Have you ever wished you could come home to a kitchen that smells like a bustling Mexican taquería, with tender, melt-apart pork just waiting to be piled into warm tortillas? This slow cooker pork carnitas recipe does exactly that: season a pork shoulder, let it braise low and slow in citrus and spices all day, then broil the shredded meat for those coveted crispy edges. In roughly 8 easy hours, you’ll transform pantry staples into authentic-tasting carnitas that beat your favorite takeout by a mile—and with minimal hands-on time. Searches for “best slow cooker pork carnitas” spike by over 60 % during party season, showing home cooks crave that perfect balance of juicy, savory pork and crunchy charred bits. Bring everybody to the table with a recipe that’s as effortless as it is unforgettable.
Ingredients List
| Ingredient | Quantity | Purpose & Flavor | Easy Substitutions |
|---|---|---|---|
| Pork shoulder (Boston butt), fat-trimmed | 4 lbs (1.8 kg), cut into 3–4 pieces | Rich, marbled meat that shreds beautifully | Pork picnic roast |
| Kosher salt | 2 tsp, divided | Base seasoning | Sea salt |
| Black pepper, freshly ground | 1 tsp, divided | Mild heat and depth | White pepper |
| Ground cumin | 2 tsp | Warm earthiness | Toasted cumin seeds, ground |
| Dried oregano | 1 tsp | Herbaceous lift | Mexican oregano |
| Smoked paprika | 1 tsp | Subtle smokiness | Regular paprika + ¼ tsp chipotle powder |
| Garlic cloves, minced | 4 | Pungent warmth | 1 tsp garlic powder |
| Onion, thinly sliced | 1 large | Sweet aromatic base | Shallots |
| Orange juice, freshly squeezed | 1 cup (240 ml) | Bright citrus tang | ½ cup juice + ½ cup chicken broth |
| Lime juice, freshly squeezed | ¼ cup (60 ml) | Acid balance | 1 Tbsp vinegar + 3 Tbsp juice |
| Chicken broth | ½ cup (120 ml) | Adds savory depth | Vegetable broth |
| Bay leaves | 2 | Aromatic complexity | Kaffir lime leaves |
| Cinnamon stick | 1 (2″ piece) | Warm background note | ¼ tsp ground cinnamon |
| Orange or lime wedges (for serving) | As needed | Bright garnish and extra juice | Pickled red onions |
| Corn tortillas | For serving | Traditional vessel | Flour tortillas |
| Fresh cilantro, chopped | For garnish | Herbaceous freshness | Chopped green onions |
| Sliced radishes | For garnish | Crunch and peppery bite | Jalapeño slices |
| Avocado slices | For serving | Creamy contrast | Guacamole |
Timing
Prep: 15 minutes
Cook (slow cooker on LOW): 8 hours
Broil & crisp: 10 minutes
Total active time: 25 minutes
Total elapsed time: ~8 hours 10 minutes, with hands-free slow-cook bliss and a lightning-fast finish.
Step-by-Step Instructions
Step 1: Season the pork
Pat pork pieces dry. Rub all sides with 1 tsp salt, ½ tsp pepper, cumin, oregano, and smoked paprika. Massaging spices into the meat builds flavor deep into the roast rather than just on the surface.
Step 2: Layer aromatics in the slow cooker
Scatter sliced onion and half the minced garlic in the slow cooker’s base. Top with seasoned pork pieces. This creates an aromatic cushion that infuses the pork as it braises.
Step 3: Add citrus, broth & aromatics
Pour orange and lime juices and chicken broth evenly over the pork. Nestle bay leaves and the cinnamon stick among the meat. The citrus tenderizes while brightening the overall flavor.
Step 4: Slow-cook low and slow
Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours if pressed for time). Low heat renders the pork fat gradually, creating silky-tender strands that don’t dry out.
Step 5: Shred and drain
Once the meat falls apart at a light tug, transfer pork to a large parchment-lined baking sheet, reserving cooking liquid. Discard bay leaves and cinnamon stick. Using two forks, shred the pork into bite-sized pieces.
Step 6: Crisp under the broiler
Preheat your broiler with oven rack 6″ from the heat. Sprinkle the shredded pork with the remaining 1 tsp salt and ½ tsp pepper. Broil 5 minutes until the top edges begin to char—then flip and broil 3–5 minutes more. This contrast of crisp edges and tender interior is what makes carnitas legendary.
Step 7: Soak up the juices
Meanwhile, pour ½ cup of the reserved cooking liquid over the shredded pork in the slow cooker or a serving bowl. This keeps the carnitas juicy in each bite without soggy texture.
Step 8: Serve family-style
Pile crisp-edged pork onto warmed corn tortillas. Top with cilantro, radish slices, and a squeeze of fresh orange or lime. Offer extra cooking juices on the side for dipping.
Nutritional Information (per 1 cup shredded pork, serves 10)
Calories: 280
Fat: 18 g (Sat 6 g)
Carbohydrates: 2 g
Protein: 27 g
Sodium: 530 mg
Fiber: 0 g
Sugars: 1 g
Healthier Alternatives for the Recipe
• Trim visible fat before cooking: Reduces total fat by up to 25 %.
• Swap pork shoulder for pork loin: Leaner cut, yields 40 % less fat but slightly firmer texture.
• Omit orange juice and add ¼ cup apple cider vinegar + 2 Tbsp water: Cuts sugars while maintaining acidity.
• Use cooking spray for broiling instead of oil: Minimizes added fat during crisping stage.
Serving Suggestions
• Taco bar: Offer warm tortillas, pickled red onions, sliced radishes, crumbled queso fresco, and lime wedges for build-your-own tacos.
• Carnitas bowls: Layer shredded pork over cilantro-lime rice with black beans, corn, avocado, and shredded lettuce.
• Tortas: Pile on a bolillo roll with refried beans, carnitas, pickled jalapeños, and crema for a Mexican sandwich twist.
• Nachos: Scatter pork over tortilla chips, top with cheese, bake until melted, then garnish with carnitas and fresh toppings.
Common Mistakes to Avoid
• Skipping the citrus: Orange and lime juice both tenderize and flavor the pork; leaving them out yields bland meat.
• Overcooking on HIGH: The HIGH setting can dry out pork shoulder; low and slow is best for shreddable juiciness.
• Neglecting to drain onions: Too many onions in the baking sheet can steam, preventing crisp edges—shake off excess before broiling.
• Forgetting to season twice: Tossing pork in seasoning only before cooking misses the final flavor layer; salt and pepper after shredding too.
• Broiling too close: Position rack at least 6″ away; being too close risks charred bitterness instead of crunchy sweetness.
Storing Tips for the Recipe
• Refrigerate: Cool completely, store in an airtight container up to 4 days. Reheat in a 350 °F oven for 8–10 minutes to restore crisp edges.
• Freeze: Pack shredded, un-crispened pork in freezer-safe bags; freeze up to 3 months. Thaw overnight, then broil briefly for crisp texture before serving.
• Meal prep bowls: Divide carnitas and rice into meal-prep containers; add toppings fresh before eating. Keeps 3 days refrigerated.
Ready to Bring Fiesta Flavors Home? Dig In!
With just 15 minutes of prep and effortless slow-cooker magic, you’ll wow family and guests with authentic-tasting pork carnitas that combine tender, juicy strands and crispy, caramelized edges. Gather your slow cooker, let the citrus-spiced pork braise away, and end with a quick broil for that signature crunch. Once everyone’s piled high tortillas with carnitas, cilantro, and radish, share your customization in the comments—did you add extra heat or swap toppings? Subscribe for more make-ahead, flavor-packed recipes that turn ordinary nights into a fiesta.
FAQs
Can I make carnitas without a slow cooker?
Yes—braise in a Dutch oven at 300 °F for 3–4 hours until tender, then follow the shredding and broiling steps.
How do I keep tortillas warm and pliable?
Wrap stacked corn tortillas in a clean kitchen towel and place in a 200 °F oven until ready to serve.
What cut yields the best carnitas?
Pork shoulder (Boston butt) has the perfect fat-to-meat ratio for tender, flavorful carnitas. Pork loin is leaner but less juicy.
Can I make carnitas ahead and reheat?
Absolutely—prepare through shredding, then store and broil just before serving to revive crispiness.
