Crockpot Pork Carnitas is a slow-cooked Mexican classic that delivers tender, juicy, and flavorful shredded pork with irresistibly crispy edges. Traditionally, carnitas (which means “little meats” in Spanish) are made by slow-cooking pork in its own fat until it becomes fall-apart tender. This modern crockpot version simplifies the process — giving you all the authentic flavor and texture without the fuss of deep frying.
With its blend of citrus, spices, and garlic, this dish captures the perfect balance of savory and tangy notes. Whether tucked into warm tortillas, piled high on rice bowls, or served as a topping for nachos, these pork carnitas bring restaurant-level flavor straight to your home kitchen.
Why I Love This Recipe
I love this Crockpot Pork Carnitas recipe because it combines ease and flavor in the best possible way. The slow cooker does all the work, transforming an inexpensive cut of pork into something deeply rich and delicious. The aroma that fills your kitchen as the pork slowly simmers in a mixture of orange juice, lime, garlic, and spices is absolutely irresistible.
What’s more, the versatility of this dish is unmatched. You can serve it as tacos, burritos, tostadas, or even over salads. It’s meal prep-friendly, freezer-friendly, and perfect for feeding a crowd.
Why It’s a Must-Try Dish
This is a must-try recipe because it’s both effortless and impressive. You only need a few minutes of prep, and then the crockpot handles the rest. The result is meat so tender it practically falls apart, yet once crisped under the broiler, it has that signature carnitas texture — crispy outside, juicy inside.
It’s a dish that satisfies everyone at the table, from casual weeknight diners to guests at a weekend get-together. If you enjoy flavorful, slow-cooked meals that taste like they came straight from a taqueria, this one’s a must.
Recipe Details
- Preparation Time: 15 minutes
- Cooking Time: 6–8 hours (slow cooker)
- Total Time: 8 hours
- Servings: 6–8 servings
- Calories: Approximately 380 kcal per serving
- Course: Main Course
- Cuisine: Mexican
Ingredients
For the Carnitas:
- 3–4 pounds pork shoulder (pork butt), trimmed of excess fat
- 1 tablespoon olive oil
- 1 onion, roughly chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup orange juice (fresh preferred)
- ¼ cup lime juice
- 1 cup chicken broth
For Crisping (Optional but Recommended):
- 2 tablespoons olive oil or pork drippings
- Fresh cilantro, chopped (for garnish)
For Serving:
- Warm corn or flour tortillas
- Diced onion, chopped cilantro, lime wedges, and salsa
Cooking Directions
- Prepare the Pork:
Cut the pork shoulder into large chunks (about 3–4 inches each). Pat dry with paper towels. - Season:
In a small bowl, combine cumin, chili powder, paprika, oregano, salt, and pepper. Rub the spice mixture all over the pork pieces. - Assemble in Crockpot:
Add the chopped onions and minced garlic to the bottom of the crockpot. Place the seasoned pork on top. Pour in orange juice, lime juice, and chicken broth. - Slow Cook:
Cover and cook on Low for 8–10 hours or High for 5–6 hours, until the pork is fork-tender and shreds easily. - Shred the Pork:
Remove the pork from the crockpot and transfer it to a cutting board. Shred the meat with two forks. - Crisp the Pork (Optional):
Preheat your oven’s broiler. Spread shredded pork on a baking sheet, drizzle with a little olive oil or some of the cooking liquid, and broil for 5–7 minutes, until the edges become crispy and caramelized. Toss halfway through for even crisping.
Step-by-Step Preparation Method
Step 1: Trim and cut the pork shoulder into large chunks.
Step 2: Mix the dry seasonings and rub them thoroughly over the pork.
Step 3: Place onions and garlic in the crockpot, then add the pork and liquids.
Step 4: Slow cook until the pork is tender and easy to shred.
Step 5: Shred the pork with forks and transfer it to a baking sheet.
Step 6: Broil until crispy edges form.
Step 7: Garnish with cilantro and serve hot with tortillas and lime wedges.
How to Serve
Serve Crockpot Pork Carnitas hot in:
- Tacos: with diced onions, cilantro, and a squeeze of lime.
- Burritos or Bowls: over rice with beans, guacamole, and salsa.
- Quesadillas or Nachos: layered with cheese and jalapeños.
- Salads: on top of a bed of greens for a lighter option.
For a complete Mexican-style meal, serve alongside Mexican rice, refried beans, or elote (grilled corn).
Recipe Tips
- Use pork shoulder or pork butt: These cuts have the right amount of fat for tender, flavorful carnitas.
- Don’t skip the citrus: The orange and lime juices are key for authentic flavor.
- Crisp the pork before serving: This step adds irresistible texture.
- Save the cooking liquid: It’s perfect for reheating leftovers or drizzling over tacos for extra juiciness.
- Add more spice: For a kick, toss in a diced jalapeño or a pinch of cayenne pepper before cooking.
Variations
- Spicy Chipotle Carnitas:
Add 1–2 chopped chipotle peppers in adobo sauce for a smoky, spicy flavor. - Citrus-Herb Carnitas:
Include lemon juice and fresh thyme or bay leaves for a brighter, herbaceous twist. - Crispy Skillet Carnitas:
Instead of broiling, crisp the shredded pork in a cast-iron skillet with a little oil for golden edges. - Pineapple Carnitas:
Substitute half of the orange juice with pineapple juice for a sweet and tangy variation. - Instant Pot Carnitas:
Cook under high pressure for 35 minutes, then naturally release pressure for 10 minutes before shredding.
Freezing and Storage
- Refrigeration:
Store cooled pork carnitas in an airtight container for up to 4 days in the refrigerator. - Freezing:
Freeze portions in freezer-safe bags with a bit of cooking liquid for up to 3 months. - Reheating:
Thaw overnight in the refrigerator, then reheat in a skillet or oven until warmed and crispy again.
Special Equipment Needed
- Crockpot (slow cooker)
- Baking sheet (for crisping)
- Mixing bowls
- Forks for shredding
- Tongs or spatula
Conclusion
Crockpot Pork Carnitas is the ultimate blend of convenience and flavor. It’s the kind of recipe that requires minimal effort but yields extraordinary results — tender, juicy, and perfectly seasoned pork with crispy edges that melt in your mouth.
Whether you’re hosting taco night, meal prepping for the week, or simply craving something hearty and satisfying, these carnitas will never disappoint. Each bite carries the essence of slow-cooked perfection — smoky, citrusy, and absolutely delicious. Once you try this recipe, it’s bound to become a permanent part of your comfort food rotation.
Crockpot Pork Carnitas
Description
Crockpot Pork Carnitas is a slow-cooked Mexican classic that delivers tender, juicy, and flavorful shredded pork with irresistibly crispy edges. Traditionally, carnitas (which means “little meats” in Spanish) are made by slow-cooking pork in its own fat until it becomes fall-apart tender.
Ingredients
For the Carnitas:
For Crisping (Optional but Recommended):
For Serving:
Instructions
-
Prepare the Pork: Cut the pork shoulder into large chunks (about 3–4 inches each). Pat dry with paper towels.
-
Season: In a small bowl, combine cumin, chili powder, paprika, oregano, salt, and pepper. Rub the spice mixture all over the pork pieces.
-
Assemble in Crockpot: Add the chopped onions and minced garlic to the bottom of the crockpot. Place the seasoned pork on top. Pour in orange juice, lime juice, and chicken broth.
-
Slow Cook: Cover and cook on Low for 8–10 hours or High for 5–6 hours, until the pork is fork-tender and shreds easily.
-
Shred the Pork: Remove the pork from the crockpot and transfer it to a cutting board. Shred the meat with two forks.
-
Crisp the Pork (Optional): Preheat your oven’s broiler. Spread shredded pork on a baking sheet, drizzle with a little olive oil or some of the cooking liquid, and broil for 5–7 minutes, until the edges become crispy and caramelized. Toss halfway through for even crisping.
