Slow Cooker Pork Carnitas (Juicy, Crispy, and Foolproof)

Slow Cooker Pork Carnitas are the ultimate hands-off way to achieve tender, flavorful shredded pork with irresistibly crispy edges. Traditionally, carnitas are slowly braised in their own fat until meltingly tender, then crisped before serving. This slow cooker version delivers the same bold, authentic flavor with minimal effort — making it perfect for busy weeknights, meal prep, or feeding a crowd.

The secret to great carnitas is low, slow cooking with citrus and spices, followed by a quick crisp under the broiler or in a skillet. The pork becomes juicy and shreddable, infused with garlic, cumin, oregano, orange, and lime. A final crisping step creates those golden edges that make carnitas unforgettable.

These slow cooker pork carnitas are endlessly versatile. Use them for tacos, burritos, rice bowls, nachos, quesadillas, or even salads. Once you make them, you’ll keep coming back to this recipe again and again.

Why This Carnitas Recipe Works

• Slow cooker does all the hard work
• Pork stays juicy and tender
• Authentic citrus-garlic flavor
• Easy crisping step for texture
• Perfect for meal prep and freezing

Unlike plain shredded pork, carnitas are all about contrast — soft inside, crispy outside, and packed with bold flavor.

Ingredients

Pork Carnitas

• Pork shoulder (pork butt), cut into large chunks
• Yellow onion, sliced
• Garlic cloves
• Orange juice (fresh preferred)
• Lime juice
• Ground cumin
• Dried oregano
• Salt
• Black pepper
• Bay leaves

For Crisping (Optional but Recommended)

• Olive oil or reserved cooking liquid

Instructions

1. Prepare the Pork
   Cut pork shoulder into large chunks and season generously with salt and pepper.
2. Add to Slow Cooker
   Place pork in slow cooker with onion, garlic, orange juice, lime juice, cumin, oregano, and bay leaves.
3. Slow Cook
   Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until pork is fall-apart tender.
4. Shred the Pork
   Remove pork from slow cooker and shred with two forks. Discard bay leaves.
5. Crisp the Carnitas
   Spread shredded pork on a baking sheet. Drizzle with a little cooking liquid or olive oil. Broil for 5–8 minutes, flipping once, until edges are crispy.
6. Serve Hot
   Garnish with fresh cilantro and lime wedges.

Slow Cooker Pork Carnitas

Tender slow cooker pork carnitas finished with crispy edges and bold citrus-garlic flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 410

Ingredients

  

Carnitas

• 4 lb pork shoulder cut into chunks
• 1 yellow onion sliced
• 4 cloves garlic smashed
• 0.75 cup orange juice fresh preferred
• 0.25 cup lime juice
• 2 tsp ground cumin
• 1.5 tsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 2 bay leaves

Equipment

• Slow cooker
• Baking sheet
• Forks for shredding

Method

 

1. Season pork with salt and pepper.
2. Add pork and remaining ingredients to slow cooker.
3. Cook on LOW 8–10 hours or HIGH 4–5 hours.
4. Shred pork and discard bay leaves.
5. Broil shredded pork until edges are crispy.
6. Serve hot with lime and cilantro.

Notes

Crisping step adds authentic carnitas texture and flavor.

Tips for the Best Carnitas

• Use pork shoulder, not loin
• Don’t skip the crisping step
• Fresh citrus adds brightness
• Broil in batches for maximum crispiness

Ways to Serve Pork Carnitas

• Carnitas tacos with onion and cilantro
• Burrito bowls with rice and beans
• Nachos or loaded fries
• Quesadillas or enchiladas
• Meal prep protein for the week

Variations

• Spicy Carnitas: Add jalapeño or chili powder
• Extra Crispy: Pan-fry instead of broiling
• Orange-Free: Use chicken broth + lime
• Street Taco Style: Finish with chopped onion and cilantro only

Storage & Reheating

• Refrigerate up to 4 days
• Freeze up to 3 months
• Reheat in skillet for best texture