I perfected my Pork Carnitas Recipe and in this post I finally reveal the few surprising steps and pantry staples I use to get the results everyone keeps asking about.

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I still can’t believe how a hunk of pork shoulder and a splash of orange juice can turn into something that makes me forget all other dinner plans. Slow cooked until it just falls apart then crisped up for crackly edges, the meat gets this addictive mix of juicy and crunchy that ruins you for plain pulled pork.

I’ll be honest I get messy every time and I love it, feeding friends while we argue over who gets the last taco. Think Pork Carnitas Slow Cooker when you want a showstopper.

It tastes like a celebration every single time.

Ingredients

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Pork shoulder: Rich in protein and collagen, gets fork tender, fatty so very flavorful.
Orange juice: Adds bright citrus acidity and a touch of sweetness, helps tenderize meat.
Garlic: Pungent, gives savory depth and slight sweetness when long cooked, immune boost.
Cumin: Earthy, warm spice that gives carnitas that classic smoky, savory Mexican flavor.
Onion: Adds mellow sweetness and savory base, provides fiber and natural carbs for sauce.
Lime juice: Brightens and balances richness with tangy acid, keeps flavors fresh overall.
Brown sugar or honey: Small sweet note helps caramelize edges and balance chiles, use sparingly though.

Ingredient Quantities

3 to 4 lb pork shoulder or pork butt, trimmed

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1 tbsp ground cumin

1 tbsp dried oregano (Mexican oregano if you have it)

2 tsp chili powder or 1 tbsp ancho chili powder

1 tsp smoked paprika

1 tsp ground coriander

4 garlic cloves, smashed

1 medium white or yellow onion, sliced

1 cup low sodium chicken broth

1/2 cup fresh orange juice (about 1 large orange)

2 tbsp fresh lime juice (about 1 lime)

1 tbsp brown sugar or honey

2 bay leaves

1 jalapeño, seeded and halved, optional

2 tbsp vegetable oil or neutral oil for crisping

Fresh cilantro and lime wedges for serving, optional

How to Make this

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1. Pat the 3 to 4 lb pork shoulder dry then mix 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tbsp ground cumin, 1 tbsp dried oregano, 2 tsp chili powder (or 1 tbsp ancho), 1 tsp smoked paprika and 1 tsp ground coriander and rub it all over the pork, get it into every nook, let it sit 15 minutes or refrigerate overnight if you got time.

2. Put the sliced medium onion, 4 smashed garlic cloves and the optional jalapeño (seeded if you want milder) in the bottom of the slow cooker, set the pork on top.

3. Whisk together 1 cup low sodium chicken broth, 1/2 cup fresh orange juice, 2 tbsp fresh lime juice and 1 tbsp brown sugar or honey, pour that around the pork (not directly over the rub so it stays on the meat), add 2 bay leaves.

4. Cook on low for 8 to 10 hours or on high for 4 to 5 hours until the pork is falling-apart tender and a fork slides in easily.

5. Lift the pork onto a cutting board, discard the bay leaves and jalapeño, reserve about 1 to 1 1/2 cups of the cooking liquid then shred the meat with two forks, skim off any big globs of fat from the liquid if it’s greasy.

6. Pour the reserved liquid into a saucepan and simmer until it reduces and thickens a bit, this concentrates the flavor, taste and adjust salt if needed.

7. Toss the shredded pork with a few spoonfuls of the reduced sauce to moisten it but not soak it, then put the meat on a rimmed baking sheet in a single layer, drizzle or toss with 2 tbsp vegetable oil so it crisps better under heat.

8. Broil on the top rack of the oven about 5 to 7 minutes until the edges get brown and crisp, stir or flip the pork and broil another 3 to 5 minutes for extra crunchy bits, watch it close though cause it can burn fast.

9. Serve hot with fresh cilantro and lime wedges, use for tacos burritos bowls whatever you like, tip: if you want even crispier pieces you can crisp in a hot cast iron skillet instead of broiling, and if the carnitas seems dry just stir in a little more of the reduced cooking liquid.

Equipment Needed

1. Slow cooker (6 to 7 quart)
2. Cutting board, sturdy
3. Chef’s knife
4. Measuring spoons and measuring cups
5. Mixing bowl and whisk or fork (for the broth/orange mix)
6. Two forks or shredding tools (tongs help too)
7. Saucepan (to reduce the cooking liquid)
8. Rimmed baking sheet
9. Oven mitts or potholders

FAQ

Q: How long do I cook the pork in the slow cooker and what temp should it hit? A: Cook on LOW for about 8 to 10 hours or on HIGH for 4 to 5 hours. You're looking for the pork to be fall apart tender, about 195 to 205 F internal temp, then it shreds easily. Use a meat thermometer if you can, it saves guesswork.

Q: How do I get the carnitas crispy after slow cooking? A: Drain most of the cooking liquid, shred the pork, spread it thin on a rimmed baking sheet and drizzle a little of the reserved fat or 2 tbsp oil. Broil 4 to 6 minutes till edges brown, toss and broil again. Or crisp in a hot skillet in batches until golden. Don't crowd the pan or you'll steam not crisp.

Q: Do I need to sear the pork before slow cooking? A: You don't have to, the slow cooker will make it tender, but browning the roast first adds extra flavor. If you're short on time skip it, if not sear all sides until browned for a richer sauce.

Q: Can I use a different cut of pork? A: Pork shoulder or pork butt is best because of the fat and connective tissue. Loin is too lean and gets dry. You can use picnic roast if that's what you have but expect similar time and a bit more trimming.

Q: Can I make these ahead or freeze them? A: Yes. Refrigerate cooked shredded pork up to 3 to 4 days, then crisp right before serving. For longer storage freeze in airtight bags up to 3 months. Thaw overnight in the fridge then reheat and crisp.

Q: How spicy are these and how do I adjust heat? A: Mild to medium by default. Leave out the jalapeño or remove seeds for milder flavor, use milder chili powder. For more heat add chipotle, cayenne, or keep some jalapeño seeds. Taste the sauce before cooking and tweak the spice and salt if needed.

Crispy Slow Cooker Pork Carnitas Recipe Substitutions and Variations

Pork shoulder or pork butt: pork picnic roast or bone-in shoulder work great, or pork loin if you must (it’s much leaner, so add 2 tbsp oil or a couple strips of bacon fat and shorten the cook time or it will dry out).
1 cup low sodium chicken broth: low-sodium vegetable broth, a light Mexican lager for extra flavor, or plain water with 1 tsp bouillon (taste and adjust salt before crisping).
1/2 cup fresh orange juice: pineapple juice, apple cider, or diluted orange juice concentrate (if you use pineapple go easy, its enzymes can over-tenderize the meat).
1 tbsp brown sugar or honey: pure maple syrup, agave nectar, or 1 tbsp molasses mixed with 1 tbsp granulated sugar to mimic brown sugar.

Pro Tips

– Salt it early and not just right before cooking. Letting the pork sit salted in the fridge for a few hours or overnight helps the salt penetrate and gives you a juicier, more evenly seasoned result, plus it helps the outside dry so the rub bites in better.

– Sear first if you can. A good, hot sear in a cast iron or heavy pan builds flavor and renders some fat so the slow cooking starts from a richer base. Don’t worry about perfect browning, just get a nice crust on all sides.

– Don’t skip chilling before crisping. After shredding, pop the meat in the fridge 20 to 30 minutes so the fat firms up. Smaller pieces will crisp faster and more evenly, and you’ll get crunch without turning everything into dried bits.

– Be ruthless with the sauce reduction and seasoning at the end. Reduce the cooking liquid until it concentrates, taste it, and adjust salt, acid, or a pinch of sugar. Toss just enough of it with the shredded pork to moisten then crisp, that way you get both juicy and crunchy bites.

Crispy Slow Cooker Pork Carnitas Recipe

Recipe by James Level

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I perfected my Pork Carnitas Recipe and in this post I finally reveal the few surprising steps and pantry staples I use to get the results everyone keeps asking about.

Servings

servings

Calories

520

kcal

Equipment: 1. Slow cooker (6 to 7 quart)
2. Cutting board, sturdy
3. Chef’s knife
4. Measuring spoons and measuring cups
5. Mixing bowl and whisk or fork (for the broth/orange mix)
6. Two forks or shredding tools (tongs help too)
7. Saucepan (to reduce the cooking liquid)
8. Rimmed baking sheet
9. Oven mitts or potholders

Ingredients

3 to 4 lb pork shoulder or pork butt, trimmed
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp ground cumin
1 tbsp dried oregano (Mexican oregano if you have it)
2 tsp chili powder or 1 tbsp ancho chili powder
1 tsp smoked paprika
1 tsp ground coriander
4 garlic cloves, smashed
1 medium white or yellow onion, sliced
1 cup low sodium chicken broth
1/2 cup fresh orange juice (about 1 large orange)
2 tbsp fresh lime juice (about 1 lime)
1 tbsp brown sugar or honey
2 bay leaves
1 jalapeño, seeded and halved, optional
2 tbsp vegetable oil or neutral oil for crisping
Fresh cilantro and lime wedges for serving, optional

Directions

Pat the 3 to 4 lb pork shoulder dry then mix 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tbsp ground cumin, 1 tbsp dried oregano, 2 tsp chili powder (or 1 tbsp ancho), 1 tsp smoked paprika and 1 tsp ground coriander and rub it all over the pork, get it into every nook, let it sit 15 minutes or refrigerate overnight if you got time.
Put the sliced medium onion, 4 smashed garlic cloves and the optional jalapeño (seeded if you want milder) in the bottom of the slow cooker, set the pork on top.
Whisk together 1 cup low sodium chicken broth, 1/2 cup fresh orange juice, 2 tbsp fresh lime juice and 1 tbsp brown sugar or honey, pour that around the pork (not directly over the rub so it stays on the meat), add 2 bay leaves.
Cook on low for 8 to 10 hours or on high for 4 to 5 hours until the pork is falling-apart tender and a fork slides in easily.
Lift the pork onto a cutting board, discard the bay leaves and jalapeño, reserve about 1 to 1 1/2 cups of the cooking liquid then shred the meat with two forks, skim off any big globs of fat from the liquid if it's greasy.
Pour the reserved liquid into a saucepan and simmer until it reduces and thickens a bit, this concentrates the flavor, taste and adjust salt if needed.
Toss the shredded pork with a few spoonfuls of the reduced sauce to moisten it but not soak it, then put the meat on a rimmed baking sheet in a single layer, drizzle or toss with 2 tbsp vegetable oil so it crisps better under heat.
Broil on the top rack of the oven about 5 to 7 minutes until the edges get brown and crisp, stir or flip the pork and broil another 3 to 5 minutes for extra crunchy bits, watch it close though cause it can burn fast.
Serve hot with fresh cilantro and lime wedges, use for tacos burritos bowls whatever you like, tip: if you want even crispier pieces you can crisp in a hot cast iron skillet instead of broiling, and if the carnitas seems dry just stir in a little more of the reduced cooking liquid.

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: 6
Calories: 520kcal
Fat: 40g
Saturated Fat: 14g
Trans Fat: 0.5g
Polyunsaturated: 3g
Monounsaturated: 18g
Cholesterol: 140mg
Sodium: 380mg
Potassium: 600mg
Carbohydrates: 6g
Fiber: 1g
Sugar: 4g
Protein: 40g
Vitamin A: 200IU
Vitamin C: 10mg
Calcium: 30mg
Iron: 2.2mg

Crispy Slow Cooker Pork Carnitas Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Crispy Slow Cooker Pork Carnitas Recipe Substitutions and Variations

Pro Tips