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These Slow Cooker Carnitas are juicy, tender, and packed with bold citrus flavor with crispy edges just like authentic Mexican carnitas. This easy pork shoulder recipe cooks low and slow in the crockpot, then is broiled until perfectly caramelized for tacos, burritos, bowls, sandwiches, and more.
Whether you’re planning taco night, meal prep, or feeding a crowd, this Mexican pulled pork recipe delivers big flavor with minimal effort.
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❤️ Why You’ll Love This Recipe
- Easy slow cooker dinner with only 15 minutes of prep
- Crispy carnitas texture without deep frying
- Perfect for tacos, burritos, rice bowls, nachos, and sandwiches
- Budget-friendly pork shoulder recipe
- Great for meal prep and freezer meals
- Feeds a crowd with plenty of leftovers
- Authentic carnitas flavor from fresh citrus and slow cooking
- Naturally gluten-free when served with corn tortillas
Key Ingredients
NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.
Pork shoulder butt roast
Bone-in pork shoulder becomes incredibly tender after hours of slow cooking. The bone adds extra richness and flavor to the cooking liquid.
Orange juice
Fresh orange juice helps balance the richness of the pork while adding brightness and authentic carnitas flavor.
Lime juice
Lime juice adds fresh citrus flavor that keeps the pork from tasting too heavy.
Garlic
Garlic gives the carnitas a deep savory flavor that pairs perfectly with the citrus and spices.
Oregano and cumin
These classic seasonings create a warm, earthy flavor that gives the pork its traditional carnitas taste.
Ingredients & Substitutions
NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.
- pork shoulder butt roast – boneless pork shoulder may be used; no substitution recommended
- kosher salt – no substitution recommended
- black pepper – no substitution recommended
- oregano – Mexican oregano may be substituted for extra authentic flavor
- ground cumin – no substitution recommended
- sweet onions – yellow onions may be substituted
- garlic – fresh garlic is recommended; no substitution recommended
- orange juice – freshly squeezed orange juice is recommended; bottled juice may be used
- lime juice – freshly squeezed lime juice is recommended; bottled juice may be used if needed
Variations
- Add chipotle peppers in adobo sauce for smoky heat.
- Stir in smoked paprika for a deeper smoky flavor.
- Use the carnitas for tacos, enchiladas, burrito bowls, quesadillas, nachos, or sandwiches.
- Add sliced jalapeños for extra spice.
- Serve over cilantro lime rice for an easy dinner bowl.
- Top with pickled onions, guacamole, queso fresco, or salsa verde.
Tips for Best Results
- Pat the pork dry before seasoning so the spices stick better.
- Cook low and slow for the most tender shredded pork.
- Reserve the cooking liquid for reheating leftovers later.
- Broiling the pork creates crispy edges similar to traditional carnitas.
- Remove excess fat after shredding if desired.
- Do not skip the citrus juice because it helps tenderize and flavor the pork.
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FAQs
Pork shoulder is the best cut because it has enough fat and connective tissue to become tender and flavorful during slow cooking.
Yes. Carnitas are excellent for meal prep and taste even better the next day.
Broil the shredded pork with a little cooking liquid until the edges become crispy and caramelized.
Yes. Freeze the pork with some reserved cooking liquid for the best texture and flavor.
Yes. Boneless pork shoulder works well, although bone-in pork shoulder tends to provide more flavor.
No, but broiling gives the carnitas their classic crispy texture and deeper flavor.
Serve carnitas with corn tortillas, Mexican rice, refried beans, street corn, fresh salsa, or chips and guacamole.
How to Store Slow Cooker Carnitas
Store leftover Slow Cooker Carnitas in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions with a little reserved cooking liquid to help keep the pork moist during reheating.
How to Make Crispy Slow Cooker Carnitas
NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.
This easy Slow Cooker Carnitas recipe starts with a seasoned pork shoulder that cooks low and slow with onions, garlic, orange juice, and lime juice until perfectly tender. The shredded pork is then broiled until the edges are crispy for an authentic carnitas texture and flavor.
Quick steps:
- Season the pork shoulder with salt, pepper, oregano, and cumin.
- Place the pork into the slow cooker with onions, garlic, orange juice, and lime juice.
- Cook on low for 10-12 hours or high for 6-8 hours until fork-tender.
- Transfer the pork to a baking sheet and shred.
- Pour reserved cooking liquid over the pork.
- Broil until crispy and lightly charred around the edges.
Serve these Slow Cooker Carnitas with your favorite sides like Mexican rice, refried beans, street corn, or a fresh avocado salad. They are also delicious in tacos, burritos, quesadillas, enchiladas, rice bowls, nachos, and pulled pork sandwiches.
For more easy dinner inspiration, browse your favorite slow cooker recipes and Mexican-inspired meals for easy family dinners all week long.
If You Enjoyed Slow Cooker Carnitas
If you love the set-it-and-forget-it ease of this recipe, you have to try some of my other slow cooker favorites! These Crockpot Shredded Chicken Tacos are another crowd-pleasing taco night option, and the Slow Cooker Fiesta Chicken brings those same bold, Mexican-inspired flavors with barely any effort. If you want to switch things up with pork, my Slow Cooker Pork Roast and Eastern NC Slow Cooker BBQ Pork are both tender, flavorful, and perfect for feeding a crowd.
If you’re short on time but still craving carnitas, be sure to check out my Instant Pot Carnitas – same great flavors in a fraction of the time! And if you’re looking for the perfect sides to round out your carnitas spread, this Easy Ranchero Beans Recipe and Mexican Green Spaghetti would both be amazing on the table.
📌 Save This Recipe
Save this Slow Cooker Carnitas recipe for taco night, freezer meal prep, easy pork shoulder dinners, and family gatherings. It’s perfect for anyone looking for authentic Mexican pulled pork with crispy edges and juicy shredded pork.
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Slow Cooker Carnitas
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Equipment
- slow cooker
- forks or meat claws
- Heavy Duty Aluminum Foil optional
Ingredients
- 8 pound pork shoulder butt roast, bone-in
- 1½ tablespoons kosher salt
- 2½ teaspoons black pepper
- 1½ teaspoons oregano
- 1½ teaspoons ground cumin
- 2 medium sweet onions, sliced
- 10 cloves garlic, smashed
- juice of 1 large orange
- juice of 2 limes
Instructions
- Pat the pork dry with paper towels.8 pound pork shoulder butt roast
- Season the pork on all sides with the salt, pepper, oregano, and cumin.1½ tablespoons kosher salt, 2½ teaspoons black pepper, 1½ teaspoons oregano, 1½ teaspoons ground cumin
- Place the pork into an 8-quart or larger slow cooker.
- Scatter the sliced onions and smashed garlic around and over the pork.2 medium sweet onions, 10 cloves garlic
- Pour the orange juice and lime juice over the pork.juice of 1 large orange, juice of 2 limes
- Cover and cook on low for 10-12 hours or high for 6-8 hours. Check occasionally to ensure the onions around the edges do not burn.
- Carefully transfer the pork to a large baking sheet once it is fork tender.
- Remove and discard the bone. Shred the pork and remove excess fat if desired.
- Preheat the broiler on high.
- Pour about 1 cup of the reserved cooking liquid over the shredded pork.
- Broil for several minutes until the edges become crispy and lightly charred.
- Serve immediately.
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Keep some of the reserved cooking liquid with the pork to help retain moisture.
♨️ REHEATING
- Reheat in the oven inside a foil packet with a splash of water, broth, or reserved cooking liquid.
- Warm smaller portions in the microwave in short intervals until heated through.
- Reheat in a skillet over medium heat until crispy on the edges.
- Reheat in the air fryer at 375°F for 3-5 minutes for crispy carnitas.
❄️ FREEZING
- Freeze cooled carnitas in freezer-safe containers or bags for up to 3 months.
- Freeze with reserved cooking liquid for the best texture after reheating.
- Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS
- Broil the shredded pork before serving for classic crispy carnitas texture.
- Reserve and strain the cooking liquid for reheating leftovers.
- Use freshly squeezed citrus juice for the best flavor.
- Bone-in pork shoulder provides the richest flavor.
- Remove excess fat after shredding if preferred.
🍳 ALTERNATE COOKING METHODS
- Sear portions of shredded pork in a skillet with vegetable oil or reserved pork fat instead of broiling.
- Cook the pork in a Dutch oven at 300°F for 5-6 hours until fork-tender.
- Crisp shredded pork in the air fryer at 400°F for 4-6 minutes.
♻️ LEFTOVERS
- Use leftovers for tacos, burritos, quesadillas, enchiladas, nachos, or rice bowls.
- Add carnitas to scrambled eggs or breakfast burritos.
- Make pulled pork sandwiches with barbecue sauce and coleslaw.
- Add leftover pork to soups, casseroles, or salads.
📝 NOTES
- Boneless pork shoulder may be substituted for bone-in pork shoulder.
- Cooking times may vary depending on the size and thickness of the pork shoulder.
- The pork should shred easily with forks when fully cooked.
- Skim excess fat from the cooking liquid before storing leftovers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
🍽️ Other Recipes You May Enjoy
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