Slow Cooker Pork Carnitas – Tender, Crispy, and Easy!

If you’re craving authentic Mexican-inspired flavor without spending hours in the kitchen, these Slow Cooker Pork Carnitas are about to become your new weeknight and weekend go-to recipe. They’re incredibly flavorful, fork-tender, unbelievably juicy, and irresistibly crispy on the edges—everything you want from traditional carnitas but with a fraction of the effort.

Carnitas, which literally means “little meats,” is a classic Mexican dish where pork is slowly braised in rich seasonings until it becomes melt-in-your-mouth tender, then crisped to caramelized perfection. Traditionally, carnitas are cooked in lard in a heavy pot, but using the slow cooker delivers a foolproof version that’s every bit as delicious, with far less hands-on time. This recipe keeps the juicy tenderness of authentic carnitas while embracing the ease of slow cooking.

Whether you’re putting together taco night, meal-prepping for the week, or feeding a crowd for a party, these slow cooker pork carnitas deliver massive flavor with almost no effort. In this complete guide, you’ll find everything you need—ingredients, step-by-step instructions, tips, variations, serving ideas, and full storage instructions.

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Why These Slow Cooker Pork Carnitas Are the Best

1. Perfectly tender with crispy edges

Slow cooking breaks down the pork, and a quick broil or skillet fry creates irresistibly crispy bits.

2. Packed with authentic flavor

Orange juice, lime, garlic, cumin, chili powder, oregano, and onion come together for rich, bright, bold taste.

3. Incredibly easy and hands-off

Let the slow cooker do the work while you go about your day.

4. Feeds a crowd effortlessly

Great for taco bars, parties, gatherings, holidays, or meal prep.

5. Versatile

Serve in tacos, burrito bowls, quesadillas, tostadas, nachos, salads — anything you want!

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Ingredients

For the Carnitas

• 4 lbs pork shoulder (pork butt), boneless or bone-in
• 1 tablespoon olive oil
• 1 large onion, chopped
• 6 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup orange juice (fresh preferred)
• ¼ cup lime juice
• 1 cup chicken broth

For Serving

• Corn or flour tortillas
• Diced onion
• Fresh cilantro
• Lime wedges
• Cotija cheese (optional)

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Instructions

1. Prepare the Pork

Trim excess fat if needed. Cut pork into large chunks (3–4 inches). Season all sides with salt, pepper, chili powder, cumin, oregano, and paprika.

2. Add to the Slow Cooker

Pour in orange juice, lime juice, and chicken broth. Add onion and garlic. Place seasoned pork on top.

3. Slow Cook Until Tender

Cover.
Cook on LOW for 8–10 hours or HIGH for 4–6 hours, until pork is fall-apart tender.

4. Shred the Pork

Remove pork from the slow cooker and shred with two forks. Discard large pieces of fat.
Reserve 1–1½ cups of cooking liquid.

5. Crisp the Carnitas (Essential!)

Spread shredded pork on a baking sheet.
Drizzle lightly with reserved cooking liquid.
Broil 5–8 minutes until crispy at the edges.
OR crisp in a skillet with a little oil.

6. Serve Warm

Spoon into tortillas and garnish with cilantro, onion, lime juice, and cotija.

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Expert Tips for Perfect Carnitas

Season generously

Pork shoulder needs strong seasoning for bold flavor.

Don’t skip the citrus

Orange and lime are key to authentic carnitas flavor.

Use some of the cooking liquid when crisping

It adds moisture and caramelizes beautifully under the broiler.

Make ahead

Carnitas taste even better the second day!

Use pork shoulder, not tenderloin

Shoulder has fat that melts into tender, juicy strands.

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Flavor Variations

Chipotle Carnitas

Add 1–2 tablespoons chipotle in adobo for smoky heat.

Coca-Cola Carnitas

Replace half the broth with Mexican Coke for a sweet-savory twist.

Garlic-Lime Carnitas

Double the garlic and add extra lime zest.

Herb-Rub Carnitas

Add fresh oregano, bay leaves, and thyme.

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Serving Suggestions

Serve these carnitas in:

• Soft tacos
• Burrito bowls
• Quesadillas
• Tostadas
• Loaded nachos
• Breakfast hash
• Sliders
• Salads
• Baked potatoes
• Rice bowls

Top with:

• Cilantro
• Red onion
• Guacamole
• Pico de gallo
• Pickled jalapeños
• Salsa verde
• Cotija cheese

Perfect for:

• Taco night
• Family gatherings
• Meal prep
• Parties and potlucks
• Game day spreads

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Storage Instructions

Refrigerator:

Store up to 4–5 days in an airtight container.

Freezer:

Freeze carnitas (without tortillas) up to 3 months.
Freeze in meal prep containers or freezer bags.

Reheating:

• Oven: 375°F for 10 minutes
• Skillet: Crisp with a little oil
• Microwave: Quick but less crispy

Add a splash of reserved liquid to revive moisture.