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Slow Cooker Carnitas Recipe – Easy Tender & Crispy Pork Tips

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This slow cooker carnitas recipe delivers ultra-tender, juicy pork with crispy edges, thanks to a citrusy, savory spice rub and a quick broil finish. Perfect for taco night, meal prep, or feeding a crowd, it’s easy, customizable, and packed with bold Mexican flavor.

Ingredients

Scale
  • 3–4 lbs pork shoulder or pork butt, trimmed of excess fat and cut into large chunks
  • 1 large yellow onion, sliced
  • 4–6 garlic cloves, smashed
  • 1/2 cup orange juice (fresh squeezed if possible)
  • 2 tablespoons lime juice
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano (Mexican oregano if available)
  • 1 1/2 teaspoons salt (or to taste)
  • 1 teaspoon black pepper
  • 1 bay leaf
  • 2 tablespoons olive oil (optional, for browning)
  • Corn or flour tortillas (for serving, optional)
  • Chopped cilantro (for serving, optional)
  • Diced red onion (for serving, optional)
  • Lime wedges (for serving, optional)
  • Crumbled cotija or queso fresco (for serving, optional)
  • Sliced jalapeños (for serving, optional)

Instructions

  1. 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.
  2. In a small bowl, combine cumin, chili powder, oregano, salt, and black pepper. Rub the spice mixture all over the pork pieces.
  3. Optional: Heat olive oil in a large skillet over medium-high heat. Sear the pork chunks for 2–3 minutes per side until golden brown.
  4. Place sliced onion and smashed garlic cloves in the bottom of the slow cooker. Nestle pork pieces on top. Pour in orange juice and lime juice. Add bay leaf.
  5. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until pork is fork-tender and easily shreds.
  6. Remove pork to a cutting board. Discard bay leaf. Shred meat with two forks. Skim excess fat from cooking liquid and reserve about 1 cup of juices.
  7. Heat broiler to HIGH. Line a baking sheet with foil or parchment. Spread shredded pork in an even layer. Drizzle with reserved cooking juices.
  8. Broil for 5–7 minutes, watching closely, until edges are crisp and caramelized. Toss and broil another 2–3 minutes for extra crispy bits, if desired.
  9. Squeeze fresh lime over crispy carnitas. Serve in warm tortillas with favorite toppings such as cilantro, onions, cotija cheese, and lime wedges.

Notes

For extra flavor, sear the pork before slow cooking. Always broil after shredding for crispy edges. Reserve some cooking juices to keep the meat moist. Recipe is naturally gluten- and dairy-free; check spice blends and tortillas for hidden gluten. For spicier carnitas, add jalapeño or chipotle peppers. Leftovers freeze well and reheat best under the broiler.

Nutrition

Keywords: carnitas, slow cooker, crockpot, pork, Mexican, tacos, crispy, easy, meal prep, gluten-free, dairy-free

Find it online: https://elvafood.com/slow-cooker-carnitas-recipe-easy-tender-and-crispy-pork-tips/