Pork Carnitas Slow Cooker Recipe – Tender, Crispy, and Easy to Make

Introduction

Pork carnitas made in a slow cooker is one of those meals that feels like a warm hug. The rich aroma of seasoned pork filling your home as it slowly simmers for hours creates a sense of comfort that fast food simply cannot match. It is a dish that speaks to both tradition and convenience, blending the old-school methods of braising meat with the modern practicality of slow cooking.

What makes carnitas so special is the texture. The pork cooks down until it’s unbelievably tender, practically falling apart with just a fork. Then, right before serving, it gets a quick sear or broil that gives it crispy edges. That contrast—meltingly soft on the inside, crispy on the outside—is where the magic happens.

This meal is also incredibly versatile. Serve it in tacos, burritos, bowls, or over a bed of rice. Add your favorite toppings like fresh salsa, guacamole, or shredded cheese. It’s the kind of recipe that becomes a regular on the dinner table because it’s that easy and that good.

Let’s walk through how to make this flavorful dish at home, what ingredients you’ll need, how to tweak it to your liking, and how to enjoy it in the most delicious ways possible.

Ingredients Needed

Making pork carnitas at home requires just a few simple ingredients, but each one plays an important role in building flavor. Below is a detailed table showing everything you’ll need, along with the estimated calorie count per ingredient.

Ingredient	Amount	Calories (Approx.)
Boneless pork shoulder	4 pounds	2900
Orange juice	¾ cup	84
Lime juice	¼ cup	16
Onion, chopped	1 medium	44
Garlic, minced	4 cloves	18
Ground cumin	2 teaspoons	16
Dried oregano	1 teaspoon	6
Smoked paprika	1 teaspoon	6
Salt	1 ½ teaspoons	0
Black pepper	1 teaspoon	6
Bay leaves	2	0
Olive oil (for crisping)	2 tablespoons	240

Total Calories (approximate): 3336 (before serving size adjustments)

Keep in mind these values are estimates. Actual calorie count will depend on trimming the fat and how much is consumed per serving.

Step-by-Step Cooking Instructions

1. Prepare the pork shoulder
Start by cutting the pork shoulder into large chunks, about 3 to 4 inches in size. This helps it cook evenly and absorb more flavor. Pat the meat dry using paper towels, which allows the seasonings to stick better.

2. Mix the seasonings
In a small bowl, combine the cumin, oregano, smoked paprika, salt, and pepper. Rub this mixture generously all over the pork pieces. Let the seasoned pork sit for 10 to 15 minutes while you prepare the rest of the ingredients.You can also explore Pulled Pork Slow Cooker_ for a unique twist.

3. Assemble everything in the slow cooker
Place the chopped onion, garlic, orange juice, lime juice, and bay leaves into the bottom of the slow cooker. Lay the seasoned pork pieces on top. Do not add water or broth—the juices from the pork and citrus will create enough liquid.

4. Slow cook to perfection
Set the slow cooker to low and cook for 8 to 10 hours, or high for 5 to 6 hours, until the pork is fall-apart tender. You should be able to shred it easily with a fork.

5. Shred the pork
Once done, remove the pork from the slow cooker and place it on a cutting board or large bowl. Use two forks to shred it into bite-sized pieces. Discard any large pieces of fat.

6. Crisp it up
For that classic carnitas texture, heat a skillet with a tablespoon of olive oil over medium-high heat. Add a layer of shredded pork and let it cook undisturbed for a few minutes until the edges become golden and crispy. You can also spread the meat on a baking sheet and broil for 5 to 7 minutes, flipping once halfway through.

7. Serve and enjoy
Your pork carnitas are ready to be turned into something amazing. Tacos, rice bowls, nachos—whatever you choose, it will be delicious.

Tips for Customizing the Recipe

Go spicy
If you like heat, throw in a diced jalapeño or chipotle pepper before cooking. You can also add chili powder or cayenne to the seasoning mix.

Use different citrus
Orange and lime are traditional, but try adding grapefruit juice or lemon juice for a different flavor twist.

Make it paleo or keto-friendly
Skip the orange juice and replace it with additional lime juice or bone broth for a lower-carb version.

Prep in advance
Pork carnitas freezes well. Make a large batch, portion it into freezer bags, and store for up to 3 months. It reheats beautifully in a skillet.

Try different cuts of pork
While pork shoulder is ideal for its marbling, you can also use pork butt or even country-style ribs if needed. Just avoid lean cuts like loin, which dry out.

Nutritional Information

Below is the approximate nutritional breakdown per serving, assuming the recipe yields eight servings:

These values are based on the pork and base ingredients only. Toppings like tortillas, cheese, or sauces will add more calories and nutrients.

Serving Suggestions

Pork carnitas is incredibly adaptable. Here are some of the best ways to serve it:

Tacos
Use warm corn or flour tortillas. Top with diced onion, fresh cilantro, a squeeze of lime, and your favorite salsa.

Burrito bowls
Layer over rice or cauliflower rice with black beans, guacamole, pico de gallo, shredded lettuce, and sour cream.

Quesadillas
Stuff crispy pork and cheese into tortillas, then grill until golden. Serve with sour cream or chipotle mayo on the side.

Nachos
Scatter shredded carnitas over tortilla chips, then bake with melted cheese. Add toppings like jalapeños, tomatoes, and olives.

Egg hash
Mix leftovers with roasted potatoes and top with a fried egg for a hearty breakfast or brunch.

Frequently Asked Questions

Can I use pork loin instead of shoulder?
You can, but it won’t be as tender or flavorful. Pork loin is leaner and can dry out, while shoulder has more fat, which makes carnitas juicy and rich.

How long can I store pork carnitas?
Refrigerate leftovers in an airtight container for up to 4 days. You can also freeze them for up to 3 months. Thaw overnight in the fridge before reheating.

Do I need to sear the meat before slow cooking?
It’s optional. Searing adds extra flavor, but it’s not necessary since you crisp the pork after cooking.

Can I make this in an Instant Pot?
Yes. Cook on high pressure for about 45 minutes, then use natural release. Shred and crisp as usual.

What’s the best way to reheat carnitas?
Use a skillet over medium heat with a bit of oil to bring back the crispiness. Microwaving works but will not recreate the crispy texture.

Conclusion

Making pork carnitas in a slow cooker brings the authentic flavors of Mexico right into your kitchen with almost no effort. It’s a dish that’s rich, satisfying, and flexible enough for weeknight dinners or weekend get-togethers. With minimal prep and bold flavor, this recipe will quickly become a staple in your meal rotation. Whether served in tacos, over rice, or eaten straight from the skillet, carnitas never disappoint.