Easy Slow Cooker Carnitas Recipe

A few things to know before you start that will help you get the best results with this recipe.

• Keep the roast whole. Don’t cut the pork into pieces for slow cooker carnitas. A large piece stays juicier during the long cook time and shreds beautifully once it’s tender. Save cutting the meat into chunks for Instant Pot or stovetop methods where cooking time is shorter.
• Citrus is key for flavor and tenderness. The orange, lemon, and lime juices do double duty here. They add that bright, authentic carnitas flavor while the acid helps break down the meat so it becomes fall-apart tender.
• Plan for 8-10 hours on LOW. Don’t rush this recipe by cooking on HIGH. The pork needs that long, slow cook time for the fat and connective tissue to fully break down. Cutting the time short is the main reason carnitas turn out tough instead of tender.

Best Cut of Pork for Carnitas

Carnitas are the Mexican version of pulled pork, and choosing the right cut makes all the difference.

Pork shoulder (also called pork butt) is the best choice for carnitas. This well-marbled cut has plenty of fat and connective tissue running through it, which melts during slow cooking and keeps the meat incredibly juicy and flavorful. Look for a 5-6 pound bone-in roast, or 3-4 pounds if boneless. Bone-in adds extra flavor, but either works well.

What’s the difference between carnitas and regular pulled pork? Traditional American pulled pork is usually seasoned with BBQ-style spices and often finished with a sweet or tangy sauce. Carnitas get their flavor from citrus juices, cumin, oregano, and other warm spices, giving them that distinctly Mexican taste. The meat is also typically crisped before serving, either by frying in lard (traditional) or broiling (easier and just as delicious).

If you need a leaner option, pork loin will work in a pinch. The meat won’t be quite as tender or rich, but the flavors will still be great. Pork tenderloin can also work for a smaller batch, though it won’t need nearly as much cook time and won’t have that same fall-apart texture.

RECIPE WALK-THROUGH

How to Make Slow Cooker Carnitas

See the recipe card below for full, detailed instructions

This crock pot carnitas recipe is truly hands-off. Once you season the meat and pour in the liquids, the slow cooker does all the work. Here’s how to make it.

Step 1: Season the Pork

Place the roast in your slow cooker and pat it dry with paper towels. 

Combine the salt, pepper, chili powder, oregano, cayenne, and cumin, then rub the spice mixture all over the meat, covering all sides. 

Toss the halved garlic cloves into the slow cooker around the roast.

Step 2: Add the Liquids

Pour the salsa, orange juice, lemon juice, lime juice, and chicken stock around the pork (not directly over it, so you don’t wash off the spices). The liquids should come about a third of the way up the roast.

• Use what you have for orange juice. Fresh squeezed is ideal, but bottled works fine. Just look for 100% juice or a lower-sugar variety. Don’t worry about the finished dish tasting sweet; it won’t.

Step 3: Slow Cook

Cover and cook on LOW for 8-10 hours. 

The meat is ready when it’s completely tender and shreds easily with a fork. You’ll know it’s done when you can pull a piece apart with almost no resistance.

• Don’t skip the low and slow method. The long cook time is what transforms a tough, fatty roast into melt-in-your-mouth carnitas. Resist the urge to cook on HIGH; you’ll end up with chewy, tough meat.

Step 4: Shred the Meat

Transfer the cooked roast to a cutting board and shred using two forks. Remove any large chunks of fat as you go. 

You can also shred directly in the slow cooker if you prefer, just fish out the fat chunks.

• Recipe Yield Note: This recipe yields about 8-10 cups of shredded meat, depending on your roast size. That’s enough for 16-20 tacos or 8-10 generous burrito-sized portions.

Step 5: Soak in the Juices

Skim off any fat floating on top of the cooking liquid. 

Return the shredded pork to the slow cooker and let it soak up those flavorful juices. 

At this point, you can serve directly from the slow cooker for tender, juicy carnitas, or continue to the next section for crispy edges.

Want to add onion? For extra flavor, try adding chunked sweet onions to the bottom of the slow cooker before adding the pork. The onions cook down and add another layer of savory depth. You can also serve with pickled red onions on top.

How to Make Carnitas Crispy Without Frying

Traditional carnitas are often fried in lard for those crispy edges, but you can get the same delicious result with your broiler. This is my favorite way to finish carnitas because you get the best of both worlds: tender meat with irresistible crispy bits.

1. Preheat your broiler. Line a rimmed baking sheet with foil for easy cleanup.
2. Spread the meat in a thin, even layer. Using a slotted spoon or tongs (letting excess liquid drain off), transfer the shredded pork to the prepared baking sheet. Spreading it thin is the key to getting more crispy edges.
3. Broil for 5-10 minutes. Watch closely as it crisps; you want golden-brown edges, not burnt bits. For extra crispiness, spray the meat lightly with cooking spray before broiling.
4. Serve immediately from the sheet pan. Don’t return the crisped meat to the slow cooker, or it will lose that crunch.

Prefer tender over crispy? Skip the broiler entirely. The carnitas are delicious served straight from the slow cooker, soaked in all those flavorful juices.

Alternate Cooking Methods

While the slow cooker gives you the most hands-off experience, you can also make carnitas using these methods.

Instant Pot Carnitas: Cut the pork into large chunks, removing big pieces of fat as you go. Add seasonings, salsa, broth, and juices to the Instant Pot, then add the pork and toss gently to coat. Seal the lid and cook on high pressure for 35 minutes. Allow a natural release (about 15 minutes), then quick release any remaining pressure. Shred the meat and crisp under the broiler if desired.

Oven Carnitas: Cut the pork into chunks and place in a large Dutch oven. Season the meat, then pour the broth, juices, and salsa around (not over) the pork. Cover and cook at 300°F for 2½ to 3 hours, or until tender enough to shred easily.

Stovetop Carnitas: Cut the pork into chunks and place in a large Dutch oven. Season and add the liquids around the meat. Bring to a boil, then reduce heat to the lowest setting. Cook for about 6 hours, stirring only once per hour. The liquid will slowly evaporate, leaving you with tender, flavorful pork.

What to Serve with Carnitas

Carnitas are incredibly versatile. Serve them simply with Mexican Rice and Refried Beans or Slow Cooker Mexican Beans, or try one of these options:

• Tacos: Homemade Flour Tortillas or corn tortillas with onions, cilantro, and lime wedges
• Tostadas: Crispy Oven Baked Tostadas, loaded with toppings
• Nachos: Layer over chips with cheese and beans (swap carnitas into BBQ Pulled Pork Nachos for a Mexican twist)
• Burritos, enchiladas, or quesadillas

Toppings: For toppings, keep it simple with diced onion and fresh cilantro, or go loaded with Pico de Gallo, Guacamole, sour cream, and shredded cheese.

Leftovers: This recipe makes a lot, so plan for a second meal! The leftovers are fantastic in a Cuban Sandwich or as a protein topper for salads and rice bowls.