Slow Cooker Carnitas

These slow cooker carnitas are one of the easiest and most delicious meals you can make. You just season the pork, toss everything in the slow cooker, and let it do all the work for you.

The meat comes out incredibly tender and full of flavor from a simple spice rub and fresh citrus juices.

Once the pork is done, you shred it up and broil it for a few minutes to get those crispy golden edges. That crispy-tender combo is what makes carnitas so good.

Serve them in warm corn tortillas with some cilantro, onion, and a squeeze of lime. It’s the kind of meal that everyone at the table will love.

This recipe is great for meal prep too, since it makes a big batch and the leftovers reheat really well.

What Makes This Recipe So Good

The Flavor is Unreal – The combination of cumin, chili powder, smoked paprika, fresh orange juice, and lime juice creates this incredible sweet-smoky-citrusy flavor that tastes just like authentic Mexican carnitas from a really good taco shop.

Crispy Edges Make All the Difference – That quick broil step at the end gives you perfectly golden, crispy bits mixed with tender shredded pork, which is honestly the secret to carnitas that people can’t stop eating.

Almost Zero Effort for a Big Payoff – You spend about 10 minutes rubbing spices on pork and tossing everything in the slow cooker, then walk away for 8 hours and come back to fork-tender meat that falls apart on its own.

Feeds a Crowd Without the Stress – Four pounds of pork shoulder gives you enough carnitas for a taco night with family or friends, and all the work is done before anyone even shows up.

Ingredients

• 4 lb Boneless Pork Shoulder, cut into 4 large chunks
• 1 tbsp Cumin
• 1 tbsp Chili Powder
• 1 tsp Smoked Paprika
• 1 tsp Dried Oregano
• 1.5 tsp Salt
• 1/2 tsp Black Pepper
• 4 cloves Garlic, minced
• 1 medium Yellow Onion, quartered
• 1 Jalapeno, seeded and halved
• 1/3 cup Fresh Orange Juice
• 1/4 cup Fresh Lime Juice
• Corn Tortillas, for serving
• Fresh Cilantro, diced White Onion, and Lime Wedges, for topping

Directions

Step 1

In a small bowl, mix together cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Rub the spice mixture all over the pork shoulder chunks.

Step 2

Place the quartered onion and jalapeno halves in the bottom of the slow cooker. Arrange the seasoned pork on top in a single layer.

Step 3

Scatter the minced garlic over the pork, then pour the fresh orange juice and lime juice over everything.

Step 4

Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the pork easily falls apart.

Step 5

Remove the pork and shred it using two forks, discarding the onion, jalapeno, and any large pieces of fat.

Step 6

For crispy edges, spread the shredded pork on a lined baking sheet and spoon a few tablespoons of the cooking liquid over it. Broil on high for 3 to 5 minutes until the edges are golden and crisp.

Step 7

Serve the carnitas in warm corn tortillas topped with fresh cilantro, diced white onion, and a squeeze of lime.

Pro Tips

Don’t Skip the Broiling Step

The broiling step at the end is what separates okay carnitas from amazing carnitas. That crispy, caramelized edge on the pork is the whole point of carnitas – without it, you just have pulled pork.

Spread the shredded meat in a thin, even layer on the baking sheet so every piece gets exposure to the heat. If you pile it up, the middle pieces will just steam and stay soft.

Keep a close eye on it while it’s under the broiler because it can go from perfectly golden to burnt in under a minute. Stay by the oven and pull it out the second the edges look crispy and dark.

Use the Cooking Liquid the Right Way

After you shred the pork, don’t throw away the liquid sitting in the slow cooker. That stuff is packed with flavor from the pork fat, citrus juices, and all the spices that cooked down for hours.

Before you broil, spoon just a few tablespoons over the shredded meat – enough to add flavor and moisture but not so much that the pork is sitting in a puddle. Soggy pork won’t crisp up under the broiler.

Save the rest of the liquid in a small bowl. After broiling, you can toss the crispy pork with another spoonful or two so it stays juicy when you serve it.

Cut the Pork Into Even Chunks

When you cut your pork shoulder into 4 large chunks, try to make them roughly the same size. If one piece is way smaller than the others, it’ll dry out while the bigger pieces are still cooking through.

Also, don’t cut the pieces too small. Smaller pieces lose moisture faster during that long cook time. Four big chunks is the sweet spot for pork that stays tender and juicy after 8 to 10 hours.

Related Recipes

• Instant Pot Birria Tacos
• Instant Pot Chicken Tortilla Soup
• Instant Pot Chili
• Instant Pot Salsa Chicken
• Instant Pot White Chicken Chili

Frequently Asked Questions

What can I do with the leftover cooking liquid?

Don’t throw it away – that liquid is packed with flavor. After you shred the pork, you can spoon some of it over the meat before broiling to keep it moist and add even more flavor. Any extra liquid works great for storing leftovers because it keeps the carnitas from drying out in the fridge.

If you have a lot left over, you can also use it as a base for rice, beans, or soup. It is basically a seasoned pork broth at that point.