Nothing beats slow cooker Carnitas when you want tender, juicy pork with crispy edges and a citrusy, savory kick. This easy recipe transforms simple ingredients into authentic Mexican flavor with almost no effort. The pork simmers for hours until it’s melt-in-your-mouth tender, then finishes under the broiler for irresistible crispness. Perfect for tacos, burrito bowls, or salads, this dish needs just 10 minutes of prep and delivers crowd-pleasing results every time.
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Why You’ll Love These Slow Cooker Carnitas
These slow cooker carnitas are everything you love about restaurant-style Mexican pork without the hassle. The citrusy flavor from fresh orange and lime brightens the rich, slow-cooked meat, while cumin and oregano add earthy depth. It’s an easy, foolproof recipe that even beginners can master. With minimal prep and simple pantry ingredients, you’ll get juicy pork that’s perfect for tacos, burritos, or nachos. The optional broiling step adds those crave-worthy crispy edges that make every bite irresistible.
Key Ingredients for Perfect Carnitas
The secret to the best carnitas starts with the right cut of pork. Boneless pork shoulder or butt offers the perfect balance of fat and flavor, keeping the meat juicy while it slow-cooks. Salt and pepper form the base seasoning, while cumin and oregano layer in traditional warmth and spice. Fresh onion, garlic, and jalapeño bring depth and a gentle heat, balancing the citrusy juices from orange and lime. The avocado oil helps brown the pork beautifully before it goes into the slow cooker. If you’re out of avocado oil, olive oil works too. And if you’re missing lime, lemon juice can easily fill in.
How to Make Carnitas in the Slow Cooker
Season and Sear the Pork
Start by cutting the pork into large chunks, about 2 inches each. Season generously with salt, pepper, oregano, and cumin. Heat avocado oil in a large skillet until shimmering, then sear the pork on all sides until golden brown. This step locks in flavor and creates a beautiful crust. Be sure to sear in batches so the meat browns properly without steaming.
Slow Cook Until Tender
Transfer all browned pork pieces to your slow cooker. Add chopped onion, minced garlic, and jalapeño for flavor depth. Pour in freshly squeezed orange and lime juices. Cover and cook on low for 8 hours or high for 4 to 5 hours. You’ll know it’s ready when the meat easily falls apart with a fork and fills your kitchen with a rich, citrusy aroma.
Shred and Mix with Juices
Once cooked, use two forks to shred the pork directly in the slow cooker. Mix the shredded meat with the flavorful juices so every bite stays moist and packed with flavor. The juices soak into the meat, making it even more tender and juicy.
Optional: Broil for Crispy Edges
For that perfect finish, spread the shredded pork evenly on a baking sheet. Broil for 3 to 5 minutes, watching closely until the edges turn golden and crispy. Don’t walk away because broiling happens fast. Once done, drizzle a bit of the slow cooker juices over the pork for even more flavor.
Serving Ideas
These carnitas are incredibly versatile. Serve them in warm tortillas for classic tacos or pile them into burrito bowls with rice, beans, and veggies. They’re also fantastic over nachos, in enchiladas, or on salads. Add fresh toppings like salsa, guacamole, pickled onions, or a sprinkle of queso fresco. A few lime wedges on the side bring that fresh pop that ties everything together.
Expert Tips for the Best Carnitas
Use fresh citrus juice because it makes a big difference in brightness. Always sear the pork in batches so it browns, not steams. Once shredded, let the meat rest in its juices for a few minutes before broiling to soak up flavor. If you like spice, add a dash of smoked paprika or chili powder. Use leftover cooking liquid as a sauce for reheating or drizzling over tacos. For a richer flavor, you can even mix in a small splash of the slow cooker juices when serving.
Storage, Freezing and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze portions in sealed freezer bags for up to 3 months. To reheat, warm gently on the stovetop or in the oven, adding a spoonful of the reserved juices to keep the meat moist. Avoid microwaving for too long because it can dry the meat. If frozen, let it thaw overnight in the fridge before reheating.
Frequently Asked Questions
What are carnitas in French?
In French, carnitas translates to “petits morceaux de porc confits,” meaning little pieces of braised or slow-cooked pork.
What are Mexican carnitas?
They’re traditional Mexican-style pulled pork, slow-cooked until tender, then crisped for texture and flavor.
What do carnitas taste like?
They’re savory, juicy, and slightly citrusy with hints of garlic, spice, and rich pork flavor.
Which part of the pork is used for carnitas?
Pork shoulder or butt is best, as it has enough fat to stay moist and flavorful during long cooking.
Other Recipes You May Enjoy
- Authentic slow-cooked Birria
- Slow Cooker Texas Pulled Pork
- Crock Pot Bourbon Chicken
- Slow Cooker Chili Recipe
- Slow Cooked Lamb Shanks in Red Wine Sauce
- Slow Cooker Beef Stroganoff Stew
Conclusion
These slow cooker carnitas prove that comfort food can be easy and delicious at the same time. With tender, juicy pork and crispy edges, it’s a recipe you’ll come back to again and again. Whether for family dinners or meal prep, it’s flavorful and foolproof. Try it once and you’ll never need takeout again. For more delicious meal ideas and inspiration, visit Pinterest.
Carnitas
Equipment
- Slow cooker For cooking the pork slowly until tender
- Skillet For searing pork before slow cooking
- Tongs For turning and shredding the meat
Ingredients
- 3-4 pounds boneless pork shoulder or butt, excess fat trimmed
- 1 tablespoon avocado oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 1 orange, juiced
- 1 lime, juiced
Instructions
- Cut pork into large chunks and season with salt, pepper, oregano, and cumin.
- Heat oil in a skillet and sear pork on all sides until golden brown. Transfer to a slow cooker.
- Add onion, garlic, jalapeño, orange juice, and lime juice to the slow cooker. Cook on low for 8 hours or high for 4-5 hours until the pork is tender.
- Shred pork in the slow cooker and mix with the juices.
- Optional: spread shredded pork on a baking sheet and broil for a few minutes until crispy.
