These Slow Cooker Pork Carnitas are tender, flavorful, and finished under the broiler for perfectly crispy edges. Made with simple ingredients like pork, garlic, seasonings, and citrus juice, they’re an easy, hands-off dinner.
Slow cooker pork carnitas are an easy way to make flavorful, tender pork with very little hands-on time. The pork is coated with garlic, spices, and citrus juice and cooks low and slow until it’s tender and easy to shred.
After cooking, a quick trip under the broiler in the oven gives the carnitas their signature crispy edges while keeping the inside tender and juicy. It’s a simple extra step that makes a big difference in both texture and flavor.
Ingredient notes and substitutions
- Onions: Yellow or white onions work well in this recipe.
- Pork: Pork butt (Boston butt) or pork shoulder work well. These cuts of pork work best because the fat in the meat helps it becomes tender and easy to shred.
- Kosher salt: I like kosher salt. If not using kosher salt or sea salt, use half the amount of table salt.
- Citrus juice: I highly recommend using fresh orange juice and fresh lime juice for the best flavor.
How to make slow cooker carnitas
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Add the onions to the slow cooker.
Step 2: Place the pork pieces in the slow cooker insert on top of the onions.
Step 3: In a small bowl, mix cumin, oregano, chile powder, kosher salt, and black pepper together.
Step 4: Drizzle the olive oil over the pork pieces.
Step 5: Sprinkle the spice mixture over the pork, rubbing in if necessary.
Step 6: Add the orange juice, lime juice, and garlic to the slow cooker.
Step 7: Cover and cook on low for 8-10 hours, or until fork tender.
Step 8: Carefully remove the pork pieces to a greased rimmed baking sheet.
Step 9: Shred the pork and spread it into an even layer on the baking sheet. You can remove any excess fat, if you prefer.
Step 10: Broil the pork for about 4-5 minutes, or until the top and edges of the pork are crispy and browned.
Recipe Tips!
- Serving suggestions: I like to serve the carnitas in tacos, burritos, quesadillas, or with tortillas, beans, Mexican rice, salsa, guacamole, and queso fresco.
- Cook low and slow: Give the pork enough time to break down so it’s tender and flavorful.
- Don’t skip the broiling step: This is what gives carnitas their crispy edges and adds extra texture.
- Watch closely while broiling: The pork can crisp quickly, so keep an eye on it to avoid overcooking.
- Add some cooking liquid back after broiling: A little drizzle of the juices helps keep the pork stay moist while still crispy.
Storage
Store any leftover carnitas in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
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Slow Cooker Carnitas
Equipment
Ingredients
- 2 yellow onions quartered
- 4 pounds boneless pork shoulder or butt cut into 6 pieces
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ancho chile powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 cup fresh orange juice about 2 large oranges
- 2 tablespoons fresh lime juice
- 8 cloves garlic smashed or minced
Instructions
- Add the onions to the slow cooker.2 yellow onions
- Place the pork pieces in the slow cooker insert on top of the onions.4 pounds boneless pork shoulder or butt
- In a small bowl, mix cumin, oregano, chile powder, kosher salt, and black pepper together.1 tablespoon ground cumin, 1 tablespoon dried oregano, 1 teaspoon ancho chile powder, 1 teaspoon kosher salt, 1 teaspoon ground black pepper
- Drizzle the olive oil over the pork pieces.2 tablespoons olive oil
- Sprinkle the seasoning blend over the pork, rubbing in if necessary.
- Add the orange juice, lime juice, and garlic to the slow cooker.1 cup fresh orange juice, 2 tablespoons fresh lime juice, 8 cloves garlic
- Cover and cook on low for 8-10 hours, or until fork tender.
- Carefully remove the pork pieces to a greased rimmed baking sheet.
- Shred the pork and spread it into an even layer on the baking sheet. You can remove any excess fat, if you prefer.
- Broil the pork for about 4-5 minutes, or until the top and edges of the pork are crispy and browned.
Notes
- Onions: Yellow or white onions work well in this recipe.
- Pork: Pork butt or pork shoulder work well.
- Kosher salt: I like kosher salt. If not using kosher salt or sea salt, use half the amount of table salt.
- Citrus juice: I highly recommend using fresh orange juice and fresh lime juice for the best flavor.
- Nutrition values are estimates.
Nutrition
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