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!
Great recipe! I have made it before but am now trying to make it for a party that will go on for hours. After broiling, do you suggest returning to the slow cooker without the liquid? Or will this dry out the meat?
This has become a staple in our house. It’s SO DELICIOUS! Broiling the meat gives it that “extra”. And then we find they are best doused in lime juice, sour cream, tiny slices of red onion, and cilantro.
So good. The only change I made was used a small pork loin and cut everything in half.
The recipe directions call for onion, but it’s not listed in the ingredients. I’ve just been quartering a red onion, but wondered what you do. We love this recipe and many others on your site.
Thanks, Vicki! The onion is listed in the ingredients between the garlic and orange juice. White or yellow onion are both great options.
The best carnitas recipe! I have been coming back to this one time and time again. Never lets me down and I get so many compliments on it. My only adjustment is that I end up adding salt to the meat after shredding it. Otherwise…perfection.
So, I’m using a roast that is almost twice the size recommended in the recipe. Should I add more time to my crock pot? Thank you so much!! M.
Made this today! I put the spice rub on my pork shoulder last night and then placed in crockpot this morning. Added the garlic, onion and juices around the meat. I added about 1/2 cup of line juice instead of the 1/4 cup n the recipe. My family went crazy for this dish!! Definitely a do again!!
Do you use bone in or boneless pork shoulder?
We love these! It’s a monthly staple & what I give to families who need a meal for a meal train or in hard times. To serve along with it; I cut up a bowl of very thinly sliced red onions, chopped cilantro, and lots of cut up limes. The more lime juice on top the better.
I like to make this into tacos the first night and then using leftovers the second night to make Ciabatta roll sandwiches using this meat. Warm the rolls and then layer two slices of Monterrey Jack cheese over the warm meat and it’s a delicious sandwich all of my kids love and ask for!
definitely trying this tonight. thanks for the recipe..
Can you use a pork lion instead of a pork shoulder?
I make this all the time and it’s delicious!
We make this all the time. It is a family favorite and will feed a crowd. It is not spicy. We serve it as tacos.
Hi! Question… is this spicy? If so… is it very spicy or mild? How would I be able to make it less or non-spicy?
this dish is always a hit in my house, thank you for another amazing recipe!
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 families go to recipe a few times a month.
nice…don’t worry about too much you can freeze most of what you make…this studd unfreezes well and you pan fry it..yum yum
I have been making this recipe for years now! It’s an absolute favorite!
Looks great – perfect for me, can’t wait to try it. Have made several of your receipes and enjoyed them all.