I love preparing my Carnitas Recipe using hearty pork shoulder, an aromatic blend of garlic, cumin, and dried oregano, plus the bright zing of orange and lime juice. The infusion of bay leaf, chicken broth, and onion creates a rich, savory dish with tender meat and absolutely irresistible crispy edges.

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I’ve been working on perfecting my Easy Crockpot Carnitas Recipe and I gotta say, it’s one of my favorite go-to dishes when I want a meal that’s both simple and bursting with flavor. I start with 3 to 4 lbs of pork shoulder cut into large chunks, and then season it with salt, black pepper, ground cumin, dried oregano and minced garlic.

Adding a roughly chopped large onion, the juice of an orange (and if you can, keep the spent halves – they add a little extra magic), plus a squeeze of lime, really gives it that kick. A bay leaf and a cup of chicken broth tie it all together in the slow cooker, making sure the meat stays tender and juicy all day.

In the end, I like to crisp up a few edges for that irresistible crunch. If you’re into tasty slow cooker pulled pork methods that easily turn into killer pork tacos, enchiladas or even nachos, you definitely need to try this.

Enjoy and happy cooking!

Why I Like this Recipe

I like this recipe because it’s super simple to put together and always gives me perfectly tender pork that practically falls apart. I love how the slow cooker does most of the work so I can set it up and not worry about it for hours, even when i’m busy with other stuff. The combo of citrus with orange and lime really brightens up the flavor and makes every bite taste fresh and spicy, even though sometimes i mess up the exact amounts a bit. Plus, its really versatile – i can use the carnitas in tacos, quesadillas, enchiladas, or even throw it on nachos, which makes it fun to experiment with leftovers.

Ingredients

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Pork shoulder provides protein and healthy fats making carnitas tender and full of flavor.
Salt enhances all flavors and helps with the proper seasoning of the meat.
Black pepper adds a little heat and a robust aroma that lifts the dish.
Garlic infuses a warm, pungent flavor while giving some good antioxidants and natural antibiotics.
Citrus juices deliver tanginess and slight sweetness that tenderizes the meat and brightens the flavors.
Cumin and oregano introduce earthy herbal notes that really round out the stew.
Chicken broth adds moisture and depth, melding all the spices into a savory sauce.

Ingredient Quantities

3 to 4 lbs pork shoulder, cut into large chunks

1 tablespoon salt

1 teaspoon ground black pepper

1 tablespoon ground cumin

1 tablespoon dried oregano

4 cloves garlic, minced

1 large onion, roughly chopped

Juice of 1 orange (keep the spent halves if you can)

Juice of 1 lime (optional but it adds a nice tang)

1 bay leaf

1 cup chicken broth (or water if you dont have broth)

How to Make this

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1. Put the pork shoulder chunks in your crockpot and season them with the salt, black pepper, ground cumin, and dried oregano, then add the minced garlic and roughly chopped onion.

2. Squeeze the juice of one orange over the pork and if you’re using lime, squeeze its juice in as well. If you can, keep the spent orange halves and toss them in too for extra flavor.

3. Tuck in the bay leaf and pour the chicken broth (or water) over all the ingredients in the slow cooker.

4. Give everything a gentle stir so that the pork is well coated in all the spices and juices.

5. Cover the crockpot and cook on low for about 8 hours or cook on high for 4-5 hours until the pork is super tender.

6. Once the pork is done, carefully remove it from the crockpot and place it on a large baking sheet.

7. Use two forks to shred the pork while it’s still hot, letting the juices soak in some more flavor.

8. Preheat your broiler. Once the shredded pork is on the baking sheet, drizzle a little bit of the leftover juices from the crockpot over it.

9. Place the baking sheet under the broiler for about 5-7 minutes to crisp up the edges, then stir the pork and broil again for another 5 minutes if needed.

10. Once your carnitas are crispy to your liking, serve them in tacos, enchiladas, or any way you like, and enjoy the best Mexican pulled pork experience ever.

Equipment Needed

1. Crockpot or slow cooker – for the long, low-temp cookin’ process that makes the pork super tender.
2. Chef’s knife – needed for chopping the onion and garlic as well as slicing the citrus for juicin’.
3. Cutting board – to safely chop your ingredients.
4. Citrus juicer (or simply your hands) – to effectively squeeze the juice out of the orange and lime.
5. Measuring spoons – for exact measures of salt, pepper, cumin, and oregano.
6. Forks – two sturdy forks to shred the pork once it’s cooked.
7. Large baking sheet – to transfer the pork for broiling and crisping up those edges.
8. Stirring spoon – to mix all the spices and juices in the crockpot evenly.

FAQ

Q: How long should I cook the carnitas in the crockpot?

A: Cook the pork shoulder on low for about 8 hours, or on high for 4 to 5 hours.

Q: Can I crisp up the carnitas after they're done cooking?

A: Yes you can. Just spread the pork out on a baking sheet under a broiler for 5-10 minutes until the edges start getting crispy.

Q: What if I dont have orange or lime on hand?

A: If you dont have them, you can omit the lime and even substitute the orange with a bit of lemon juice or a mix of other citrus juices.

Q: Can I use another cut of pork besides pork shoulder?

A: Pork shoulder is best for its flavor and fat content, but you could try using pork butt if thats what you have available.

Q: How many people can this recipe serve?

A: With about 3 to 4 lbs of pork, it should serve roughly 8 people, depending on serving sizes.

Easy Crockpot Carnitas Recipe Substitutions and Variations

If you can’t find pork shoulder, you can definitely use pork butt instead which works pretty well.
If you dont have dried oregano, try using Mexican oregano or even a pinch of marjoram for a little twist.
For the chicken broth, you can swap it out with water or even some vegetable broth if thats what you have handy.
If you’re missing lime juice, a bit of lemon juice can be a nice substitute and give that tangy kick.

Pro Tips

1. Pro tip: When you’re seasoning the pork, make sure you rub in the spices real good so every piece gets some flavor. It helps the meat taste way better once it’s cooked.
2. Pro tip: Don’t toss out the leftover orange halves after juicing ’em. Stick ’em in the pot if you can. They add extra aroma and a hint of sweetness during the long cooking process.
3. Pro tip: If you’re aiming for extra crispy edges, spread out the shredded pork on your baking sheet and keep an eye on it under the broiler. Broil a little at a time and stir between sessions so it doesn’t burn.
4. Pro tip: Once the pork is cooked and shredded, let it sit in its own juices for a few minutes. That little rest time helps the flavors mix together even more.

Easy Crockpot Carnitas Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Crockpot or slow cooker – for the long, low-temp cookin’ process that makes the pork super tender.
2. Chef’s knife – needed for chopping the onion and garlic as well as slicing the citrus for juicin’.
3. Cutting board – to safely chop your ingredients.
4. Citrus juicer (or simply your hands) – to effectively squeeze the juice out of the orange and lime.
5. Measuring spoons – for exact measures of salt, pepper, cumin, and oregano.
6. Forks – two sturdy forks to shred the pork once it’s cooked.
7. Large baking sheet – to transfer the pork for broiling and crisping up those edges.
8. Stirring spoon – to mix all the spices and juices in the crockpot evenly.

Ingredients

3 to 4 lbs pork shoulder, cut into large chunks
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
4 cloves garlic, minced
1 large onion, roughly chopped
Juice of 1 orange (keep the spent halves if you can)
Juice of 1 lime (optional but it adds a nice tang)
1 bay leaf
1 cup chicken broth (or water if you dont have broth)

Directions

Put the pork shoulder chunks in your crockpot and season them with the salt, black pepper, ground cumin, and dried oregano, then add the minced garlic and roughly chopped onion.
Squeeze the juice of one orange over the pork and if you're using lime, squeeze its juice in as well. If you can, keep the spent orange halves and toss them in too for extra flavor.
Tuck in the bay leaf and pour the chicken broth (or water) over all the ingredients in the slow cooker.
Give everything a gentle stir so that the pork is well coated in all the spices and juices.
Cover the crockpot and cook on low for about 8 hours or cook on high for 4-5 hours until the pork is super tender.
Once the pork is done, carefully remove it from the crockpot and place it on a large baking sheet.
Use two forks to shred the pork while it's still hot, letting the juices soak in some more flavor.
Preheat your broiler. Once the shredded pork is on the baking sheet, drizzle a little bit of the leftover juices from the crockpot over it.
Place the baking sheet under the broiler for about 5-7 minutes to crisp up the edges, then stir the pork and broil again for another 5 minutes if needed.
Once your carnitas are crispy to your liking, serve them in tacos, enchiladas, or any way you like, and enjoy the best Mexican pulled pork experience ever.

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.