Slow Cooker Pork Carnitas
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Carnitas is one of my absolute favorite dishes—it’s rich, flavorful, and incredibly versatile. The combination of citrus juices and Mexican spices infuses the pork with a deep, savory taste. Slow cooking ensures it turns out tender and juicy every time. I already have a fantastic oven-baked carnitas recipe, but now I’m excited to share this slow cooker version. This makes it even easier to enjoy restaurant-quality carnitas at home with minimal effort!
One of the best things about this recipe is how customizable it is. You can serve the pork straight from the slow cooker, which is how my family prefers it—moist, flavorful, and ready to pile onto warm tortillas. If you love a bit of crispy texture, simply spread the shredded pork on a baking sheet and broil it for a few minutes to get those irresistible golden-brown edges.
I love serving carnitas on soft, cheesy corn tortillas—they add the perfect touch of richness and texture. My favorite method for making them eliminates the need for extra oil. Simply heat a non-stick skillet, then sprinkle shredded cheese directly onto the surface in a circular shape matching the tortilla size. As the cheese begins to melt, place the corn tortilla on top, allowing it to absorb that cheesy goodness. Let the cheese melt and crisp up before flipping to warm the other side. Once beautifully golden and melty, it’s ready to serve!
I also like to top these tacos with a fresh salsa made with cilantro, diced onions, and lime juice. It’s a bright salsa with the perfect balance of flavors. Whether you enjoy them simple or loaded with toppings, these slow cooker carnitas are sure to become a favorite!
Ingredients for Slow Cooker Pork Carnitas
- BONELESS PORK ROAST
- OREGANO
- CUMIN
- CHILI POWDER
- SALT
- BLACK PEPPER
- ORANGE JUICE
- LIME JUICE
- ONION
- GARLIC
- TORTILLAS
- DESIRED TOPPINGS (I LIKE TO USE MY CILANTRO ONION SALSA)
Instructions for Slow Cooker Pork Carnitas
Prepare the Pork: Place the pork roast in the slow cooker. In a small bowl, mix together oregano, cumin, chili powder, salt, and pepper. Rub the spice mixture evenly over the pork, ensuring all sides are coated. Position the roast fat-side up in the slow cooker.
Add Flavor: Pour orange juice and lime juice around the sides of the pork, being careful not to rinse off the spice rub. Scatter chopped onion and minced garlic around the roast.
Slow Cook: Cover and cook on low for 8-10 hours or high for 5-6 hours, until the pork is tender and shreds easily.
Shred the Pork: Remove the pork from the slow cooker and shred it using two forks, discarding excess fat. Mix the shredded pork with a little of the cooking juices for extra flavor.
Optional – Crisp It Up: For crispy carnitas, spread the shredded pork in a single layer on a foil-lined baking sheet. Drizzle with a small amount of the cooking juices. Broil in the oven for 5-10 minutes, until the edges start to crisp.
Serve & Enjoy: Spoon the carnitas into warm tortillas and top with your favorite garnishes like cilantro, diced onions, avocado, or salsa.
Frequently Asked Questions
What cut of pork works best for carnitas?
A pork shoulder (also called pork butt) is the best choice because it has enough fat to stay juicy and tender during slow cooking.
Can I use a different citrus juice?
Yes! While orange and lime juice add great flavor, you can also use lemon juice or even pineapple juice for a slightly different twist.
How do I make the carnitas extra crispy?
After shredding, spread the pork on a foil-lined baking sheet, drizzle with a little cooking juice, and broil for 5-10 minutes until the edges crisp up.
Can I make this recipe ahead of time?
Absolutely! Store the shredded pork in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months. Reheat with a little broth or juice to keep it moist.
What toppings go well with carnitas?
Classic toppings include chopped onions, cilantro, avocado, salsa, cotija cheese, and lime wedges. You can also add pickled jalapeños or shredded cabbage for extra crunch!
Can I cook this in an Instant Pot instead of a slow cooker?
Yes! Cook on high pressure for 60 minutes, then allow a natural pressure release for 15 minutes before shredding.
What can I serve with carnitas?
Pair them with Mexican rice, black beans, street corn, or a fresh salad for a complete meal.
FOR MORE RECIPES LIKE THIS, TRY:
Slow Cooker Pork Carnitas
Real Mom Kitchen
Ingredients
- 4 lbs boneless pork roast
- 1 Tbsp dried oregano
- 2 tsp ground cumin
- 1 tsp chili powder
- 2 tsp salt
- ½ tsp black pepper
- ½ cup orange juice from two small or one large orange
- ¼ cup lime juice from 2 limes
- 1 onion chopped
- 4 cloves garlic minced
- tortillas
- any desired toppings like chopped onion, chopped fresh cilantro, avocado, limes, etc.
Instructions
- Add the pork roast to the slow cooker.
- In a small bowl, combine the dried oregano, cumin, chili powder, salt and pepper. Rub the spice mixture on all sides of the roast. Arrange the pork so the fat side up in the slow cooker.
- Add the orange juice and lime juice around the sides of the pork in the slow cooker, so as not to rinse off the spice rub on top of the pork. Add the onion and garlic around the roast in the slow cooker.
- Cover and cook on low for 8-10 hours or high for 5-6 hours, until pork shreds easily.
- Remove the pork from the liquid in the slow cooker. Use two forks to shred the pork, discarding excess fat. I like to mix the pork with a little of the juice.
- You can serve the pork as is. This is how my family likes it. The other way that I love is to crisp it under the broiler. To crisp the pork, spread it out in a single layer on a rimmed baking sheet lined with foil. Add a little of the juices from the slow cooker to the pork, but not too much. Put pork under the broiler in the oven for 5 to 10 minutes, until the edges start to crisp.
- Serve in tortillas with desired toppings.
Nutrition
This recipe is adapted from Kristine’s Kitchen.
