I perfected my Slow Cooker Carnitas, and in this post I share a simple pantry trick plus clever meal ideas like tacos, enchiladas and quesadillas that make weeknight planning a breeze.

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I still get excited every time this Slow Cooker Carnitas turns out exactly like I dreamed. The pork becomes tender and juicy with those addictive crispy edges that everybody fights over.

I use boneless pork shoulder and a hit of fresh orange juice to keep things bright and not too heavy, and somehow it feels effortless even when you want big flavor. I love that it’s perfect for nights when you need dinner ready without babysitting, and it’s brilliant as a Pulled Pork Tacos Recipe for feeding a crowd.

Try it once and you’ll keep finding excuses to make it again.

Ingredients

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Pork shoulder: rich in protein, fairly high in fat, gives juicy shreddable meat you’ll love.
Orange juice: adds bright sweetness and acid, vitamin C, helps tenderize meat.
Lime juice: tart citrus punch, balances richness, adds fresh, zesty flavor.
Garlic: savory aromatic, small calories, boosts flavor and depth, not overpowering.
Onion: gives sweetness when slow cooked, adds body and gentle savory notes.
Cumin oregano chili: earthy, warm spices that make it savory, slightly smoky.
Bay leaves: subtle herbal layer, mostly aroma, remove before serving, classic depth.
Corn tortillas cilantro lime: serving extras, add carbs, freshness and bright finish.

Ingredient Quantities

3 to 4 lb boneless pork shoulder (pork butt), trimmed and cut into big chunks

1 1/2 to 2 tsp kosher salt

1 tsp freshly ground black pepper

1 tbsp ground cumin

1 tbsp dried oregano

1 tsp chili powder or smoked paprika

1 large yellow onion, roughly chopped

4 garlic cloves, smashed

1 cup fresh orange juice (about 2 oranges)

1/4 cup fresh lime juice (about 2 limes)

1/2 cup low sodium chicken broth or water

2 bay leaves

1 to 2 tbsp brown sugar (optional)

2 tbsp neutral oil (vegetable or canola) for crisping

Corn tortillas, chopped cilantro and lime wedges for serving (optional)

How to Make this

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1. Pat the pork shoulder dry, cut into big chunks and rub all over with 1 1/2 to 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tbsp ground cumin, 1 tbsp dried oregano, 1 tsp chili powder (or smoked paprika) and 1 to 2 tbsp brown sugar if you want a touch of sweet. Let it sit 10 minutes while you prep other stuff.

2. Heat a heavy skillet over medium high heat with a little neutral oil, don’t overcrowd the pan and brown the pork on all sides in batches, just until it gets a nice color, about 2 to 3 minutes per side. Transfer browned chunks to the slow cooker.

3. Into the slow cooker add 1 large chopped yellow onion, 4 smashed garlic cloves, 1 cup fresh orange juice, 1/4 cup fresh lime juice, 1/2 cup low sodium chicken broth or water and 2 bay leaves. Scrape any browned bits from the skillet into the slow cooker too.

4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the pork is falling apart tender and shreddable.

5. Remove the pork to a cutting board and shred with two forks. Fish out and discard the bay leaves. Skim off excess fat from the cooking liquid and reserve about 1 cup of the liquid; you can reduce the rest on the stove to a thicker sauce if you want extra flavor.

6. To get those irresistible crispy edges: either preheat your broiler and spread the shredded pork in an even layer on a rimmed baking sheet, drizzle with a little of the reserved liquid and 2 tbsp neutral oil and broil 3 to 6 minutes until edges are crisp, stir and broil again a couple minutes. Or heat 2 tbsp oil in a large skillet over medium high and sear the shredded pork in batches until pieces get caramelized and crisp, adding a splash of the reserved liquid to keep things juicy.

7. Toss the crisped pork with a little of the reduced sauce or extra reserved cooking liquid to moisten, taste and adjust salt and lime juice if needed.

8. Serve right away with warm corn tortillas, chopped cilantro and lime wedges. Leftovers keep well in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Equipment Needed

1. Heavy skillet (cast iron or stainless) for browning pork
2. Slow cooker or crockpot big enough for 3 to 4 lb pork
3. Cutting board and a sharp chefs knife
4. Measuring spoons and measuring cups
5. Tongs and/or slotted spoon to transfer browned meat
6. Rimmed baking sheet for broiling or a large skillet for crisping
7. Two forks and a large bowl for shredding
8. Citrus juicer or reamer and a liquid measuring cup

FAQ

Q: How long should I cook the pork in the slow cooker? A: Cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the meat falls apart and reaches about 195 to 205°F for easy shredding. Let it rest 10 to 15 minutes before shredding, that helps the juices settle.

Q: Do I have to sear the pork first? A: No, you dont have to, but searing the chunks 3 to 4 minutes per side in a hot pan adds a lot more flavor. If you skip it, you can still get good results by crisping the shredded pork at the end.

Q: How do I get those crispy edges like restaurant carnitas? A: Shred the cooked pork, spread it on a rimmed sheet or heat a skillet with 2 tbsp neutral oil, add the pork in batches so it sautés instead of steams, then let it brown without stirring for a few minutes. Or broil the spread-out pork 3 to 6 minutes, watching close so it doesnt burn. Spoon some of the cooking liquid back on for flavor before crisping if you want.

Q: Can I use bone-in pork shoulder or a different cut? A: Yes, bone-in shoulder works fine, might need a little more time. Avoid lean cuts like pork loin, they dry out. Pork butt/shoulder is ideal because the fat keeps the meat tender and tasty.

Q: How much salt and sugar should I use, and can I leave the brown sugar out? A: Use about 1 1/2 to 2 tsp kosher salt for a 3 to 4 lb roast, then taste and adjust after shredding. Brown sugar (1 to 2 tbsp) is optional, it gives a subtle caramel note, but you can skip it if you prefer tangy over sweet.

Q: How should I store and reheat leftovers? A: Cool and refrigerate up to 3 to 4 days, or freeze up to 3 months in portions. Reheat in a skillet with a splash of broth and crisp as above, or warm under the broiler for a minute or two. Microwaving works for quick heat but you lose crispiness.

Carnitas Recipe {Slow Cooker} Substitutions and Variations

Pork shoulder: swap with beef chuck roast for the same shred-and-sauce vibe, or use boneless pork loin if you want leaner meat but cut the cook time so it dont dry out, or go vegan with canned young green jackfruit (rinse, simmer in the sauce and add a bit more oil so it wont be dry).
Orange juice: use pineapple juice for more sweetness and tenderizing power, or grapefruit juice for brighter bitter-citrus notes, or apple cider plus a splash of lemon if you dont have citrus on hand.
Low sodium chicken broth or water: swap with vegetable broth to keep it meat-free, use beef broth for deeper flavor, or just water plus 1 tsp bouillon or a splash of beer if youre out of stock—adjust salt after tasting.
Chili powder or smoked paprika: use ancho chili powder or chipotle powder for smokier heat, or mix regular paprika with a pinch of cayenne if you need a quick stand-in; and if you want sweetness instead of brown sugar try a tablespoon of maple syrup or honey.

Pro Tips

– Salt early and dont skimp: rub the meat and let it sit 30 minutes or even overnight in the fridge if you got time. It helps the salt penetrate so the pork tastes seasoned all the way through, and you wont have to chase flavor at the end.

– Don’t overcrowd the pan when browning, do it in batches and save the browned bits: high heat and space = better Maillard color, which equals more flavor. Scrape those bits into the cooker or sauce, theyre pure gold.

– Rescue and concentrate the cooking liquid: skim off most of the fat (use a fat separator or chill it in the fridge for 15 minutes if you want), then simmer the rest down to deepen flavor. Add a splash of reserved liquid back when crisping so the pork stays juicy.

– For crispy edges use two methods based on mood: spread shredded pork on a rimmed pan, drizzle oil and broil a few minutes, stir and broil again; or sear in a hot skillet in batches, pressing some pieces flat to get more crust. Finish with a squeeze of lime and a tiny sprinkle of salt after crisping so the flavors pop.

Carnitas Recipe {Slow Cooker}

Recipe by James Level

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I perfected my Slow Cooker Carnitas, and in this post I share a simple pantry trick plus clever meal ideas like tacos, enchiladas and quesadillas that make weeknight planning a breeze.

Servings

servings

Calories

560

kcal

Equipment: 1. Heavy skillet (cast iron or stainless) for browning pork
2. Slow cooker or crockpot big enough for 3 to 4 lb pork
3. Cutting board and a sharp chefs knife
4. Measuring spoons and measuring cups
5. Tongs and/or slotted spoon to transfer browned meat
6. Rimmed baking sheet for broiling or a large skillet for crisping
7. Two forks and a large bowl for shredding
8. Citrus juicer or reamer and a liquid measuring cup

Ingredients

3 to 4 lb boneless pork shoulder (pork butt), trimmed and cut into big chunks
1 1/2 to 2 tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp ground cumin
1 tbsp dried oregano
1 tsp chili powder or smoked paprika
1 large yellow onion, roughly chopped
4 garlic cloves, smashed
1 cup fresh orange juice (about 2 oranges)
1/4 cup fresh lime juice (about 2 limes)
1/2 cup low sodium chicken broth or water
2 bay leaves
1 to 2 tbsp brown sugar (optional)
2 tbsp neutral oil (vegetable or canola) for crisping
Corn tortillas, chopped cilantro and lime wedges for serving (optional)

Directions

Pat the pork shoulder dry, cut into big chunks and rub all over with 1 1/2 to 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tbsp ground cumin, 1 tbsp dried oregano, 1 tsp chili powder (or smoked paprika) and 1 to 2 tbsp brown sugar if you want a touch of sweet. Let it sit 10 minutes while you prep other stuff.
Heat a heavy skillet over medium high heat with a little neutral oil, don't overcrowd the pan and brown the pork on all sides in batches, just until it gets a nice color, about 2 to 3 minutes per side. Transfer browned chunks to the slow cooker.
Into the slow cooker add 1 large chopped yellow onion, 4 smashed garlic cloves, 1 cup fresh orange juice, 1/4 cup fresh lime juice, 1/2 cup low sodium chicken broth or water and 2 bay leaves. Scrape any browned bits from the skillet into the slow cooker too.
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the pork is falling apart tender and shreddable.
Remove the pork to a cutting board and shred with two forks. Fish out and discard the bay leaves. Skim off excess fat from the cooking liquid and reserve about 1 cup of the liquid; you can reduce the rest on the stove to a thicker sauce if you want extra flavor.
To get those irresistible crispy edges: either preheat your broiler and spread the shredded pork in an even layer on a rimmed baking sheet, drizzle with a little of the reserved liquid and 2 tbsp neutral oil and broil 3 to 6 minutes until edges are crisp, stir and broil again a couple minutes. Or heat 2 tbsp oil in a large skillet over medium high and sear the shredded pork in batches until pieces get caramelized and crisp, adding a splash of the reserved liquid to keep things juicy.
Toss the crisped pork with a little of the reduced sauce or extra reserved cooking liquid to moisten, taste and adjust salt and lime juice if needed.
Serve right away with warm corn tortillas, chopped cilantro and lime wedges. Leftovers keep well in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 200g
Total number of serves: 8
Calories: 560kcal
Fat: 43g
Saturated Fat: 14g
Trans Fat: 0.5g
Polyunsaturated: 6.5g
Monounsaturated: 22g
Cholesterol: 160mg
Sodium: 640mg
Potassium: 780mg
Carbohydrates: 8g
Fiber: 0.5g
Sugar: 6g
Protein: 34g
Vitamin A: 150IU
Vitamin C: 16mg
Calcium: 6mg
Iron: 2mg

Carnitas Recipe {Slow Cooker}

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Carnitas Recipe {Slow Cooker} Substitutions and Variations

Pro Tips