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 right in the crockpot, cooked low and slow for the most amazing fall-apart tender pork goodness!
Have you joined The Walking Dead fan club yet? The season premier is on Sunday night and they’ve been playing every single episode from start to finish on AMC for this premier. And even though I’ve already watched all the episodes, I’m still hooked.
There’s just something about creepy zombies that leaves you in front of the tv. That and Norman Reedus, his poncho, and his bow and arrow. But I digress. Zombies or not, it’s officially fall and the slow cooker is being put to very good use in these epic carnitas. After all, you can’t go wrong when you let this baby cook in all its glory for 8 hours.
You can even prep everything the night before and put it in the slow cooker right before leaving for work. And when you get home, you’ll have the most tender, most juicy pulled pork ever. Although I highly recommend finishing this under the broiler, letting these babies get nicely caramelized.
I should also mention that this recipe creates enough to feed an army so be prepared to have tacos, quesadillas and burritos all week long!
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 and broil until crisp and crusted, about 3-4 minutes.
- Serve immediately.
Equipment
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I’m looking to make this for my husband’s 40th birthday party. How many people will this recipe feed? We’ll have about 30 guests, but I’m making pulled chicken as well. Thanks!
Allison, this recipe yields about 8-10 servings.
Do you think it would be okay to use pork loin? This looks so yummy, and I have a loin purchased already, but don’t want to ruin the outcome with the wrong cut of meat.
Connie, it would be best to use pork shoulder to obtain the best results possible.
I use porkloin all the time and it is delicious!!
Pork loin is so lean I would be afraid it would become very dry. I just got a 6 lbs Butt on sale for .99 a lbs and we will have it for a crowd to watch football this weekend. Great recipe.
Hi! I am going to make these carnitas-my first time. They look yummy. What do you serve them with? I was thinking some tortillas and refried beans maybe? Not sure…
That sounds perfect!
When we make carnitas at my house the toppings include: cilantro, [picca de gaillo/chopped tomato/salsa/whichever we have] sliced avocados, fresh squeezed lime juice and
Homemade pickled red onion
1/2 cups apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 red onion, thinly sliced
On fresh tortillas this is the best!
That sounds AMAZING!
Hm. Mine turned out very tough. Like i cant even pull it apart with all my might. What did I do wrong?
I’m not entirely sure what you did wrong as I was not in the kitchen with you. Many factors could be at play here – ex. using the wrong cut of meat, not enough cooking time, etc.
It may be that you tried to shred the meat AFTER it has cooled. Next time shred the meat while it is as hot as you can stand it. Try using “Bear Paws” shredding tool. I find that using forks just do do it.
I make making these today 🙂 so excited to see the result,
Trying it this week. Just checking….we’re talking regular or dried oregano, not ground oregano, correct? Thanks! Looking forward to making my own carnitas!
Yes, that’s correct. You will need dried oregano, not ground.
Thanks!
This was exceptionally good! The seasoning was really flavorful. After broiling, the meat wasn’t as warm as I thought it would be. After popping into the microwave for a minute, it was fine. We had this with lime nacho chips and cheese. Tomorrow I will add bbq sauce for sandwiches. I can’t wait to try more of your recipes!!!
Tried it, Loved it!!! So tasty and the broil at the end is perfect. A little fresh slaw on a tortilla with this delicious slow cooked goodness is amazing. Thanks!
I made this today. No oranges, so I used orange juice. Split the time, 2 hrs on high, then 4 hrs on low for a 2 1/2 lb pork roast. Really so yum. Broiled to get the final caramel crisp too. Then put into Quesadillas. Thanks for a wonderful dinner. Merry Christmas. ♥
This is an awesome recipe! Very delicious. Definitely what we call a keeper in my home. Thank you!
Just curious, you use a bone- in pork shoulder, right?
I actually used boneless pork shoulder.
Is cooking in slo cooker on high for 5 hrs instead of low for 8 hrs ok? Pork carnitas.
Yum
Yes, that should be fine.
Made this two nights ago, we all loved it!!! my husband is already asking for it again. Serve with fresh tortillas, cilantro, guacamole and Spanish rice
Hi 🙂 love your recipes
in Italy we do not have the Slow Cooker … how can I make this delicious recipe without a slow cooker ? Thanks so much <3
Please understand that it is very difficult to give exact conversion information to translate a slow cooker recipe to the stovetop method without further recipe testing. Please use your best judgment to convert this recipe to be made on the stovetop/oven.
Thank you i will try 🙂
Can you not use a current convertor or do you just not have access to Crockpots in your stores?
I can send you a Crock.
if you need a slow cooker i’ll mail you one to Italy
I just made these. OMG! They are just like the ones from the Mexican restaurant up the street.OK maybe even better. I love love love this. Even my teen-aged daughter loved them. Can’t wait to try more.
What else did you add to the tacos? Like, some sort of slaw? Guacamole, salsa, cheese…???
Made this tonight. TY! YUMMY!
Two quick questions!
1. Is the pork shoulder frozen or refrigerated?
2. Is it fine if it is a “smoked pork shoulder?” The store I went to didn’t have anything else.
Thanks!
The pork should should be thawed. As for the “smoked pork shoulder”, I cannot answer with certainty as I have never tried that myself!
Since the pork shoulder is already smoked there is no need to cook it any more. Just heat and serve.
Looks good! This is going to be my first time making carnitas so I just have a quick question. The juices from oranges and limes….do I put that into the crock pot to cook the pork also?
Yes, that’s exactly right!
Made this tonight and it is sooo good! Thanks for the awesome recipe!
During my my childhood days, my mother used to cook us tacos made with carnitas filling. My favorite snack of all time. Now, I have my own family and I have that responsibility now. And this helps a lot, it’s a new taste for my family. I love using a slow cooker, since it is much easier and healthier. It is perfect while watching The Walking Dead. haha. Anyway, I’ll give you the quick steps on how to prepare Tacos with carnitas fillings:
1.In a large bowl, stir together ground pasilla pepper, coriander, garlic, oregano, orange peel, black pepper, and salt. Add pork to bowl; toss to coat with spices.
2. In a 3 1/2- to 4-quart slow cooker, place pork mixture; top with onion wedges. In a medium bowl, whisk together broth, orange juice, and honey until honey dissolves. Pour liquid over all.
3.Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 1/2 to 5 hours.
4.Use a slotted spoon to remove meat from slow cooker. Using two forks, coarsely shred meat; discard any fat. Drizzle meat with some of the cooking liquid.
5. Wrap tortillas in foil. Heat in a 350 degrees F oven for 10 minutes or until warm. To serve, top each tortilla with 1/4 cup of the meat, cilantro, and finely chopped green onions. Serve with salsa and, if desired, lime wedges.
im one of those people who have to have measurements for their recipes! Do you have that?
WHY did you just submit your own recipe on another person’s recipe post? That was inappropriate. Comments are for asking questions about the recipe and/or “reviewing” the recipe IF you made it.
Couldn’t agree more
I made the original posting recipe, instinctively added coriander powder, and while good, I felt it lacked the citrus and sweet. Voila, your recipe addresses that! I’ll try your version next time.