Authentic, crispy slow cooker carnitas make the best pork tacos and are easy to prepare in your crockpot.
These slow cooker carnitas capture the bright, savory flavors you’d expect from a taquería in Mexico. With just a few minutes of prep, your crockpot does the work while you get tortillas, lime, and cilantro ready. The result is tender, flavorful pork that you can serve as tacos, in bowls, or in sandwiches.
How to Make Slow Cooker Carnitas
Prepare your ingredients and choose a crockpot large enough for the roast. Trim any excess fat from the pork shoulder, then mix the dry spices and rub them all over the meat to develop a flavorful crust.
In the slow cooker, combine diced onion, minced garlic, orange juice and zest, lime juice, and chopped chipotle pepper in adobo. Stir to combine, then nestle the seasoned pork shoulder on top of the aromatics and liquids.
Cover and cook on low for 4–6 hours, or until the pork reaches an internal temperature of at least 145–150°F and is tender. Remove the roast and shred it on a cutting board, discarding any large pieces of fat.
To get the classic crispy edges, you can either crisp the shredded pork in a hot skillet or under the broiler:
- Skillet method: Heat a tablespoon or two of vegetable or canola oil in a skillet over medium-high heat. Add a portion of the shredded pork with a few spoonfuls of the cooking juices. Turn and press the pork so that it browns evenly and the juices evaporate. Repeat in batches as needed.
- Broiler method: Spread the shredded pork on a baking sheet and broil 3–5 minutes, watching closely, until the edges crisp. Remove and serve immediately.
Crispy Carnitas
Crisping the pork transforms tender shredded meat into crunchy, caramelized carnitas. Either broil the pork on a baking sheet for a few minutes until crispy or crisp it in a skillet following the instructions above. Both methods yield irresistible texture and flavor.
Serving
Carnitas are perfect for tacos with warm corn or flour tortillas, a squeeze of lime, chopped cilantro, diced onion, and your favorite salsa. They also work beautifully in burritos, rice bowls, or sandwiches. For freshness, serve with lime wedges and cilantro on the side.
More serving ideas include using the carnitas with grilled corn salads, refried beans, or a simple guacamole and chips for a full Mexican-inspired meal.
Storing
Store leftovers in an airtight container in the refrigerator for up to five days. Carnitas freeze well: portion and freeze for quick meals later. Thaw and reheat, then crisp using the skillet or broiler method for best texture.
Tips
- Use a 4‑quart or larger slow cooker to ensure the roast fits comfortably.
- Make carnitas ahead of time; refrigerate or freeze and reheat, crisping before serving.
- Try these seasonings on chicken or other pork cuts— they add great flavor to many proteins.
Slow Cooker Carnitas
Equipment
- 6‑quart crockpot
Ingredients
- 3–4 pound pork shoulder, trimmed slightly
- 1½ teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 small onion, diced
- 3 cloves garlic, minced
- ⅓ cup orange juice
- 2 teaspoons orange peel, finely shredded
- ⅓ cup lime juice
- 1 chipotle pepper in adobo, chopped
- 1–2 tablespoons oil (vegetable or canola)
Instructions
- In a small bowl, whisk together oregano, cumin, salt, and pepper.
- Rub the seasoning mixture over the pork shoulder on all sides.
- Add onion, garlic, orange juice and peel, lime juice, and chopped chipotle to the slow cooker.
- Place the seasoned pork on top of the aromatics.
- Cover and cook on low for 4–6 hours, until the meat reaches at least 145°F and is tender.
- Remove the pork to a cutting board and let it cool slightly.
- Shred the pork with forks.
- To crisp, heat oil in a skillet, add shredded pork and a few spoonfuls of cooking juices, and brown, turning often until juices evaporate and edges are crisp. Alternatively, spread on a baking sheet and broil until crispy.
- Serve immediately with tortillas and desired toppings.
- Store any leftovers in the refrigerator.
Notes
Nutrition
Carbohydrates: 6 g |
Protein: 28 g |
Fat: 12 g