Slow Cooker Pork Carnitas – The Ultimate Tender, Crispy, Flavor-Packed Mexican-Inspired Dinner
Few dishes deliver flavor, tenderness, and versatility the way Slow Cooker Pork Carnitas do. If you’ve ever tasted authentic carnitas from a Mexican taqueria – juicy shredded pork with crispy golden edges and rich citrus-garlic aroma – this slow-cooker version brings that same magic straight into your kitchen with almost zero hands-on effort. Whether you’re preparing tacos, burrito bowls, quesadillas, or meal-prep lunches for the week, carnitas are one of the most dependable and crowd-pleasing recipes you can master.
Slow cookers are famous for “set it and forget it” comfort meals, but this dish is more than comfort food — it’s deeply seasoned, vibrant, and layered with traditional flavor elements like citrus, oregano, garlic, and warm spices. The slow cooking method transforms a simple pork shoulder into melt-in-your-mouth shreds that crisp beautifully under the broiler. It’s the best of both worlds: ultra-tender AND lightly caramelized.
Below, you’ll find the complete recipe, plus expert tips, serving ideas, variations, and everything you need to make carnitas your new weeknight favorite.
Why Slow Cooker Pork Carnitas Are So Popular
1. Almost zero effort
Add everything to the slow cooker, set the timer, and go about your day. That’s it.
2. Huge flavor payoff
Citrus, garlic, spices, and slow cooking turn inexpensive pork into a masterpiece.
3. Super versatile
Use carnitas for tacos, burritos, bowls, nachos, sliders, tostadas, enchiladas, meal prep, and more.
4. Budget-friendly
Pork shoulder feeds a family affordably and stretches beautifully.
5. Naturally meal-prep friendly
Leftovers taste even better the next day, and carnitas freeze well.
What Makes These Carnitas Special?
This recipe uses a trio of flavor techniques:
1. Citrus Depth
Orange and lime juice add brightness and balance the savory richness of the pork.
2. Spice & Herb Blend
Cumin, chili powder, oregano, and garlic create a warm, aromatic backbone without overwhelming the meat.
3. Broiling Step (Essential!)
Once shredded, the pork is drizzled with its own cooking juices and crisped under the broiler.
This creates authentic crispy edges while keeping the interior juicy.
This combination gives you restaurant-style carnitas without needing lard or deep frying.
Ingredients
- 4–5 lbs pork shoulder (boneless or bone-in)
- 1 large onion, sliced
- 4 cloves garlic, minced
- Juice of 1 large orange (or ½ cup)
- Juice of 2 limes
- 1 cup chicken broth
- 1 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1.5 tsp salt (or more to taste)
- 1 tsp black pepper
- 2 bay leaves
- 2 tbsp olive oil (optional)
Instructions
- Prepare the pork.
Trim excess fat if desired, but leave some for moisture. Cut into large chunks if needed. - Season the meat.
In a small bowl, mix chili powder, oregano, cumin, paprika, salt, and pepper. Rub seasoning over the pork thoroughly. - Layer into the slow cooker.
Add onion slices, garlic, orange juice, lime juice, and chicken broth. Place seasoned pork on top. - Cook low and slow.
Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until fork-tender. - Shred the meat.
Remove pork and shred with two forks. Discard large fat pieces if desired. - Reduce juices (optional but recommended).
Simmer slow cooker juices on the stovetop for 10 minutes to concentrate flavor. - Crisp the carnitas.
Spread shredded pork on a baking sheet. Drizzle lightly with cooking juices.
Broil 5–8 minutes until edges are crispy and caramelized. - Serve and enjoy.
Squeeze fresh lime over top and add cilantro if desired.
Slow Cooker Pork Carnitas
Ingredients
Equipment
Method
- Season pork with chili powder, cumin, oregano, paprika, salt, and pepper.
- Add onion, garlic, orange juice, lime juice, and chicken broth to slow cooker.
- Place seasoned pork on top and add bay leaves.
- Cook on LOW for 8–10 hours or HIGH for 4–6 hours until tender.
- Remove pork, shred with forks, discarding excess fat.
- Reduce cooking juices for extra flavor if desired.
- Spread shredded pork on baking sheet, drizzle with reduced juices, and broil 5–8 minutes until crispy.
- Serve with tortillas, lime, cilantro, or use in bowls and nachos.
Notes
Serving Ideas
Tacos (most loved!)
Warm tortillas + carnitas + chopped onion + cilantro + a squeeze of lime.
Perfection.
Carnitas Burrito Bowls
Serve over rice with beans, lettuce, pico de gallo, avocado, and corn.
Loaded Nachos
Carnitas + cheese + salsa verde + jalapeños + crema.
Ideal for parties.
Quesadillas or Tortas
Layer carnitas with melty cheese, grill until golden.
Meal Prep Boxes
Pack with rice, beans, and roasted vegetables.
Flavor Variations
Chipotle Carnitas
Add 1–2 chipotle peppers in adobo sauce for smoky heat.
Citrus Blend Twist
Add fresh lime zest or substitute grapefruit juice.
Herb-Forward Version
Add fresh oregano or thyme for deeper aromatics.
Spicy Lovers Edition
Increase cayenne or add sliced jalapeños to the slow cooker.
Expert Tips for the Best Carnitas
Choose the right cut
Pork shoulder (a.k.a. pork butt) is the gold standard — it has perfect fat content and shreds beautifully.
Don’t skip crisping
The broiler step turns great carnitas into unforgettable carnitas.
Save the broth!
The cooking liquid is liquid gold — drizzle it over the crisped pork for maximum flavor.
Make ahead-friendly
Carnitas reheats wonderfully in a skillet with a splash of broth.
Freezer safe
Portion and freeze up to 3 months.
Fun Cultural Context
Carnitas originated in the Mexican state of Michoacán, where pork is traditionally simmered slowly in lard until incredibly tender, then crisped. This slow cooker version adapts the tradition for modern kitchens, maintaining the essential textures and flavors while making it accessible for busy home cooks around the world.
