I could eat these crispy, juicy carnitas straight from the pan, but they’re even better piled into tacos, nachos, quesadillas, and more. This is the kind of slow cooker pork that makes leftovers feel like the main event.
I’m obsessed with these slow cooker carnitas because the pork turns ridiculously tender, then those crispy edges come in and steal the whole show. I love how the rich pork shoulder soaks up all that citrusy punch from fresh orange juice without tasting fussy or overdone.
And the texture? Juicy, shredded, messy in the best way.
I pile it into tacos, stuff it into quesadillas, throw it over nachos, or eat it straight from the pan because restraint is not happening here. But the leftovers might be my favorite part.
So much flavor, zero boring bites, and honestly, I never get tired of it.
Ingredients
- Pork shoulder turns tender and juicy, with enough fat to keep things rich.
- Kosher salt wakes everything up, so the meat doesn’t taste flat.
- Black pepper adds a little bite without stealing the show.
- Cumin brings that warm, taco-night flavor you’ll notice right away.
- Oregano keeps it earthy and familiar, like good Mexican takeout vibes.
- Chili powder or smoked paprika adds color, warmth, and a gentle smoky edge.
- Onion melts down into the juices and makes the pork taste sweeter.
- Garlic gives it that cozy, savory smell everyone hangs around for.
- Orange juice adds brightness and helps balance the salty, rich pork.
- Lime juice keeps things fresh, so it doesn’t feel too heavy.
- Chicken broth gives the pork extra moisture and a mellow savory base.
- Bay leaves add quiet background flavor.
Basically, they make it taste deeper.
- Vegetable oil helps crisp the edges.
Plus, those crunchy bits are the best.
Ingredient Quantities
- 3 to 4 pounds boneless pork shoulder (pork butt), trimmed of excess fat
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder or smoked paprika
- 1 large yellow onion, sliced
- 4 garlic cloves, minced
- 1 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 1/2 cup low sodium chicken broth
- 2 bay leaves
- 1 to 2 tablespoons vegetable oil for crisping
How to Make this
1. Trim excess fat from 3 to 4 pounds boneless pork shoulder and rub all over with 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1 teaspoon chili powder or smoked paprika.
2. Place 1 large sliced yellow onion and 4 minced garlic cloves in the bottom of the slow cooker and set the seasoned pork on top.
3. Pour 1 cup fresh orange juice, 2 tablespoons fresh lime juice, and 1/2 cup low sodium chicken broth around the pork, add 2 bay leaves, and tuck them into the liquid.
4. Cover and cook on LOW for 8 to 9 hours or on HIGH for 5 to 6 hours until the pork is very tender and pulls apart easily.
5. Remove the pork to a large plate or cutting board and discard the bay leaves; shred the meat with two forks into bite sized pieces.
6. Strain the cooking liquid into a bowl, skim off excess fat if desired, and reserve 1/2 to 3/4 cup of the flavorful liquid to moisten the shredded pork.
7. Toss the shredded pork with a few tablespoons of the reserved liquid to keep it juicy, then spread the pork in an even layer on a rimmed baking sheet or use a large skillet for crisping.
8. To crisp in the oven: broil on high for 5 to 8 minutes until edges are browned and crispy, turning and broiling another 3 to 5 minutes as needed. To crisp on the stove: heat 1 to 2 tablespoons vegetable oil in a large skillet over medium high heat and cook the pork in batches until deeply browned and crispy on the edges.
9. Taste and season with additional salt, pepper, or a squeeze of fresh lime juice if needed.
10. Serve immediately as tacos, enchiladas, quesadillas, nachos, or store cooled leftovers in the refrigerator for up to 4 days or freeze for longer storage.
Equipment Needed
1. Slow cooker or crockpot
2. Chef knife
3. Cutting board
4. Measuring spoons and measuring cups
5. Large mixing bowl or plate for resting and shredding the pork
6. Two forks for shredding
7. Fine mesh strainer or sieve and a heatproof bowl for reserving cooking liquid
8. Rimmed baking sheet for broiling or a large heavy skillet for stovetop crisping
9. Tongs or wide spatula for turning and transferring meat
FAQ
Carnitas Recipe {Slow Cooker} Substitutions and Variations
- Pork shoulder: substitute boneless pork loin or pork leg for a leaner option, or use 3 to 4 pounds beef chuck for a beefy twist.
- Kosher salt: substitute sea salt or table salt (use about 3/4 the amount if using table salt).
- Fresh orange juice: substitute canned orange juice or a mix of 1/2 cup pineapple juice plus 1/2 cup water for similar acidity and sweetness.
Pro Tips
1. Salt early and taste later: salt the pork before cooking but hold off on final seasoning until after you shred and moisten it. The long cook concentrates flavors, so add a little extra kosher salt or a squeeze of lime at the end to make everything pop.
2. Save and concentrate the cooking liquid: strain and reduce some of the braising liquid in a small saucepan until slightly syrupy. That condensed juice is magic for tossing with the shredded pork to boost moisture and flavor without watering it down.
3. Crisp with contrast: for the best texture, spread shredded pork in a thin even layer when broiling or pan-frying. Working in batches gives more surface contact, more browning, and crunchier edges, which contrast beautifully with the tender interior.
4. Make it ahead for deeper flavor: cook a day ahead and refrigerate overnight. The flavors settle and the meat firms up, making it easier to shred and allowing you to crisp it beautifully right before serving.
Carnitas Recipe {Slow Cooker}
I could eat these crispy, juicy carnitas straight from the pan, but they’re even better piled into tacos, nachos, quesadillas, and more. This is the kind of slow cooker pork that makes leftovers feel like the main event.
8
servings
650
kcal
Equipment: 1. Slow cooker or crockpot
2. Chef knife
3. Cutting board
4. Measuring spoons and measuring cups
5. Large mixing bowl or plate for resting and shredding the pork
6. Two forks for shredding
7. Fine mesh strainer or sieve and a heatproof bowl for reserving cooking liquid
8. Rimmed baking sheet for broiling or a large heavy skillet for stovetop crisping
9. Tongs or wide spatula for turning and transferring meat
Ingredients
-
3 to 4 pounds boneless pork shoulder (pork butt), trimmed of excess fat
-
1 tablespoon kosher salt
-
1 teaspoon freshly ground black pepper
-
1 teaspoon ground cumin
-
1 teaspoon dried oregano
-
1 teaspoon chili powder or smoked paprika
-
1 large yellow onion, sliced
-
4 garlic cloves, minced
-
1 cup fresh orange juice
-
2 tablespoons fresh lime juice
-
1/2 cup low sodium chicken broth
-
2 bay leaves
-
1 to 2 tablespoons vegetable oil for crisping
Directions
- Trim excess fat from 3 to 4 pounds boneless pork shoulder and rub all over with 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1 teaspoon chili powder or smoked paprika.
- Place 1 large sliced yellow onion and 4 minced garlic cloves in the bottom of the slow cooker and set the seasoned pork on top.
- Pour 1 cup fresh orange juice, 2 tablespoons fresh lime juice, and 1/2 cup low sodium chicken broth around the pork, add 2 bay leaves, and tuck them into the liquid.
- Cover and cook on LOW for 8 to 9 hours or on HIGH for 5 to 6 hours until the pork is very tender and pulls apart easily.
- Remove the pork to a large plate or cutting board and discard the bay leaves; shred the meat with two forks into bite sized pieces.
- Strain the cooking liquid into a bowl, skim off excess fat if desired, and reserve 1/2 to 3/4 cup of the flavorful liquid to moisten the shredded pork.
- Toss the shredded pork with a few tablespoons of the reserved liquid to keep it juicy, then spread the pork in an even layer on a rimmed baking sheet or use a large skillet for crisping.
- To crisp in the oven: broil on high for 5 to 8 minutes until edges are browned and crispy, turning and broiling another 3 to 5 minutes as needed. To crisp on the stove: heat 1 to 2 tablespoons vegetable oil in a large skillet over medium high heat and cook the pork in batches until deeply browned and crispy on the edges.
- Taste and season with additional salt, pepper, or a squeeze of fresh lime juice if needed.
- Serve immediately as tacos, enchiladas, quesadillas, nachos, or store cooled leftovers in the refrigerator for up to 4 days or freeze for longer storage.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 8
- Calories: 650kcal
- Fat: 55g
- Saturated Fat: 18g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 25g
- Cholesterol: 180mg
- Sodium: 1000mg
- Potassium: 900mg
- Carbohydrates: 12g
- Fiber: 1.5g
- Sugar: 8g
- Protein: 45g
- Vitamin A: 200IU
- Vitamin C: 20mg
- Calcium: 40mg
- Iron: 2.5mg