Carnitas Recipe {Slow Cooker}

I can never resist carnitas with juicy, fall-apart pork and those crispy golden edges. This slow cooker version is the one I keep coming back to for tacos, nachos, quesadillas, and easy make-ahead dinners.

I’m obsessed with these slow cooker carnitas because they taste like the thing I always want to order, but somehow better at home. The pork shoulder gets ridiculously tender, then those crispy edges show up and steal the whole dang meal.

I love the hit of fresh orange juice in the mix because it gives the meat that bright, juicy bite that keeps me going back for “just one more” taco. And then one more after that.

Pile it into tortillas, tuck it into nachos, stuff it into quesadillas. Leftovers?

Honestly, that’s when I get even more excited. Crispy pork forever.

Ingredients

• Pork shoulder gets super tender and juicy, basically the whole reason we’re here.
• Kosher salt wakes everything up without making the meat taste flat.
• Black pepper adds a little bite, but it doesn’t boss everyone around.
• Cumin brings that warm, earthy taco-shop flavor you’ll totally notice.
• Mexican oregano tastes brighter than regular oregano, with a little citrusy edge.
• Smoked paprika adds cozy smokiness, even if you’re not using a grill.
• Chili powder gives gentle heat and makes the pork taste deeper.
• Garlic makes it savory, rich, and honestly kind of addictive.
• Onion melts down and sweetens the juices like it’s doing quiet magic.
• Orange juice keeps things tender, sweet, and a little sunny.
• Lime juice cuts the richness so the carnitas don’t feel heavy.
• Broth adds moisture and keeps the slow cooker from getting too dry.
• Bay leaves bring background flavor that’s subtle, but you’d miss it.
• Oil helps crisp the edges, which is the best part, obviously.
• Plus, tortillas and toppings turn the pork into actual dinner.

Ingredient Quantities

• 3 to 4 pounds pork shoulder or Boston butt, trimmed and cut into 3 to 4 inch pieces
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon dried Mexican oregano
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 4 garlic cloves, minced
• 1 medium yellow onion, thinly sliced
• 1 cup fresh orange juice (about 2 large oranges)
• 2 tablespoons fresh lime juice
• 1/2 cup low sodium chicken broth
• 2 bay leaves
• 2 tablespoons vegetable oil or neutral oil, for finishing and crisping
• Optional garnishes and serving: corn or flour tortillas, chopped cilantro, diced onion, lime wedges

How to Make this

1. Pat pork shoulder pieces dry and season evenly with kosher salt and black pepper.

2. In a small bowl combine ground cumin, dried Mexican oregano, smoked paprika, and chili powder; rub the spice mixture all over the pork pieces.

3. Place sliced yellow onion and minced garlic in the bottom of the slow cooker, then nestle the seasoned pork pieces on top.

4. Pour in orange juice, lime juice, and low sodium chicken broth, then add the two 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 very tender and pulls apart easily.

6. Remove pork to a large bowl and shred with two forks, discarding any large pieces of fat and the bay leaves; skim and reserve cooking liquid.

7. Spread shredded pork on a rimmed baking sheet in an even layer and spoon a few tablespoons of the reserved cooking liquid over the meat to keep it moist.

8. To get crispy edges, either broil on high for 4 to 6 minutes, watching closely and turning once to crisp both sides, or heat 2 tablespoons vegetable oil in a large skillet over medium high heat and sear handfuls of shredded pork until crisped around the edges.

9. Taste and adjust seasoning with more salt or a squeeze of lime if desired.

10. Serve warm in corn or flour tortillas with chopped cilantro, diced onion, and lime wedges, or use in enchiladas, quesadillas, nachos, and other dishes.

Equipment Needed

1. Slow cooker or crockpot
2. Chef knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Small mixing bowl and spoon for the spice rub
6. Tongs for handling the pork
7. Two forks for shredding
8. Rimmed baking sheet (for spreading shredded pork)
9. Large skillet or broiler-safe pan for crisping edges

FAQ

Carnitas Recipe {Slow Cooker} Substitutions and Variations

• Pork shoulder or Boston butt: bone-in pork butt (same flavor, slightly more fat), pork picnic roast, or boneless pork loin for a leaner result; for non pork use beef chuck or dark meat chicken thighs with shorter cook time.
• Kosher salt: fine sea salt or table salt at about half the volume (use roughly 1/2 teaspoon table salt for each 1 teaspoon kosher if your table salt is finer); or use a saline brine if you prefer to salt indirectly.
• Fresh orange juice: fresh grapefruit juice for a more bitter tang, pineapple juice for extra sweetness and tenderizing enzymes, or canned mandarin juice if oranges are not available.
• Smoked paprika: regular sweet paprika plus a pinch of chipotle powder or a drop of liquid smoke for smokiness, or substitute with chipotle powder alone for heat and smoke.

Pro Tips

– Brown the pork pieces briefly in a hot pan before adding them to the slow cooker. That extra color adds deeper flavor and a more satisfying crust after shredding, and it only takes a few minutes per side.

– Save and reduce some of the cooking liquid into a glossy sauce. After skimming fat, simmer the liquid until it thickens slightly, then toss the shredded pork in it to boost moisture and flavor before crisping.

– When crisping shredded pork in a skillet, work in small batches and let the pan get hot so the meat sears instead of steams. Use a light hand when turning so you keep those caramelized edges.

– Adjust the citrus at the end rather than at the beginning. A bright squeeze of lime or a touch more orange juice after shredding wakes up the flavors without risking bitterness from overcooking the citrus.

– Remove big pockets of fat and any tough connective tissue while shredding, but keep some small pieces for mouthfeel. Taste and finish with salt and fresh cilantro or onion right before serving so the toppings stay vibrant.