Slow Cooker Pork Carnitas
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Whenever I need a dinner that delivers big flavor with barely any effort, Slow Cooker Pork Carnitas are my go-to. The pork becomes fall-apart tender with tons of flavor from cumin, oregano, and chili powder, while fresh orange and lime juice brighten everything up. It’s the kind of meal that makes everyone at the table go quiet while they eat.
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I make this for taco nights, Cinco de Mayo, game day parties, and meal prep because it’s mostly hands-off and feeds a crowd without keeping you stuck in the kitchen. You can turn leftovers into tacos, enchiladas, nachos, or burrito bowls all week long. Keep in the fridge for up to 4 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Slow Cooker Pork Carnitas with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have tender, juicy slow cooker carnitas ready in just a few simple steps.
Season and Sear the Pork
Pat the pork shoulder dry and cut it into 3–4 large pieces. You can also use pork butt roast if that’s what you have on hand, since both cuts work beautifully for slow-cooking pork.
Season all sides evenly with salt, black pepper, cumin, oregano, chili powder, and red pepper flakes. Heat olive oil in a skillet over medium-high heat. I like using this cast-iron skillet, which works beautifully for getting that deep golden crust on the pork.
Sear the pork on all sides until nicely browned, about 2 minutes per side, then transfer it to the slow cooker. A slow cooker like this one lets you set it and walk away without worrying about timing.
Add the Aromatics and Liquids
Add the diced onion (yellow onion or white onion both work great) and minced garlic to the slow cooker. Pour in the orange juice, lime juice, and chicken broth.
The citrus juices break down the pork while adding a bright, tangy flavor that perfectly balances the warm spices, and you can toss in a couple of bay leaves for extra depth if you want.
Slow Cook Until Tender
Cover and cook on low for 4–5 hours, or until the pork is very tender and shreds easily. I always use my slow cooker liner so the cleanup is easy; you can just lift it out when you’re done cooking.
Shred the Pork
Remove the pork from the slow cooker and shred it with two forks to create tender pulled pork. Meat shredder claws make it incredibly fast and easy to shred large cuts of pork.
For crispy carnitas, preheat the oven to broil, spread the shredded meat on a baking sheet, and broil for 5–7 minutes, turning once, until the edges are golden and crisp.
Finish with Cooking Juices
Spoon some of the cooking juices over the pork for extra flavor. The juices are packed with spices and citrus, so don’t skip this step.
Serve
Serve warm in corn tortillas or bowls, topped with red onion, avocado, and fresh cilantro. For a heartier Mexican dish, you can also top with a fried egg for breakfast tacos.
These carnitas travel beautifully to potlucks, picnics, and casual gatherings. Transfer the shredded pork to a portable food container while it’s still warm and pour some of the cooking juices over the top to keep it moist.
For trips longer than an hour or two, you can bring the entire slow cooker or use a portable insulated container to keep it hot. Pack the toppings separately so guests can build their own tacos or bowls, and if you need to reheat at your destination, microwave the pork in short bursts with a splash of the cooking juices.
Equipment
Ingredients
- 4 pounds boneless pork shoulder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 tablespoon chili powder
- ¼ teaspoon red pepper flakes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large onion diced
- 4 cloves garlic minced
- 1 orange juiced
- 1 lime juiced
- 1 cup chicken broth
- 1 tablespoon olive oil for searing
Toppings (optional):
- Red onion
- Avocado
- Fresh cilantro
Instructions
- Pat the pork shoulder dry and cut it into 3–4 large pieces. Season all sides evenly with salt, black pepper, cumin, oregano, chili powder, and red pepper flakes.4 pounds boneless pork shoulder, 1 tablespoon ground cumin, 2 teaspoons dried oregano, 1 tablespoon chili powder, ¼ teaspoon red pepper flakes, 2 teaspoons salt, 1 teaspoon black pepper
- Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until nicely browned, about 2 minutes per side. Transfer the pork to the slow cooker.1 tablespoon olive oil
- Add the diced onion and minced garlic to the slow cooker. Pour in the orange juice, lime juice, and chicken broth.1 large onion, 4 cloves garlic, 1 orange, 1 lime, 1 cup chicken broth
- Cover and cook on low for 4–5 hours, or until the pork is very tender and shreds easily.
- Shred the pork using two forks. For crispy carnitas (optional), spread the shredded pork on a baking sheet and broil for 5–7 minutes, turning once, until the edges are golden and crisp.
- Spoon some of the cooking juices over the pork for extra flavor.
- Serve warm in corn tortillas or bowls, topped with red onion, avocado, and fresh cilantro.Red onion, Avocado, Fresh cilantro
Notes
- Sear for deeper flavor: Don’t skip searing the pork before slow-cooking; it creates a caramelized crust that adds so much richness to the final dish.
- Save the cooking juices: The liquid in the slow cooker becomes incredibly flavorful after cooking, so spoon it over the shredded pork or save it to reheat leftovers and keep them moist.
- Broil for crispy edges: Spread the shredded pork on a baking sheet and broil for a few minutes to get those crispy, golden bits that make carnitas so addictive.
- Use fresh citrus: Freshly squeezed orange and lime juice make a noticeable difference in brightness and flavor compared to bottled juice.
- Adjust the heat: If you like spicier carnitas, double the red pepper flakes or add a diced jalapeño to the slow cooker with the onions and garlic.
- Flash-freeze for easy storage: Spread the cooled carnitas on a baking sheet and freeze for 1 hour, then transfer to freezer bags so the pieces stay separate and you can grab exactly what you need.
Nutrition
How to Store Leftovers
Let the carnitas cool completely before storing them in airtight containers in the fridge for up to 4 days. Pour some of the cooking juices over the pork before sealing the container to keep it moist and flavorful.
Reheat in the microwave with a splash of the juices, or spread on a baking sheet and warm in a 350°F oven for 10 minutes to crisp them up again. For longer storage, freeze the carnitas in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Freezer-safe meal prep containers make portioning and reheating individual servings incredibly easy.
Press out as much air as possible and label with the date. Thaw overnight in the fridge, then reheat on the stovetop over medium heat with a bit of the cooking juices, stirring occasionally until warmed through.
What to Serve With Slow Cooker Pork Carnitas
They’re perfect with warm corn tortillas, Mexican rice, refried beans, or black beans for a complete taco night spread. I also love piling them into bowls with cilantro-lime rice, pico de gallo, sour cream, and shredded cheese for a burrito bowl that’s just as good as any restaurant version.
They’re also fantastic on top of nachos, stuffed into quesadillas, or served alongside Mexican street corn and chips with guacamole. The tender pork pairs beautifully with bright, fresh toppings and creamy sides that balance the warm spices. For a more traditional carnitas experience, serve with chopped onions and a squeeze of fresh lime.
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