Get ready to fall in love with the most tender, juicy, and incredibly easy Slow Cooker Pork Carnitas you’ll ever make. This recipe delivers that authentic, restaurant-quality flavor with minimal effort. We let the crockpot do all the heavy lifting, slowly rendering the pork until it’s fall-apart tender. Then, a quick trip under the broiler transforms it into the crispy-edged carnitas of your dreams.
Why You’ll Love This Slow Cooker Pork Carnitas Recipe
This isn’t just another pulled pork recipe; it’s a game-changer for your taco nights. The pork is simmered in a simple yet potent blend of citrus and spices, creating a depth of flavor that’s simply irresistible. It’s the ultimate set-it-and-forget-it meal that tastes like you spent all day in the kitchen. Plus, it’s incredibly versatile and perfect for meal prepping.
The Best Cut of Pork for Carnitas
The secret to succulent carnitas is using the right cut of meat. We recommend a boneless pork shoulder, also known as a pork butt or Boston butt. This cut has the perfect amount of fat marbling, which melts down during the long, slow cooking process. This keeps the meat incredibly moist and flavorful. A bone-in shoulder works just as well if that’s what you have available.
Key Ingredients for Authentic Flavor
While the pork is the star, the supporting ingredients create the magic. We use a simple combination that packs a powerful punch.
- Pork Shoulder: The foundation of our recipe, ensuring tender, juicy results.
- Citrus: A mix of orange and lime juice cuts through the richness of the pork and helps tenderize the meat.
- Aromatics: Onion and garlic create the savory base layer of flavor.
- Spices: A classic blend of cumin, Mexican oregano, and a bay leaf provides that signature carnitas aroma and taste.
How to Make Slow Cooker Pork Carnitas (Step-by-Step)
Making delicious pork carnitas is easier than you think. Just follow these simple phases for perfect results every time.
Step 1: Season the Pork
Start by patting your pork shoulder dry with paper towels. Cut it into a few large chunks to increase the surface area for browning and seasoning. Rub the salt, cumin, and oregano all over the pork, making sure every piece is generously coated.
Step 2: Sear for Maximum Flavor (Optional but Recommended)
This step is optional, but it builds a tremendous amount of flavor. Heat a little oil in a large skillet over medium-high heat. Sear the pork chunks on all sides until a deep golden-brown crust forms. This caramelization, known as the Maillard reaction, is pure flavor! Once browned, transfer the pork to your slow cooker.
Step 3: Slow Cook to Perfection
Place the seared pork into the slow cooker. Add the quartered onion, smashed garlic cloves, bay leaf, and the juice from the orange and lime. Pour in enough water or broth to come about halfway up the side of the pork. Cover and cook on low for 8-10 hours or on high for 4-5 hours. The pork is done when it shreds easily with a fork.
Step 4: Shred and Crisp the Meat
Carefully remove the pork from the slow cooker and place it on a large baking sheet. Using two forks, shred the meat into bite-sized pieces. Drizzle a few spoonfuls of the cooking liquid over the shredded pork to keep it moist. Now, it’s time to get it crispy!
The Secret to Perfectly Crispy Carnitas
The final, crucial step to achieving authentic carnitas is creating those signature crispy edges. Don’t skip this part! Set your oven’s broiler to high. Place the baking sheet with the shredded pork on a rack about 6-8 inches from the heat source. Broil for 3-5 minutes, watching carefully, until the edges are golden brown and crispy. For a similar result, you can also crisp the pork in a hot cast-iron skillet with a little lard or oil.
How to Serve Your Carnitas
The beauty of carnitas is their versatility. The most classic way to serve them is in warm corn tortillas for tacos, topped with diced onion, fresh cilantro, and a squeeze of lime. But don’t stop there! They are also fantastic in burritos, quesadillas, nachos, or as the star of a hearty burrito bowl (coming soon).
Storage and Reheating Tips
Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. For the best texture when reheating, warm the pork in a skillet over medium heat with a splash of the reserved cooking liquid or chicken broth. This helps it stay moist while crisping up again. If you’re looking for other great make-ahead meals, try these freezer-friendly breakfast burritos.
Frequently Asked Questions
Yes, you can adapt this recipe for an Instant Pot. Sear the pork using the sauté function, then add the remaining ingredients and pressure cook on high for about 60-75 minutes, followed by a natural pressure release. You would then shred and broil the pork as directed.
While it’s an optional step, we highly recommend searing the pork. It creates a deep, caramelized crust on the meat, which adds a significant layer of flavor to the final dish that you can’t achieve otherwise.
The secret to crispy carnitas is to broil them after shredding. Spread the shredded pork on a baking sheet, drizzle with some of the cooking liquid, and broil on high for 3-5 minutes until the edges are golden brown and crisp.
The best cut is boneless pork shoulder, also known as pork butt. Its high fat content ensures the meat becomes incredibly tender and juicy during the long cooking time.
The main differences are the flavor profile and texture. Carnitas are a Mexican dish typically cooked with citrus and spices like cumin and oregano, and they are crisped up before serving. American pulled pork is usually cooked in a sweet and tangy barbecue sauce and served soft.
More Delicious Crockpot Recipes
If you love the convenience of your slow cooker, you have to try our comforting crockpot beef stew or this incredibly easy slow cooker chicken breast recipe (coming soon). They are perfect for busy weeknights and always a family favorite.
A Meal Worth Sharing
This Slow Cooker Pork Carnitas recipe is guaranteed to become a staple in your home. It’s perfect for feeding a crowd, celebrating Taco Tuesday, or simply enjoying a delicious, hassle-free dinner. If you make it and love it, we’d be thrilled if you shared your creation on Pinterest! Your shares help us grow and bring more tasty recipes to everyone.
Slow Cooker Pork Carnitas Recipe
Slow Cooker Pork Carnitas (The Easiest, Crispiest Recipe!)
Equipment
- 1 Slow Cooker (6-quart or larger)
- 1 Large skillet For searing the pork (optional)
- 1 Baking Sheet For crisping the pork
Ingredients
For the Carnitas
- 4 lbs boneless pork shoulder (pork butt) cut into 3-4 inch chunks
- 2 tsp salt
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1 tbsp avocado oil or other high-heat oil, for searing
- 1 medium onion peeled and quartered
- 5 cloves garlic peeled and smashed
- 1 orange halved
- 1 lime halved
- 1 bay leaf
Instructions
- Pat the pork shoulder chunks dry with a paper towel. In a small bowl, mix together the salt, cumin, and oregano. Rub the spice mixture evenly over all sides of the pork chunks.
- Heat the avocado oil in a large skillet over medium-high heat. Carefully place the pork chunks in the hot skillet and sear for 2-3 minutes per side, until a deep brown crust forms. Transfer the seared pork to the slow cooker.
- Add the quartered onion, smashed garlic, and bay leaf to the slow cooker around the pork. Squeeze the juice from the orange and lime halves over the pork, then drop the squeezed halves into the cooker. Cook on low for 8-10 hours or on high for 4-5 hours, until the pork is fall-apart tender.
- Remove the pork from the slow cooker, discarding the onion, citrus rinds, and bay leaf. Place the pork on a large baking sheet. Use two forks to shred the meat into bite-sized pieces. Drizzle about 1/2 cup of the cooking liquid over the shredded pork and toss to combine.
- Set your oven's broiler to high. Place the baking sheet with the pork on an upper rack and broil for 3-5 minutes, or until the edges are browned and crispy. Watch closely to prevent burning. Serve immediately in tacos, burritos, or salads.
Notes
Make-Ahead: The carnitas can be cooked and shredded up to 3 days in advance. Store in the refrigerator with some of the cooking liquid and broil just before serving to crisp them up.
