These Slow Cooker Pork Carnitas are cooked low and slow and are fall-apart tender. You will be blown away at how easy it is to make this Mexican Inspired recipe at home. I’ll show you how to make make the best crispy slow cooker carnitas complete with all pork carnitas toppings your heart desires.
Carnitas are perfect for Cinco de Mayo, family dinners, or must an easy weeknight meal the whole family will love. For a slightly different flavor profile, here’s another one of the best shredded pork recipes to use for carnitas.
Crispy Slow Cooker Pork Carnitas
Crispy on the outside, tender and juicy on the inside, these slow cooker pork carnitas are what dreams are made of. We cook our pork roast low and slow until easily shreddable, then broil to get all of the little crispy ends that you crave!
Email This Recipe
Get a link to this recipe emailed so you can save it for later + get all the latest Carefree Kitchen recipes!
By submitting this form you consent to receive emails from The Carefree Kitchen
Our Mexican-style carnitas are seasoned traditionally, using orange juice, cumin, oregano, garlic, bay leaves, and lime juice. Serve on a flour or corn tortilla with just onions and cilantro, or top however you like. We’ve also given you even more ideas for using leftovers in everything from enchiladas, sandwiches, and salads.
Pork Carnita Tacos Video Tutorial
How to Use Pork Carnitas Leftovers
- Pork Carnitas Toppings. Stuff tortilla full of delicious pork carnitas. Onions and cilantro are the traditional carnitas toppings, but we like to go a little further. Add your favorite salsa, guacamole or pico de gallo, sprinkle on some queso fresco, top with diced tomatoes, sour cream, onions, and fresh cilantro, and serve on your favorite tortillas. Yum!
- More Mexican Favorites. Don’t stop at tacos – your carnitas can be served in enchiladas, quesadillas, burrito bowls, and more!
- Sandwiches. Leftover Slow Cooker Pork Carnitas taste amazing served on a sandwich bun with your favorite BBQ sauce and coleslaw.
- Soups and Salads. Leftover carnitas also works great in place of shredded chicken in your favorite Mexican Inspired soups or salads.
Key Ingredients
- Pork Roast – we like to use bone-in pork shoulder (or pork butt) for Slow Cooker Pork Carnitas.
- Orange Juice – you can use fresh or bottled orange juice.
- Chicken Broth – use homemade or store-bought.
- Onions – white or yellow onions work best for this recipe.
- Jalapeño – fresh jalapeños add the best flavor to this dish.
- Garlic – we use fresh minced garlic. You could add a touch of garlic powder, too, if you want.
- Cumin – this is a key ingredient in many Mexican dishes.
- Dried Oregano – either Mexican or Italian dried oregano will work great.
- Limes – use fresh limes for squeezing over the carnitas just before serving.
How to Make Slow Cooker Pork Carnitas
- Add ingredients to the slow cooker. Spray your crockpot with non-stick cooking spray, then add the pork roast, orange juice, chicken stock, onion, jalapeño, and garlic. Season with cumin, oregano, salt, pepper and top with bay leaves.
- Cook. Cook on high for 5 hours or on low for 7-8 hours, until you can easily shred the roast with two forks. (Note: if the roast is difficult to shred, put the lid back on and cook for 30-60 more minutes, or until it’s easily shreddable).
- Shred the meat. Remove roast from slow cooker and shred, removing any excess fat or gristle, and place on a baking sheet. Use any remaining juices from the slow cooker to moisten the shredded pork.
- Broil. Broil on low for 2 minutes and turn with tongs. Repeat 3-4 times, or until about 20 percent of the edges of the pork are a little crispy. Continue to add drippings from the slow cooker to keep the meat moistened.
- Serve. Once you have broiled the carnitas, remove and squeeze with fresh lime juice before serving on tacos, salads, burrito bowls, quesadillas, sandwiches, and more. Enjoy!
Frequently Asked Questions
We like to use bone-in pork shoulder (aka pork butt) for any type of slow cooker shredded pork. It holds up great to the long cooking time and stays juicy and tender while holding a ton of flavor. Plus, it’s inexpensive.
You should add enough liquid so that your pork is submerged about ¼ of the way. Orange juice is traditionally used but we also supplement that with a bit of chicken broth.
For the most tender results, we prefer to cook on low heat rather than high. The overall cooking time will depend on the size of your pork roast. For a 3-5 pound pork roast, it will take around 7-8 hours. However, you don’t always have the luxury of time and in those cases, cook on high for around 5 hours.
If you find after cooking that the pork is still difficult to shred, put it back into the crockpot and cook for another 30-60 minutes.
Storing and Reheating
- Refrigerator: store in an airtight container in the fridge for up to 4 days.
- Freezer: store in an airtight container in the freezer for up to 3 months. When you are ready to use, you can thaw in the refrigerator overnight.
- Reheating: reheat either in the microwave or in a pot or pan with a bit of extra chicken broth.
Slow Cooker Pork Carnitas Recipe
Ingredients
- 4 pounds pork roast
- 1/2 cup orange juice
- 1 cup chicken broth
- 1 large onion, yellow, white, or red onion minced
- 1 medium jalapeno, minced
- 4 teaspoons garlic, minced
- 2 teaspoons cumin, or chili powder
- 1 teaspoon dried oregano
- 2 large bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 large limes, for serving
Instructions
- Spray your crockpot with nonstick cooking spray, then add the pork roast, orange juice, chicken stock, onion, jalapeño and garlic. Season with cumin, oregano, salt, pepper and top with bay leaves.
- Cook on high for 5 hours or on low for 7-8 hours, until you can easily shred the roast with two forks. (Note: if the roast is difficult to shred, put the lid back on and cook for 30-60 more minutes, or until it’s easily shreddable).
- Preheat oven to a low broil.
- Remove roast from slow cooker and shred, removing any excess fat or gristle, and place on a baking sheet. Use any remaining juices from the slow cooker to moisten the shredded pork.
- Broil on low for 2 minutes and turn with tongs. Repeat 3-4 times, or until about 20 percent of the edges of the pork are a little crispy. Continue to add drippings (about 1/4 cup at a time) from the slow cooker to keep the meat moistened.
- Once you have broiled the carnitas, remove and squeeze with fresh lime juice before serving on tacos, salads, burrito bowls, quesadillas, sandwiches and more. Enjoy!
Video
Notes
Nutrition
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest, Instagram and Tiktok for more!
More Easy Pork Recipes
- Slow Cooker Kalua Pork
- Crockpot Mississippi Pork Roast
- Cafe Rio Sweet Pork
- Slow Cooker Pulled Pork Roast
- Easy Ham Fried Rice
- Pork Tenderloin and Potatoes
- Baby Back Pork Ribs Slow Cooker
- More Pork Recipes
- More Crockpot Recipes
More Mexican-Inspired Recipes
- Spanish Rice
- Lime Rice
- Fresh, 5 min Salsa
- Guacamole
- Carne Asada
- Cheesy Bean Dip
- Chicken Fajitas
- Steak Fajitas
This Slow Cooker Pork Carnitas recipe is crispy on the outside, tender and juicy on the inside, and packed full of flavor. Serve on tacos with all of your favorite toppings, or use leftovers in quesadillas, sandwiches, salads, soups, and more.
Categories:
Crockpot, Dairy-Free, Easy Weeknight Meals, Fall Recipes, Gluten-Free, Main Dish, Meal Prep, Nut-Free, Pork, Spring Recipes, Summer Recipes, Tex Mex, Winter Recipes,
So yummy! Loved the broiling step to get that extra crisp! Will be making again!
These carnitas are so good in tacos or burrito bowls! So much flavor in this meat.