Juicy, crispy-edged, and impossibly flavorful—these Crockpot Pork Carnitas bring the magic of slow-cooked Mexican-style shredded pork to your kitchen with almost no effort. A citrusy marinade works while you do anything else, infusing pork shoulder with orange, lime, garlic, and warm spices. After hours of hands-off cooking, a quick sizzle under the broiler turns the tender shreds into golden, caramelized bites that are perfect for piling into tortillas, bowls, or salads.
Think of carnitas as the ultimate crowd-pleaser: easy to scale, wildly versatile, and great for prepping ahead. Serve them family-style with warm tortillas, chopped white onion, cilantro, and a squeeze of lime—or go big with rice bowls, nachos, and breakfast tacos. Leftovers freeze beautifully and reheat like a dream.
Whether it’s a busy weeknight or a game-day spread, this crockpot version captures all the classic richness and texture with a fraction of the work. The secret finish (broil or skillet-crisp) gives you those irresistible crispy bits that make carnitas unforgettable.
Key Ingredients & Substitutions
A short, smart ingredient list delivers deep, restaurant-worthy flavor. Here’s what matters and how to adapt.
Pork shoulder (Boston butt): Well-marbled and built for slow cooking; it shreds tender and stays juicy. Boneless or bone-in both work. Avoid lean cuts like loin, which can dry out.
Orange & lime: Classic citrus gives brightness and subtle sweetness. No fresh citrus? Use bottled juice and add 1–2 teaspoons apple cider vinegar for extra tang.
Garlic & onion: Aromatic backbone. If you’re short on fresh garlic, use 1 teaspoon garlic powder; a teaspoon onion powder can back up or replace fresh onion.
Spices: Cumin, oregano, smoked paprika, and a touch of chili powder build a warm, savory profile. Add chipotle powder or cayenne for heat, or swap smoked paprika for sweet paprika if you prefer mild.
Bay leaf & cinnamon (optional): A bay leaf adds depth; a small pinch of cinnamon nods to traditional flavor without reading “sweet.”
Chicken broth: Keeps things saucy and balanced. Vegetable broth works; water is fine in a pinch (season a touch more).
Neutral oil: A drizzle for the final crisp helps edges caramelize. You can use rendered fat from the pot for extra flavor.
Equipment You’ll Need
- 6–7 quart slow cooker (Crockpot)
- Sheet pan + foil (for broiling) or a large cast-iron skillet
- Cutting board and sharp knife
- Tongs and two forks (for shredding)
- Measuring cups and spoons
- Citrus juicer (handheld is fine)
Flavor Variations & Add-Ins
- Chipotle-lime: Add 1–2 teaspoons minced chipotle in adobo to the crock for smoky heat.
- Orange-clove: Add 2 whole cloves and an extra strip of orange zest for holiday warmth (remove before shredding).
- Garlic-chile: Toss in a sliced jalapeño or serrano; remove after cooking if you want just the aroma.
- Herb-forward: Finish with chopped cilantro and a splash of lime for a bright, fresh twist.
- Crispy mojo: Stir in 1–2 tablespoons of fresh orange and lime juice after broiling for a juicy, tangy finish.
How to Make Crockpot Pork Carnitas Recipe
Ingredients You’ll Need:
- 4–5 lb pork shoulder (Boston butt), excess fat trimmed and cut into large chunks (3–4 inches)
- 1 1/2 teaspoons kosher salt (plus more to taste)
- 1 teaspoon black pepper
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano (Mexican oregano if available)
- 1 teaspoon smoked paprika
- 1–2 teaspoons chili powder (to taste)
- 1 large yellow onion, thickly sliced
- 6–8 garlic cloves, smashed
- 1 orange, juiced (about 1/2 cup) + wide strip of zest (optional)
- 2 limes, juiced (about 1/4 cup)
- 1/2 cup low-sodium chicken broth
- 1 bay leaf
- Pinch ground cinnamon (optional)
- 1–2 tablespoons neutral oil (for broiling/skillet crisp)
- For serving: Warm corn or flour tortillas, chopped white onion, cilantro, lime wedges, pico de gallo or salsa, avocado
How Much Time Will You Need?
Hands-on prep takes about 15 minutes. Slow cook on LOW for 8–10 hours (ultra-tender) or HIGH for 4–5 hours. Shredding and crisping takes another 10–15 minutes. Total time varies by slow-cooker model.
Step-by-Step Instructions:
1. Season and load the crock
Pat pork dry and season all over with salt, pepper, cumin, oregano, smoked paprika, and chili powder. Scatter onion and garlic in the slow cooker. Add pork on top, then pour in orange juice, lime juice, and broth. Tuck in bay leaf (and orange zest/cinnamon if using).
2. Slow cook until spoon-tender
Cover and cook on LOW 8–10 hours or HIGH 4–5 hours, until the pork is very tender and easily shreds with a fork. Remove and discard bay leaf (and zest).
3. Shred and reduce juices
Transfer pork to a large bowl and shred into bite-size pieces, discarding any large fatty pieces. Skim excess fat from the crock (save a tablespoon or two for crisping if you like). Set the cooker to HIGH with the lid off for 10–15 minutes to reduce juices slightly, or pour them into a saucepan and simmer 5–8 minutes on the stove.
4. Crisp the carnitas
Broiler method: Spread shredded pork on a foil-lined sheet pan, drizzle with 1–2 tablespoons oil (or reserved fat), and spoon over about 1/2 cup reduced juices. Broil on the top rack for 5–7 minutes until edges are browned and crisp. Toss, add another splash of juices, and broil 2–3 minutes more. Skillet method: Heat a cast-iron skillet over high, add a thin film of oil, and press portions of pork in an even layer; cook 2–3 minutes without stirring, then toss and crisp another minute with a spoon of juices.
5. Taste and serve
Season with a pinch more salt if needed and a squeeze of fresh lime. Serve hot with tortillas, onion, cilantro, and your favorite salsas and toppings.
Pro Tips for Best Texture & Taste
A few simple moves yield juicy meat with craveable crispy bits.
- Don’t skip drying: Patting the pork dry helps the spices cling and keeps flavors focused.
- Layer the citrus: Orange for round sweetness, lime for zing—both keep richness in check.
- Crisp with juices: A splash of reduced cooking liquid on the meat before broiling encourages caramelized, flavorful edges.
- Work in batches: For skillet crisping, cook in a single layer for true sear, not steam.
- Finish with acid: A final squeeze of lime wakes up the entire dish.
Frequently Asked Questions
Can I use pork loin instead of shoulder?
It’s not ideal—loin is too lean and can turn dry. If you must, shorten the cook time and add an extra tablespoon of oil for moisture. Shoulder (Boston butt) is the best cut for juicy, shreddable carnitas.
How do I make it spicier—or milder?
For heat, add chipotle in adobo or a diced jalapeño to the crock, or finish with hot salsa. For mild carnitas, use sweet paprika instead of smoked and skip extra chile powders; offer hot sauce at the table.
Can I make this in the oven or Instant Pot?
Oven: Combine all ingredients in a Dutch oven, cover, and cook at 300°F for 3–3 1/2 hours until tender; shred and crisp as directed. Instant Pot: Pressure cook on HIGH for 60 minutes (natural release 15 minutes), shred, reduce the juices on sauté, and broil to crisp.
How should I store and freeze carnitas?
Refrigerate up to 4 days in their juices or freeze up to 3 months. Reheat covered with a splash of juices, then re-crisp under the broiler or in a hot skillet for fresh-from-the-pan texture.
What are the best serving ideas?
Tacos with onion, cilantro, and lime; burrito bowls with rice, beans, and salsa; nachos; quesadillas; or breakfast tacos with scrambled eggs. A quick pickled red onion and creamy avocado make perfect finishing touches.
