Slow-cooked carnitas are the kind of meal that makes your kitchen smell amazing and your weeknight feel special. This recipe is simple to prep, wildly flavorful, and turns out juicy, pull-apart pork with crispy edges. It’s just right for tacos, bowls, burritos, nachos, and meal prep.
The best part? The slow cooker does most of the work while you get on with your day.
What Makes This Recipe So Good
- Hands-off cooking: You set it and forget it. The crockpot turns pork shoulder into tender, shreddable carnitas with minimal effort.
- Big, bold flavor: Orange and lime juice, garlic, onions, and warm spices create authentic-tasting carnitas without hours at the stove.
- Perfect texture: A quick broil or skillet finish gives those signature crispy bits while keeping the inside juicy.
- Versatile: Use it for tacos, burrito bowls, quesadillas, enchiladas, or loaded nachos.
It works for weeknights and parties.
- Great for meal prep: Makes a big batch that reheats beautifully and freezes well.
What You’ll Need
- 3.5–4.5 lb pork shoulder (pork butt), boneless or bone-in, excess fat trimmed
- 1 large onion, sliced
- 6 cloves garlic, minced
- 1 orange, juiced (about 1/3 cup), plus zest (optional)
- 2 limes, juiced (about 1/4 cup)
- 1/2 cup chicken broth (or water)
- 2 teaspoons kosher salt (adjust to taste)
- 1.5 teaspoons black pepper
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon chili powder (or ancho chili powder)
- 2 bay leaves
- 1–2 tablespoons neutral oil (optional, for searing or finishing)
- Optional add-ins: 1 chipotle in adobo (minced) for heat, a splash of cola for sweetness, or a cinnamon stick for warmth
- For serving: Warm tortillas, chopped cilantro, diced onion, lime wedges, salsa, avocado, radishes, and queso fresco
How to Make It
- Prep the pork: Trim excess surface fat and cut the pork shoulder into 3–4 large chunks. Pat dry with paper towels.
- Mix the spices: In a small bowl, combine salt, pepper, cumin, oregano, smoked paprika, and chili powder.
- Season generously: Rub the spice mix all over the pork pieces, coating every side.
- Optional sear for extra flavor: Heat a large skillet with a little oil over medium-high heat. Sear pork on all sides until browned, about 2–3 minutes per side.
This step adds depth but isn’t required.
- Build the base: Add sliced onion and minced garlic to the slow cooker. Place pork on top.
- Add liquids and aromatics: Pour in orange juice, lime juice, and chicken broth. Add bay leaves.
If using chipotle, cola, or cinnamon, add them now.
- Cook low and slow: Cover and cook on LOW for 8–10 hours or on HIGH for 5–6 hours, until the pork is fork-tender and falls apart easily.
- Shred the pork: Transfer pork to a large bowl and shred with two forks. Remove any large fatty bits. Skim excess fat from the cooking liquid, then stir 1/2–1 cup of the liquid back into the shredded meat for moisture and flavor.
- Crisp it up (broiler method): Spread shredded pork on a foil-lined sheet pan.
Spoon some cooking liquid over the top. Broil on the top rack for 4–6 minutes, stir, then broil another 3–4 minutes until edges are browned and crispy.
- Or crisp in a skillet: Heat a large skillet with a little oil over medium-high. Add a layer of shredded pork and let it sizzle undisturbed for 2–3 minutes per side.
Spoon in a bit of cooking liquid at the end to keep it juicy.
- Serve: Load into warm tortillas and top with diced onion, cilantro, and a squeeze of lime. Or build bowls with rice, beans, slaw, and salsa.
Storage Instructions
- Fridge: Store cooled carnitas with some cooking liquid in an airtight container for up to 4 days.
- Freezer: Portion into freezer bags with a little liquid. Squeeze out air and freeze for up to 3 months.
Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop with a splash of liquid. For best texture, re-crisp under the broiler or in a hot skillet after reheating.
Benefits of This Recipe
- Budget-friendly: Pork shoulder is inexpensive and feeds a crowd.
- Flexible flavor: Mild enough for kids, easy to spice up for heat lovers.
- Meal-prep hero: Works in tacos, salads, bowls, quesadillas, and breakfast hash.
- Low-effort cooking: Minimal prep with big payoff in taste and texture.
- Naturally gluten-free: Just use corn tortillas or gluten-free sides if needed.
What Not to Do
- Don’t rush the cook time: High heat for a short time won’t tenderize the pork properly. Low and slow is key.
- Don’t skip the liquid: You need citrus and broth to keep the meat moist and flavorful.
- Don’t shred in the cooker: Remove the meat first to avoid shredding onion into mush and to better control how much liquid you add back.
- Don’t drown the pork when crisping: A light spoonful of liquid adds flavor; too much prevents browning.
- Don’t over-salt early: The liquid reduces as you crisp.
Taste and adjust salt at the end.
Alternatives
- Different protein: Use boneless, skinless chicken thighs (cook on LOW 5–6 hours) for lighter carnitas-style tacos.
- Citrus swap: No orange? Use 1/4 cup pineapple juice or an extra lime plus 1 teaspoon brown sugar.
- Dry rub variation: Add 1 teaspoon coriander and 1 teaspoon brown sugar for a slightly sweeter, smoky profile.
- Spicy version: Add 1–2 chopped chipotles in adobo and a teaspoon of adobo sauce.
- No broiler: Crisp in a large skillet or an air fryer at 400°F for 4–6 minutes, shaking once.
- Low-carb sides: Serve over cauliflower rice with fajita veggies, avocado, and salsa verde.
FAQ
Can I use pork loin instead of pork shoulder?
Pork loin is lean and can dry out in the slow cooker. Pork shoulder (butt) has more fat and connective tissue, which breaks down into tender, juicy carnitas.
If you must use loin, reduce the cook time and keep a close eye on doneness, but expect a less rich result.
Do I have to sear the pork first?
No. Searing adds depth and color, but the recipe still turns out delicious without it. The final crisping step under the broiler or in a skillet gives you plenty of browned flavor.
How do I keep leftovers from drying out?
Store the shredded pork with some of the cooking liquid.
When reheating, add a splash of that liquid or broth, then re-crisp briefly to bring back the texture.
What tortillas are best for carnitas?
Warm corn tortillas are classic and add great flavor. Flour tortillas work too, especially for burritos and quesadillas. Warm them in a dry skillet or directly over a low gas flame to make them pliable.
Can I make this in the oven instead?
Yes.
Place seasoned pork, onion, garlic, and liquids in a Dutch oven. Cover and bake at 300°F for 3–4 hours until tender. Shred, then broil on a sheet pan to crisp.
How spicy is this recipe?
It’s mild as written.
Add chipotle, jalapeño, or extra chili powder if you like heat. Balance with more lime juice if needed.
What toppings go well with carnitas?
Keep it simple with diced onion, cilantro, and lime. Or add salsa verde, pico de gallo, pickled red onions, creamy guacamole, shredded cabbage, or crumbled queso fresco.
Can I cook it overnight?
Yes.
Set the slow cooker to LOW before bed for 8–10 hours. In the morning, shred, refrigerate with some liquid, and crisp right before serving.
Wrapping Up
This crockpot carnitas recipe is easy, reliable, and packed with rich, citrusy flavor. With just a few pantry spices and a slow cooker, you’ll get tender pork that crisps up beautifully for tacos, bowls, and burritos.
Make a big batch, stash some in the freezer, and you’re set for stress-free meals any night of the week. Add fresh toppings, a squeeze of lime, and you’ve got a crowd-pleasing favorite that never gets old.