Slow Cooker Pork Carnitas – Tender, Juicy, and Crispy Mexican Perfection
There’s something magical about a dish that does the hard work for you while you go about your day. Slow cooker pork carnitas are exactly that kind of recipe—effortless, deeply flavorful, and endlessly versatile. Whether you pile them high onto warm corn tortillas, crisp them under the broiler for irresistible edges, or serve them in a loaded burrito bowl, carnitas have a way of bringing a little celebration to the table. They’re rustic, fragrant, citrusy, savory, and the perfect combination of melt-in-your-mouth tender and caramelized crisp.
What makes this recipe so special is how approachable it is. You don’t need fancy kitchen tools or complex steps—just a slow cooker, a well-seasoned pork shoulder, and time. As everything simmers low and slow, the pork becomes infused with warm spices, garlic, onions, and the signature citrus notes of orange and lime. By the time it’s finished, your kitchen will smell like a cozy taquería on a Sunday afternoon.
In true “set it and forget it” style, this dish makes weeknight dinners feel elevated without requiring much effort. Guests love it, kids devour it, and leftovers somehow taste even better. Let’s dive into this warm, comforting, fiesta-in-a-pot recipe.
Ingredients:
- 4–5 lb pork shoulder (boneless or bone-in)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 onion, sliced
- 6 cloves garlic, minced
- 1 tablespoon olive oil
- 2 oranges, juiced (keep the rinds)
- 2 limes, juiced
- 1 cup chicken broth
- 2 bay leaves
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Optional: jalapeño slices, tortillas, diced onions, salsa, avocado
Instructions:
- Prepare the pork: Trim excess fat from the pork shoulder, leaving a little for flavor. Pat the meat dry.
- Season the meat: In a small bowl, mix salt, pepper, chili powder, cumin, and oregano. Rub the spice blend all over the pork.
- Layer the slow cooker: Add sliced onions and garlic to the bottom. Place the seasoned pork on top.
- Add liquids: Pour in chicken broth, orange juice, lime juice, and tuck the spent orange rinds next to the pork for extra citrus depth.
- Add bay leaves: They’ll provide subtle herbal aroma.
- Slow cook: Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the pork falls apart easily with a fork.
- Shred the pork: Remove the pork from the slow cooker and shred it with two forks.
- Reduce the cooking liquid: Strain the juices into a saucepan and simmer for 10–15 minutes until slightly thickened.
- Crisp the carnitas: Spread shredded pork onto a baking sheet. Drizzle with some of the reduced cooking liquid. Broil for 5–7 minutes, flip, broil 5 minutes more.
- Serve: Garnish with cilantro, lime, onions, or your favorite toppings.
Slow Cooker Pork Carnitas
Ingredients
Equipment
Method
- Trim excess fat from the pork shoulder and pat dry.
- Combine salt, pepper, chili powder, cumin, and oregano, then rub evenly over the pork.
- Place sliced onions and garlic in the bottom of the slow cooker.
- Add the seasoned pork on top of the onions.
- Pour in chicken broth, orange juice, and lime juice. Add orange rinds and bay leaves.
- Cook on low for 8–10 hours or high for 4–5 hours.
- Remove pork, shred with two forks, and set aside.
- Strain cooking liquid into a saucepan and simmer 10–15 minutes.
- Spread shredded pork on a baking sheet and drizzle with reduced liquid.
- Broil 5–7 minutes, flip, and broil another 5 minutes until crispy.
Notes
Tips & Tricks
- For extra crispiness, use a cast-iron skillet and sauté the shredded pork in small batches.
- Don’t skip the orange rinds. They infuse the meat with authentic Mexican flavor.
- Make it spicy by adding chipotle peppers or jalapeños before cooking.
- Use fresh citrus for the best brightness and balance.
Variations
- Instant Pot carnitas: Pressure cook for 60 minutes, natural release 15 minutes.
- Pineapple carnitas: Replace half the broth with pineapple juice.
- Crispy coconut carnitas: Crisp the shredded pork in a little coconut oil for a tropical twist.
Serving Suggestions
- In warm corn tortillas with cilantro, onion, salsa verde
- Inside burritos, quesadillas, or enchiladas
- On nachos with melted cheese
- Carnitas bowls with rice, beans, pico de gallo, avocado
- Carnitas salad with lime vinaigrette
- Breakfast hash with eggs and potatoes
Storage Information
- Refrigerator: Store for up to 4 days in an airtight container.
- Freezer: Carnitas freeze beautifully for up to 3 months.
- Reheating: Crisp in a skillet or broil for a few minutes to restore texture.
FAQ
Can I use pork loin instead of pork shoulder?
Pork loin is leaner and won’t be as juicy, but it can work if you reduce cooking time slightly.
Why is my carnitas dry?
Either it cooked too long or the cut of meat was too lean. Pork shoulder is best.
Can I double the recipe?
Yes, as long as it fits in your slow cooker.
History / Fun Facts
Carnitas originated in the Mexican state of Michoacán, often considered the “carnitas capital” of the country. Traditionally, pork is simmered for hours in large copper pots filled with lard, aromatics, and spices. The modern slow cooker method mimics this slow braising process—without the need for gallons of lard—while still delivering that melt-in-your-mouth richness.
Carnitas literally means “little meats,” a nod to the crispy shredded ends created during the final cooking step. Today, carnitas remain a beloved staple across Mexico and beyond, celebrated for their versatility and bold, comforting flavor.
