There’s nothing quite like a warm taco filled with tender, flavorful carnitas. The combination of juicy, melt-in-your-mouth pork with crispy, caramelized edges is the stuff of dreams, and it’s so easy to make at home. This Slow Cooker Carnitas recipe is a true game-changer—effortless to prepare, bursting with citrusy, spiced goodness, and perfect for everything from tacos to rice bowls. You can even make it ahead for meal prep, ensuring that you always have a delicious and healthy option on hand. Let’s dive into why this recipe is an absolute must-try for your next taco night or family dinner!
Why You’ll Love This Recipe
If you’re looking for an easy weeknight dinner that’s both budget-friendly and packed with flavor, this Slow Cooker Carnitas recipe is your answer. The beauty of this dish is that it practically cooks itself. With just a few simple ingredients—pork, spices, and citrus—you can create a meal that’s bursting with savory and zesty flavors. Whether you’re craving high-protein meals or healthy comfort food, this recipe delivers on both.
What really sets these carnitas apart is the combination of slow-cooking and a crispy finish. The slow cooking process allows the pork to absorb all the flavors from the citrus and spices, resulting in incredibly tender meat that’s ready to shred and enjoy. Then, for that classic carnitas texture, we broil the shredded pork to crisp up the edges—because, let’s be real, crispy bits are the best part! And the best part? These carnitas are versatile enough to be used in tacos, burrito bowls, nachos, or even meal prep for the week ahead.
What Makes This Recipe Special?
What makes this Slow Cooker Carnitas recipe so special is its effortless preparation. You simply rub the pork with a blend of spices, throw it into the slow cooker, and let it do its thing for 8 hours (or 4-5 hours if you’re in a rush). The slow cooker method ensures that the pork becomes incredibly tender, soaking up all the citrusy goodness from the orange and lime juice. But here’s the twist: Once the pork is shredded, we spread it out on a baking sheet and broil it for 5-7 minutes to get those perfect crispy edges. The result? The perfect combination of juicy, tender pork with crispy, flavorful bits that you won’t be able to stop eating.
Another great thing about this recipe is that it’s freezer-friendly. Make a big batch, and you’ll have enough carnitas for several meals. You can use the leftovers in so many ways—think tacos, burritos, bowls, or even as a protein-packed topping for your salads. It’s perfect for meal planning and will save you tons of time during the week when you’re looking for quick family meals.
Ingredients
Here’s everything you’ll need to make these Slow Cooker Carnitas:
- Pork shoulder (4–5 lbs), boneless, excess fat trimmed
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cloves garlic, peeled and smashed
- 1 large onion, quartered
- ½ cup fresh orange juice (about 2 oranges)
- ¼ cup fresh lime juice (about 2 limes)
This combination of spices and citrus will give the pork its amazing flavor. The chili powder adds a subtle smokiness, the cumin brings warmth, and the oregano gives a lovely herbal touch. The orange juice and lime juice balance everything out with their tangy, citrusy brightness.
How to Make It Step-by-Step
The beauty of this recipe is in how simple it is to prepare. Whether you’re cooking for your family or making a big batch for the week, it’s easy to throw together. Here’s how to do it:
- Season the Pork
Mix the chili powder, cumin, oregano, salt, and pepper in a small bowl. Rub the spice mixture all over the pork shoulder, making sure it’s well-coated. The more evenly you season the meat, the better the flavor! - Assemble in the Slow Cooker
Place the seasoned pork in the slow cooker. Add the smashed garlic cloves, quartered onion, orange juice, and lime juice. These ingredients will help create a delicious, aromatic broth while the pork cooks. - Slow Cook
Cover the slow cooker and cook on low for 8 hours or high for 4-5 hours. The pork is done when it’s fork-tender and easily pulls apart. The slow cooking method ensures the meat gets super tender and absorbs all those juicy flavors. - Shred the Pork
Once the pork is done, remove it from the slow cooker and shred it using two forks. Discard any large pieces of fat. Don’t forget to save those juices in the slow cooker! Stir the shredded pork back into the juices to keep it moist and flavorful. - Crisp the Carnitas (Optional but Recommended)
This step is optional, but I highly recommend it for that signature crispy texture. Spread the shredded pork in an even layer on a baking sheet. Broil the pork for 5-10 minutes or until the edges are golden brown and crispy. Toss it halfway through for even crisping. Trust me, this will elevate the flavor and texture of your carnitas.
Tips for Best Results
- Slow Cooker Tip: For best results, make sure your slow cooker is large enough to fit the pork shoulder comfortably. You want to ensure it has enough space to cook evenly and absorb all the flavors.
- Crisping the Pork: Don’t skip the broiling step! The crispy edges are what make carnitas so irresistible. If you’re short on time, you can skip this step, but it’s totally worth the extra few minutes.
- Leftovers: Carnitas taste even better the next day as the flavors continue to develop. This makes it perfect for meal prep—you can use the leftovers for tacos, burrito bowls, or even nachos.
- Seasoning Adjustments: If you like a bit more heat, add a diced jalapeño or some chipotle peppers in adobo to the slow cooker. For a smoky twist, try adding some smoked paprika or even a drop of liquid smoke.
Ingredient Substitutions & Variations
- Beer-Braised Carnitas: Want to take it up a notch? Replace part of the citrus juice with a Mexican beer, like Corona or Modelo. The beer will add a nice depth of flavor to the carnitas.
- Herby Option: If you’re a fan of fresh herbs, add a few bay leaves or cilantro stems to the slow cooker for an extra burst of freshness.
- Sweet Twist: For a unique spin, add a splash of pineapple juice to the slow cooker. This will give the carnitas a slight tropical sweetness that pairs perfectly with the savory pork.
- Low-Carb Option: If you’re on a keto meal plan, try serving these carnitas with lettuce wraps instead of tortillas for a low-carb, flavorful alternative.
Serving Suggestions
Once your Slow Cooker Carnitas are ready, it’s time to assemble your meal! These carnitas are incredibly versatile, and there are so many ways you can serve them:
- Tacos: The classic choice. Load up your favorite tortillas with the shredded carnitas, then top with fresh cilantro, pickled onions, avocado, and a squeeze of lime.
- Burrito Bowls: For a high-protein meal or meal prep, make a burrito bowl with rice, black beans, corn, and a generous helping of carnitas. Top it off with salsa, guacamole, and a dollop of sour cream.
- Salads: Serve the carnitas on top of a fresh salad for a healthy comfort food option. Add some grilled vegetables, avocado, and a tangy vinaigrette dressing for a refreshing meal.
- Nachos: For a fun and indulgent treat, use the carnitas as a topping for crispy tortilla chips. Add cheese, jalapeños, and sour cream for a crowd-pleasing dish.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: Pair your carnitas with a cold Mexican beer, a refreshing limeade, or a tangy margarita for the perfect drink pairing.
- Sides: Serve with a side of Mexican rice, black beans, or a simple cabbage slaw to balance the richness of the carnitas. You can even make a side of elote (Mexican street corn) for an extra burst of flavor.
How to Store and Reheat Leftovers
- Refrigerate: Store leftover carnitas in an airtight container for up to 4 days in the fridge.
- Freeze: You can also freeze the carnitas for up to 3 months. Divide the leftovers into portions and store them in freezer-safe bags or containers. When you’re ready to eat, simply thaw overnight in the fridge.
- Reheat: To reheat, warm the carnitas in a skillet over medium heat, adding a little of the reserved cooking juices to keep them moist. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10 minutes.
Make-Ahead and Freezer Tips
- Make-Ahead: Carnitas are perfect for meal prep. You can cook them in advance, store them in the fridge, and use them throughout the week for tacos, bowls, or salads.
- Freezing Tips: For a quick and easy dinner later, freeze portions of the shredded carnitas along with some of the cooking juices. When you’re ready to enjoy, just heat it up, and you’ll have a flavorful meal ready in no time.
Common Mistakes to Avoid
- Not Searing the Pork: While not essential, searing the pork before slow cooking adds a rich, caramelized flavor. If you skip this step, your carnitas will still turn out great, but I highly recommend it for the best flavor.
- Overcooking the Pork: While the slow cooker is pretty forgiving, you want to make sure not to overcook the pork. Once it’s tender and shreddable, it’s done. If you leave it for too long, it can become dry.
Frequently Asked Questions (FAQ)
Can I use pork butt instead of shoulder?
Yes! Pork butt is a great alternative and will give you the same tender, juicy results.
Do I need to sear the pork before slow cooking?
No, but searing the pork adds depth of flavor. If you’re short on time, you can skip this step.
Can I use an Instant Pot instead of a slow cooker?
Absolutely! Cook the pork on high pressure for 60 minutes with a natural release for tender carnitas.
Can I make this dish ahead of time?
Yes, the flavors actually improve the next day, making this recipe perfect for meal prep or make-ahead meals.
Cooking Tools You’ll Need
- Slow Cooker or Instant Pot
- Knife and Cutting Board
- Mixing Bowl for spices
- Skillet for searing (if desired)
- Baking Sheet for broiling
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Slow Cooker Carnitas
Ingredients
- 4 lbs pork shoulder (boneless), excess fat trimmed
- 1 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp salt
- 1 tsp black pepper
- 4 cloves garlic, peeled and smashed
- 1 large onion, quartered
- ½ cup fresh orange juice (about 2 oranges)
- ¼ cup fresh lime juice (about 2 limes)
Instructions
- Mix the chili powder, cumin, oregano, salt, and pepper in a small bowl. Rub the spice mixture all over the pork shoulder, ensuring it’s well-coated.
- Place the seasoned pork in the slow cooker. Add the garlic, onion, orange juice, and lime juice.
- Cover and cook on low for 8 hours or high for 4–5 hours, until the pork is fork-tender and easily pulls apart.
- Remove the pork from the slow cooker and shred it with two forks. Discard any large pieces of fat and return the shredded pork to the slow cooker, mixing it with the juices.
- For crispy carnitas, spread the shredded pork on a baking sheet. Broil for 5–10 minutes or until the edges are browned and crispy. Toss halfway through for even crisping.
- Serve the crispy carnitas in tacos, burritos, or bowls, topped with your favorite toppings like cilantro, lime wedges, and tortillas.