Slow Cooker Pork Carnitas
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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
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
Equipment
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.
Did you make this recipe?
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This recipe is amazing! It’s my go-to when I’m craving carnitas. I actually prefer this over restaurant carnitas!
No modifications needed! I’ve made this at least 15 times over the last several years and it always turns out perfect!
Thank you for sharing your recipes with us!
My spouse and I have made this dish 10+ times. We enjoy it fresh the day we prepare it and then divide and freeze the left overs for future meals. We’ve made this for family and friends on a number of occasions and they always rave about it. Highly recommend!
I loved this carnitas. I have tried different recipients but I like this one best.
Question: If I make the recipe in half do I still have to cook for 8 hrs on low? Thank you.
You would still cook for 8 hours. size of recipe for a slow cooker wouldn’t affect cook time.
Amazing! Favorite meal!!!
I made this on Tuesday for Cinco De Mayo and my whole family devoured it!!! My new favorite meal to cook.
I’ve made this over a dozen times the past few years. We’re delighted every time. I’ve found it to be forgiving on the citrus as well. Sometimes I have to substitute some lemon if I don’t have enough limes. It’s still delicious.
We serve it with corn tortillas we charred quickly over the flame, and the “Mexican Street Corn Salad” as topping.
Soooooooo good.
I have 2lbs of pork shoulder how much time should I cook it for
Someone already asked this but I did not see a reply. If your pork roast is only 2lbs, how do you adjust the cooking time?
They said size of roast does not effect cook time still 4 hours on high or 8 on low .
How much is in a serving?
Made this for Cinco de Mayo night last night. Delicious! Super easy in the slow cooker. Kids loved it. Will definitely make this again. We’re having leftovers for lunch today. Thank you!
Love these so much! My slow cooker seems to run a little hotter than most, so I just had to cut the time, but other than that, I made no modifications! Used for taco night and then taco salads for lunch the rest of the week. This recipe is a keeper, added to heavy rotation!
I make these on a regular basis, and they’re just the best. I live alone, so once it’s done (I actually cook it in the Instant Pot – high pressure, 45 min, 15min slow release) I have TONS left over, which goes flat in a gallon ziploc bag and into the freezer. I break off a little chunk each time I want 3-5 carnitas and reheat it in the broiler, or even easier, in a warm skillet… just enough to get it warm and a bit crispy. Served in a warm tortilla with a quick sour cream/mayo/chili powder coleslaw and topped with chalula: truly addicting.
Great idea, Casey! I was wondering how best to do this now that I’m alone. I’m still getting used to being a widow, and I cook way too much of everything! I love your idea of freezing it flat in a bag.
My 15 year old son made these tonight and they were so great that I had to write a review. He found the recipe online and we had a pork loin that needed cooking. Not the most ideal cut but it turned out AMAZING! The flavor was fantastic, the pork was moist and everyone had multiple helpings. Will absolutely make again and again!
I made this but skipped the step about broiling the meat. We made a corn and black bean salsa and cilantro/lime rice in order to make burrito bowls a la Chipotle. Turned out very good!
You skipped the “game-changer” part.
I actually “fry” individual portions in rendered fat to serve each “taco” hot and crispy. Also, I forbid cheese (a dollop of crema is as far as I will bend. Muy delicious!
Perfect mix of seasonings. Damn tasty!
Amazingly tender, wonderful flavor, the orange is they key (I think).
I let them broil even longer to get an almost burnt carmelized finish. Again, amazing.
I just have a question. I just put it in the cooker on high for 5 hours. My cooker has a steam release valve. Should I keep the steam in or out? (I’m brand new at slow cooking.)
I would keep the steam in as much as you can, as the pressure will help cook it more thoroughly, and also keep all that delicious moisture in the meat. Not that it should dry out anyway, but that’d guarantee the meat stays as tender as possible.
This is one of my favorite recipes! Over the last year I started making it the instant pot on high instead of slow cooking. Cook time of 45 mins plus pressure build up and release times. The best carnitas I’ve ever had in under an hour! Thanks for another great recipe!
thank you for IP info
Great recipe. I didn’t do the broiling step right. 1- Do you remove the onion before returning the shredded pork to the pot?
2- Should I drain the pork well before broiling or keep some juice with it? 3-Do you broil in batches? For 4 lbs of pork, your picture shows the pork is not crowded on the tray. 4- Do you broil with the tray on the 1st highest level rack or 2nd level rack? I will make some correction next time sand my pork will be PERFECT.
Thank
This was absolutely delicious and easy. I was worried the oven was going to dry the meat out, but it was crisp on the outside and remained super juicy on the inside.
I have a 3 pound boneless pork roast in my freezer, would this cut of meat work or is it too lean. Or what would you suggest to keep it moist.
These were so easy and so delicious! I would highly recommend them. This was the first time I tried a recipe from this site and was so happy with the carnitas that this will be one of my go to sites for looking for recipes.