Crispy Slow Cooker Carnitas Recipe

Introduction

Carnitas is a classic Mexican dish featuring tender, flavorful shredded pork cooked low and slow until perfectly juicy. This recipe uses a slow cooker to make the process simple and hands-off, resulting in melt-in-your-mouth meat that’s ideal for tacos, burritos, or bowls.

Ingredients

• 4 pounds boneless pork butt or pork shoulder
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• ½ cup orange juice (from two small or one large orange)
• ¼ cup lime juice (from 2 limes)
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• Tortillas, chopped onion, chopped fresh cilantro, avocado, limes, etc. (for serving, as desired)

Instructions

1. Step 1: Place the pork butt or shoulder in the slow cooker.
2. Step 2: In a small bowl, combine the dried oregano, ground cumin, chili powder, salt, and black pepper. Rub this spice mixture evenly over all sides of the pork. Arrange the pork fat side up in the slow cooker.
3. Step 3: Pour the orange juice and lime juice around the sides of the pork in the slow cooker, avoiding rinsing off the spice rub. Add the chopped onion and minced garlic on top.
4. Step 4: Cover and cook on low for 8–10 hours or high for 5–6 hours, until the pork shreds easily with a fork.
5. Step 5: Remove the pork from the slow cooker liquid. Use two forks to shred the meat, discarding any excess fat.
6. Step 6: (Optional but recommended) To crisp the pork, spread it in a single layer on a rimmed baking sheet. Add a little of the cooking juices, but don’t soak it. Broil for 5–10 minutes until the edges are golden and crispy.
7. Step 7: Serve the carnitas in warm tortillas with your favorite toppings or use it in burrito bowls, salads, or any other dishes you like.

Tips & Variations

• For extra flavor, marinate the pork with the spice rub and citrus juices overnight in the fridge before cooking.
• Try adding a cinnamon stick or bay leaf to the slow cooker for a subtle warm spice note.
• If you don’t have a slow cooker, you can braise the pork in a covered Dutch oven at 300°F (150°C) for 3–4 hours until tender.
• Serve with pickled red onions or a squeeze of fresh lime to brighten the flavors.

Storage

Store cooked carnitas in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over medium heat, adding a splash of the reserved cooking juices or broth to keep it moist. Carnitas also freeze well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make carnitas without a slow cooker?

Yes, you can braise the pork in a Dutch oven or heavy pot in the oven at a low temperature (about 300°F or 150°C) for 3 to 4 hours until tender and shreddable.

How do I get the crispy edges on carnitas?

The best way is to spread the shredded pork on a baking sheet and broil it for 5 to 10 minutes. This crisps the edges and adds great texture to the dish.

Crispy Slow Cooker Carnitas Recipe

Print Recipe

★★★★★

4.6 from 124 reviews

This tender and flavorful Carnitas recipe features slow-cooked pork butt seasoned with a blend of aromatic spices and citrus juices, then finished with a crispy broil for a perfect balance of juicy, savory meat and crunchy edges. Ideal for tacos, burrito bowls, or salads, this Mexican classic is simple to prepare and delivers authentic taste.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 8 to 10 hours (slow cooker low) or 5 to 6 hours (slow cooker high)
• Total Time: 8 hours 15 minutes to 10 hours 15 minutes (using low setting)
• Yield: 8 to 10 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat and Seasonings

• 4 pound boneless pork butt or pork shoulder
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 2 teaspoons salt
• 1 teaspoon black pepper

Liquids and Aromatics

• ½ cup orange juice (from two small or one large orange)
• ¼ cup lime juice (from 2 limes)
• 1 yellow onion (chopped)
• 4 cloves garlic (minced)

For Serving

• Tortillas
• Chopped onion
• Chopped fresh cilantro
• Avocado
• Limes

Instructions

1. Prepare Pork: Place pork butt or shoulder in the slow cooker.
2. Make Spice Rub: In a small bowl, mix dried oregano, ground cumin, chili powder, salt, and black pepper. Rub this spice mix on all sides of the pork. Position the pork fat side up in the slow cooker.
3. Add Juices and Aromatics: Pour orange juice and lime juice around the pork, being careful not to wash off the spice rub on top. Add the chopped onion and minced garlic to the slow cooker.
4. Slow Cook the Pork: Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the pork is tender and shreds easily with a fork.
5. Shred the Meat: Remove the pork from the slow cooker liquid. Use two forks to shred the pork, discarding any excess fat.
6. Crisp the Pork (Optional but Recommended): For best texture, spread the shredded pork evenly on a rimmed baking sheet (lined with foil if desired). Drizzle a little of the cooking juices over the meat, avoiding excess liquid. Place under a broiler in the oven for 5 to 10 minutes, until the edges become crispy.
7. Serve: Serve the carnitas in warm tortillas topped with chopped onion, cilantro, avocado slices, and lime wedges, or use as desired in burrito bowls or salads.

Notes

• Using a slow cooker ensures tender and flavorful pork with minimal hands-on time.
• Broiling the shredded pork adds crispy edges that enhance the dish’s texture and flavor.
• Keep an eye on the pork while broiling to avoid burning.
• Leftover carnitas can be refrigerated for up to 3 days or frozen for up to 3 months.
• You can customize toppings based on personal preference, such as adding salsa, cheese, or pickled jalapeños.

Keywords: carnitas, slow cooker carnitas, shredded pork, Mexican pork recipe, slow cooked pork, pork tacos, Mexican cuisine, citrus pork