Introduction & Inspiration
There’s something magical about a good batch of pork carnitas. Tender, juicy, flavorful, and crisped just enough to make every bite a little celebration. For a long time, I thought making carnitas meant hours of babysitting a Dutch oven. Then I discovered the beauty of the slow cooker.
This Slow Cooker Pork Carnitas recipe gives you all the authentic flavor with none of the fuss. It’s bold, juicy, citrusy, and seasoned to perfection. Best of all, the prep is minimal—just toss everything in the slow cooker and let the magic happen.
Whether you’re making tacos for a crowd, prepping meals for the week, or just craving something hearty and satisfying, this is the kind of recipe that makes you fall in love with your slow cooker all over again.
Nostalgic Appeal
I can still remember the first time I tried carnitas at a local taco stand. The pork was falling apart in the best way, with those little crispy edges that made every bite unforgettable. It was bold, a little spicy, a little sweet, and so deeply comforting.
This version brings all that nostalgia into my kitchen. It reminds me of outdoor cookouts, late-night taco runs, and big gatherings where the food keeps everyone at the table a little longer.
Making it at home with simple ingredients and my slow cooker is just as satisfying—and honestly, even more delicious when it’s fresh and hot out of your own kitchen.
Homemade Focus
This recipe is 100% homemade with real, accessible ingredients. No seasoning packets, no artificial flavors—just a perfect blend of garlic, orange juice, and traditional spices that work together effortlessly.
The pork shoulder cooks low and slow, soaking up all the flavor as it becomes melt-in-your-mouth tender. Once it’s shredded and tossed back in the juices, it’s ready for tacos, burritos, bowls, or even nachos.
Making carnitas from scratch at home means I can customize the flavors and make a big batch that feeds everyone and leaves plenty for leftovers.
Flavor Goal
The goal for these carnitas is deep flavor and perfect texture. The combination of citrusy orange juice, garlic, and Mexican spices like cumin and oregano gives the pork layers of complexity.
As it cooks, the fat renders into the broth, keeping the meat juicy and rich. The shredded pork is ultra-tender and flavorful, but when you give it a quick crisp in a hot pan or under the broiler, it transforms into something next-level.
It’s that contrast between juicy and crispy that makes carnitas so irresistible. Every bite should be bold, juicy, and satisfying.
Ingredient Insights
Pork shoulder is the star of the show. It has the perfect fat content to break down during long, slow cooking, making it ideal for shredding. I use boneless pork shoulder, but bone-in works too—it just adds a little extra flavor and requires pulling the bone out before shredding.
Onion adds natural sweetness and depth as it breaks down into the juices. I quarter it so the flavor seeps into the meat without overwhelming it.
Garlic is essential in any good carnitas recipe. It infuses the pork with warmth and richness, and complements the citrus beautifully.
Orange juice is my not-so-secret weapon. It adds a touch of sweetness, balances the spices, and helps tenderize the pork while building a flavorful broth.
Cumin brings that smoky, earthy flavor that’s key in Mexican cooking. It gives the carnitas that unmistakable depth and aroma.
Oregano adds a herby brightness. I use dried oregano, which holds up well to the long cooking time.
Chili powder gives just a hint of heat and smokiness. It’s not too spicy but adds that subtle background warmth.
Salt and pepper round everything out. I season generously so the pork soaks up all the flavor as it cooks.
Cilantro and lime are the finishing touches. The fresh herbs and citrus at the end wake up the dish and balance the richness.
Essential Equipment
You’ll need a 6-quart slow cooker for this recipe to comfortably fit the pork and liquid.
A cutting board and sharp knife for prepping the onion and garlic.
Tongs or two forks for shredding the pork once it’s tender.
A sheet pan or cast-iron skillet if you want to crisp the pork under the broiler or on the stovetop.
A large spoon or ladle to drizzle the cooking liquid over the shredded meat.
List of Ingredients (With Measurements)
3 lbs pork shoulder, cut into large chunks
1 onion, quartered
4 cloves garlic, minced
1 cup orange juice
1 tsp cumin
1 tsp dried oregano
½ tsp chili powder
Salt and pepper, to taste
Fresh cilantro, for garnish
Lime wedges, for serving
Tortillas or rice, for serving
Step-by-Step Instructions
Step 1: Prep the Pork and Aromatics
Cut the pork shoulder into large chunks, about 2–3 inches each. This helps it cook evenly and makes shredding easier later.
Place the pork in the base of the slow cooker.
Step 2: Add Seasoning and Liquid
Sprinkle the pork with cumin, oregano, chili powder, salt, and pepper.
Add the quartered onion and minced garlic. Pour in the orange juice.
Give it a quick stir to distribute the ingredients, making sure the pork is mostly submerged in liquid.
Step 3: Cook Low and Slow
Cover and cook on low for 8–10 hours or high for 4–5 hours, until the pork is fork-tender and falling apart.
The aroma will be rich and savory with a hint of citrus.
Step 4: Shred the Pork
Remove the pork from the slow cooker and transfer it to a cutting board.
Use two forks to shred it into bite-sized pieces. Discard any large pieces of fat if desired.
Step 5: Crisp and Serve
Return the shredded pork to the slow cooker and mix it with the juices.
For crispy edges, spread the pork on a baking sheet and broil for 5–8 minutes, or pan-fry in a hot skillet until crispy.
Serve with tortillas, rice, or bowls, and garnish with chopped cilantro and lime wedges.
Troubleshooting
Too watery? Let the juices reduce by broiling the pork or cooking uncovered on the stove for a few minutes.
Too salty? Add extra shredded pork or a splash of unsalted broth to dilute the flavor.
Not enough flavor? Let the pork sit in the juices for 10–15 minutes after shredding to soak everything up.
Too spicy? Cut back on chili powder or add a dollop of sour cream or avocado when serving.
Too bland? Don’t skimp on seasoning at the start. You can also adjust with lime juice and a pinch more salt at the end.
Tips and Variations
Add a cinnamon stick or bay leaf for an earthy twist.
Substitute lime juice for part of the orange juice for extra tang.
Make it smoky by adding a chipotle pepper in adobo.
Use leftovers for nachos, burritos, enchiladas, or quesadillas.
Freeze extra carnitas in freezer bags for up to 3 months.
Add a splash of the slow cooker juices to the pork when reheating for max flavor.
Serving and Pairing Suggestions
Serve in warm corn tortillas with diced onion, cilantro, and salsa verde.
Make carnitas rice bowls with black beans, avocado, and pickled red onions.
Use them in burritos with Mexican rice, cheese, and sour cream.
Top nachos with carnitas, queso, jalapeños, and chopped tomatoes.
Pair with a cold beer, agua fresca, or a citrusy margarita.
Add a side of grilled corn, cabbage slaw, or guacamole for a complete spread.
Nutritional Information (Approx. Per Serving, Serves 6)
Calories: 410
Protein: 35g
Fat: 28g
Saturated Fat: 10g
Carbohydrates: 4g
Fiber: 1g
Sugar: 3g
Sodium: 480mg
Cholesterol: 115mg
Slow Cooker Pork Carnitas
Description
There’s something magical about a good batch of pork carnitas. Tender, juicy, flavorful, and crisped just enough to make every bite a little celebration. For a long time, I thought making carnitas meant hours of babysitting a Dutch oven. Then I discovered the beauty of the slow cooker
Ingredients
3 lbs pork shoulder, cut into large chunks
1 onion, quartered
4 cloves garlic, minced
1 cup orange juice
1 tsp cumin
1 tsp dried oregano
½ tsp chili powder
Salt and pepper, to taste
Fresh cilantro, for garnish
Lime wedges, for serving
Tortillas or rice, for serving
Instructions
Step 1: Prep the Pork and Aromatics
Cut the pork shoulder into large chunks, about 2–3 inches each. This helps it cook evenly and makes shredding easier later.
Place the pork in the base of the slow cooker.
Step 2: Add Seasoning and Liquid
Sprinkle the pork with cumin, oregano, chili powder, salt, and pepper.
Add the quartered onion and minced garlic. Pour in the orange juice.
Give it a quick stir to distribute the ingredients, making sure the pork is mostly submerged in liquid.
Step 3: Cook Low and Slow
Cover and cook on low for 8–10 hours or high for 4–5 hours, until the pork is fork-tender and falling apart.
The aroma will be rich and savory with a hint of citrus.
Step 4: Shred the Pork
Remove the pork from the slow cooker and transfer it to a cutting board.
Use two forks to shred it into bite-sized pieces. Discard any large pieces of fat if desired.
Step 5: Crisp and Serve
Return the shredded pork to the slow cooker and mix it with the juices.
For crispy edges, spread the pork on a baking sheet and broil for 5–8 minutes, or pan-fry in a hot skillet until crispy.
Serve with tortillas, rice, or bowls, and garnish with chopped cilantro and lime wedges.
Recipe Summary and Q&A
These Slow Cooker Pork Carnitas are juicy, flavorful, and incredibly versatile. Slow-cooked in orange juice, garlic, and spices until fall-apart tender, then crisped for texture, they’re perfect for tacos, bowls, or burritos.
Can I use pork loin instead of shoulder?
Yes, but it’s much leaner and may not be as juicy. Monitor closely to avoid dryness.
Can I make it spicier?
Add diced jalapeño, chipotle in adobo, or increase the chili powder.
Do I need to sear the pork first?
No searing is necessary—the flavor develops beautifully as it cooks.
Can I make this ahead?
Definitely. Carnitas are great for meal prep and get even better the next day.
How long do leftovers last?
Store in an airtight container in the fridge for up to 4 days, or freeze for 2–3 months.
Once you try this recipe, it’s bound to become a regular in your rotation. It’s one of those dishes that’s as good the second day as it is the first—if you have any left, that is.
