Slow Cooker Pork Carnitas
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I’m back with another go-to meal prep protein, and honestly, they just keep getting better. These Slow Cooker Pork Carnitas are tender, juicy, and ridiculously easy to make. You won’t believe how flavorful and fall-apart perfect they turn out with barely any effort.
All you have to do is add the pork to the slow cooker with a handful of simple ingredients and let it cook low and slow until it’s melt-in-your-mouth tender. Then comes the best part: shred it up and pop it under the broiler to get those crispy, golden edges that make carnitas so irresistible.
Serve these carnitas as tacos, burrito bowls, rice bowls, quesadillas, nachos or as your meal prep protein with your favorite sides or salads!
And if you’re looking for delicious Mexican-inspired meal prep recipes, check out my Slow Cooker Honey Chipotle Chicken, Quinoa Stuffed Bell Peppers, Instant Pot Chicken Burrito Bowl, or 30 Minute Taco Skillet.
Table Talk with Tawnie
Who doesn’t love carnitas? And if you think you’re not a pork person, I truly believe this recipe might change your mind. It’s one of those “why haven’t I been making this forever?” kind of meals, and honestly, it’s so easy that you really have no reason not to try it.
These carnitas basically cook themselves, which makes them one of my favorite proteins for meal prep. Just toss everything into the slow cooker and let it do its thing. The only extra step (and I’m begging you not to skip it!!) is shredding the pork and popping it under the broiler for a few minutes to get those crispy, golden edges. It takes hardly any extra time, but it makes all the difference and seriously takes this recipe to the next level.
If you give this one a try, be sure to let me know what you think below in the comments!👇
Browse My Slow Cooker Recipes!
On the hunt for more slow cooker meals? I’ve got you covered!
- Boneless pork shoulder: Pork shoulder is versatile and well-suited for slow cooking; it can handle long cooking times without drying out, making it the ideal choice for these carnitas. You can also use pork butt or pork tenderloin for a leaner option.
- Onion and garlic: Yellow onion and freshly minced garlic help build flavor as they slowly cook down with the pork.
- Citrus: Use FRESH citrus (not the store-bought kind!!) for the best flavor. The fresh orange and lime juice add brightness and balance to the flavor while also helping to tenderize the meat!
- Seasonings: A simple blend of dried oregano, chili powder, ground cumin, kosher salt, and black pepper brings classic carnitas flavor with just the right amount of warmth and spice.
- Chicken stock: Helps to keep the pork moist while it cooks. Store-bought works great, but I highly recommend using my homemade chicken stock if you have some on hand for an even deeper flavor.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Season the pork
Start by patting the pork shoulder dry with paper towels. Then, combine the seasonings and rub evenly all over the pork.
Assemble in slow cooker
Add the rest of the ingredients to the slow cooker and place the seasoned pork on top.
Cook & shred
Cover and cook for 8–10 hours (low) or 5–6 hours (high). Once done, transfer the pork to a large bowl or cutting board and shred with two forks (P.S. make sure to keep the liquid😉).
Broil
Place pork on a prepared baking sheet with some of the cooking liquid and broil for 5-7 minutes, until brown and crispy. ⚠️Just be careful and make sure not to over-broil so the pork doesn’t dry out!
Serve & enjoy!
Serve your crispy carnitas in tacos, burrito bowls, quesadillas, or nachos! It’s also great as your weekly meal prep protein for the week! 😋🌮🌯
Expert Tips
- Choose the right cut: Opt for a boneless pork shoulder or pork butt for the best results. These cuts result in a tender and juicy carnitas thanks to the fat content. You can trim any excess fat off the pork after it cooks if desired.
- Skip the sear: I love a good “set it and forget” recipe. And searing a large piece of meat just doesn’t sound appealing. Overall, it has minimal impact and really doesn’t change the flavor dramatically. Save your precious time!
- Fat side up: Placing the pork with the fat side up in the slow cooker allows the rendered fat to drip down and baste the meat as it cooks. This process helps distribute the rich and flavorful pork fat throughout the roast, enhancing its taste. It also helps the pork to retain moisture, and results in a more tender, juicy pulled pork.
- Low and slow: Slow cooking is key to achieving tender and flavorful pulled pork. Cook on the low setting for 8-10 hours, or until the meat easily shreds with a fork. Be sure to avoid opening the slow cooker too often, as this can extend the cooking time.
- Don’t over-broil: Crispy edges + juicy centers is the goal for these carnitas! Be careful not to over-broil or the pork can dry out so just keep a close eye on them!
Serving Suggestions
There are so many yummy ways to enjoy these pork carnitas! A few of my favorites include:
- 🌮Tacos with cilantro, onion, and lime or any of your other favorite taco toppings!
- 🍚Burrito bowls or rice bowls
- 🧀Quesadillas or nachos
- 🥗Meal prep protein for the week to serve with any of your favorite sides or salads!
Taco Series
Check out my new series featuring easy and fun weeknight taco recipes! You’ll find everything from classic favorites to creative twists to take your Taco Tuesday to the next level!🌮
Storage / Freezing
The great thing about pulled pork is that it’s even better the next several days after the flavors meld and develop!
- Store: If storing extra pork, I would wait to broil it until I’m ready to eat. To store, allow the cooked and shredded pork (but not broiled) to cool, then store in an airtight container in the fridge for up to 4-5 days.
- Freeze: Freezing is a great option too! Let pork cool, then store in a freezer-safe bag (or container) and freeze for up to 2-3 months.
- Reheat: Reheat refrigerated pulled pork using the microwave, stovetop, or oven at 300°F then broil to get crispy!
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Slow Cooker Pork Carnitas
Ingredients
- 4 lbs. boneless pork shoulder
- 1 Tbsp. dried oregano
- 2 tsp. chili powder
- 2 tsp. ground cumin
- 1 Tbsp. kosher salt
- 1 tsp. black pepper
- 1 yellow onion (sliced or quartered)
- 3 cloves garlic (minced)
- Juice from 2 oranges (about 1/2 cup)
- Juice from 1 lime
- 2 cups chicken stock
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season the pork: Pat the pork shoulder dry with paper towels. In a small bowl, combine the oregano, chili powder, cumin, salt, and black pepper. Rub the seasoning mixture evenly over all sides of the pork.4 lbs. boneless pork shoulder, 1 Tbsp. dried oregano, 2 tsp. chili powder, 2 tsp. ground cumin, 1 Tbsp. kosher salt, 1 tsp. black pepper
- Assemble the slow cooker: Add the onion, garlic, orange juice, lime juice, and chicken stock to the bottom of the slow cooker. Place the seasoned pork on top.1 yellow onion, 3 cloves garlic, Juice from 2 oranges, Juice from 1 lime, 2 cups chicken stock
- Slow cook: Cover and cook: Low: 8–10 hour or High: 5–6 hours. The pork should be extremely tender and shred easily with a fork. Start Timer
- Shred the pork: Transfer the pork to a large bowl or cutting board and shred using two forks. Discard excess fat if desired and keep all liquid.
How to Get Crispy Carnitas (Don’t Skip This!)
- Broil for crispy edges: Preheat your oven broiler to high. Line a large baking sheet with foil.Spread the shredded pork evenly on the baking sheet. Spoon about 1/2–3/4 cup of the cooking liquid over the meat to keep it juicy. Broil for 5–7 minutes, watching closely, until the edges begin to brown and crisp.
- Toss + broil again (if needed): Remove from the oven, toss the pork gently, then broil for another 3–5 minutes until deeply golden and crispy in spots. Pro Tip: Crispy edges + juicy centers is the goal, don’t overbroil or the pork can dry out.
- Enjoy! Serve these crispy pork carnitas as tacos, burrito bowls, quesadillas, nachos, or your meal prep for the week!
Notes
- Tacos with cilantro, onion, and lime
- Burrito bowls or rice bowls
- Quesadillas or nachos
- Meal prep protein for the week!
- Store: If storing extra pork, I would wait to broil it until I’m ready to eat. To store, allow the cooked and shredded pork (but not broiled) to cool, then store in an airtight container in the fridge for up to 4-5 days.
- Freeze: Freezing is a great option too! Let pork cool, then store in a freezer-safe bag (or container) and freeze for up to 2-3 months.
- Reheat: Reheat refrigerated pulled pork using the microwave, stovetop, or oven at 300°F then broil to get crispy!
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
