Slow Cooker Pork Carnitas
by Chungah
This post may contain affiliate links. Please see our privacy policy for details.
The easiest carnitas you will ever make in the crockpot. Cooked low and slow for the most amazing fall-apart tender goodness! Yes, please!
Featured Comment
Why you’ll love slow cooker pork carnitas
- Feeds a crowd. This recipe feeds a big crowd, great for entertaining, weekend company or gifting to new parents or a loved one recovering from surgery.
- Great summertime recipe (as well as the rest of the year). Keep your kitchen cool during the hot summer months! The slow cooker allows for no fuss, hands-free cooking without warming up the kitchen.
- Versatile recipe. Pork carnitas can be served as tacos, burritos, salads, grain bowls, nachos and so much more. The sky is the limit here.
- Make-ahead convenience. This is one of those great slow cooker recipes where you can prep everything the night before and throw it right in the crockpot just before leaving for work. And when you get home, you’ll have the most tender, juicy pulled pork. So effortless, so good.
- Freezer-friendly. Pork carnitas can keep in the freezer for up to 3 months, perfect for meal prep for those busy weeknights, thawing overnight and reheating in a pan for a quick and easy dinner.
What is carnitas? What is the best cut of meat for carnitas?
Pork carnitas
Carnitas is a Mexican pork dish from Michoacán, and translates to “little meats” in Spanish and often times described as Mexican pulled pork. Carnitas is traditionally slow cooked until incredibly tender and falling apart, using heavily marbled (inexpensive) pork butt or pork shoulder, then shredded and roasted until the edges are caramelized and crispy.
Best cut of meat
Pork shoulder is typically best for carnitas due to its high fat content, containing enough fat to stay moist during long cooking times, yielding tender, juicy meat when cooked low and slow (especially in the slow cooker).
How to make slow cooker pork carnitas
- Season the pork shoulder. Combine all the dry spices together first, then rub the mixture all around the pork.
- Place all ingredients in the slow cooker. Add everything to the slow cooker – garlic, onions, orange and lime juices along with the well seasoned pork.
- Cook on low heat. Cover and cook for 8 hours, or until the pork is extremely tender and easily shreds with a fork (there should be no resistance when shredding). If the pork is not shredding easily, it will need more time to cook. Freeze or store as needed here, crisping up just before serving.
- Make it crispy. Heat the broiler to high heat, placing a rack 6 inches from the broiler. Broil the shredded pork on a sheet pan in a single layer with some of the leftover cooking juices until crispy and caramelized.
- Serve. Serve carnitas as tacos, burritos, bowls, quesadillas, enchiladas or nachos.
storage and freezing pork carnitas
Storage
Leftover carnitas can be stored in an airtight container in the fridge for 3-4 days.
Freezing
Portion the meat into plastic freezer bags in individual servings with some of the leftover cooking fat and liquid (to prevent it from drying out), squeezing out any excess air before sealing. Label, date and freeze up to 3 months.
Reheating
Thaw overnight in the fridge, reheating in the oven at 350°F or in a skillet (adding a splash of broth or water if the meat looks dry) until warmed through and crispy.
What to serve with slow cooker pork carnitas
Slow Cooker Pork Carnitas: Frequently Asked Questions
This recipe works very well with pork shoulder or pork butt due to its fat marbling (the high fat content helps keep the meat moist and flavorful) as well as its easy shredding capabilities.
Yes! If you do not have a broiler or want to crisp up just a small batch of carnitas, cook the shredded pork in a hot cast iron skillet over medium high heat until crispy.
Absolutely! Cook and shred the pork ahead of time, storing as needed (fridge or freezer) and broil just before serving for crispy, tender goodness.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Yes! We have a recipe for that here.
We have an easy 30 minute stovetop recipe here!
Slow Cooker Pork Carnitas
Video
Ingredients
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt, or more, to taste
- 1 teaspoon ground black pepper
- 4 pound pork shoulder, excess fat trimmed
- 4 cloves garlic, peeled
- 2 onions, quartered
- ½ cup freshly squeezed orange juice
- ¼ cup freshly squeezed lime juice
Instructions
- In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides.
- Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a 6-qt slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.
- Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
- Preheat oven to broil. Place carnitas onto a baking sheet with some of the cooking fat and liquid, and broil until crisp and crusted, about 3-4 minutes.
- Serve immediately.
Equipment
Notes
- Use the right size crockpot. A 6-qt slow cooker is ideal for this recipe. If the slow cooker is too small, the pork may not cook evenly. If the slow cooker is too large, the liquid may cook down too quickly, causing the pork to burn.
- Avoid lean meats. Opt for pork shoulder or pork butt, avoiding lean meats such as pork tenderloin or pork chops (lean cuts tend to dry out).
- Make it crispy. Broiling is essential for perfectly browned, crispy edges. Broil the shredded pork, about 6 inches from the broiler, in a single layer on a sheet pan with some of the leftover cooking juices until crispy and caramelized. Watch carefully as the pork can quickly burn under the broiler!
- Make ahead of time, but skip the broil. When making ahead of time, shred the meat and store as needed, broiling just before serving.
- Meal prep for the week. This recipe is ideal for big batch cooking! Repurpose the leftover pork throughout the busy weeknights for tacos, quesadillas, burrito bowls and salads.
- Freeze for up to 3 months. Let the carnitas cool completely. Portion into plastic freezer bags in individual servings with some of the leftover cooking fat and liquid to prevent the meat from drying out. Label, date and freeze up to 3 months. To reheat, thaw overnight in the fridge, reheating in the oven or stovetop until crispy.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Hi Chungah! Thank you for the recipe! I can’t wait to taste it when I get home. But I made a BIG boo-boo. I accidently left the pot on “high” realizing this after I already left the house. Would it be okay to cook on high for 8-9 hours? Considering: I actually left the layer of skin/fat on the pork roast (side up). Should I rush home to turn it on to low or will the juice/fat from the pork be okay to stay cooking on high for 8 hours?
The pork may be a bit overcooked if left on high for that long – I would recommend reducing the heat to low.
Would it be ok to put all ingredients in the crock pot and refrigerate over night before heating the next day? I leave pretty early in the morning and trying to cut back on the steps in the morning.
Yes, absolutely.
The only pork shoulder my grocery store had was cut into “ribs.” While they are still boneless, would you recommend keeping the same cook time?
Yes, cooking time should remain about the same, but as always, please use your best judgment.
Made it this past weekend and it was amazing! The recipe is perfect as is, and no more liquid is required. I did end up broiling the meat longer, but that could have just been my oven. I am planning to make it again for company this weekend. We used small diced mango, red onion, pineapple, sour cream, cilantro and a squeeze of lime for tacos. A new fave in our house.
Hey this looks great. For a make ahead meal would you suggest leaving the meat and sauce separate then when its time to eat, heating them up together then broiling? or would you suggest mixing the meat and sauce immediately then reheating in the oven?
You can really go with either option – it’s up to you!
I’ve made this five or six times in the last few months – it’s fantastic. I don’t even get food truck tacos any more because these come out just as good if not better! 🙂 I usually use a splash of orange juice instead of an actual orange & it works fine. I serve them up with sliced avocado & cilantro and a lime wedge on a warm, soft corn tortilla. And y’all don’t be afraid to broil the meat on high, the crispy stuff is the best part & it doesn’t dry out the meat. Loooove this recipe.
This is one of my favorite crock pot recipes! The kids and my husband love it too! So yummy! Making it again tomorrow.
I’m making this as I type. I used a 3 1/2 pound boneless pork butt. I cooked on high because I got a late start today. After 4 hours it still was not tender enough to fall apart easily, it was kind of tough. So I left it for another 2 hours and now it is perfect!!! I skimmed out some of the big chunks of fat, but still left some. Some fat is good. I added some extra oregano, Goya adobo with cumin, garlic powder, onion powder, and a couple of bay leaves. I also added a good amount of my homemade vegetable bouillon, which I add to literally everything I cook, including the sauteed spinach we will be having as a side. I always like to eat something green with my dinner.
I already know this is going to be delicious. My next step is to broil it. Going to top with cilantro, onion, and avocado, and maybe some salsa if I feel the need, all wrapped in a toasted corn tortilla. Mmmmmmm, can’t wait to tantalize my taste buds. I’m sure my husband will be pleased as well.
Thank you for the recipe.
Yuuuummmmm!!!!!!! My husband and 6 month old loved it! Instead of salsa I just did chopped tomato, onion, avocado, cilantro, and a good squeeze of lime. I can’t stop eating them. I can’t decide if I want to freeze some or just eat it for the next few days. I ran out of toppings and am now just eating the meat on a tortilla with some lime. Yummmerzzzzz!!!
Very helpful comments! I will try your suggestions! Linda
This looks mouth wateringly good, I’m going to try this recipe out on my wife tonite… fingers crossed, wish me luck 🙂
Can I add chopped canned jalapeños to this while its cooking?
Yes, absolutely. That sounds amazing!
I never leave comments, but this recipe is the BEST. Thank you!!
I made this tonight and it turned out amazingly juicy and seasoned perfectly! Served with avocado, sour cream, and pico de galo on warmed flour tortillas. Left overs for 2 people will last awhile!
Hi! I have a boneless pork loin roast to use instead. About 2.5lbs, I cut the spices in half and did a little more than half the amount of fruit juices. Think it’ll be ok?
Yes, absolutely.
Just had these tonight and they were AMAZING! We did ours with a Pork Loin and it was still plenty juicy and very flavorful. That last 30 minutes with the meat back in the broth makes a BIG difference for the flavor! Thank you so much for sharing.
Everything looks so good!!!! Will try …
Hi! I know that this would no longer be “carnitas” but I have many beef roasts in the freezer, could this recipe be used with beef instead? Or do you have a link to a different version that links to beef?
Yes, chuck roast would be a great substitute!
This was so damndelicious!!! The final step of broiling is really a must for me. It takes the meat up a notch to a true carnita texture and flavor. I served this
I grew up in the Midwest, so I am very wary of slow cooker meals… (I still have nightmares of pork roast and soggy carrots). I made this recipe last night for an early Christmas celebration and holy crap. So. Good. This is definitely going on my list of “impressive meals to make for guests when I have no time at all”. Thank you!!
P.S. I used a porkloin because I had it in my freezer… It worked perfectly!
These are delish! Thank you for the amazing recipe!
So glad I found this recipe!! These carnitas look absolutely divine. I love slow cooking the meat then finishing them under the grill getting that charred bits. Thanks for sharing!