Name: Slow Cooker Carnitas
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 lbs pork shoulder, boneless; 1 tbsp ground cumin; 2 tsp dried oregano; 1 tbsp chili powder; 1 large onion, diced; 4 cloves garlic, minced; 1 orange, juiced; 1 lime, juiced; 1 cup chicken broth; 2 tsp salt; 1 tsp black pepper

Hey y’all! If you’re looking for a mouthwatering dish that’s sure to please a crowd, you can’t go wrong with these Slow Cooker Carnitas. Tender, juicy pork with crispy edges and bold flavors—it’s the perfect recipe for taco nights, parties, or busy weeknights when you want something truly special without the fuss. Let’s get cooking!

Why You’ll Love This Slow Cooker Carnitas Recipe

The pork is melt-in-your-mouth tender with irresistible crispy bits.
Cooking in the slow cooker means minimal hands-on effort and big, bold flavors.
Perfect for meal prep—enjoy leftovers in tacos, bowls, or salads throughout the week.
It’s a versatile crowd-pleaser; everyone can customize their toppings.
Great for feeding a crowd—just set it and forget it!

Ingredients for Slow Cooker Carnitas

4 lbs boneless pork shoulder (also called pork butt), trimmed of excess fat
1 tablespoon olive oil
1 large onion, roughly chopped
4 cloves garlic, minced
1 orange, juiced (about ½ cup juice)
1 lime, juiced (about 2 tablespoons)
1 cup chicken broth
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
1 teaspoon black pepper
½ teaspoon chili powder
½ teaspoon crushed red pepper flakes (optional, for heat)

Step-by-Step Directions for Slow Cooker Carnitas

1. Prep the Pork

Pat the pork shoulder dry with paper towels and cut into 3-4 large pieces for even cooking. Season generously with salt, pepper, cumin, oregano, smoked paprika, chili powder, and red pepper flakes.

2. Sear for Extra Flavor (Optional but Recommended)

Heat olive oil in a large skillet over medium-high heat. Sear the seasoned pork pieces on all sides until deep golden brown (about 2 minutes per side). Transfer seared pork to the slow cooker.

3. Slow Cook to Tender Perfection

Add the chopped onion and garlic to the slow cooker. Pour in orange juice, lime juice, and chicken broth. Cover and cook on LOW for 8-10 hours (or HIGH for 5-6 hours), until the pork shreds easily with a fork.

4. Shred and Crisp the Carnitas

Remove pork from the slow cooker and shred using two forks. Optional (but highly recommended): spread shredded pork on a foil-lined baking sheet; broil in the oven on high for 5-7 minutes, turning once, until edges are crispy.

5. Serve and Savor

Spoon some cooking juices over the crisped carnitas for extra flavor. Serve warm and enjoy!

Notes: Slow Cooker Carnitas Tips

For the juiciest carnitas, don’t skip searing the pork before slow cooking—it delivers unbeatable flavor. Learn about the science of searing here.
Adjust spices to your preferred heat level; add more chili powder or red pepper flakes for extra kick.
If you’re short on time, skip the searing step—but the flavor depth may be slightly less pronounced.

Slow Cooker Carnitas Variations

Spicy Carnitas: Add 1-2 diced chipotle peppers in adobo sauce for smoky heat.
Pineapple Carnitas: Substitute ½ cup pineapple juice for the orange juice for a sweet-tangy twist.
Citrus-Free Carnitas: Omit orange and lime juice, and use 1 cup low-sodium chicken broth plus 1 tablespoon apple cider vinegar.

Required Equipment for Making Carnitas

Slow cooker (minimum 6-quart recommended)
Large skillet (for searing)
Foil-lined baking sheet (for crisping)
Mixing bowls
Tongs or two forks

Storage Instructions for Slow Cooker Carnitas

Place cooled carnitas in an airtight container and refrigerate for up to 4 days. To freeze, store portions in freezer bags for up to 3 months. Reheat gently on the stovetop or in the microwave; re-crisp under the broiler if desired for best texture.

Suggested Pairings & Serving Recommendations

Serve carnitas in warm corn or flour tortillas with chopped onion, cilantro, and a squeeze of lime.
Build a burrito bowl with rice, black beans, salsa, and guacamole.
Try carnitas on nachos, in quesadillas, or as a topping for loaded baked potatoes.
Pair with classic Mexican sides like Mexican rice and refried beans.

Pro Tips for the Best Slow Cooker Carnitas

Let the pork rest for 10 minutes after shredding to reabsorb the juices before crisping.
If you have extra cooking liquid, drizzle some over the carnitas to keep them moist when serving or reheating.
For an authentic touch, warm tortillas on a hot skillet and top with a sprinkle of coarse sea salt. Discover more serving ideas from EatingWell.

Frequently Asked Questions about Slow Cooker Carnitas

Can I make Slow Cooker Carnitas ahead of time?: Absolutely! Prepare up to 3 days in advance, store chilled, and crisp up just before serving for the best texture.
Is pork shoulder the only cut I can use?: Pork shoulder (pork butt) works best, but pork loin or boneless country-style ribs can be used for a leaner version (though they may be less juicy).
How do I serve leftover carnitas?: Use extras in tacos, burritos, enchiladas, salads, or toss them into scrambled eggs for a hearty breakfast.

Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes

Slow Cooker Carnitas

Why You’ll Love This Slow Cooker Carnitas Recipe

Ingredients for Slow Cooker Carnitas