If you have ever had pork carnitas at a Mexican restaurant, you know they are pure magic. Carnitas are slow-cooked, seasoned pork that is flavorful and juicy, then finished in the oven to achieve a crispy texture.
Our slow-cooker carnitas is one of those dishes that looks simple on the surface but, when made correctly, delivers deep, rich flavor in every bite.
My authentic(ish) slow cooker carnitas recipe stays true to tradition while keeping the process simple enough that you don’t need a professional kitchen or fancy equipment.
Trust me when I tell you, your family is going to love these pork carnitas!
In my house, set-it-and-forget-it recipes are key to survival; so is meal prepping. Our pork carnitas recipe easily hits both checkmarks and delivers a flavor that says, “I have been in the kitchen all day,” without actually having to be.
If you want to recreate your favorite Mexican restaurant meal at home, serve our carnitas with our Copycat Chipotle Cilantro Lime Rice and a drizzle of our Zesty Cilantro Lime Sauce.
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Ingredients
Gather the ingredients to prepare our slow-cooker pork carnitas recipe. Culinary professionals call this the “Mise en Place,” which means “everythingin its Place.”
Setting up your ingredients not only speeds up the cooking process but also ensures you have all the necessary items on hand to make the recipe.
Can I Make Adjustments to the Recipe?
Juicier pork: Leave larger chunks during cooking and shred only after resting.
Extra-crispy edges: Spread the pork in a single layer and broil in batches.
For more tender results, add a bit more cooking liquid and extend the cooking time slightly.
Less fatty finish: Skim excess fat from the cooking liquid before crisping.
Recipe Variations
Citrus-Forward Carnitas: Add extra orange juice, lime zest, and a touch of lemon for a brighter, fresher flavor.
Garlic & Herb Carnitas: Boost the aromatics with bay leaves, oregano, and roasted garlic cloves.
Mild Family-Style Carnitas: Skip the chipotle peppers and keep the seasoning simple and savory.
Beer braised: Replace half the broth with Mexican lager.
Coca-Cola version: Add ½ cup cola for subtle sweetness.
Pineapple carnitas: Add crushed pineapple for sweet-savory balance.
How to Make our Slow Cooker Pork Carnitas Recipe
Follow my step-by-step instructions to learn how to make Slow Cooker Pork Carnitas in your home kitchen.
In a small bowl, mix together seasonings.
Sprinkle seasonings on all surfaces of the pork shoulder.
Rub the seasonings into the pork shoulder.
Place the pork shoulder into your crockpot.
In a medium bowl, add orange juice, lime juice, onion, garlic, and salsa.
Mix together the orange juice, lime juice, onion, garlic, and salsa.
Add the beer to the medium bowl with your wet mixture.
Pour the wet mixture into the crock pot. Some of the pork shoulder will stick out; This is expected
Cook the seasoned pork shoulder in the crockpot with the wet mixture for 10 hours, or until the pork easily shreds. If the pork is tough, it means it has not cooked long enough.
Remove the cooked pork shoulder from the crockpot and shred. You can return it to the crockpot until you are ready to crisp.
On a tinfoil-lined baking sheet, place an even layer of carnitas meat. I like to take a few tablespoons of the “juice” from the crockpot and spoon it over the meat.
Place the baking sheet in the oven and broil the meat until the ends are crisp.
Chef Tips
Choose the right cut. Pork shoulder (Boston butt) has the fat you need for flavor and moisture. Lean cuts will dry out no matter how carefully you cook them.
Season the pork at least 8 hours ahead if possible.
Cut the pork into large chunks. Big pieces stay juicier during the long cook and shred beautifully without turning mushy.
Season simply, then adjust later. It’s easier to add salt and spice after crisping than to fix over-seasoned pork.
Don’t overfill the slow cooker; leave room for circulation.
Let the pork cook low and slow. Rushing the carnitas results in tight, dry meat rather than the signature fall-apart texture.
Don’t drown the pork in liquid. You’re braising, not boiling, the pork should be partially submerged, not swimming.
Let pork rest 10-15 minutes before shredding.
Always crisp before serving. Always.
Carnitas isn’t just slow-cooked pork. It’s about contrast. Tender inside, crispy outside. The slow cooker gives you that fall-apart texture, but the magic happens when you finish the pork under high heat.
Spread it out, don’t crowd it, and let the edges caramelize. That’s where the flavor lives. And one more thing: don’t toss the cooking liquid. Reduce it and spoon it back over the crisped pork. That’s how you get juicy and crispy at the same time.
Imagine tender, juicy pork finished with crispy edges for authentic Mexican flavor. It’s the kind of that is a versatile as it is delicious. Whether you pile it into tacos, burritos, tuck it into bowls, or save it for leftovers, it delivers deliciousness every time.
Our slow cooker pork carnitas recipe is definitely a keeper!
Serving Suggestions
Carnitas Tacos: Use with warm corn tortillas, mango salsa, cilantro, and a squeeze of lime
Carnitas Bowl: Make with cilantro-lime rice, black beans, salsa fresca, and crema.
Carnitas Burritos: Wrap with rice, beans, and shredded cheese.
Carnitas Nachos: Top the nachos with the shredded pork, cheese, black beans, and jalapeños. Serve with guacamole and sour cream.
Carnitas Quesadillas: Use the shredded pork with Oaxaca or Monterey Jack cheese for a simple quesadilla.
Carnitas Enchiladas: Top with red sauce or green sauce, and shredded cheese.
Carnitas Tostadas with refried beans, cheese, and shredded lettuce.
How to Store and Reheat
Refrigerate in an airtight container for up to 4 days. Alternatively, store in an airtight container in the freezer (with the cooking juices) for up to 3 months. If freezing, you can skip the “crisping” step and save that for when you thaw and reheat the meat.
To reheat, add a splash of the reserved fat from your container to a skillet, then add the meat and heat until it reaches 165°F. Avoid the microwave if possible, as it softens the crisp edges
To achieve the full carnitas flavor and texture, re-crisp under the broiler for a few minutes after heating in your skillet.
Recipe FAQs
Pork shoulder (also called pork butt) is ideal because it has enough fat to stay juicy during the long cooking.
You sure do, unless you’re the type of person who enjoys mediocre food. Traditional carnitas are tender first, then crisped before serving. The juicy but crispy texture is key.
This is my most frequently asked question about Mexican food. Carnitas are not overly spicy, but the heat can be adjusted based on your taste preference.
More Recipes You’ll Love!
Slow-Cooked Pork Carnitas Recipe
Our slow-cooker pork carnitas are fall-apart tender, and crisped to golden perfection. They’re perfect for tacos, burrito bowls, nachos, and meal prep.
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Equipment
slow cooker or crock pot
baking sheet
Ingredients
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Ingredients:
4-5 lb boneless pork butt or pork shoulder12 oz beer Mexican lager works perfectly½ cup salsa chunky2 tbs garlic finely chopped2 tbs sweet onion finely chopped, keep remaining onion to garnish if desired2 tbs chipotle sauce from can, optional1 chipotle pepper from can, optional2 teaspoons ground cumin2 teaspoons table salt1 teaspoon black pepper1 tablespoon dried oregano1 teaspoon chili powder¾ teaspoon cayenne powder½ cup orange juice¼ cup lime juice freshly squeezed2 tbs cilantro finely chopped, optional garnish
Instructions
Instructions:
In a small bowl, mix together seasonings.
Sprinkle seasonings on all surfaces of the pork shoulder.
Rub the seasonings into the pork shoulder.
Place the pork shoulder into your crockpot.
In a medium bowl, add orange juice, lime juice, onion, garlic, and salsa.
Mix together the orange juice, lime juice, onion, garlic, and salsa.
Add the beer to the medium bowl with your wet mixture.
Pour the wet mixture into the crock pot. Some of the pork shoulder will stick out; This is expected
Cook the seasoned pork shoulder in the crockpot with the wet mixture for 10 hours, or until the pork easily shreds. If the pork is tough, it means it has not cooked long enough.
Remove the cooked pork shoulder from the crockpot and shred. You can return it to the crockpot until you are ready to crisp.
On a tinfoil-lined baking sheet, place an even layer of carnitas meat. I like to take a few tablespoons of the “juice” from the crockpot and spoon it over the meat.
Place the baking sheet in the oven and broil the meat until the ends are crisp.
Notes
Juicier pork: Leave larger chunks during cooking and shred only after resting.
Extra-crispy edges: Spread the pork in a single layer and broil in batches.
For more tender results, add a bit more cooking liquid and cook for a few minutes longer.
Less fatty finish: Skim excess fat from the cooking liquid before crisping.
Recipe Variations
Citrus-Forward Carnitas: Add extra orange juice, lime zest, and a touch of lemon for a brighter, fresher flavor.
Garlic & Herb Carnitas: Boost the aromatics with bay leaves, oregano, and roasted garlic cloves.
Mild Family-Style Carnitas: Skip the chipotle peppers and keep the seasoning simple and savory.
Beer braised: Replace half the broth with Mexican lager.
Coca-Cola version: Add ½ cup cola for subtle sweetness.
Pineapple carnitas: Add crushed pineapple for sweet-savory balance.
Chef Tips
Choose the right cut. Pork shoulder (Boston butt) has the fat you need for flavor and moisture. Lean cuts will dry out no matter how carefully you cook them.
Season the pork at least 8 hours ahead if possible.
Cut the pork into large chunks. Big pieces stay juicier during the long cook and shred beautifully without turning mushy.
Season simply, then adjust later. It’s easier to add salt and spice after crisping than to fix over-seasoned pork.
Don’t overfill the slow cooker; leave room for circulation.
Let the pork cook low and slow. Rushing the carnitas results in tight, dry meat rather than the signature fall-apart texture.
Don’t drown the pork in liquid. You’re braising, not boiling, the pork should be partially submerged, not swimming.
Let pork rest 10-15 minutes before shredding.
Always crisp before serving. Always.
Carnitas isn’t just slow-cooked pork. It’s about contrast. Tender inside, crispy outside. The slow cooker gives you that fall-apart texture, but the magic happens when you finish the pork under high heat.
Spread it out, don’t crowd it, and let the edges caramelize. That’s where the flavor lives. And one more thing: don’t toss the cooking liquid. Reduce it and spoon it back over the crisped pork. That’s how you get juicy and crispy at the same time.
Serving Suggestions
Carnitas Tacos: Use with warm corn tortillas, mango salsa, cilantro, and a squeeze of lime
Carnitas Bowl: Make with cilantro-lime rice, black beans, salsa fresca, and crema.
Carnitas Burritos: Wrap with rice, beans, and shredded cheese.
Carnitas Nachos: Top the nachos with the shredded pork, cheese, black beans, and jalapeños. Serve with guacamole and sour cream.
Carnitas Quesadillas: Use the shredded pork with Oaxaca or Monterey Jack cheese for a simple quesadilla.
Carnitas Enchiladas: Top with red sauce or green sauce, and shredded cheese.
Carnitas Tostadas with refried beans, cheese, and shredded lettuce.
How to Store and Reheat
Refrigerate in an airtight container for up to 4 days. Alternatively, store in an airtight container in the freezer (with the cooking juices) for up to 3 months. If freezing, you can skip the “crisping” step and save that for when you thaw and reheat the meat.
To reheat, add a splash of the reserved fat from your container to a skillet, then add the meat and heat until it reaches 165°F. Avoid the microwave if possible, as it softens the crisp edges
To achieve the full carnitas flavor and texture, re-crisp under the broiler for a few minutes after heating in your skillet.
Recipe FAQs
Do I need to use pork shoulder for this recipe?
Pork shoulder (also called pork butt) is ideal because it has enough fat to stay juicy during the long cooking.
Do I need to crisp them in the oven?
You sure do, unless you’re the type of person who enjoys mediocre food. Traditional carnitas are tender first, then crisped before serving. The juicy but crispy texture is key.
Are carnitas spicy?
This is my most frequently asked question about Mexican food. Carnitas are not overly spicy, but the heat can be adjusted to your taste.
Nutrition
Calories: 219kcalCarbohydrates: 5gProtein: 35gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 91mgSodium: 546mgPotassium: 659mgFiber: 1gSugar: 2gVitamin A: 194IUVitamin C: 8mgCalcium: 31mgIron: 2mg
