I’m sharing my BEST Carnitas Recipe: tender, juicy pulled pork with the crispiest edges from a Crock Pot Pulled Pork Recipe that’s ideal for tacos, enchiladas, quesadillas, and loaded nachos.
I love this Easy Crockpot Carnitas because the pork shoulder falls apart, tender and juicy with those impossibly crispy edges that steal every taco party. I toss in a splash of orange juice for a bright hit, then forget about it until dinner, which is dangerously convenient.
Leftovers turn into tacos, quesadillas, nachos, or just a midnight snack that feels fancy. I still get surprised how something so effortless can taste like it took hours.
If you like big flavor with almost no babysitting, this Crock Pot Pulled Pork Recipe will become your go to.
Ingredients
Easy Crockpot Carnitas Recipe
- Pork shoulder: rich in protein and fat, gives carnitas juicy meat.
- Orange juice: adds bright acidity, vitamin C and a touch of sweetness.
- Lime juice: sharp citrus bite, cuts richness and lifts flavor.
- Garlic: pungent aromatics and antioxidants, gives deep savory flavor when cooked.
- Onion: adds sweetness and fiber, caramelizes into mellow background flavor.
- Cumin: warm earthy spice, small amount adds big flavor.
- Oregano: herbal slightly bitter, it rounds the spice mix with savory notes.
- Brown sugar: provides molasses sweetness, helps caramelize and balance acidity.
- Tortillas: starchy carriers, provide carbs and pleasant chew for assembled tacos.
Ingredient Quantities
- 3 to 4 lb pork shoulder (Boston butt), boneless
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 4 cloves garlic, minced
- 1 large yellow onion, sliced
- 1 cup orange juice (about 2 oranges)
- 2 tbsp fresh lime juice (about 2 limes)
- 1/2 cup low sodium chicken broth
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano (Mexican oregano if you got it)
- 1 tsp smoked paprika
- 1 to 2 tsp chili powder
- 1 tbsp brown sugar
- 2 bay leaves
- 2 tbsp vegetable oil for crisping
- Warm corn or flour tortillas for serving
- Chopped fresh cilantro, diced onion and lime wedges for topping
How to Make this
1. Pat 3 to 4 lb pork shoulder dry, trim any giant hunks of fat but leave some for flavor, then rub all over with 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 1/2 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1 to 2 tsp chili powder and 1 tbsp brown sugar; press in 4 cloves minced garlic so it sticks.
2. Spread 1 large sliced yellow onion and 2 bay leaves in the bottom of the crockpot, set the pork on top.
3. Whisk together 1 cup orange juice, 2 tbsp fresh lime juice and 1/2 cup low sodium chicken broth and pour around (not straight on top of) the pork so the seasoning doesn’t wash away.
4. Optional hack for extra flavor: quickly sear the pork 2 minutes per side in a hot skillet with 1 tbsp vegetable oil before it goes in the slow cooker, but you can skip this step if you’re short on time.
5. Cover and cook on low for 8 to 9 hours or high for 4 to 5 hours, until the pork is falling apart and a fork slides through easily.
6. Remove pork to a cutting board, discard bay leaves, reserve about 1 cup of the cooking liquid, then shred the meat with two forks (or your hands if it’s cool enough).
7. Concentrate the flavor: skim most fat from the reserved liquid, simmer the liquid until slightly reduced and syrupy, then toss the shredded pork in a few tablespoons of that reduced jus so it stays juicy.
8. Crisp the carnitas for the best edges: either spread the shredded pork on a rimmed baking sheet, drizzle with up to 2 tbsp vegetable oil and broil on high 4 to 6 minutes until browned, toss and broil another 3 to 5 minutes; or heat 1 to 2 tbsp oil in a large skillet over medium high, press pork into a single layer and let it sit undisturbed until crusty, then flip in batches. Don’t overdo it or it’ll dry out, keep some of that reduced jus handy to toss back if needed.
9. Serve on warm corn or flour tortillas with chopped fresh cilantro, diced onion and lime wedges; save leftovers for tacos, enchiladas, quesadillas or nachos, and store extra jus for reheating so it stays tender.
Equipment Needed
1. Slow cooker or crockpot (6 to 7 qt)
2. Large heavy skillet (cast iron or stainless) for quick searing and stovetop crisping
3. Rimmed baking sheet for broiling the shredded pork crisp
4. Sharp chef’s knife and sturdy cutting board for trimming and slicing the onion
5. Measuring cups and spoons plus a 1-cup liquid measuring cup for the juices
6. Whisk and a medium bowl to mix orange, lime and broth — makes pouring easier so the rub stays put
7. Two forks or meat claws and a pair of tongs for shredding and handling hot pork
8. Small saucepan (or extra skillet) and a fine mesh strainer or fat skimmer to reserve and reduce the jus
9. Oven mitts or kitchen towels and some paper towels for blotting and safe handling — dont skimp on safety, youll be glad later
FAQ
Easy Crockpot Carnitas Recipe Substitutions and Variations
- Pork shoulder: swap with a bone in pork shoulder or pork picnic roast, both give same fat and shredding. If you only got pork loin it will work but its much leaner so watch cook time and expect drier meat.
- Orange juice: use pineapple juice for brighter sweetness, or cola (classic trick) for caramelized flavor. If you want less sugar use half orange juice and half water with orange zest.
- Chicken broth: swap for beef broth, low sodium vegetable broth, or water plus 1 tsp chicken bouillon if thats what you have on hand.
- Smoked paprika: if you dont have it use regular paprika plus 1/4 tsp liquid smoke, or 1/2 tsp chipotle powder for smokiness and heat.
Pro Tips
1. Salt ahead of time if you can. Rub the pork with kosher salt and let it sit in the fridge overnight. It acts like a dry brine and really helps flavor and juiciness. Just don’t leave it at room temp for hours.
2. Pat the surface dry before any sear. A wet shoulder won’t brown well, so blot it with paper towels first. Searing gives big flavor, but if you skip it, quickly brown some of the onions or the shredded pork later to get that caramelized note.
3. Save and treat the cooking liquid like gold. Chill it to lift off the fat, then reduce the lean juices until glossy. Keep some of that reduced jus to toss with the pork after shredding so it stays moist. You can also reserve the skimmed fat to lightly fry tortillas or onions for extra depth.
4. Crisp smart, not hard. Crisp half the pork and leave the rest tender so you get contrast. Whether under the broiler or in a skillet, press into a single layer, don’t poke or stir too soon, and have a little of the jus ready to toss back in case it dries out.
Easy Crockpot Carnitas Recipe
I’m sharing my BEST Carnitas Recipe: tender, juicy pulled pork with the crispiest edges from a Crock Pot Pulled Pork Recipe that’s ideal for tacos, enchiladas, quesadillas, and loaded nachos.
8
servings
626
kcal
Equipment: 1. Slow cooker or crockpot (6 to 7 qt)
2. Large heavy skillet (cast iron or stainless) for quick searing and stovetop crisping
3. Rimmed baking sheet for broiling the shredded pork crisp
4. Sharp chef’s knife and sturdy cutting board for trimming and slicing the onion
5. Measuring cups and spoons plus a 1-cup liquid measuring cup for the juices
6. Whisk and a medium bowl to mix orange, lime and broth — makes pouring easier so the rub stays put
7. Two forks or meat claws and a pair of tongs for shredding and handling hot pork
8. Small saucepan (or extra skillet) and a fine mesh strainer or fat skimmer to reserve and reduce the jus
9. Oven mitts or kitchen towels and some paper towels for blotting and safe handling — dont skimp on safety, youll be glad later
Ingredients
-
3 to 4 lb pork shoulder (Boston butt), boneless
-
2 tsp kosher salt
-
1 tsp freshly ground black pepper
-
4 cloves garlic, minced
-
1 large yellow onion, sliced
-
1 cup orange juice (about 2 oranges)
-
2 tbsp fresh lime juice (about 2 limes)
-
1/2 cup low sodium chicken broth
-
1 1/2 tsp ground cumin
-
1 tsp dried oregano (Mexican oregano if you got it)
-
1 tsp smoked paprika
-
1 to 2 tsp chili powder
-
1 tbsp brown sugar
-
2 bay leaves
-
2 tbsp vegetable oil for crisping
-
Warm corn or flour tortillas for serving
-
Chopped fresh cilantro, diced onion and lime wedges for topping
Directions
- Pat 3 to 4 lb pork shoulder dry, trim any giant hunks of fat but leave some for flavor, then rub all over with 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 1/2 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1 to 2 tsp chili powder and 1 tbsp brown sugar; press in 4 cloves minced garlic so it sticks.
- Spread 1 large sliced yellow onion and 2 bay leaves in the bottom of the crockpot, set the pork on top.
- Whisk together 1 cup orange juice, 2 tbsp fresh lime juice and 1/2 cup low sodium chicken broth and pour around (not straight on top of) the pork so the seasoning doesn't wash away.
- Optional hack for extra flavor: quickly sear the pork 2 minutes per side in a hot skillet with 1 tbsp vegetable oil before it goes in the slow cooker, but you can skip this step if you’re short on time.
- Cover and cook on low for 8 to 9 hours or high for 4 to 5 hours, until the pork is falling apart and a fork slides through easily.
- Remove pork to a cutting board, discard bay leaves, reserve about 1 cup of the cooking liquid, then shred the meat with two forks (or your hands if it’s cool enough).
- Concentrate the flavor: skim most fat from the reserved liquid, simmer the liquid until slightly reduced and syrupy, then toss the shredded pork in a few tablespoons of that reduced jus so it stays juicy.
- Crisp the carnitas for the best edges: either spread the shredded pork on a rimmed baking sheet, drizzle with up to 2 tbsp vegetable oil and broil on high 4 to 6 minutes until browned, toss and broil another 3 to 5 minutes; or heat 1 to 2 tbsp oil in a large skillet over medium high, press pork into a single layer and let it sit undisturbed until crusty, then flip in batches. Don’t overdo it or it’ll dry out, keep some of that reduced jus handy to toss back if needed.
- Serve on warm corn or flour tortillas with chopped fresh cilantro, diced onion and lime wedges; save leftovers for tacos, enchiladas, quesadillas or nachos, and store extra jus for reheating so it stays tender.
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: 150g
- Total number of serves: 8
- Calories: 626kcal
- Fat: 47.3g
- Saturated Fat: 16.3g
- Trans Fat: 0.06g
- Polyunsaturated: 10g
- Monounsaturated: 20g
- Cholesterol: 139mg
- Sodium: 773mg
- Potassium: 721mg
- Carbohydrates: 6.5g
- Fiber: 0.2g
- Sugar: 4.8g
- Protein: 39.8g
- Vitamin A: 200IU
- Vitamin C: 20mg
- Calcium: 30mg
- Iron: 2mg
