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Slow Cooker Pork Carnitas shredded and garnished with chopped onion and cilantro on a baking tray, served with a bowl of reddish sauce and fresh lime wedges nearby.

Slow Cooker Pork Carnitas

Slow Cooker Pork Carnitas are my go-to when I want juicy, flavorful meat with bold taste and minimal effort. Pork shoulder becomes melt-in-your-mouth tender with cumin, chili powder, oregano, orange, and lime. The optional crispy broiled edges take every bite over the top. I make it for taco nights, Cinco de Mayo, game days, and potlucks because it feeds a crowd and the leftovers are incredibly versatile. Store in the fridge for up to 4 days or freeze for up to 3 months.
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Prep Time: 15 minutes
Cook Time: 5 hours
Broil Time: 10 minutes
Total Time: 5 hours 25 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Keyword: Slow Cooker Pork Carnitas
Servings: 8
Calories: 334kcal
Author: Mandy Applegate

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
US Customary - Metric

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

I've got a few tricks to make these carnitas even better.
  • 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

Calories: 334kcal | Carbohydrates: 6g | Protein: 53g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 733mg | Potassium: 991mg | Fiber: 2g | Sugar: 2g | Vitamin A: 376IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 3mg
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