Easy Crockpot Carnitas Recipe

I’m sharing my Crockpot Carnitas Recipes that turn a simple slow-cooker pork into tender, juicy pulled meat with the crispiest edges and endless ways to use leftovers for tacos, enchiladas, quesadillas, or nachos.

I still get a little thrill when I lift the lid and see tender, juicy pork shoulder falling apart, with little golden crispy edges that make you whisper yes. I’ve tried a ton of Crockpot Carnitas Recipes but this one keeps surprising me, it’s simple, a bit addictive and somehow always better than I expect.

A bright splash of orange balances the richness and makes leftovers sing even the next day. Use it for tacos, enchiladas or as the star of late night snacks, especially for those quick Crock Pot Tacos.

I can’t promise you’ll stop dreaming about it, I didn’t.

Ingredients

• Pork shoulder: Pork shoulder packs protein and fat, turns tender and shreddable after slow cooking.
• Garlic: Garlic adds bold savory punch, antioxidants, helps cut through the fattiness.
• Orange and lime juice: Orange and lime juice give bright acidity, a sweet tang that balances richness.
• Cumin: Cumin gives warm earthy flavor, feels like classic Mexican spice, not overpowering.
• Onion: Onion melts into sweetness and adds fiber plus deep savory base note.
• Chicken broth: Broth keeps meat moist, brings low sodium umami and gentle seasoning.
• Brown sugar: Brown sugar gives a touch of caramelized sweet, helps crisping and color.
• Chili powder: Chili powder adds smoky heat and depth without overpowering other flavors.
• Bay leaves: Bay leaves give subtle herbal background, you pick them out before serving.

Ingredient Quantities

• 1 (3 to 4 lb) pork shoulder (pork butt) trimmed and cut into 2 large pieces
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tsp dried oregano (Mexican if you got it)
• 1 tsp smoked paprika (optional but nice)
• 1 tbsp brown sugar (optional)
• 4 cloves garlic minced
• 1 large onion sliced
• 1 cup low sodium chicken broth
• juice of 1 orange (about 1/2 cup) and 2 tbsp fresh lime juice
• 2 bay leaves
• 1/2 tsp crushed red pepper flakes (optional)
• 2 tbsp vegetable oil for searing and crisping

How to Make this

1. Trim excess fat and cut the pork shoulder into two large pieces, pat dry with paper towels then rub all over with the kosher salt, black pepper, ground cumin, chili powder, dried oregano, smoked paprika (if using), and brown sugar (if using); press the spices in good so they stick.

2. Heat the 2 tbsp vegetable oil in a large skillet over medium high heat until shimmering, then sear the pork pieces 3 to 4 minutes per side until deeply browned, dont overcrowd the pan, you want good color not steam.

3. Lay the sliced onion and minced garlic in the bottom of the crockpot, tuck in the 2 bay leaves, then place the seared pork on top.

4. Pour 1 cup low sodium chicken broth around the pork, then add the juice of 1 orange and 2 tbsp fresh lime juice; sprinkle the 1/2 tsp crushed red pepper flakes on if you want heat, cover.

5. Cook low for 8 to 9 hours or high for 4 to 5 hours, until the pork is falling apart and shreds easily with forks.

6. Remove the pork to a cutting board or tray and discard the bay leaves. Skim off and reserve excess fat from the cooking liquid, then reserve about 1/2 to 1 cup of the liquid for later.

7. Shred the pork with two forks, mixing in some of the reserved cooking liquid to keep it moist, taste and adjust salt and pepper if needed.

8. Crisp the shredded carnitas using one of these fast methods: broiler method — spread the shredded pork in a thin layer on a rimmed baking sheet, drizzle with a little oil and broil 3 to 6 minutes until edges brown, toss and broil again if needed; or skillet method — heat 1 to 2 tbsp oil in a large skillet over medium high, fry the shredded pork in batches until edges get crispy, adding a splash of reserved liquid if it gets too dry.

9. Optional sauce hack: simmer the remaining cooking liquid in a small saucepan until reduced and slightly thickened, then drizzle over the crisped carnitas for extra flavor.

10. Serve immediately with tortillas and your favorite toppings, or store cooled leftovers in the fridge up to 4 days or freeze for longer; reheating in a skillet before serving keeps the edges nice and crunchy.

Equipment Needed

1. Sharp chef’s knife (for trimming and cutting the pork)
2. Large cutting board
3. Paper towels for drying the meat and skimming fat
4. Large heavy skillet, for searing and crisping shredded pork
5. 6-quart crockpot or slow cooker
6. Measuring cups and spoons
7. Tongs and a spatula
8. Two forks for shredding the pork
9. Rimmed baking sheet for broiling the pork
10. Small saucepan and a spoon for reducing the cooking liquid

FAQ

Easy Crockpot Carnitas Recipe Substitutions and Variations

• Pork shoulder (3 to 4 lb): boneless country style ribs for similar fat and shredding, pork loin if you want leaner meat (you’ll prob need less cook time and add a bit of fat), or bone‑in picnic roast for more porky flavor but cook a little longer.
• 1 cup low sodium chicken broth: low sodium beef broth for richer depth, vegetable broth for a lighter/plant-friendly option, or 1 cup water plus 1 tsp bouillon so you can control the salt.
• Juice of 1 orange + 2 tbsp lime: pineapple juice for a bright tropical tang, grapefruit juice for a bitter-sweet twist, or use lemon juice in place of lime if that’s what you got.
• 2 tbsp vegetable oil: canola or avocado oil for high-heat searing, peanut oil if you want a neutral high smoke point, or rendered lard/tallow for a traditional, extra-flavor option (olive oil works but not great for super-hot searing).

Pro Tips

1) Salt early for deeper flavor: rub the pork with salt at least 30 minutes before cooking or even the night before. It helps pull moisture to the surface then reabsorb it so the meat seasons all the way through. If you forget, do at least a quick rub right before searing.

2) Protect the brightness of the citrus: add most of the orange and lime at the start for tenderizing and flavor, but save a little fresh lime juice to squeeze right before serving. Bright acid loses punch when cooked long, so that last splash makes the tacos pop.

3) Crisping trick for better texture: shred the pork and spread it in a thin single layer so every piece gets some edge contact. If you want faster, more even browning chill the shredded pork 10 to 20 minutes first so the fat firms up, then broil or pan crisp in batches. Don’t pile it up or it will steam not crisp.

4) Save and use the cooking liquid: skim most fat then reduce the remaining braising liquid down until syrupy and drizzle over the crisped carnitas or toss the shredded pork in a few tablespoons. It adds moisture and concentrated flavor, and you can also freeze small portions for quick reheats later.