Tender, juicy, and irresistibly crispy, this slow cooker carnitas recipe is an easy, flavorful pulled pork dish everyone will enjoy. With just a few simple ingredients you can make succulent carnitas that are perfect for tacos, burritos, quesadillas, nachos, bowls, and more.
Carnitas are one of those meals I never tire of — in tortillas, rolled into burritos, layered on nachos, or served over rice. The slow cooker method makes this dish especially convenient: set it in the morning and come home to ready-to-shred pork. It’s a true hands-off favorite.
Why You’ll Love This Slow Cooker Recipe
- Effortless: season the pork, add aromatics and liquid, then let the slow cooker do the work. The only hands-on steps are shredding and briefly crisping the meat.
- Family-friendly: serve the shredded carnitas buffet-style with toppings and sides so everyone can build their own plates — a great option for picky eaters.
- Few ingredients, big flavor: a short list of pantry spices plus orange juice creates a balanced, savory-sweet result without fuss.
Ingredients You’ll Need
- Pork: boneless pork butt or pork shoulder (look for some fat so the meat stays moist while it cooks). Avoid pork loin or tenderloin for this recipe.
- Seasoning: dried oregano, dried basil, chipotle powder, chili powder, kosher salt, and black pepper.
- Onion: a small yellow onion, chopped.
- Garlic: several cloves, minced — garlic amplifies the savory flavor.
- Jalapeño: deseeded and chopped for a touch of brightness; it won’t make the dish overly spicy.
- Orange juice: fresh-squeezed is best — it adds natural sweetness and acidity to balance the spices.
How To Make Slow Cooker Carnitas
- Mix the dried oregano, basil, chipotle powder, chili powder, salt, and black pepper in a small bowl.
- Rub the spice blend generously over the entire surface of the pork butt or shoulder so every side is seasoned.
- Place the seasoned pork in the slow cooker. Add chopped onion, minced garlic, and chopped jalapeño around the meat. Pour the orange juice into the cooker around the pork to avoid washing off the rub.
- Cover and cook on low for 8–10 hours or on high for 5–6 hours, until the pork is fork-tender.
- Carefully remove the pork, reserving the cooking liquid. Use two forks to shred the meat. Transfer the shredded pork to a large rimmed baking sheet and drizzle with about 1 cup of the reserved liquid to keep the meat moist.
- Broil the shredded pork for 5–10 minutes until the edges turn golden and crispy. You may need to broil in batches if all the pork won’t fit on one sheet pan.
Recipe Variations
- Stovetop crisping: if you prefer not to use the oven, heat a skillet with a little oil and pan-sear the shredded pork in batches until the edges caramelize.
- Extra heat: add cayenne pepper to the spice rub for a spicier version; adjust the amount to taste.
Tips and Notes
- Avoid opening the slow cooker while it’s cooking; lifting the lid releases heat and can extend cooking time.
- Use a large spatula to help lift the pork from the cooker if the roast is very tender — it can fall apart when handled.
- Freezer meal option: place the seasoned pork, onion, garlic, and jalapeño in a freezer bag for an easy make-ahead meal. Thaw overnight before adding to the slow cooker with orange juice.
- Line your baking sheet with parchment paper or foil for easier cleanup after broiling.
Serving Ideas
Serve your carnitas with an assortment of toppings and sides so everyone can personalize their meal:
- Sliced avocado or guacamole
- Shredded cheese or queso fresco
- Sliced or pickled onions
- Jalapeños or fresh cilantro
- Sour cream or Mexican crema
- Lime wedges for squeezing
- Shredded lettuce, diced tomatoes, pico de gallo, or salsas
- Tortillas or rice (cilantro-lime rice pairs especially well)
Carnitas are a Mexican dish made by slow-cooking pork butt or shoulder until it is tender and easily shredded, then crisping the edges for texture. This recipe achieves the same tender interior and crispy exterior by slow cooking in a crock pot and finishing under the broiler.
Both pulled pork and carnitas use slow-cooked pork shoulder or butt that’s shredded, but they come from different culinary traditions. Pulled pork is associated with American barbecue and is often served with barbecue sauce, while carnitas are Mexican and typically finished to get crispy, flavorful edges.
Cool leftover carnitas to room temperature, then store in an airtight container in the refrigerator for up to five days. Reheat gently in the microwave, oven, or skillet.
Yes. Cool the carnitas, place them in a freezer-safe bag or container, and freeze for up to three months. Thaw completely before reheating.
Recipe
Slow Cooker Carnitas
Equipment
- Slow cooker (about 6 qt)
Ingredients
- 4 pound boneless pork butt or pork shoulder
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon chipotle powder
- 1 teaspoon chili powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño, deseeded and chopped
- 1 cup orange juice (fresh preferred)
Instructions
- Combine oregano, basil, chipotle powder, chili powder, salt, and black pepper in a small bowl.
- Rub the spice mixture all over the pork and place it in the slow cooker.
- Add chopped onion, minced garlic, and jalapeño around the pork. Pour orange juice around the meat so the rub stays in place.
- Cover and cook on low for 8–10 hours or on high for 5–6 hours, until the pork is very tender.
- Remove pork from the slow cooker, reserving the cooking liquid. Shred the pork with two forks.
- Spread shredded pork on a large rimmed baking sheet. Pour about 1 cup of reserved liquid over the meat to keep it moist.
- Broil for 5–10 minutes until edges brown and become crispy. Broil in batches if needed.
Notes
Nutrition
More Recipes You May Like
- Slow Cooker BBQ Chicken Thighs
- Slow Cooker Chicken Drumsticks
- Slow Cooker Turkey Breast
- Slow Cooker Whole Chicken
- Slow Cooker Honey Chipotle Chicken
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