This post may contain affiliate links. Please see our privacy policy for details.

Slow Cooker Pork Carnitas - The easiest carnitas you will ever make right in the crockpot, cooked low and slow for the most amazing fall-apart tender pork goodness!

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

This is delicious topped with chopped cilantro, slivers of red onion, sour cream, and lots of squeezed lime juice on top. This has become my family’s go to recipe a few times a month.
RB
450 more comments

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

  1. Season the pork shoulder. Combine all the dry spices together first, then rub the mixture all around the pork.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Tools For This Recipe

6-qt slow cooker

Baking sheet

Slow Cooker Pork Carnitas: Frequently Asked Questions

Can I use a different cut of meat?

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.

What if I don’t have a broiler? Can I still get crispy carnitas?

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.

Can I make this ahead of time?

Absolutely! Cook and shred the pork ahead of time, storing as needed (fridge or freezer) and broil just before serving for crispy, tender goodness.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Can I make pork carnitas in the Instant Pot?

Yes! We have a recipe for that here.

Can I make this on the stovetop?

We have an easy 30 minute stovetop recipe here!

Slow Cooker Pork Carnitas

Yield: 8 servings
Prep: 10 minutes
Cook: 8 hours 30 minutes
Total: 8 hours 40 minutes
The easiest carnitas you will ever make in the crockpot. Cooked low and slow for the most amazing fall-apart tender goodness! Yes, please!
5 stars (97 ratings)
Print Recipe Pin Recipe Leave a Review

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

Slow Cooker
Slow Cooker
Baking Sheet
Baking Sheet

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!

Pin Recipe Share on Facebook