I share my Crock Pot Pulled Pork Recipe that makes planning meals easy, letting the slow cooker do the work and turning leftovers into tacos, enchiladas, quesadillas, and nachos you can use all week.
I’ve been chasing the perfect crockpot carnitas for years, and this one finally stopped me from experimenting more. Tender, juicy meat from a good boneless pork shoulder with bright fresh orange juice gives a sweet tang that keeps you coming back.
It’s the kind of Crockpot Carnitas Recipes entry that somehow delivers those irresistible crispy edges without a lot of fuss, and yes it reads like a Crock Pot Pulled Pork Recipe at first glance but tastes way more Mexican. I promise leftovers won’t last long, and you’ll wonder why you didnt try this sooner.
Ingredients
- Pork shoulder gives rich protein and fat, melts into tender, flavorful shredded meat
- Garlic adds savory depth and aroma, small carb boost and immune benefits
- Orange juice brings bright acidity and sweetness, vitamin C and citrus punch
- Cumin gives warm, earthy spice, low calories, big flavor without sodium
- Dried oregano adds herby, slightly bitter notes, traditional Mexican aroma
- Onion adds sweetness and body when slow cooked, some fiber too
- Lime juice wakes the flavors with bright acidity and fresh tang
- Cilantro finishes carnitas with fresh herbiness, vitamin K and color
- Corn tortillas bring carbs and texture, essential for tacos and serving
Ingredient Quantities
- 3 to 4 lb boneless pork shoulder pork butt, trimmed of excess fat
- 1 1/2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano preferably Mexican oregano
- 1 tablespoon chile powder or ancho chile powder
- 4 to 6 garlic cloves minced
- 1 large yellow onion thinly sliced
- 1 cup fresh orange juice about 2 oranges
- 1 tablespoon orange zest
- 2 tablespoons fresh lime juice about 1 lime
- 2 bay leaves
- 1/2 cup low sodium chicken broth
- 2 tablespoons vegetable oil or olive oil for searing
- 1 tablespoon light brown sugar optional
- 2 tablespoons chopped cilantro for serving optional
- Small corn tortillas for serving optional
How to Make this
1. Pat the 3 to 4 lb pork shoulder dry, trim big chunks of fat, cut into 3-4 large pieces so it fits the pan, sprinkle with 1 1/2 tbsp kosher salt and 1 tsp black pepper.
2. Mix 1 tbsp ground cumin, 2 tsp dried oregano, 1 tbsp chile powder, and 1 tbsp light brown sugar if using, rub that spice mix all over the pork and press in 4 to 6 minced garlic cloves.
3. Heat 2 tbsp vegetable or olive oil in a large skillet over medium high heat and sear the pork until deeply browned on all sides, about 3-4 minutes per side, dont skip this step — it adds flavor.
4. Put the thinly sliced large yellow onion in the bottom of the crockpot, add the seared pork on top, pour in 1 cup fresh orange juice and 1/2 cup low sodium chicken broth, stir in 1 tbsp orange zest and 2 tbsp fresh lime juice, tuck in 2 bay leaves.
5. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until pork is falling apart tender.
6. Remove pork to a rimmed dish, discard bay leaves and any big pieces of fat, reserve 1/2 to 1 cup of the cooking liquid for extra flavor.
7. Shred pork with two forks or use a stand mixer on low for 30-60 seconds, then toss shredded meat with a few tablespoons of the reserved juice to keep it juicy.
8. For crispy edges spread the shredded pork on a rimmed baking sheet, drizzle a little oil and a splash of reserved cooking liquid, broil on high 3-5 minutes until edges brown, stir and broil another 2-3 minutes; or crisp in a hot skillet in batches until edges are caramelized.
9. Serve on warm small corn tortillas with chopped cilantro and extra lime wedges, or use for tacos, enchiladas, quesadillas, nachos — whatever you want.
10. Make ahead tips: refrigerate up to 4 days or freeze 3 months, save the cooking liquid to reheat and restore moisture, and always crisp the pork right before serving for best texture.
Equipment Needed
1. Cutting board and a good chef knife, for trimming fat and cutting the pork and onion
2. Paper towels or a clean kitchen towel to pat the pork dry
3. Measuring spoons and a 1 cup measuring cup for spices and liquids
4. Small bowl and spoon to mix the spice rub and press it into the meat
5. Large heavy skillet or cast iron pan and tongs for searing the pork
6. Slow cooker or crockpot with lid for the long, low braise
7. Rimmed baking sheet and a spatula for broiling the shredded pork to crisp the edges
8. Two forks or a stand mixer with paddle to shred the pork
9. Microplane zester or fine grater and a citrus juicer or reamer for the orange zest and lime juice
FAQ
Easy Crockpot Carnitas Recipe Substitutions and Variations
- Pork shoulder: if you dont have it try a 3 to 4 lb beef chuck roast for similar shredding and cook time, youll get a beefier flavor; or use bone-in pork shoulder for more fat and juiciness, just add a bit more cook time.
- Orange juice: swap with 1 cup pineapple juice or 1 cup apple juice plus 1 tablespoon orange zest to keep sweetness and acid; or use 1/2 cup orange juice and 1/2 cup chicken broth if youre short on citrus.
- Low sodium chicken broth: use low sodium vegetable or beef broth instead, or plain water plus 1 teaspoon bouillon to control salt.
- Small corn tortillas: use small flour tortillas if you prefer softer wraps, or serve in lettuce cups for a low carb option, both work though flavor/texture will change.
Pro Tips
– Dry brine the pork first: salt it a few hours or overnight in the fridge uncovered to tighten the meat and improve flavor penetration.
– After searing, pour a little of the orange juice into the hot pan and scrape up all the browned bits before adding to the slow cooker; those fond bits are pure flavor.
– Save 1 cup of the braising liquid, skim off excess fat, then simmer it down until slightly thickened and toss with the shredded pork so every bite stays moist and more concentrated.
– For the best crispy edges, work in small batches in a very hot cast iron pan or use a preheated baking sheet under the broiler, and only crisp right before serving so the meat stays juicy.
Easy Crockpot Carnitas Recipe
I share my Crock Pot Pulled Pork Recipe that makes planning meals easy, letting the slow cooker do the work and turning leftovers into tacos, enchiladas, quesadillas, and nachos you can use all week.
8
servings
520
kcal
Equipment: 1. Cutting board and a good chef knife, for trimming fat and cutting the pork and onion
2. Paper towels or a clean kitchen towel to pat the pork dry
3. Measuring spoons and a 1 cup measuring cup for spices and liquids
4. Small bowl and spoon to mix the spice rub and press it into the meat
5. Large heavy skillet or cast iron pan and tongs for searing the pork
6. Slow cooker or crockpot with lid for the long, low braise
7. Rimmed baking sheet and a spatula for broiling the shredded pork to crisp the edges
8. Two forks or a stand mixer with paddle to shred the pork
9. Microplane zester or fine grater and a citrus juicer or reamer for the orange zest and lime juice
Ingredients
-
3 to 4 lb boneless pork shoulder pork butt, trimmed of excess fat
-
1 1/2 tablespoons kosher salt
-
1 teaspoon freshly ground black pepper
-
1 tablespoon ground cumin
-
2 teaspoons dried oregano preferably Mexican oregano
-
1 tablespoon chile powder or ancho chile powder
-
4 to 6 garlic cloves minced
-
1 large yellow onion thinly sliced
-
1 cup fresh orange juice about 2 oranges
-
1 tablespoon orange zest
-
2 tablespoons fresh lime juice about 1 lime
-
2 bay leaves
-
1/2 cup low sodium chicken broth
-
2 tablespoons vegetable oil or olive oil for searing
-
1 tablespoon light brown sugar optional
-
2 tablespoons chopped cilantro for serving optional
-
Small corn tortillas for serving optional
Directions
- Pat the 3 to 4 lb pork shoulder dry, trim big chunks of fat, cut into 3-4 large pieces so it fits the pan, sprinkle with 1 1/2 tbsp kosher salt and 1 tsp black pepper.
- Mix 1 tbsp ground cumin, 2 tsp dried oregano, 1 tbsp chile powder, and 1 tbsp light brown sugar if using, rub that spice mix all over the pork and press in 4 to 6 minced garlic cloves.
- Heat 2 tbsp vegetable or olive oil in a large skillet over medium high heat and sear the pork until deeply browned on all sides, about 3-4 minutes per side, dont skip this step — it adds flavor.
- Put the thinly sliced large yellow onion in the bottom of the crockpot, add the seared pork on top, pour in 1 cup fresh orange juice and 1/2 cup low sodium chicken broth, stir in 1 tbsp orange zest and 2 tbsp fresh lime juice, tuck in 2 bay leaves.
- Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until pork is falling apart tender.
- Remove pork to a rimmed dish, discard bay leaves and any big pieces of fat, reserve 1/2 to 1 cup of the cooking liquid for extra flavor.
- Shred pork with two forks or use a stand mixer on low for 30-60 seconds, then toss shredded meat with a few tablespoons of the reserved juice to keep it juicy.
- For crispy edges spread the shredded pork on a rimmed baking sheet, drizzle a little oil and a splash of reserved cooking liquid, broil on high 3-5 minutes until edges brown, stir and broil another 2-3 minutes; or crisp in a hot skillet in batches until edges are caramelized.
- Serve on warm small corn tortillas with chopped cilantro and extra lime wedges, or use for tacos, enchiladas, quesadillas, nachos — whatever you want.
- Make ahead tips: refrigerate up to 4 days or freeze 3 months, save the cooking liquid to reheat and restore moisture, and always crisp the pork right before serving for best texture.
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: 520kcal
- Fat: 42g
- Saturated Fat: 14g
- Trans Fat: 0.3g
- Polyunsaturated: 5g
- Monounsaturated: 18g
- Cholesterol: 120mg
- Sodium: 700mg
- Potassium: 650mg
- Carbohydrates: 6g
- Fiber: 1.5g
- Sugar: 3.5g
- Protein: 34g
- Vitamin A: 80IU
- Vitamin C: 15mg
- Calcium: 40mg
- Iron: 2mg