Slow Cooker Carnitas are fall-apart tender, with crispy edges and a combination of Mexican spices and citrus juices that will make your heart sing. Add this slow cooked pulled pork to a taco, roll it into burritos, or load it onto chips to make nachos—any way you enjoy carnitas, it’s going to be GOOD.
The slow cooker is the best way to make carnitas!
This slow cooker carnitas recipe is essentially the Mexican version of Slow Cooker Pulled Pork. And this means that everyone loves them.
Whenever I make this recipe (or Instant Pot Carnitas) for a get-together, my friends react the same way: they freak out. YOU MADE THIS?! It’s uhhh-ma-zing!
- Set-It-and-Forget-It. This is an EASY carnitas recipe. No need to precook any of the ingredients—just 10 minutes of prep time! Simply add everything to the slow cooker, stir, and walk away.
- Big-Batch for a Crowd or Meal Prep. Whether you need to feed a crowd (everyone loves carnitas meat and can help themselves right from the slow cooker!), stock your freezer, or just love leftovers (ME!), you’ll be pleased with this recipe’s generous yield.
- So Many Ways to Serve Them. Whether you tuck them into tortillas, serve them bowl-style with rice, or come up with a creation of your own, you’ll never run out of ways to eat carnitas.
For a version of this recipe made on the stovetop instead of the slow cooker, check out these classic pork Carnitas.
5 Star Review
“I have made this recipe several times now, and it is easily the best one I have found so far. The flavor is incredible, and the setup is simple.”
— Corey —
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Pork Butt or Pork Shoulder. Both of these are fatty cuts with a lot of connective tissue that breaks down and becomes super tender and juicy when slow cooked (this is key!).
- Orange and Lime Juice. The orange juice and lime juice merely brighten the overall flavor of the carnitas and give them the perfect hint of acidity and sweetness.
- Seasonings. Chipotle chile powder, cumin, and chili powder add smokiness, depth, and warmth. Oregano brings a touch of earthy, herby flavor and is classic in Mexican cooking.
- Garlic + Onion. These two are working in the background from the start to build rich flavor.
The Toppings (Pick Your Favorites)
- Avocado. Both sliced avocado and guacamole are scrumptious. Try my recipe for the Best Homemade Guacamole.
- Cilantro. Fresh and tasty.
- Cheese. Either feta or queso fresco would be wonderful.
- Onion. Sliced, diced, or Quick Pickled Onions add pop.
- Jalapeño. For a nice kick.
- Greek Yogurt or Sour Cream. Cool, creamy, and tangy.
Step-By-Step Instructions
Trim and Cut the Pork. Season with salt.
Stir Up the Marinade. Juices, garlic, and spices—it smells amazing!
Put the Pork Shoulder and Marinade in Your Slow Cooker. Toss to coat.
Cook Low and Slow. Cook slow cooker carnitas on LOW for 5 to 6 hours or on HIGH for 4 to 5 hours.
Shred the Carnitas. Stir it in all the juices.
Line a Baking Sheet with Aluminum Foil. Put the pork on top.
Crisp the Meat. Broil the carnitas to crisp up their edges (the best part!). Serve as desired and ENJOY!
Ways to Use Pork Carnitas Meat
- Tacos. Carnitas make a scrumptious filling for tacos (for a different flavor profile, try Slow Cooker Asian Pulled Pork Tacos).
- Quesadilla. Tuck carnitas and cheese into a tortilla for a tasty quesadilla. (If this sounds tasty, don’t miss my Pulled Pork Quesadilla.)
- Salad. Top a bed of lettuce or Mexican Salad with carnitas for a protein boost.
- Burrito Bowl. For a copycat Chipotle carnitas bowl, swap the chicken in this Chipotle Bowl recipe for this carnitas.
Slow Cooker Carnitas
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Ingredients
- 4 to 5 pounds boneless pork butt (Boston butt, or pork shoulder)
- 1 tablespoon kosher salt
- ½ cup freshly squeezed orange juice from about 1 large orange
- ¼ cup freshly squeezed lime juice
- 3 cloves garlic minced, about 1 tablespoon
- 1 tablespoon chipotle chile powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- ½ teaspoon ground black pepper
- 1 yellow onion diced
FOR SERVING:
- Flour or corn tortillas or cooked brown rice
- Toppings of choice: chopped fresh cilantro and feta or queso fresco, sliced avocado, sliced or diced onion, diced jalapeno
Instructions
- Trim the pork of excess fat and cut into 3 to 4-inch cubes. Season the meat on all sides with salt.
- In a mixing bowl or large measuring cup, stir together the orange juice, lime juice, garlic, chipotle chile powder, cumin, oregano, chile powder, and black pepper.
- Scatter the onion in the bottom of a 6-quart or larger slow cooker.
- Add the pork on top of the onion, then pour in the orange juice mixture. With a large spoon, turn the pork pieces to combine the ingredients and coat the pork with the juices on all sides.
- Cover and cook on LOW for 5 to 6 hours or HIGH for 4 to 5 hours, until the pork is fall-apart tender and shreds easily with a fork.
- Place a rack in the upper third (but not topmost) rack of the oven and preheat the oven's broiler to high. Line a large rimmed baking sheet with aluminum foil.
- With two forks, shred the pork directly in the slow cooker, discarding any large bits of remaining fat. Stir the pork in the sauce to coat it evenly, then use a slotted spoon to scoop the pork onto the prepared baking sheet (it's OK for some of the juices to come with it). Spread the pork into an even layer.
- To warm the tortillas, wrap them in foil and pop them into the oven’s center rack while the pork broils. Or, you can heat the tortillas in a dry skillet on the stove.
- Broil the pork for 3 to 5 minutes, until the edges of the pork begin browning and crisping up (don't walk away! It can quickly start to burn).
- Remove the baking sheet from the oven. Spoon a little sauce over the top, lightly toss and stir the pork to expose unbroiled sides. Return the pan to the oven and broil for 3 to 5 minutes more (the meat should become nice and crispy at its edges). Repeat once more if you'd like your pork a bit more crisp. Enjoy hot, piled into warm tortillas or over rice with toppings of choice.
Notes
- TO STORE: Refrigerate carnitas in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze carnitas in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- Adapted from my Instant Pot Carnitas.
Hi Erin. Can’t wait to make this recipe. Couldn’t find in the directions what to do with the cooked onion. When you shred the pork do you shred the cooked onion as well or discard it?
Hi Pam! You won’t have to do anything with the onion. It will be cooked into the pork so when you shred the pork it will mix right in. Hope this helps!
Delicious and so simple to make. I’ve been making a far more elaborate version of carnitas for years, and decided to switch it up and try this one instead today. So easy, and the results are equal to or better than the version I’ve always made. This will be a repeat! Thanks so much for the awesome recipe! My husband and 10 year old wolfed it down!
Hi Nina! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe was so easy and so yummy! I used it for my Tuesday Taco Night and it did not disappoint. I had never made carnitas at home because I was afraid it wouldn’t live up to my standards but this one did :)
Hi Courtney! So glad you enjoyed the recipe! Thank you for this kind review!
I have made this recipe several times now, and it is easily the best one I have found so far. The flavor is incredible, and the setup is simple. Chicken thighs can be used instead of pork, if that’s something you’d want to do.
Thank you Erin for this recipe! It became a favorite instantly.
Hi Corey! So glad you enjoyed the recipe! Thank you for this kind review!
Perfect! Enjoyed a great meal with carnitas and fresh guacamole.
Hi Debora! So glad you enjoyed the recipe! Thank you for this kind review!
These were amazing! Even a hit with my picky eater!
Yay! Thank you Angela!
This is honestly one of the best recipes I have ever had. Definitely a favorite in our house! My husband and I absolutely love it, it doesn’t last long!
Makes me so happy to hear, Claire! Thank you!
What size tortillas?
Hi Sheila, the size of tortillas is up to you when making your tacos. We typically use corn tortillas anywhere between 4-6 inches. Enjoy!
Do you have to broil the pork after thr slow cook? I need something simple on week nights and the extra steps will make this difficult. Is the broiling simply for texture?
Hi Charlotte, you can skip the broiling! It is for making the edges crispy.
Whole family enjoyed this! Very easy recipe. Make sure you do the last step of broiling the meat on a sheet pan. Makes it that much more delicious.
So glad to hear it was a hit, Debra!
I have made this recipe several times now. It is so delicious! I have both of your cookbooks and love everything I have made. Your recipes are my go to’s.
Thank you so much, Sarah!
I didn’t have tortillas when I made this, so we ate the carnitas over rice instead. It still turned out really good. I added some chopped cucumber and avocado on the side and called it dinner. The pork was so tender that I didn’t even need a knife. We enjoyed this so much. Thank you!
Love that! Thanks for the feedback, Caitlin!
This was my first time making carnitas in a slow cooker. I was a little worried because the pork looked pretty plain at first, but once it cooked and I shredded it, it was really flavorful. We ate it with warm tortillas and whatever toppings we had in the fridge. I would love to make this again soon and I will double the recipe. Thanks for sharing!
So glad you enjoyed them, Deborah!
I made this for taco night and it was really good. I did let some of the shredded pork get a little crispy before serving, which was probably my favorite part. We put it in tortillas with onion, cilantro and a squeeze of lime.
Love it! Thank you Cheryl!