Dinner

Slow Cooker Pork Carnitas (The Easiest, Crispiest Recipe!) Recipe

Name: Slow Cooker Pork Carnitas (The Easiest, Crispiest Recipe!) Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican
Ingredients: 4 lbs boneless pork shoulder (pork butt), cut into 3-4 inch chunks; 2 tsp salt; 1 tsp ground cumin; 1 tsp dried Mexican oregano; 1 tbsp avocado oil (or other high-heat oil, for searing); 1 medium onion, peeled and quartered; 5 cloves garlic, peeled and smashed; 1 orange, halved; 1 lime, halved; 1 bay leaf

ByHarper Ellington January 31, 2026January 31, 2026

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Introduction

Slow Cooker Pork Carnitas are a delicious and effortless way to enjoy tender, flavorful Mexican-style shredded pork. This recipe yields crispy edges and melt-in-your-mouth meat perfect for tacos, burritos, or salads. With simple ingredients and a slow cooker doing the work, it’s a go-to meal for any day of the week.

A black round plate filled with shredded, glazed meat in dark brown and reddish tones, garnished with green cilantro leaves scattered on top. Two lime wedges with bright green pulp sit on the right edge of the plate. To the left, there are two white tortillas with light brown spots resting on a white marbled surface. A bunch of fresh cilantro and a lime half are also visible in the upper left corner. The whole scene looks richly textured and vibrant. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 lbs boneless pork shoulder (pork butt), cut into 3-4 inch chunks
2 tsp salt
1 tsp ground cumin
1 tsp dried Mexican oregano
1 tbsp avocado oil (or other high-heat oil, for searing)
1 medium onion, peeled and quartered
5 cloves garlic, peeled and smashed
1 orange, halved
1 lime, halved
1 bay leaf

Instructions

Step 1: Pat the pork shoulder chunks dry with a paper towel. In a small bowl, mix together the salt, cumin, and oregano. Rub the spice mixture evenly over all sides of the pork chunks.
Step 2: Heat the avocado oil in a large skillet over medium-high heat. Carefully place the pork chunks in the hot skillet and sear for 2-3 minutes per side, until a deep brown crust forms. Transfer the seared pork to the slow cooker.
Step 3: Add the quartered onion, smashed garlic, and bay leaf to the slow cooker around the pork. Squeeze the juice from the orange and lime halves over the pork, then drop the squeezed halves into the cooker.
Step 4: Cook on low for 8-10 hours or on high for 4-5 hours, until the pork is fall-apart tender.
Step 5: Remove the pork from the slow cooker, discarding the onion, citrus rinds, and bay leaf. Place the pork on a large baking sheet and use two forks to shred the meat into bite-sized pieces.
Step 6: Drizzle about 1/2 cup of the cooking liquid over the shredded pork and toss to combine.
Step 7: Set your oven’s broiler to high. Place the baking sheet with the pork on an upper rack and broil for 3-5 minutes, or until the edges are browned and crispy. Watch closely to prevent burning.
Step 8: Serve immediately in tacos, burritos, or salads.

Tips & Variations

For deeper flavor, sear the pork before slow cooking, but you can skip this step for a quicker prep.
Use leftover carnitas in quesadillas, nachos, or scrambled eggs for tasty meals beyond tacos.
If you prefer less citrus tang, reduce the amount of orange and lime juice.
Try garnishing with fresh cilantro, diced onions, and a squeeze of lime when serving.

Storage

Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat to crisp up the edges again or microwave until warmed through. For longer storage, freeze in meal-sized portions for up to 3 months and thaw overnight before reheating.

How to Serve

A dark round plate filled with shredded, cooked meat covered in a glossy, dark reddish-brown sauce, garnished with bright green chopped cilantro on top. On the right edge of the plate, two lime wedges add a fresh green contrast. To the left side of the plate, two white tortillas with char marks lay flat on a white marbled surface, and a bunch of fresh cilantro and half a lime sit nearby as well. The textures show juicy, tender meat fibers combined with fresh herb leaves. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of pork?

Boneless pork shoulder or pork butt is best because it becomes tender and shreds easily after slow cooking. Leaner cuts won’t have the same texture or flavor.

Is it really necessary to broil the pork at the end?

Broiling crisps up the edges and adds texture, giving the carnitas their classic crunchy finish. However, if you prefer softer meat, you can skip this step and serve the shredded pork directly.