I’m sharing my Slow Cooker Carnitas recipe that starts in the crockpot and finishes with crispy edges, perfect for turning into tacos, enchiladas, quesadillas, or nachos and ideal for making ahead.

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I love when pork shoulder turns into the kind of pulled meat that makes you talk too loud at dinner. This is my go to for messy, crunchy edged carnitas that somehow stay juicy in the middle.

I got obsessed after trying a few Crockpot Carnitas Recipes and tweaking nothing much, just letting the orange lift the whole flavor. You can make a ton ahead, then improvise later, which is the point.

I promise you, once you get that first bite you keep looking for excuses to cook it again.

Ingredients

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The star: rich, fatty pork that shreds into tender, protein packed bites.
Bright citrus adds acidity and sweetness, helps tenderize meat, gives caramel notes.
Pungent, savory punch that build depth, pairs perfect with pork’s richness.
Earthy warm spice gives that classic Mexican flavor and a smoky hint.
Sweet and savory base, melts down to add moisture and subtle sweetness.
Simple, slightly sweet wrappers that soak up juices and round each bite.
Fresh bright herb that cuts richness, adds green lift and peppery notes.
Subtle floral bitterness that gives background depth without overpowering.
A touch of sweet that helps caramelize edges and balance savory spices.

Ingredient Quantities

3 to 4 lb boneless pork shoulder (pork butt), cut into 3 to 4 large chunks

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon ground cumin

1 teaspoon dried oregano (Mexican oregano if you got it)

1 to 2 teaspoons chili powder or 1 teaspoon ancho chile powder

1 teaspoon smoked paprika (optional)

1 medium yellow onion, sliced

4 garlic cloves, smashed or minced

1 large orange, juiced (about 1/2 cup)

1 lime, juiced (about 1 tablespoon)

1/2 cup low sodium chicken broth or water

2 bay leaves

2 tablespoons vegetable oil or olive oil (for searing)

1 tablespoon light brown sugar (optional)

Corn tortillas for serving (optional)

Fresh cilantro, chopped for serving (optional)

Lime wedges for serving (optional)

How to Make this

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1. Cut 3 to 4 lb boneless pork shoulder into 3 or 4 large chunks, pat dry and rub all over with 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 tablespoon ground cumin, 1 teaspoon dried oregano (Mexican if you got it), 1 to 2 teaspoons chili powder or 1 teaspoon ancho chile powder, and 1 teaspoon smoked paprika if using; stir in 1 tablespoon light brown sugar if you want a little caramel sweetness.

2. Heat 2 tablespoons vegetable or olive oil in a large skillet over medium high heat, sear the pork on all sides until nicely browned, 2 to 4 minutes per side, don’t crowd the pan; transfer browned pork to the slow cooker.

3. In the same skillet toss in the sliced medium yellow onion and 4 smashed or minced garlic cloves, cook 1 minute to pick up browned bits, then scrape everything into the slow cooker.

4. Add the juice of 1 large orange (about 1/2 cup), juice of 1 lime (about 1 tablespoon), 1/2 cup low sodium chicken broth or water, and 2 bay leaves to the slow cooker; pour any pan juices over the pork.

5. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours, until the pork is falling apart tender and an instant read thermometer reads about 195 to 205 F.

6. Remove pork to a cutting board, shred with two forks leaving some chunkier bits for texture, then strain the cooking liquid, skim off excess fat and reserve about 1/2 cup of the flavorful liquid.

7. Toss shredded pork with the reserved liquid to keep it juicy, then spread in a single layer on a rimmed baking sheet or heat a large skillet with a little oil for crisping.

8. For crispy edges broil the pork on high about 4 to 6 minutes until browned, flip and broil another 2 to 4 minutes; or crisp in hot skillet in batches letting the edges brown without stirring too much.

9. Warm corn tortillas, top with the crispy carnitas, chopped fresh cilantro and lime wedges to squeeze over; store leftovers in fridge up to 4 days or freeze for longer.

Equipment Needed

1. Large cutting board (for trimming and shredding)
2. Good sharp chef’s knife
3. Measuring spoons and a 1/2 cup measuring cup
4. Large heavy skillet for searing
5. Tongs and a spatula
6. Slow cooker or large Dutch oven with a lid
7. Instant-read thermometer
8. Rimmed baking sheet or a large skillet for crisping
9. Fine-mesh strainer, a ladle and two forks for shredding

FAQ

Q: Can I use a different cut of pork? A: Yes. Pork shoulder or pork butt is best because it's fatty and gets tender, but you can use a pork picnic roast. Lean cuts like loin will be dry, so avoid them unless you add extra fat or cook very carefully.

Q: Do I have to sear the pork first? A: No, but you really should if you want better flavor. Searing for a few minutes per side in hot oil adds brown bits that boost the sauce. If you're short on time skip it, the slow cooker still makes tender meat.

Q: How long do I cook it in the slow cooker? A: Cook on low for 8 to 10 hours or on high for 4 to 5 hours, until pork falls apart and hits about 195 to 205 F at the thickest part. Low and slow gives more tender, shreddable carnitas.

Q: How do I get crispy edges like street carnitas? A: Shred the pork, spread it on a rimmed baking sheet, scoop a few spoonfuls of the cooking liquid back on to keep it juicy, then broil 3 to 6 minutes until edges brown. Or toss shredded pork in a hot skillet with a little oil, or use an air fryer for 4 to 6 minutes. Watch it close, it goes fast.

Q: Can I make it ahead or freeze it? A: Totally. Store in the fridge up to 3 to 4 days. For longer keep, freeze in airtight containers for up to 3 months. Thaw in fridge overnight and reheat gently with a splash of broth, then crisp if you want.

Q: My carnitas taste too acidic or salty, what can I do? A: If too acidic add a pinch of brown sugar or a little honey to balance. If too salty, shred the meat and add more unsalted broth or a squeeze of orange to mellow it. Also try chilling the cooking liquid, skimming the fat, then mixing back just what you need.

Carnitas Recipe {Slow Cooker} Substitutions and Variations

Pork shoulder: swap for a bone-in pork shoulder or pork picnic roast, same fat and shred but might need a bit more time. Or go leaner and faster with 2.5 to 3 pounds boneless chicken thighs, they’ll shred and soak up the flavors.
Light brown sugar (1 tbsp): use 1 tablespoon molasses or 1 tablespoon honey, both give sweetness and help with browning — they won’t change the dish much.
1/2 cup low sodium chicken broth or water: use low sodium beef or vegetable broth, or for a little fruity note try 1/2 cup apple juice (or 1/4 cup cola plus 1/4 cup water) for extra caramelization.
2 tablespoons vegetable or olive oil (for searing): sub in lard or rendered bacon fat for a more authentic pork flavor, or use butter if you like but watch the heat so it doesn’t burn.

Pro Tips

– Sear the pork in really hot oil and do it in batches, dont crowd the pan. Good browning = more flavor, and if you cram everything in you’ll just steam the meat instead of getting that caramelized crust.

– Salt and time do magic. Rub it the night before or at least a few hours ahead, then let it sit in the fridge uncovered if you can. The salt draws moisture out and then the meat reabsorbs it, so the pork ends up juicier and better seasoned.

– Save and concentrate the cooking liquid, then use only a little when tossing the shredded pork. Chill it or use a fat separator and skim off the fat, but keep some of the concentrated juices to keep the meat moist. If the liquid tastes too mild, reduce it on the stove a bit to amp up the flavor.

– Be gentle when shredding and crisping. Dont shred into mush, leave some thicker pieces for texture. For crisping, either broil in a single layer or sear in a hot skillet with a little fat, and let the edges brown without stirring too much so you get those irresistible crunchy bits.

Carnitas Recipe {Slow Cooker}

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my Slow Cooker Carnitas recipe that starts in the crockpot and finishes with crispy edges, perfect for turning into tacos, enchiladas, quesadillas, or nachos and ideal for making ahead.

Servings

servings

Calories

770

kcal

Equipment: 1. Large cutting board (for trimming and shredding)
2. Good sharp chef’s knife
3. Measuring spoons and a 1/2 cup measuring cup
4. Large heavy skillet for searing
5. Tongs and a spatula
6. Slow cooker or large Dutch oven with a lid
7. Instant-read thermometer
8. Rimmed baking sheet or a large skillet for crisping
9. Fine-mesh strainer, a ladle and two forks for shredding

Ingredients

3 to 4 lb boneless pork shoulder (pork butt), cut into 3 to 4 large chunks
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon dried oregano (Mexican oregano if you got it)
1 to 2 teaspoons chili powder or 1 teaspoon ancho chile powder
1 teaspoon smoked paprika (optional)
1 medium yellow onion, sliced
4 garlic cloves, smashed or minced
1 large orange, juiced (about 1/2 cup)
1 lime, juiced (about 1 tablespoon)
1/2 cup low sodium chicken broth or water
2 bay leaves
2 tablespoons vegetable oil or olive oil (for searing)
1 tablespoon light brown sugar (optional)
Corn tortillas for serving (optional)
Fresh cilantro, chopped for serving (optional)
Lime wedges for serving (optional)

Directions

Cut 3 to 4 lb boneless pork shoulder into 3 or 4 large chunks, pat dry and rub all over with 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 tablespoon ground cumin, 1 teaspoon dried oregano (Mexican if you got it), 1 to 2 teaspoons chili powder or 1 teaspoon ancho chile powder, and 1 teaspoon smoked paprika if using; stir in 1 tablespoon light brown sugar if you want a little caramel sweetness.
Heat 2 tablespoons vegetable or olive oil in a large skillet over medium high heat, sear the pork on all sides until nicely browned, 2 to 4 minutes per side, don’t crowd the pan; transfer browned pork to the slow cooker.
In the same skillet toss in the sliced medium yellow onion and 4 smashed or minced garlic cloves, cook 1 minute to pick up browned bits, then scrape everything into the slow cooker.
Add the juice of 1 large orange (about 1/2 cup), juice of 1 lime (about 1 tablespoon), 1/2 cup low sodium chicken broth or water, and 2 bay leaves to the slow cooker; pour any pan juices over the pork.
Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours, until the pork is falling apart tender and an instant read thermometer reads about 195 to 205 F.
Remove pork to a cutting board, shred with two forks leaving some chunkier bits for texture, then strain the cooking liquid, skim off excess fat and reserve about 1/2 cup of the flavorful liquid.
Toss shredded pork with the reserved liquid to keep it juicy, then spread in a single layer on a rimmed baking sheet or heat a large skillet with a little oil for crisping.
For crispy edges broil the pork on high about 4 to 6 minutes until browned, flip and broil another 2 to 4 minutes; or crisp in hot skillet in batches letting the edges brown without stirring too much.
Warm corn tortillas, top with the crispy carnitas, chopped fresh cilantro and lime wedges to squeeze over; store leftovers in fridge up to 4 days or freeze for longer.

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.