spice adjustment: Add more chili powder or red pepper flakes for heat.

Variations

1. Spicy Carnitas: Add 1 tsp chipotle chili powder or 2 chopped jalapeños.
2. Sweet & Smoky: Add 1–2 tbsp brown sugar or honey to the sauce.
3. Slow Cooker Carnitas with Beer: Replace 1/2 cup broth with 1/2 cup beer for extra depth.
4. Instant Pot Version: Cook on high pressure for 60 minutes, then natural release.
5. Crispy Oven Nachos: Spread shredded pork over tortilla chips, top with cheese, and broil.

Freezing and Storage

To Store:

• Refrigerate in airtight containers for 3–4 days.

To Freeze:

• Freeze cooked pork in freezer-safe containers for 2–3 months.
• Thaw overnight in the fridge and crisp in a skillet or oven before serving.

Special Equipment Needed

• Crockpot / Slow Cooker
• Cutting board and knife
• Forks for shredding
• Baking sheet or skillet (for crisping)

Conclusion

Crockpot Pork Carnitas are tender, flavorful, and versatile, perfect for tacos, burritos, bowls, or salads. The slow-cooked pork absorbs the citrus, garlic, and spice mixture, creating juicy, flavorful meat that can be crisped for added texture.

With minimal prep and maximum flavor, this recipe is a must-try for any Mexican-inspired meal or family dinner.

Crockpot Pork Carnitas

Crockpot Pork Carnitas are tender, juicy, and packed with flavor, making them a favorite for Mexican-inspired meals. Slow-cooked pork shoulder is seasoned with a blend of spices, citrus, and aromatics, then shredded and crisped to perfection for that irresistible combination of soft inside and crispy edges.

Author: Stella Parker Cuisine: Mexican Course: Dinner

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Prep Time 15 mins Cook Time 465 mins Total Time 8 hrs Difficulty: Beginner Servings: 8

Ingredients

Servings

For the Pork Carnitas:

• 3 lbs 3–4 pork shoulder (boneless, trimmed of excess fat)
• 1 medium onion, quartered
• 4 cloves garlic, minced
• 1 orange, juiced
• 1 lime, juiced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ¹⁄₂ tsp black pepper
• 1 tsp salt
• ¹⁄₄ tsp red pepper flakes (optional, for heat)
• ¹⁄₂ cup chicken broth

For Crispy Finish (Optional):

• 1 tbsp 1–2 olive oil (if crisping in skillet)

Instructions

1. Step 1: Prepare Pork Shoulder : Trim excess fat from the pork shoulder. Rub pork all over with salt, black pepper, cumin, chili powder, oregano, smoked paprika, and red pepper flakes (if using).
2. Step 2: Assemble in Crockpot : Place quartered onion and minced garlic in the bottom of the crockpot. Add seasoned pork on top. Pour in orange juice, lime juice, and chicken broth.
3. Step 3: Cook Pork : Cover and cook on low for 8 hours or high for 5 hours, until pork is fork-tender.
4. Step 4: Shred Pork : Remove pork from crockpot and place on a cutting board or large dish. Use two forks to shred the meat into bite-sized pieces.
5. Step 5: Crisp the Carnitas (Optional) : Oven Method: Preheat broiler. Spread shredded pork on a baking sheet in a single layer. Broil 5–7 minutes until edges are crispy, tossing halfway through. Skillet Method: Heat 1–2 tbsp olive oil in a skillet over medium-high heat. Add shredded pork and cook 5–6 minutes until crispy edges form.
6. Step 6: Serve : Serve hot in tacos, burritos, bowls, or salads. Optional toppings: diced onions, cilantro, avocado, salsa, or lime wedges.

Keywords: Crockpot Pork Carnitas