Carnitas Recipe: Crispy Edges, Juicy Inside (Slow Cooked, Then Broiled)

If you want carnitas that taste like they came from your favorite taco spot—crispy little edges, juicy inside, and ridiculously flavorful—this is the move. We’re doing the classic slow-cook to get the pork tender, then a quick broil to get those golden, crackly bits that make carnitas carnitas.

This is the kind of recipe that makes taco night feel like a mini party. Make a batch once and you’ll find a million ways to use it all week.

Why You’ll Love This

Slow cooking makes the pork melt-in-your-mouth tender, and the broiler finishes it with that signature crisp without drying it out—aka the best of both worlds with minimal effort.

Ingredients

• 4 lb pork shoulder (aka pork butt), cut into 3–4 inch chunks
• 2 1/2 tsp kosher salt (plus more to taste)
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1 large onion, sliced
• 6 cloves garlic, smashed
• 1 orange, juiced (and toss in the squeezed halves if you want)
• 1 lime, juiced
• 1 cup chicken broth (or water)
• 2 bay leaves
• 1–2 tbsp neutral oil (optional, for extra crisping)

How to Make It

1. Season the pork. Pat pork dry. In a small bowl, mix salt, cumin, oregano, smoked paprika, and black pepper. Rub all over the pork chunks.
2. Load the slow cooker. Add onion and garlic to the bottom. Place pork on top. Pour in orange juice, lime juice, and chicken broth. Add bay leaves (and the squeezed orange halves if using).
3. Slow cook until fall-apart tender. Cover and cook on LOW for 8–10 hours (or HIGH for 5–6 hours) until the pork shreds easily with a fork.
4. Shred and reduce the juices (optional but worth it). Transfer pork to a bowl and shred into big, bitey pieces. Pour the cooking liquid into a saucepan (or a large measuring cup first), skim excess fat if you want, then simmer 10–15 minutes until slightly reduced and more concentrated.
5. Prep for crisping. Heat the broiler to HIGH. Spread shredded pork on a rimmed baking sheet in an even layer. Drizzle 1/2 cup of the reduced juices over the pork (or use some straight from the slow cooker if you skipped reducing). Add a little oil if you want extra crisp.
6. Broil for crispy edges. Broil 4–6 minutes until the top gets browned and crisp in spots. Toss gently, drizzle a bit more juice, then broil another 3–5 minutes until you’re obsessed with the texture.
7. Taste and finish. Add more salt or a squeeze of lime if needed. Serve right away while it’s peak crispy.

Tips for the Best Results

• Don’t cut the pork too small. Bigger chunks stay juicy during the slow cook and shred into perfect pieces.
• Use pork shoulder. The fat + connective tissue are what make carnitas tender and flavorful. Lean cuts won’t hit the same.
• Layer, don’t pile. For real crisp, spread the pork out on the sheet pan so it roasts/broils instead of steaming.
• Juices = flavor insurance. Drizzling cooking liquid over the pork before broiling keeps it juicy and helps it caramelize.
• Watch the broiler like it’s your job. Broilers go from “golden” to “oops” fast. Stay close.
• Shred into chunks, not threads. Bigger pieces give you more surface area for crispy edges and a better bite.

Variations

• Spicy carnitas: Add 1–2 chipotle peppers in adobo (plus a spoon of sauce) to the slow cooker.
• Citrus-forward: Use a combo of orange + grapefruit, or add extra lime zest at the end.
• Garlic-lime vibe: Add 1 tsp garlic powder plus extra lime juice right before broiling.
• Oven-only method: Cook covered in a Dutch oven at 300°F for about 3–3.5 hours, shred, then broil on a sheet pan.
• Taco bar mode: Serve with warmed tortillas, diced onion, cilantro, pickled red onions, salsa verde, and cotija.

Storage & Reheating

Store carnitas in an airtight container with a splash of the cooking juices (keeps it from drying out) for up to 4 days in the fridge, or freeze up to 3 months. Reheat on a sheet pan at 425°F until hot and crisp, or in a skillet with a little juice; microwave works for speed, then broil or pan-crisp to bring back the edges.

FAQ

Can I make this carnitas recipe ahead of time and still get crispy edges?

Yes. Slow cook and shred the pork up to 2 days ahead, store it with some juices, then broil right before serving. Crisping at the end is what makes it taste freshly made.

Do I have to reduce the cooking liquid?

No, but it helps a lot. Reducing concentrates the salty-citrusy-garlicky flavor and makes it cling to the pork better during broiling. If you’re short on time, just use the slow cooker liquid and broil a minute or two longer.

Why did my carnitas turn out dry after broiling?

Usually it’s one of three things: the pork was too lean, it broiled too long, or it didn’t get enough juices drizzled over it first. Spread it out, broil in short bursts, and add a little liquid between rounds to keep it juicy.

What’s the best cut of pork for juicy carnitas?

Pork shoulder (pork butt) is the best pick because it has enough fat and connective tissue to stay moist and shred easily. Pork loin can work in a pinch, but it won’t be as rich and can dry out faster.

How do I serve carnitas so they stay crispy?

Keep the carnitas on the sheet pan in a warm oven (around 200°F) and assemble tacos or bowls as you go. If you cover the meat tightly, steam will soften the crisp edges, so keep it loosely covered or uncovered until serving.