I just made Slow Cooker Carnitas that shred like butter and get those gloriously crunchy edges you won’t stop stealing for taco night.
I adore slow, sloppy meat that shreds into crispy bits. I make Pulled Pork Carnitas every chance I get because the contrast of sticky charred edges and soft inside is criminal.
This Slow Cooker Carnitas version is my lazy-weekend flex: juicy, salty, tangy. The smell of orange juice mingling with cumin makes the whole house smell like dinner plans I actually followed through on.
I love piling it into tortillas with raw onion and cilantro, squeezing lime like I mean it. Messy, loud, totally worth the nap I take while it cooks.
You will want seconds, trust me. No shame.
Ingredients
- Pork shoulder: the hearty protein, juicy once it falls apart, super satisfying.
- Salt: it wakes the meat up, you’ll wanna taste as you go.
- Pepper: little kick that keeps things from tasting flat, simple spice.
- Oil: helps brown bits and adds a smooth mouthfeel, not greasy.
- Yellow onion: sweet base flavor, gives body and cozy aroma.
- Garlic: punchy and warm, it makes the meat actually sing.
- Orange juice: bright citrus brightness, cuts richness and adds lightness.
- Basically lime juice: sharp, tangy pop that makes tacos lively.
- Chicken broth or water: keeps things moist, prevents the pork from drying.
- Cumin: earthy warmth, gives that familiar Mexican taco vibe.
- Oregano: herb note, subtle and slightly bitter, ties spices together.
- Chili powder: smoky heat, choose mild or bold depending on mood.
- Brown sugar: little sweet kiss, rounds the acidity and adds caramel notes.
- Bay leaves: background herbal depth, you’ll notice it more after cooking.
- Plus warmed tortillas: the perfect vessel, soft and slightly charred edges.
- Plus cilantro and onion: fresh crunch and herbal zip, classic toppers.
- Plus lime wedges: squeezey brightness that makes every bite pop.
Ingredient Quantities
- 3 to 4 lb pork shoulder (Boston butt), trimmed of excess fat and cut into 3 to 4 large chunks
- 1 1/2 to 2 tsp kosher salt (adjust to taste)
- 1 tsp freshly ground black pepper
- 1 tbsp vegetable oil or light olive oil
- 1 large yellow onion, peeled and quartered
- 4 to 6 garlic cloves, minced
- 1 cup fresh orange juice (about 2 large oranges)
- 2 tbsp fresh lime juice (about 1 lime)
- 1/2 cup low sodium chicken broth or water
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano or regular oregano
- 1 to 2 tsp chili powder or ancho chile powder, adjust for heat
- 1 tbsp brown sugar or packed dark brown sugar (optional for slight caramel note)
- 2 bay leaves
- Optional toppings and serve with: warmed corn tortillas, chopped cilantro, diced onion, lime wedges
How to Make this
1. Pat the pork shoulder dry, season all over with 1 1/2 to 2 tsp kosher salt and 1 tsp black pepper, then cut into 3 to 4 large chunks if not already.
2. Heat 1 tbsp oil in a large skillet over medium high heat and brown the pork on all sides, about 3 to 4 minutes per side, you want a good crust not to cook it through.
3. Transfer the pork to the slow cooker. In the same skillet add the quartered onion and minced garlic, cook just until fragrant and slightly softened, scrape any browned bits into the slow cooker.
4. Pour 1 cup fresh orange juice, 2 tbsp lime juice and 1/2 cup low sodium chicken broth or water over the pork. Stir in 1 tsp ground cumin, 1 tsp dried oregano, 1 to 2 tsp chili powder, 1 tbsp brown sugar if using, and tuck in 2 bay leaves.
5. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the pork is fork tender and shreds easily.
6. Remove the pork to a cutting board or large bowl and discard the bay leaves. Shred the meat with two forks, removing any excess fat as you go.
7. Skim off excess fat from the cooking liquid, then simmer the liquid in a saucepan until reduced and slightly thickened about 5 to 10 minutes, taste and adjust salt if needed.
8. Return shredded pork to the reduced sauce and toss to coat, or spread pork on a rimmed baking sheet and drizzle with some sauce for crisping.
9. For extra crisp edges, broil the sauced pork on a baking sheet 3 to 5 minutes until edges are browned, or heat a skillet over medium high and sear small batches in a bit of oil until caramelized.
10. Serve hot in warmed corn tortillas with chopped cilantro, diced onion and lime wedges. Enjoy taco night, it’s messy and awesome.
Equipment Needed
1. Large cutting board (for trimming and chunking the pork)
2. Chef knife (sharp, youll want it for cutting and trimming)
3. Paper towels (to pat the pork dry)
4. Large skillet (for browning and softening the onion and garlic)
5. Slow cooker (or crockpot, for the long low cook)
6. Measuring cups and spoons (for juices, spices and broth)
7. Pair of forks (to shred the pork)
8. Small saucepan (to simmer and reduce the cooking liquid)
9. Rimmed baking sheet or large skillet (to crisp the shredded pork under the broiler or on the stove)
FAQ
Pork Carnitas Recipe (Slow Cooker) Substitutions and Variations
- Pork shoulder: use pork butt or pork picnic roast if you cant find Boston butt. For a leaner option try pork loin, but watch cooking time so it doesnt dry out.
- Orange juice: swap in fresh pineapple juice for a brighter, tangy note, or use canned mandarin/orange juice if thats what you have. Pineapple can speed up tenderizing, so check meat earlier.
- Ground cumin: replace with toasted ground coriander or 1 tsp of a mild taco seasoning blend for similar warmth. Smoked paprika works too if you want a smokier taste.
- Brown sugar: use honey or maple syrup, or plain white sugar plus a teaspoon of molasses. If you use liquid sweetener lower other liquids a bit so the sauce isnt too thin.
Pro Tips
1) Salt ahead: season the pork at least 30 minutes before cooking, or even the night before and refrigerate. It helps the meat hold moisture and it tastes way better. Dont oversalt now, you can always add more later.
2) Brown it good: dont rush the sear. Get a deep brown crust on every side before it goes in the slow cooker. Those browned bits are flavor gold, scrape them into the sauce. If your skillet gets crowded do it in batches so the meat actually browns.
3) Concentrate the sauce: after shredding, reduce the cooking liquid till it coats the back of a spoon. It makes the pork taste brighter and richer. If it seems too acidic add a tiny pinch of sugar or a splash more broth, but dont over sweeten.
4) Texture tricks for tacos: shred while warm and remove big chunks of fat, then toss with some reduced sauce. For crispy edges, spread on a rimmed pan and broil a few minutes or sear small batches in a hot skillet until caramelized. Warm your tortillas over flame or in a dry skillet so they dont fall apart when you fill them.
Pork Carnitas Recipe (Slow Cooker)
I just made Slow Cooker Carnitas that shred like butter and get those gloriously crunchy edges you won’t stop stealing for taco night.
8
servings
520
kcal
Equipment: 1. Large cutting board (for trimming and chunking the pork)
2. Chef knife (sharp, youll want it for cutting and trimming)
3. Paper towels (to pat the pork dry)
4. Large skillet (for browning and softening the onion and garlic)
5. Slow cooker (or crockpot, for the long low cook)
6. Measuring cups and spoons (for juices, spices and broth)
7. Pair of forks (to shred the pork)
8. Small saucepan (to simmer and reduce the cooking liquid)
9. Rimmed baking sheet or large skillet (to crisp the shredded pork under the broiler or on the stove)
Ingredients
-
3 to 4 lb pork shoulder (Boston butt), trimmed of excess fat and cut into 3 to 4 large chunks
-
1 1/2 to 2 tsp kosher salt (adjust to taste)
-
1 tsp freshly ground black pepper
-
1 tbsp vegetable oil or light olive oil
-
1 large yellow onion, peeled and quartered
-
4 to 6 garlic cloves, minced
-
1 cup fresh orange juice (about 2 large oranges)
-
2 tbsp fresh lime juice (about 1 lime)
-
1/2 cup low sodium chicken broth or water
-
1 tsp ground cumin
-
1 tsp dried Mexican oregano or regular oregano
-
1 to 2 tsp chili powder or ancho chile powder, adjust for heat
-
1 tbsp brown sugar or packed dark brown sugar (optional for slight caramel note)
-
2 bay leaves
-
Optional toppings and serve with: warmed corn tortillas, chopped cilantro, diced onion, lime wedges
Directions
- Pat the pork shoulder dry, season all over with 1 1/2 to 2 tsp kosher salt and 1 tsp black pepper, then cut into 3 to 4 large chunks if not already.
- Heat 1 tbsp oil in a large skillet over medium high heat and brown the pork on all sides, about 3 to 4 minutes per side, you want a good crust not to cook it through.
- Transfer the pork to the slow cooker. In the same skillet add the quartered onion and minced garlic, cook just until fragrant and slightly softened, scrape any browned bits into the slow cooker.
- Pour 1 cup fresh orange juice, 2 tbsp lime juice and 1/2 cup low sodium chicken broth or water over the pork. Stir in 1 tsp ground cumin, 1 tsp dried oregano, 1 to 2 tsp chili powder, 1 tbsp brown sugar if using, and tuck in 2 bay leaves.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the pork is fork tender and shreds easily.
- Remove the pork to a cutting board or large bowl and discard the bay leaves. Shred the meat with two forks, removing any excess fat as you go.
- Skim off excess fat from the cooking liquid, then simmer the liquid in a saucepan until reduced and slightly thickened about 5 to 10 minutes, taste and adjust salt if needed.
- Return shredded pork to the reduced sauce and toss to coat, or spread pork on a rimmed baking sheet and drizzle with some sauce for crisping.
- For extra crisp edges, broil the sauced pork on a baking sheet 3 to 5 minutes until edges are browned, or heat a skillet over medium high and sear small batches in a bit of oil until caramelized.
- Serve hot in warmed corn tortillas with chopped cilantro, diced onion and lime wedges. Enjoy taco night, it’s messy and awesome.
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: 225g
- Total number of serves: 8
- Calories: 520kcal
- Fat: 38g
- Saturated Fat: 13g
- Trans Fat: 0.5g
- Polyunsaturated: 4g
- Monounsaturated: 17g
- Cholesterol: 120mg
- Sodium: 400mg
- Potassium: 600mg
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 6g
- Protein: 35g
- Vitamin A: 200IU
- Vitamin C: 20mg
- Calcium: 40mg
- Iron: 2.5mg