Crockpot Pork Carnitas – Tender, Crispy, and Easy
If you love tacos that taste like they came from a great taqueria, crockpot pork carnitas are your new weeknight hero. The meat turns fork-tender in the slow cooker, then gets a quick crisp for those signature caramelized edges. It’s simple enough for a busy day and special enough for guests.
You can serve it in tacos, burrito bowls, salads, or even on nachos. Best of all, the flavors are bold, bright, and easy to customize.
Crockpot Pork Carnitas - Tender, Crispy, and Easy
Ingredients
Method
- Cut and season the pork. Cut the pork shoulder into 3–4 large chunks.Pat dry. Mix cumin, chili powder, smoked paprika, oregano, cinnamon, salt, and pepper. Rub the spice mix all over the pork.
- Optional sear for deeper flavor. Heat a large skillet over medium-high with a bit of olive oil.Sear the pork chunks on all sides until browned, about 2–3 minutes per side. This step adds flavor but isn’t required.
- Layer the slow cooker. Place sliced onion and garlic on the bottom of the crockpot. Add the pork on top.Pour in orange juice, lime juice, and chicken broth. Toss in the orange halves and bay leaf if using.
- Cook low and slow. Cover and cook on Low for 8–10 hours or High for 4–5 hours, until the pork is very tender and shreds easily with a fork.
- Shred the meat. Remove the pork to a large bowl. Discard the orange halves and bay leaf.Skim excess fat from the cooking liquid. Shred the pork with two forks.
- Moisten with juices. Stir in 1/2 to 1 cup of the cooking liquid to keep the shredded pork juicy and flavorful. Taste and adjust salt and lime to your liking.
- Crisp the carnitas. Preheat the broiler.Spread the shredded pork on a large sheet pan. Drizzle with a little olive oil and spoon over a bit more cooking liquid. Broil for 5–7 minutes, stir, then broil another 3–5 minutes until edges are browned and crisp.Alternatively, crisp in a hot skillet.
- Serve. Warm tortillas and pile on carnitas. Top with chopped onion, cilantro, salsa, a squeeze of lime, and any extras you love.
What Makes This Special
Carnitas are all about contrast: juicy shredded pork with crispy bits and a fresh, citrusy bite. The slow cooker guarantees tenderness without babysitting a pot on the stove.
A quick broil at the end locks in texture and flavor. The recipe uses everyday ingredients, but a few tricks—like orange and lime, a touch of cinnamon, and a final broil—make it taste restaurant-worthy.
It’s also budget-friendly and meal-prep friendly. One batch can feed a crowd or give you delicious leftovers for days.
What You’ll Need
- 3–4 pounds pork shoulder (pork butt), trimmed of excess thick fat but not all
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 orange, juiced (include the spent halves)
- 2 limes, juiced
- 1 cup low-sodium chicken broth (or water)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika (optional but great)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper
- 2 tablespoons olive oil (for optional sear and broil)
- Bay leaf (1–2), optional
- Tortillas and toppings: cilantro, diced onion, salsa, pickled red onions, avocado, lime wedges
Instructions
- Cut and season the pork. Cut the pork shoulder into 3–4 large chunks.Pat dry. Mix cumin, chili powder, smoked paprika, oregano, cinnamon, salt, and pepper. Rub the spice mix all over the pork.
- Optional sear for deeper flavor. Heat a large skillet over medium-high with a bit of olive oil.Sear the pork chunks on all sides until browned, about 2–3 minutes per side. This step adds flavor but isn’t required.
- Layer the slow cooker. Place sliced onion and garlic on the bottom of the crockpot. Add the pork on top.Pour in orange juice, lime juice, and chicken broth. Toss in the orange halves and bay leaf if using.
- Cook low and slow. Cover and cook on Low for 8–10 hours or High for 4–5 hours, until the pork is very tender and shreds easily with a fork.
- Shred the meat. Remove the pork to a large bowl. Discard the orange halves and bay leaf.Skim excess fat from the cooking liquid. Shred the pork with two forks.
- Moisten with juices. Stir in 1/2 to 1 cup of the cooking liquid to keep the shredded pork juicy and flavorful. Taste and adjust salt and lime to your liking.
- Crisp the carnitas. Preheat the broiler.Spread the shredded pork on a large sheet pan. Drizzle with a little olive oil and spoon over a bit more cooking liquid. Broil for 5–7 minutes, stir, then broil another 3–5 minutes until edges are browned and crisp.
Alternatively, crisp in a hot skillet.
- Serve. Warm tortillas and pile on carnitas. Top with chopped onion, cilantro, salsa, a squeeze of lime, and any extras you love.
Storage Instructions
- Refrigerator: Store carnitas in an airtight container with some cooking liquid for up to 4 days.
- Freezer: Cool completely, then freeze in portions with a bit of liquid for up to 3 months. Thaw overnight in the fridge.
- Reheating: Warm gently on the stovetop with a splash of liquid, then re-crisp under the broiler or in a hot skillet for best texture.
- Make-ahead: You can slow-cook the pork a day in advance and crisp just before serving.
Health Benefits
- Protein-rich: Pork shoulder provides a solid dose of protein, which supports muscle repair and keeps you satisfied.
- Balanced fats: While pork shoulder is higher in fat, much of it renders out.Skimming the liquid and using leaner portions can lower overall fat intake.
- Vitamin and mineral support: Pork offers B vitamins (like thiamin and B12), zinc, and selenium, which support energy and immune function.
- Customizable: Serve with fiber-rich toppings like cabbage slaw, black beans, and avocado. Choose corn tortillas or lettuce wraps if you prefer gluten-free or lower-carb options.
- Lower sodium control: Using low-sodium broth and seasoning the pork yourself lets you manage your salt levels.
Pitfalls to Watch Out For
- Dry meat: Overcooking on high heat or not adding enough liquid can dry the pork. Stick to Low when possible and keep some cooking juices for moisture.
- Under-seasoning: Pork shoulder is a big cut and needs enough salt and spices.Taste and adjust after shredding.
- Skipping the crisp: The broil step is where carnitas get their iconic texture. Don’t skip it. Spread the meat out so it browns instead of steams.
- Too much fat in the final dish: Skim excess fat from the liquid before moistening the shredded pork.
- Bland tortillas: Warm tortillas make a big difference.Heat them on a dry skillet or over a low flame until pliable and lightly charred.
Recipe Variations
- Spicy Chipotle Carnitas: Add 1–2 minced chipotle peppers in adobo and a spoonful of adobo sauce for heat and smokiness.
- Citrus Burst: Add grapefruit or extra orange for a sweeter citrus note. Balance with more lime if needed.
- Herby Oregano-Lime: Increase oregano to 2 teaspoons and add lime zest for a brighter profile.
- Lean Option: Use pork loin and cook on Low until just shreddable (it’s leaner, so keep an eye on moisture and don’t overcook).
- Crispy Skillet Finish: After shredding, crisp portions in a cast-iron skillet with a drizzle of oil for deep caramelization.
- Instant Pot Shortcut: Pressure cook on High for 60–75 minutes with natural release, then shred and broil.
- Taco Bar: Serve with a spread of salsas, queso fresco, radishes, pickled onions, and fresh pineapple for a crowd-pleasing setup.
FAQ
Can I make this without orange juice?
Yes. Use extra lime juice plus a splash of pineapple juice or a bit of apple juice.
You want a touch of sweetness and acidity to balance the richness of the pork.
Do I have to sear the pork first?
No, but searing adds a deeper, savory flavor. If you’re short on time, skip it. The broil step at the end still gives great results.
What cut of pork works best?
Pork shoulder (also called pork butt or Boston butt) is ideal.
It has enough fat and connective tissue to break down and stay juicy.
How do I keep leftovers from drying out?
Store the meat with some of the cooking liquid. When reheating, add a splash of the liquid or broth and re-crisp just before serving.
Can I use this for meal prep?
Absolutely. Cook, shred, and portion into containers with a little liquid.
Reheat and crisp right before eating for the best texture.
What toppings go best with carnitas?
Classic toppings include chopped white onion, cilantro, salsa verde or roja, radishes, and lime wedges. For richness, add avocado or a dollop of crema; for crunch, try a simple cabbage slaw.
Is this gluten-free?
Yes, as long as you use gluten-free broth and corn tortillas. The base recipe is naturally gluten-free.
In Conclusion
Crockpot pork carnitas are a low-effort, high-reward way to bring big flavor to the table.
With a few pantry spices, fresh citrus, and a quick broil at the end, you get tender meat with crispy edges that everyone loves. Make a batch on Sunday, enjoy tacos that night, and repurpose the rest all week. It’s the kind of recipe that earns a spot in your regular rotation—easy, versatile, and always satisfying.
