Slow Cooker Carnitas Recipe – Easy Tender & Crispy Pork Tips

Picture this: the aroma of slow-cooked pork shoulder, kissed with bright citrus and earthy spices, filling your kitchen until you can’t help but hover around the slow cooker, sneaking peeks (and maybe a taste). The first time I made these slow cooker carnitas, the scent alone was enough to make my stomach do a happy dance. I remember standing in my tiny apartment, spoon in hand, and thinking—“this is it, the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.”

Growing up, Sunday dinners were a big deal in my family, and pork carnitas was always a crowd-favorite—especially when my abuela was at the helm. She’d spend hours tending the stove, coaxing out flavors with patience that only grandmothers seem to have. When I finally tried making carnitas in my slow cooker, I’ll admit, I was a little skeptical. Could anything match the magic of her stovetop version? But honestly, this recipe blew me away. It’s the kind of pure, nostalgic comfort that feels like a warm hug from the inside out.

My family couldn’t stop sneaking little crispy bits right off the baking sheet (and I can’t really blame them). These slow cooker carnitas are dangerously easy—just set it, forget it, and finish with a quick broil for those irresistible crispy edges. Perfect for taco night, meal prep, or casual get-togethers. I’ve tested this recipe more times than I’d care to admit (in the name of research, of course), and it’s become a staple for family gatherings, gifting to new neighbors, and honestly—just making a random Tuesday feel a little more special. You’re going to want to bookmark this one for sure.

Why You’ll Love This Slow Cooker Carnitas Recipe

Let’s face it—when you want something easy, flavorful, and guaranteed to please, this slow cooker carnitas recipe hits every mark. I’ve made enough batches to know all the tricks, and I’m here to spill the beans (well, not literally, but you get the idea). Here’s why you’ll find yourself coming back to this recipe, time after time:

• Quick & Easy: Minimal prep—just season, toss in the slow cooker, and walk away. Your house does the work while you catch up on life.
• Simple Ingredients: No need for specialty grocers or fancy spice shops. Everything’s right in your pantry, or easily found at any supermarket.
• Perfect for Any Occasion: These carnitas are right at home at a backyard BBQ, laid-back family dinner, or when you want to brighten up your Pinterest board with something drool-worthy.
• Crowd-Pleaser: Kids pile them into tortillas, adults load up on toppings, and everyone ends up happy—and a little messy (the best kind of meal, in my opinion).
• Unbelievably Delicious: The combo of juicy, fall-apart pork with shatteringly crisp edges is out-of-this-world. You’ll be picking at the crispy bits before you even make your plate.

This isn’t just another carnitas recipe—trust me. The technique of slow-cooking with a splash of orange juice and a blend of savory spices, then broiling for crispy perfection, makes all the difference. I’ve tweaked the spice ratios, played with different citrus, and tested every finishing method under the sun. There’s no dry, bland pork here—just deep, rich flavor and those magical crispy edges.

If you’ve ever been let down by tough or boring carnitas, you’re in for a treat. This recipe is all about big flavor, minimal fuss, and maximum comfort. Whether you’re feeding a crowd or just want amazing leftovers, it delivers every time. It’s the kind of recipe that makes you close your eyes after the first bite and think, “This is the one.” Comfort food, but with a fresh twist—and absolutely no stress.

What Ingredients You Will Need

This slow cooker carnitas recipe uses simple, wholesome ingredients to deliver bold flavor and that signature texture—tender pork with crispy edges—without any fuss. These are the kind of ingredients you probably already have, or can grab in a single grocery run. Here’s what you’ll need:

• Pork Shoulder or Pork Butt (3–4 lbs / 1.4–1.8 kg), trimmed of excess fat and cut into large chunks (this cut is perfect for slow cooking—rich and marbled, resulting in ultra-tender meat)
• Yellow Onion (1 large, sliced) – adds sweetness and depth to the cooking liquid
• Garlic Cloves (4–6, smashed) – can’t skip this; it builds the classic carnitas flavor
• Orange Juice (1/2 cup / 120 ml, fresh squeezed if possible) – brings brightness and subtle sweetness
• Lime Juice (2 tablespoons / 30 ml) – for that zippy finish (I like to add an extra squeeze before serving)

• Spice Rub:
  • Ground Cumin (2 teaspoons / 5 g) – warm and earthy
  • Chili Powder (2 teaspoons / 6 g) – adds a mild kick; use chipotle for smoky heat
  • Dried Oregano (1 teaspoon / 1 g) – Mexican oregano if you can find it
  • Salt (1 1/2 teaspoons / 9 g, or to taste)
  • Black Pepper (1 teaspoon / 2 g, freshly cracked is best)
  • Bay Leaf (1, whole)

• Olive Oil (2 tablespoons / 30 ml) – for browning the pork if you want extra flavor (totally optional, but I think it’s worth it)

• For Serving (Optional):
  • Corn or flour tortillas
  • Chopped cilantro
  • Diced red onion
  • Lime wedges
  • Crumbled cotija or queso fresco
  • Sliced jalapeños

Ingredient Tips:

• I love using Smithfield or my local butcher’s pork shoulder—just ask them to trim off any major fat cap.
• No orange juice? Try pineapple juice for a slightly different but delicious twist.
• Need it gluten-free? All ingredients here are naturally gluten-free, just check your chili powder label to be safe.
• Want it spicy? Toss in a diced jalapeño or extra chili powder.

You can easily swap out the toppings to fit your family’s favorites or what you have on hand—these carnitas are endlessly customizable (and that’s half the fun)!

Equipment Needed

Here’s what you’ll need to make slow cooker carnitas with crispy edges. Don’t worry—nothing fancy, and I’ll share a few workarounds if you’re missing something!

• Slow Cooker (Crockpot) – 6-quart (5.7L) or larger is ideal. I use my trusty Crockpot, but any slow cooker will do. If you only have a smaller model, halve the recipe or cook in batches.
• Baking Sheet – For crisping the pork under the broiler. A rimmed sheet works best to catch all the flavorful juices.
• Aluminum Foil or Parchment Paper – Makes cleanup a breeze and helps prevent sticking.
• Tongs or a Slotted Spoon – For transferring the pork from the slow cooker to the baking sheet without losing the precious juices.
• Small Bowl – For mixing the spice rub.
• Optional: Skillet for browning the pork before slow cooking (gives a flavor boost, but not essential if you’re short on time).

Alternatives & Tips:

• If you don’t have a slow cooker, you can use a Dutch oven and bake at 300°F (150°C) for 3–4 hours, covered.
• A rimmed baking pan or even a large casserole dish works in a pinch for the broiling step.
• For easy cleanup, line your baking sheet with foil or parchment. Trust me—those caramelized bits love to stick!
• Keep your slow cooker in top shape by washing the insert with warm, soapy water and avoiding abrasive scrubbers.

How to Make Slow Cooker Carnitas with Crispy Edges

1. Prep the Pork:

   Pat the pork shoulder dry with paper towels. Trim off any large pieces of excess fat, but leave some for flavor. Cut into 4–6 large chunks for even cooking (about the size of your fist). This helps the seasoning reach more of the meat.

2. Mix the Spice Rub:

   In a small bowl, combine 2 teaspoons (5 g) ground cumin, 2 teaspoons (6 g) chili powder, 1 teaspoon (1 g) dried oregano, 1 1/2 teaspoons (9 g) salt, and 1 teaspoon (2 g) black pepper. Rub the spice mixture all over the pork pieces, pressing it in well.

3. Optional Searing Step (Extra Flavor!):

   Heat 2 tablespoons (30 ml) olive oil in a large skillet over medium-high heat. Sear the pork chunks for 2–3 minutes per side until golden brown. This adds extra flavor, but you can skip it if you’re short on time.

4. Layer the Slow Cooker:

   Place the sliced onion and smashed garlic cloves in the bottom of the slow cooker. Nestle the pork pieces on top. Pour in 1/2 cup (120 ml) orange juice and 2 tablespoons (30 ml) lime juice. Tuck in 1 bay leaf.

5. Cook Low & Slow:

   Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours. The pork is done when it’s fork-tender and easily shreds. (Your kitchen will smell amazing about halfway through—try to resist lifting the lid too often!)

6. Shred the Pork:

   Remove the pork to a cutting board. Discard the bay leaf. Shred the meat with two forks—it should fall apart easily. Skim off any excess fat from the cooking liquid in the slow cooker. Save about 1 cup (240 ml) of the juices for later.

7. Crisp Under the Broiler:

   Heat your broiler to HIGH. Line a baking sheet with foil or parchment. Spread the shredded pork in an even layer. Drizzle with reserved cooking juices (this keeps the meat juicy and adds flavor). Broil for 5–7 minutes, watching closely, until the edges are crisp and caramelized. Toss and broil another 2–3 minutes for extra crispy bits, if you like.

8. Serve and Enjoy:

   Squeeze fresh lime over the crispy carnitas. Pile into warm tortillas with your favorite toppings—cilantro, onions, and a sprinkle of cotija cheese are my go-tos. Don’t forget extra napkins!

Troubleshooting Tips:

• Pork not shredding easily? It probably needs more time—pop it back in the slow cooker for 30–60 minutes.
• Too much liquid? Drain off the excess before broiling, but keep some for reheating leftovers.
• Want it even crispier? Broil in batches, don’t overcrowd the baking sheet.

These slow cooker carnitas are forgiving—just keep an eye on the broiler and don’t be afraid to taste along the way!

Pro Cooking Tips & Techniques

After making this slow cooker carnitas recipe more times than I can count, I’ve learned a few tricks to take your pork from good to “wow, did you really make this?” Here’s what you need to know:

• Don’t Skip the Broil: The magic is in those crispy bits. Broiling after shredding adds texture and caramelized flavor that slow-cooking alone can’t achieve.
• Juices Matter: Always spoon some of the reserved slow cooker juices over the pork before broiling. It keeps the meat juicy and infuses every bite with savory, citrusy flavor.
• Season Well: Pork shoulder is a thick cut, so don’t be shy with the spice rub. Make sure to get into every nook and cranny.
• Pork Quality: Good-quality pork shoulder makes a big difference—look for marbling and avoid overly lean cuts.
• Troubleshooting Dry Pork: If your pork turns out a bit dry (it happens!), chop it into smaller pieces and toss with extra juices before broiling. It’ll soak up the goodness and crisp up beautifully.

Lessons Learned: I’ve forgotten the bay leaf, skimped on the citrus, and even overcrowded the baking sheet—each time, I learned something new. Don’t stress if you miss a step; these carnitas are pretty forgiving. The key is patience with slow cooking and attention during broiling.

• Multitask Like a Pro: While the pork cooks, prep your toppings, make a quick salsa, or clean up the kitchen. It makes dinner feel effortless when the main event is ready.
• Batch Broiling: For a crowd, broil the pork in two batches so every bit gets crispy instead of steaming.

Consistency is all about tasting and adjusting. If you like more heat, add extra chili powder. Prefer sweeter notes? A splash more orange juice does the trick. Make it your own, and it’ll be a recipe you return to again and again.

Variations & Adaptations

One of the best things about this slow cooker carnitas recipe is how easily you can tweak it to fit your family’s tastes or dietary needs. Here are some fun ways to make it your own:

• Dairy-Free & Gluten-Free: This recipe is naturally dairy- and gluten-free, just check your tortillas and spices for hidden additives.
• Low-Carb or Keto: Skip the orange juice and use a splash of chicken broth with lime and lemon juice for a lower-sugar version. Serve in lettuce wraps or over cauliflower rice.
• Spicy Carnitas: Add a diced jalapeño or 1–2 chipotle peppers in adobo to the slow cooker for a smoky, spicy twist. I’ve done this when I’m in the mood for a little extra kick—it’s always a hit with heat-lovers!
• Different Cuts of Pork: Try pork loin for a leaner version. Just reduce the cooking time by 1–2 hours to prevent it from drying out.
• Chicken Carnitas: Substitute boneless, skinless chicken thighs for pork. Reduce cook time to 4–5 hours on LOW or 2–3 hours on HIGH.
• Seasonal Citrus: In winter, I use blood orange juice for a pretty color and tang. In summer, I’ll toss in a little fresh pineapple or mango with the pork.

Personal Favorite: Sometimes I add a cinnamon stick or a splash of Mexican Coke to the slow cooker for depth and a hint of sweetness. It’s not traditional, but it’s just plain delicious.

Don’t be afraid to experiment—carnitas are all about making them your own. Swap toppings, try different tortillas, or turn leftovers into nachos or bowl meals. The possibilities are endless!

Serving & Storage Suggestions

These slow cooker carnitas are best served warm, with those crispy edges still sizzling. You can keep things classic or get creative with how you serve them:

• Classic: Pile the carnitas into warm corn tortillas. Top with chopped cilantro, diced red onion, a squeeze of fresh lime, and a sprinkle of cotija cheese.
• Bowls & Salads: Serve over rice or greens with avocado, black beans, and your favorite salsa.
• Carnitas Nachos: Scatter over tortilla chips, top with cheese, and broil until bubbly. Add all your favorite toppings for an epic snack.
• Breakfast: Top crispy carnitas with a fried egg and serve with roasted potatoes for a hearty brunch.

Storage: Cool leftovers completely before storing. Keep in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portions with a little reserved cooking liquid (this keeps it moist) for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating Tips: Reheat carnitas in the oven or under the broiler to revive those crispy edges. Add a splash of cooking juices or broth if they seem dry. The flavors deepen as they sit, so leftovers are even better the next day!

Nutritional Information & Benefits

This slow cooker carnitas recipe is packed with protein and big flavor, with the flexibility to fit a range of dietary preferences. Here’s a rough estimate per serving (for pork only, not including tortillas or toppings):

• Calories: 270
• Protein: 23g
• Carbs: 3g
• Fat: 18g
• Sugar: 2g (from orange juice)

Health Highlights: Pork shoulder is rich in B vitamins and zinc. Using citrus juice adds vitamin C and a burst of antioxidants. This recipe is naturally gluten-free and can be made dairy-free. If you’re watching sodium, reduce the salt and taste as you go.

Wellness Perspective: I love that this dish is hearty and satisfying—great for fueling busy days, but you can easily lighten it up with lettuce wraps or more veggies. Just keep in mind: some toppings (like cheese and sour cream) add extra calories, so balance as you see fit for your goals.

Conclusion

If you’re searching for a slow cooker carnitas recipe that’s easy, foolproof, and delivers both tenderness and crispy edges, this is the one you’ll want to keep in your back pocket. The combination of classic flavors, simple prep, and that extra broil step makes it a true crowd-pleaser—whether for taco night, meal prep, or family gatherings. Every bite is loaded with comfort and a little zing from the citrus.

Don’t be afraid to customize! Make it spicy, switch up the toppings, or try a different cut of meat. That’s half the fun. Personally, I love serving these carnitas for casual get-togethers and seeing everyone’s faces light up at the first bite—the crispy bits always disappear first.

Give this recipe a try, and let me know how you make it your own! Share your favorite variations, leave a comment, or tag your creations. Here’s to easy, delicious dinners and plenty of leftovers—may your slow cooker always be this flavorful!

FAQs About Slow Cooker Carnitas

Can I make slow cooker carnitas ahead of time?

Absolutely! You can cook the pork a day or two in advance, shred it, and store it with some juices. When you’re ready to serve, just broil to crisp up the edges—easy peasy.

What’s the best cut of pork for carnitas?

Pork shoulder (also called pork butt) is ideal because of its marbling and flavor. Avoid lean cuts like tenderloin—they’ll dry out during slow cooking.

How do I get the carnitas extra crispy?

Spread the shredded pork in a single layer on a lined baking sheet. Broil on HIGH for 5–7 minutes, toss, and broil again for more crispiness. Don’t crowd the pan!

Can I freeze leftovers?

Yes! Cool the carnitas completely, store in freezer-safe containers with a little cooking liquid, and freeze for up to 3 months. Thaw and broil to re-crisp before serving.

Are these carnitas gluten-free?

They sure are! Just make sure your tortillas and spice blends don’t contain any hidden gluten ingredients.

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