Slow Cooker Carnitas deliver incredibly tender, flavorful pork with minimal effort. Just toss a few ingredients in your crockpot and let it work its magic all day. You’ll be rewarded with juicy, fall-apart meat perfect for tacos, bowls, or nachos.
If you're looking for the perfect Slow Cooker Carnitas, you're in the right place. Whether you love Crockpot Recipes or want to explore our Breakfast & Brunch collection, we've got you covered.
Why You’ll Love This Slow Cooker Carnitas
- Effortless cooking: The slow cooker does all the work for you.
- Insanely versatile: Perfect for tacos, salads, nachos, and more.
- Perfect texture: Juicy shreds with crispy edges after a quick broil.
- Deep flavor: Tastes like it came from a professional taqueria.
Ingredients & Tools
- 1 (3-4 lb) boneless pork shoulder (Boston butt), cut into 2-inch chunks
- 1 large white onion, roughly chopped
- 8 cloves garlic, smashed
- 2 oranges, juiced
- 1 lime, juiced
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp chili powder
- 2 bay leaves
- 1/4 cup chicken broth or water
- 2 tbsp vegetable oil, for broiling
Tools: A 6-quart or larger slow cooker, tongs, a baking sheet
Notes: Don’t use leaner pork cuts—shoulder fat keeps meat moist. Fresh-squeezed citrus juice is essential for bright acidity.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 35 g |
| Fat: | 26 g |
| Carbs: | 5 g |
| Fiber: | 1 g |
Serves: 6-8 | Prep Time: 15 minutes | Cook Time: 8 hours (low) or 4-5 hours (high) | Total Time: 8 hours 15 minutes (plus optional broiling time)
Before You Start: Tips & Ingredient Notes
- Don’t skip the broiling step. I know it’s tempting to just eat the pork straight from the slow cooker—it will be delicious—but taking those extra five minutes to crisp it under the broiler transforms the texture from simply tender to authentically incredible.
- Why pork shoulder? Pork shoulder (or Boston butt) is marbled with fat and connective tissue that slowly renders and breaks down, basting the meat from the inside out. This is what creates that melt-in-your-mouth quality that leaner cuts just can’t achieve.
- Can I make this spicier? Absolutely! Feel free to add a diced jalapeño or two to the slow cooker, or include a teaspoon of chipotle powder for a smoky heat. The base recipe is family-friendly, but it’s easily customizable.
- Don’t discard the cooking liquid! After you remove the pork to shred it, you’ll be left with a flavorful liquid in the crock. This is liquid gold! We’ll use some of it to moisten the shredded meat before broiling.
How to Make Slow Cooker Carnitas
Step 1: Prepare the pork and aromatics. Pat your pork shoulder chunks dry with paper towels—this helps with browning and allows the seasoning to stick. Place the chunks directly into the slow cooker insert. Scatter the chopped onion and smashed garlic cloves over and around the pork. You’ll notice we’re not searing the meat first; while you can for extra flavor, it’s not strictly necessary here, making this an even quicker prep.
Step 2: Season and add liquids. In a small bowl, combine the salt, black pepper, cumin, oregano, and chili powder. Sprinkle this spice mixture evenly over the pork, tossing the pieces gently with your hands to coat them as best you can. Pour the fresh orange juice, lime juice, and chicken broth over everything. The liquid should come about halfway up the sides of the pork, not submerging it completely. Tuck the bay leaves into the liquid.
Step 3: Slow cook to perfection. Place the lid securely on your slow cooker and cook on the LOW setting for 7-8 hours, or on the HIGH setting for 4-5 hours. The pork is done when it is fork-tender and shreds easily. You shouldn’t need to pull or tug at it—a fork should glide through the meat. The aroma in your kitchen at this point will be absolutely intoxicating.
Step 4: Shred the pork. Carefully remove the large pieces of pork from the slow cooker using tongs and place them on a large, rimmed baking sheet. Be gentle, as they will be very fragile. Using two forks, shred the pork into bite-sized pieces. Discard the bay leaves from the slow cooker, but reserve about 1/2 to 3/4 cup of the cooking liquid from the bottom.
Step 5: Crisp it up! This is the game-changing step. Drizzle the shredded pork with the reserved cooking liquid and the 2 tablespoons of vegetable oil. Toss everything together well—this liquid re-moistens the meat while the oil helps it crisp up. Spread the pork out in a single, even layer on the baking sheet. Place it under a preheated broiler on a high rack for 5-8 minutes, watching closely, until the top edges are browned and crispy. You might want to stir it once halfway through for even crisping.
Storage & Freshness Guide
- Fridge: Store in an airtight container with some cooking liquid for up to 4 days.
- Freezer: Freeze with a little cooking liquid in airtight bags for up to 3 months.
- Reviving: Reheat in a skillet with broth or water, then broil to re-crisp.
Serving Suggestions
Complementary Dishes
- Warm Corn Tortillas — The classic vessel. A quick char over a gas flame or in a dry skillet makes them pliable and adds a toasty flavor that’s perfect with the rich pork.
- Cilantro-Lime Rice — Fluffy white rice tossed with fresh lime zest and chopped cilantro provides a bright, starchy base for a fantastic burrito bowl.
- Black Bean & Corn Salad — A cool, refreshing salad with a lime vinaigrette cuts through the fattiness of the carnitas beautifully and adds a pop of color.
Drinks
- Classic Margarita — The sharp, citrusy tang of a good margarita is a legendary pairing with the savory, spiced pork. It just works on every level.
- Mexican Lager — A crisp, light beer like a Modelo Especial or Pacifico won’t overpower the meal and acts as a perfect palate cleanser between bites.
- Jamaica (Hibiscus) Iced Tea — This vibrant, tart, and slightly sweet agua fresca is a fantastic non-alcoholic option that balances the richness of the dish.
Something Sweet
- Churros with Chocolate Sauce — The ultimate finish. The warm, cinnamony crunch of a churro dipped in rich, dark chocolate is a textural and flavor dream after a savory meal.
- Mango Sorbet — A scoop of bright, fruity, and refreshing sorbet is a light and palate-cleansing way to end your feast without feeling too heavy.
- Tres Leches Cake — For a truly decadent end, this moist, milky cake topped with whipped cream is a beloved classic that feels like a celebration.
Top Mistakes to Avoid
- Mistake: Using a lean cut of pork like pork loin or tenderloin. These cuts don’t have enough fat and will become dry and stringy during the long cooking process. Stick with pork shoulder for guaranteed juiciness.
- Mistake: Adding too much liquid
Slow Cooker Carnitas
Make the best Slow Cooker Carnitas with this easy recipe for tender, crispy pork perfect for tacos and bowls. Get the simple step-by-step guide now!
Ingredients
For the Carnitas
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3-4 lb boneless pork shoulder (Boston butt) (cut into 2-inch chunks)
-
1 large white onion (roughly chopped)
-
8 cloves garlic (smashed)
-
2 oranges (juiced)
-
1 lime (juiced)
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2 tsp ground cumin
-
2 tsp dried oregano
-
1 tbsp kosher salt
-
1 tsp black pepper
-
1 tsp chili powder
-
2 bay leaves
-
1/4 cup chicken broth or water
-
2 tbsp vegetable oil (for broiling)
Instructions
-
Prepare the pork and aromatics. Pat your pork shoulder chunks dry with paper towels—this helps with browning and allows the seasoning to stick. Place the chunks directly into the slow cooker insert. Scatter the chopped onion and smashed garlic cloves over and around the pork. You'll notice we're not searing the meat first; while you can for extra flavor, it's not strictly necessary here, making this an even quicker prep.01
-
Season and add liquids. In a small bowl, combine the salt, black pepper, cumin, oregano, and chili powder. Sprinkle this spice mixture evenly over the pork, tossing the pieces gently with your hands to coat them as best you can. Pour the fresh orange juice, lime juice, and chicken broth over everything. The liquid should come about halfway up the sides of the pork, not submerging it completely. Tuck the bay leaves into the liquid.02
-
Slow cook to perfection. Place the lid securely on your slow cooker and cook on the LOW setting for 7-8 hours, or on the HIGH setting for 4-5 hours. The pork is done when it is fork-tender and shreds easily. You shouldn't need to pull or tug at it—a fork should glide through the meat. The aroma in your kitchen at this point will be absolutely intoxicating.03
-
Shred the pork. Carefully remove the large pieces of pork from the slow cooker using tongs and place them on a large, rimmed baking sheet. Be gentle, as they will be very fragile. Using two forks, shred the pork into bite-sized pieces. Discard the bay leaves from the slow cooker, but reserve about 1/2 to 3/4 cup of the cooking liquid from the bottom.04
-
Crisp it up! This is the game-changing step. Drizzle the shredded pork with the reserved cooking liquid and the 2 tablespoons of vegetable oil. Toss everything together well—this liquid re-moistens the meat while the oil helps it crisp up. Spread the pork out in a single, even layer on the baking sheet. Place it under a preheated broiler on a high rack for 5-8 minutes, watching closely, until the top edges are browned and crispy. You might want to stir it once halfway through for even crisping.05
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