If you have been searching for a tender, flavorful, and downright irresistible pork dish, this Slow Cooker Carnitas Recipe is exactly what you need. These slow-cooked, shredded pork carnitas deliver a perfect balance of smoky, citrusy, and savory notes that melt in your mouth, making every bite unforgettable. Using a simple blend of spices and a slow cooker, this recipe transforms humble pork shoulder into a superstar dish that’s perfect for tacos, burritos, or even just enjoying with some warm tortillas and your favorite toppings. The ease and depth of flavor this Slow Cooker Carnitas Recipe brings to your table will quickly make it one of your go-to recipes for gatherings or a cozy weeknight dinner.
Ingredients You’ll Need
This Slow Cooker Carnitas Recipe relies on a handful of simple, yet essential ingredients that work harmoniously to create complex and rich flavors. Each component brings something special—whether it’s the aromatic onion and garlic that form the base, the warming spices that provide depth, or the fresh citrus juices that brighten the dish beautifully.
- White onion (quartered): Adds sweetness and depth to the slow-cooked base.
- Garlic cloves (peeled and roughly chopped): Offers a fragrant aroma and subtle bite.
- Pork shoulder (4 pounds): Tender, fatty cut perfect for slow cooking and shredding.
- Kosher salt (1 teaspoon): Enhances all the flavors naturally.
- Ground cumin (1 teaspoon): Brings warm, earthy undertones.
- Smoked paprika (1 teaspoon): Adds smoky richness without heat.
- Chili powder (½ teaspoon): Contributes a mild, pleasant kick.
- Sweet paprika (½ teaspoon): Balances color and sweetness in the spice mix.
- Ground black pepper (½ teaspoon): Provides subtle heat and spice complexity.
- Orange juice (from 1 orange): Adds bright citrus notes and tenderizes the meat.
- Lime juice (from 1 lime): Brightens the dish with tangy freshness.
- Chicken or vegetable broth (1 cup): Keeps the pork moist and flavorful during cooking.
- Bay leaves (2): Infuse a subtle herbal aroma throughout the dish.
- Fresh cilantro and lime wedges (to serve): Essential garnishes to finish your carnitas with a burst of freshness and acidity.
How to Make Slow Cooker Carnitas Recipe
Step 1: Prepare the Base
Begin by adding the quartered onion and chopped garlic to the bottom of your slow cooker. Spreading these out evenly creates a flavorful bed for the pork to rest on, infusing it with their natural sweetness and aromatic qualities as it cooks.
Step 2: Season the Pork
Trim off any excess fat from the pork shoulder and cut it into smaller chunks if necessary to fit your slow cooker comfortably. In a small bowl, mix together the salt, cumin, smoked paprika, chili powder, sweet paprika, and black pepper, then rub this spice blend all over the pork. This marinade layer is what will give your carnitas their signature smoky, spicy, and savory flavor.
Step 3: Add Citrus and Broth
Place the seasoned pork on top of the onion and garlic bed in the slow cooker. Pour over the freshly squeezed orange juice, lime juice, and the broth, then add the bay leaves. These liquids help break down the meat during the long cooking process and infuse the pork with bright, tangy notes that balance the rich spices.
Step 4: Slow Cook to Perfection
Cover your slow cooker and set it to cook on low for 8 to 10 hours or on high for 4 to 6 hours. This slow, gentle heat is key to turning the pork shoulder into tender, shreddable carnitas full of flavor and juicy texture. Resist the urge to lift the lid too often—it needs that steam to keep tenderizing.
Step 5: Shred the Pork
Once the pork has cooked to fork-tender perfection, remove it carefully from the slow cooker and shred it using two forks or tongs. Be sure to soak up some of the cooking juices to keep the carnitas moist and flavorful as you shred.
Step 6: Optional Crispy Finish
If you crave the classic crispy edges that make carnitas truly addictive, spread the shredded pork out on a rimmed baking sheet and broil in your oven on high for 3 to 5 minutes. Keep a close eye to avoid burning—it’s all about achieving those golden, crunchy bits that elevate the texture.
How to Serve Slow Cooker Carnitas Recipe
Garnishes
Fresh cilantro and lime wedges are not just pretty toppings — their bright, herbaceous notes and citrus tang perfectly cut through the richness of the pork. Don’t be afraid to pile them generously on your carnitas for that authentic burst of flavor that lifts the whole dish.
Side Dishes
Serve your carnitas alongside warm corn tortillas for tacos or on a plate with a vibrant cabbage slaw for crunch and acidity. Mexican rice and refried beans also make excellent companions, grounding the meal with comforting, hearty sides that soak up every delicious bite of pork.
Creative Ways to Present
Take your Slow Cooker Carnitas Recipe beyond the usual taco by turning it into hearty burrito bowls topped with avocado, cheese, and salsa. You can also use the carnitas as a filling for quesadillas or stuffed into crispy tostadas for diverse textures. The versatility is endless and every way is delicious.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover carnitas in an airtight container in the refrigerator for up to 4 days. The flavors tend to deepen with time, making your leftovers just as delightful as the fresh batch.
Freezing
For longer storage, place cooled carnitas in a freezer-safe container or bag. Seal tightly and freeze for up to 3 months. When thawed, the carnitas maintain their texture and flavor, ready for quick meals on busy days.
Reheating
Reheat carnitas gently in a skillet over medium-low heat, adding a splash of broth or water to keep the meat moist. Stir occasionally until warmed through, or microwave in short bursts, covering the carnitas to retain steam and juiciness.
FAQs
Can I use a different cut of pork for this recipe?
While pork shoulder or pork butt is ideal due to its fat content and tenderness, you can use other cuts like pork loin but expect a leaner, less juicy result. Adjust cooking time accordingly to avoid drying out lean cuts.
Is it necessary to broil the carnitas after shredding?
The broiling step is optional, but highly recommended if you enjoy that classic crispy texture. It takes the already flavorful carnitas to another level with caramelized edges and a delightful crunch.
Can I make this recipe in an Instant Pot instead?
Yes! You can use the sauté and pressure cook functions to speed up the cooking time. Just brown the pork first, then pressure cook for about an hour, followed by shredding and optional broiling.
What is the best way to reheat carnitas to maintain flavor?
Reheating slowly on the stovetop with added broth keeps the meat moist and flavorful. Microwaving covered with a damp paper towel is a good quick alternative.
Can I omit the chili powder if I don’t like spice?
Absolutely! The chili powder adds mild warmth, but the recipe still shines without it. You can also reduce it or substitute with smoked sweet paprika for smokiness without heat.
Final Thoughts
This Slow Cooker Carnitas Recipe brings together simple ingredients, patient cooking, and bold flavors in a way that really makes your mouth water. Whether you’re feeding a crowd or enjoying a comforting solo meal, the tender, juicy carnitas and their versatility will quickly capture your heart. Give this recipe a try—you’re going to love how easy and delicious homemade carnitas can be!
Print
Slow Cooker Carnitas Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 to 8.8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Slow Cooker Carnitas recipe delivers tender, flavorful shredded pork with a perfect blend of spices and citrus. Perfect for tacos, burritos, or bowls, the pork is slow-cooked until melt-in-your-mouth soft and can be crisped under the broiler for an irresistible texture. Minimal prep and slow cooking make this a convenient and delicious meal option.
Ingredients
Main Ingredients
- 1 white onion (quartered)
- 3 cloves garlic (peeled and roughly chopped)
- 4 pounds pork shoulder (or pork butt)
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground black pepper
- 1 orange (juiced)
- 1 lime (juiced)
- 1 cup chicken or vegetable broth
- 2 bay leaves
To Serve
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the Base: Add the quartered onion and roughly chopped garlic cloves to the slow cooker, spreading them evenly to cover the bottom of the pot. This will infuse the pork with aromatic flavors as it cooks.
- Season the Pork: Trim any excess fat from the pork shoulder. If the pieces are too large for your slow cooker, cut the meat into two or three parts. In a small bowl, mix together the kosher salt, ground cumin, smoked paprika, chili powder, sweet paprika, and black pepper. Rub this spice blend thoroughly over all sides of the pork pieces.
- Load the Slow Cooker: Place the seasoned pork on top of the onion and garlic in the slow cooker. Pour in the freshly squeezed orange juice, lime juice, and chicken or vegetable broth. Add the two bay leaves to enhance the flavor profile.
- Cook Slowly: Cover the slow cooker with the lid. Cook the pork on low heat for 8 to 10 hours, or alternatively on high heat for 4 to 6 hours, until the meat is tender and easily shredded.
- Shred the Pork: Once cooked, carefully remove the pork from the slow cooker. Using two forks or tongs, shred the pork into bite-sized pieces, mixing with the cooked onions and garlic for extra flavor.
- Crisp the Carnitas (Optional): For extra crispy edges, spread the shredded pork evenly on a rimmed baking sheet. Place under a preheated broiler on high for 3 to 5 minutes. Monitor closely to prevent burning, allowing the edges to brown and crisp to perfection. Serve immediately with fresh cilantro and lime wedges.
Notes
- Trimming excess fat from the pork is recommended but some fat will help keep the meat moist during cooking.
- The citrus juices add brightness and help tenderize the meat, but can be omitted for a less tangy flavor.
- You can use either chicken or vegetable broth depending on your preference or dietary restrictions.
- Broiling the shredded pork is optional but highly recommended to achieve that traditional crispy carnitas texture.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Serve carnitas in tacos, burritos, salads, or rice bowls for a versatile meal.
