Carnitas Recipe {Slow Cooker}

I can’t get enough of these juicy slow cooker carnitas with golden, crispy edges and big Mexican flavor. One batch turns into the best tacos, nachos, quesadillas, and leftovers you’ll actually crave.

I’m obsessed with these slow cooker carnitas because they give me everything I want in Mexican pulled pork: juicy, tender meat with those crispy, salty edges I pick at before dinner even hits the table. Pork shoulder turns rich and shreddy, while fresh orange juice brings just enough brightness to cut through all that savory goodness.

And the leftovers? I never get bored.

Tacos one night, nachos the next, then quesadillas when I’m pretending I planned ahead. But honestly, I’ll eat it straight from the pan.

No shame. Just crispy carnitas doing what they do best, making dinner wildly satisfying.

Ingredients

• Pork shoulder turns tender and juicy, with enough fat to keep things rich.
• Kosher salt wakes everything up without making the meat taste overly salty.
• Black pepper adds a little bite, because slow cooker food still needs attitude.
• Olive oil helps the pork get that savory, browned edge first.
• Yellow onion melts down and makes the whole pot taste cozy.
• Garlic brings the good stuff.

  Basically, don’t skip it.

• Cumin adds warm, earthy flavor that makes carnitas taste like carnitas.
• Oregano keeps things herby and a little brighter.
• Chili powder adds mild heat and that taco-night vibe.
• Smoked paprika gives a smoky note without needing a grill.
• Brown sugar balances the citrus and helps the edges crisp later.
• Bay leaves add background flavor.

  You’ll miss them if they’re gone.

• Orange juice makes the pork slightly sweet, tangy, and super tender.
• Lime juice cuts the richness.

  Plus, it keeps every bite fresh.

• Chicken broth keeps everything moist without watering down the flavor.

Ingredient Quantities

• 3 to 4 pounds pork shoulder (Boston butt), trimmed and cut into 3 to 4 inch pieces
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 large yellow onion, sliced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 tablespoon light brown sugar
• 2 bay leaves
• 1 cup fresh orange juice
• 2 tablespoons lime juice (about 1 to 2 limes)
• 1/2 cup low sodium chicken broth

How to Make this

1. Pat the pork shoulder dry and season all over with 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.

2. Heat 1 tablespoon olive oil in a large skillet over medium high heat and brown the pork pieces on all sides, working in batches if needed, about 2 to 3 minutes per side; transfer browned pork to the slow cooker.

3. In the same skillet add the sliced onion and cook 2 to 3 minutes until slightly softened, then add 4 minced garlic cloves and cook 30 seconds until fragrant.

4. Stir in 2 teaspoons ground cumin, 1 teaspoon dried oregano, 2 teaspoons chili powder, 1 teaspoon smoked paprika, and 1 tablespoon light brown sugar; cook 30 seconds to bloom the spices.

5. Pour in 1 cup fresh orange juice, 2 tablespoons lime juice, and 1/2 cup low sodium chicken broth, scraping up any browned bits from the skillet; add 2 bay leaves.

6. Pour the onion and citrus mixture over the pork in the slow cooker, cover, and cook on low for 8 hours or on high for 4 to 5 hours, until the pork is very tender and shreds easily.

7. Remove the pork to a rimmed baking sheet or large bowl and discard the bay leaves; shred the pork with two forks and skim any excess fat from the cooking liquid.

8. For crispy edges, spread the shredded pork in an even layer on a baking sheet, spoon a few tablespoons of the cooking liquid over it to keep it moist, and broil on high for 4 to 6 minutes until edges are crisped, or crisp in a hot skillet with a little olive oil, tossing to get golden bits.

9. Toss the crisped pork back with any reserved cooking juices to taste and adjust seasoning with more salt or lime juice if needed.

10. Serve immediately in tacos, enchiladas, quesadillas, nachos, or store cooled leftovers in an airtight container in the refrigerator for up to 4 days.

Equipment Needed

1. Slow cooker or crockpot
2. Large heavy skillet or sauté pan
3. Rimmed baking sheet or large bowl for shredding
4. Chef’s knife
5. Cutting board
6. Two forks for shredding
7. Measuring cups and spoons
8. Tongs or slotted spoon for transferring pork
9. Small bowl or liquid measuring cup for juices and mixing

FAQ

Carnitas Recipe {Slow Cooker} Substitutions and Variations

• Pork shoulder (Boston butt): substitute with pork butt or bone in pork roast of similar size for the same fat content and shredding texture; for a beef alternative use chuck roast, adjusting cooking time as needed.
• Olive oil: substitute with avocado oil or canola oil for neutral flavor and high smoke point, or melted lard for richer, more traditional pork flavor.
• Fresh orange juice: substitute with pineapple juice for a brighter tropical sweetness, or a mix of 1 cup water and 2 to 3 tablespoons orange marmalade or concentrate if fresh juice is unavailable.
• Low sodium chicken broth: substitute with low sodium vegetable broth for a vegetarian friendly swap, or with water plus 1 teaspoon chicken bouillon or stock concentrate to control salt and flavor.

Pro Tips

– Brown in batches and don’t crowd the pan. Getting a deep, even sear on each piece builds flavor you cannot recover later, so take the time to do this in two or three rounds and use all those browned bits in the sauce.

– Zest the orange before juicing it and add a teaspoon with the juices. The oils in the zest bring a brighter, fresher citrus note that keeps the pork from tasting flat once it’s braised for hours.

– After shredding, chill the cooking liquid briefly in the fridge, then spoon off the hard fat that rises to the top. This keeps the meat from becoming greasy while preserving the concentrated juices for tossing back into the pork.

– For texture contrast, crisp the shredded pork just before serving. Either broil for a few minutes or pan-fry small batches until golden. Spoon a little reserved cooking liquid over the pork after crisping to marry the crunchy edges with the saucy flavor.