There’s nothing quite like the smell of Slow Cooker Pork Carnitas simmering all day in the kitchen. It reminds me of weekends when I know dinner will be hearty, flavorful, and stress-free. The beauty of carnitas is how versatile they are—tacos, bowls, nachos, or just piled high on warm tortillas. Plus, with the slow cooker, all the magic happens while you go about your day.
If you love easy weeknight meals, you’ll also enjoy exploring my Slow Cooker Recipes. And if you’re like me and sometimes juggle between the slow cooker and other gadgets, you’ll love my Pressure Cooker Whole Chicken recipe for quick dinners.
What You’ll Need
Here’s what I use to make slow cooker pork carnitas, plus some personal tips to make them shine:
- Pork shoulder (Boston butt): My go-to cut—lots of marbling for juicy results.
- Orange juice & lime juice: Fresh is best! The citrus balances the richness.
- Garlic & onion: I always double the garlic—it really deepens the flavor.
- Spices: Cumin, chili powder, oregano, smoked paprika, and bay leaf.
- Tortillas: Corn tortillas for a traditional vibe, but flour works too.
- Toppings: Pickled onions, pineapple, avocado slices, cilantro, radishes, or just a squeeze of lime.
If you enjoy pairing sides creatively, I also like to serve carnitas with something refreshing, like my Caprese Pasta Salad.
Step-by-Step Guide to Slow Cooker Pork Carnitas
This is a set-it-and-forget-it kind of meal, but crisping up at the end makes it extra special.
I also use this method when I need a break from frying up quick bites like Air Fryer Pizza Rolls—the slow cooker gives me time back in my day.
Step 1 — Season the pork
Rub the pork shoulder generously with spices, salt, and pepper. I like to massage it in so every bite gets that smoky-spicy kick.
Step 2 — Add aromatics and citrus
Place the pork in the slow cooker with onion, garlic, orange juice, and lime juice. The mix smells incredible even before cooking.
Step 3 — Cook low and slow
Cover and cook on low for 8 hours (or high for 4–5). The pork should be fork-tender and falling apart.
Step 4 — Shred the meat
Remove the pork and shred it with two forks. Don’t toss the cooking liquid—you’ll need it!
Step 5 — Crisp it up
Spread the shredded pork on a baking sheet, drizzle with a little cooking liquid, and broil for 5–8 minutes until crispy edges form. That crispy bite is the best part!
Step 6 — Serve with toppings
Layer pork into tortillas and top with pickled onions, pineapple, avocado, or whatever makes you happy.
Pro Tips & Easy Swaps
- Use a mix of orange and lime juice for balanced acidity.
- Add a cinnamon stick during cooking for a subtle warmth.
- Don’t skip the broil step—it takes carnitas from good to irresistible.
- Corn tortillas are traditional, but flour tortillas hold up better for loaded tacos.
- Swap pork shoulder for pork loin if you prefer leaner meat (but it will be less juicy).
- Freeze leftovers in portioned bags for quick taco nights.
- Leftover carnitas make amazing quesadillas or breakfast hash.
Serving Ideas & Variations
Carnitas are endlessly versatile. Here are some ways I like to serve them:
- Classic tacos with radishes, onions, and cilantro.
- Pork carnitas burrito bowls with rice, beans, and avocado.
- Loaded nachos topped with carnitas and cheese.
- Quesadillas with melty cheese and carnitas.
- Salad bowls with greens, carnitas, salsa, and avocado.
- Sliders using Hawaiian rolls for a party-friendly option.
Common Mistakes (and How to Fix Them)
- Dry pork: Usually from using a lean cut. Stick with pork shoulder.
- Too salty: Be mindful if your broth is salted—adjust seasoning at the end.
- Skipping the broil: This leaves carnitas soft instead of crispy. Don’t skip it!
- Overcrowding tortillas: Keep it simple—let the pork shine.
Frequently Asked Questions
Yes! You can cook and shred the pork a day ahead, then just re-crisp it under the broiler before serving.
Absolutely. Boneless chicken thighs work wonderfully—just reduce the cooking time to 4–5 hours on low.
Keep carnitas in an airtight container in the fridge for 3–4 days, or freeze them for up to 3 months.
It’s optional. I usually skip it for convenience, but searing does add an extra layer of flavor.
You’ll Also Love
If you enjoyed these carnitas, here are a few more cozy slow cooker favorites:
- Easy Slow Cooker Ravioli Lasagna — cheesy comfort food with no fuss.
- Slow Cooker White Chicken Chili — creamy, hearty, and a family favorite.
- Slow Cooker French Dip Sandwiches — perfect for dipping into rich au jus.
And don’t forget to check out more Slow Cooker Recipes to keep dinner simple and delicious.
Slow Cooker Pork Carnitas
Ingredients
Method
- Rub pork shoulder with spices, salt, and pepper.
- Place pork in slow cooker with onion, garlic, orange juice, lime juice, and bay leaf.
- Cook on low for 8 hours or high for 4–5 hours, until fork-tender.
- Remove pork, shred with forks, and reserve cooking liquid.
- Spread shredded pork on baking sheet, drizzle with some liquid, and broil 5–8 minutes until crispy.
- Serve on tortillas with toppings.
