Slow Cooker Pork Carnitas Recipe

Introduction

Crockpot carnitas are a wonderfully tender and flavorful Mexican classic made effortless with slow cooking. This recipe transforms pork shoulder into juicy, shreddable meat with crisp edges, perfect for tacos, burritos, or bowls. The slow braising develops rich depth while preserving tenderness and moisture.

Ingredients

• 4–5 lbs pork shoulder (pork butt), boneless or bone-in
• 1 onion, quartered
• 6 cloves garlic, peeled and smashed
• 1 orange, juiced (save the spent halves)
• 1 lime, juiced
• 1 cup chicken broth
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon oregano
• 1 teaspoon cumin
• 2 bay leaves

Instructions

1. Step 1: Pat the pork shoulder dry and season generously with salt, pepper, oregano, and cumin. Rub the seasoning well into the meat. Place onion quarters, garlic cloves, bay leaves, and citrus halves in the bottom of the crockpot. Arrange the pork on top.
2. Step 2: Pour chicken broth, orange juice, and lime juice around the pork to avoid washing off seasoning. Cover and cook on low for 8–10 hours or high for 5–6 hours, until the pork is tender and shreddable.
3. Step 3: Remove pork from the crockpot. Discard fat and bones, then shred meat with two forks. Strain and skim fat from the cooking liquid, then simmer it until reduced and flavorful. Pour reduced liquid over shredded pork.
4. Step 4: Spread pork thinly on a baking sheet and broil on high for 5–7 minutes until edges crisp, stirring halfway. Alternatively, crisp in a cast-iron skillet. Spoon some reduced liquid over the pork afterward to balance moisture.

Tips & Variations

• Leave a moderate amount of fat on the pork shoulder for moisture and flavor; trim only large chunks.
• For brighter citrus notes, rub the pork with orange and lime zest before cooking.
• Avoid opening the crockpot lid frequently to maintain consistent cooking temperature.
• When broiling, spread the pork to prevent steaming and encourage browning; work in batches if needed.
• Add jalapeños or chipotle for a spicy variation; serve with cooling toppings like avocado or sour cream.
• Replace broth and citrus juices with salsa verde for carnitas verde with tangy brightness.
• Add pineapple chunks to the crockpot for sweet, tender pineapple carnitas.
• For stovetop crisping, sauté shredded pork in a cast-iron skillet with small splashes of broth to caramelize.

Storage

Store leftover carnitas in airtight containers with some cooking liquid to keep moist. Refrigerate for up to four days. Reheat gently in a skillet with a splash of broth, crisping edges again for best texture—avoid microwaving to prevent sogginess. Freeze in freezer-safe bags for up to three months, thaw overnight in the refrigerator, and reheat similarly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook carnitas overnight?

Yes, cooking on low for 8–10 hours is ideal for an overnight crockpot schedule. Just ensure your slow cooker is safe for unattended use.

Can I skip crisping?

Yes, crisping is optional. It adds traditional texture and caramelized flavor, but the pork will still be tender and delicious without it.

Slow Cooker Pork Carnitas Recipe

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★★★★★

4.5 from 76 reviews

Discover the authentic flavors of Mexican carnitas with this easy crockpot recipe. Slow-cooked pork shoulder becomes tender and juicy, infused with aromatic spices, citrus, and savory broth. Finished with a quick broil for crispy edges, these carnitas are perfect for tacos, burritos, or rice bowls. Simple to prepare and perfect for meal prep, this recipe delivers rich, melt-in-your-mouth meat that’s bursting with traditional flavor.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 8–10 hours on low or 5–6 hours on high
• Total Time: 9–11 hours
• Yield: 6 servings 1x
• Category: Slow Cooker Recipes
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 4–5 lbs pork shoulder (pork butt), boneless or bone-in
• 1 onion, quartered
• 6 cloves garlic, peeled and smashed
• 1 orange, juiced (save the spent halves)
• 1 lime, juiced
• 1 cup chicken broth
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon oregano
• 1 teaspoon cumin
• 2 bay leaves

Instructions

1. Season and prepare the pork: Pat the pork shoulder dry with paper towels. Generously season all sides with salt, pepper, oregano, and cumin, rubbing the seasoning into the meat evenly. Place onion quarters, garlic cloves, bay leaves, and the spent halves of the orange and lime in the bottom of the crockpot to create an aromatic base. Arrange the pork directly on top to allow flavors to circulate.
2. Add liquids and start slow cooking: Pour chicken broth, orange juice, and lime juice around the pork without pouring directly onto the meat to preserve seasoning. Cover with the lid and cook on low for 8–10 hours or on high for 5–6 hours, allowing the pork to tenderize slowly until it’s shreddable. Avoid opening the lid frequently to maintain consistent heat and texture.
3. Shred and reduce cooking liquid: When the pork is fork-tender, remove it from the crockpot and place onto a large cutting board. Discard any large fat chunks and bones, then shred the meat using two forks. Strain the cooking liquid to remove the aromatics, skim off some fat, and simmer the broth in a saucepan until slightly reduced to concentrate the flavor. Pour the reduced liquid over the shredded pork for added moisture and richness.
4. Crisp for authentic carnitas texture: Spread the shredded pork in a thin layer on a baking sheet. Broil on high for 5–7 minutes, stirring halfway through, until the edges become crispy and caramelized. Alternatively, crisp portions in a cast-iron skillet. After crisping, spoon some of the reduced broth over the meat to balance texture. Serve warm for the best flavor and aroma.

Notes

• Leave a moderate layer of fat on the pork shoulder to enhance juiciness during cooking; remove only large chunks.
• For deeper citrus aroma, rub pork with grated orange and lime zest before seasoning.
• Avoid stirring the pork during slow cooking to prevent mushy texture; handle gently when shredding.
• When broiling to crisp, spread pork strands to avoid steaming; work in batches if needed.
• For spicy carnitas, add jalapeños or chipotle peppers to the crockpot.
• Carnitas verde can be made by substituting chicken broth and citrus with salsa verde.

Keywords: Carnitas, Crockpot Pork, Slow Cooker Carnitas, Mexican Pork Recipe, Slow Cooked Pork, Crispy Carnitas, Pork Shoulder Recipe