I perfected my Slow Cooker Carnitas and in this post I reveal the little-known technique I use, plus clever ideas for turning leftovers into tacos, enchiladas, quesadillas, and nachos.

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I never thought a slow cooker could turn a humble pork shoulder into something borderline sinful, but here we are. After chasing every Crockpot Carnitas Recipes promise on the internet I finally nailed a version that shreds tender, stays juicy, and gets those addictive crispy edges when you crisp it one last time.

The bright pop from fresh orange juice keeps it from tasting greasy, and honestly, once you use this in a Pulled Pork Tacos Recipe your idea of leftovers will change. I’m not perfect in the kitchen, I mess up all the time, but this one keeps showing up for dinner.

Ingredients

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Pork shoulder: Rich in protein and fat, gives tender, juicy carnitas, it isn’t low calorie.
Orange juice: Adds bright citrus sweetness, vitamin C, helps caramelize and balance fat.
Lime juice: Sharp acidity cuts richness, adds fresh tang and vitamin C.
Yellow onion: Adds natural sweetness, fiber, and savory depth when slow cooked.
Garlic: Pungent, antioxidant rich, gives savory punch and aromatic complexity.
Ground cumin: Warm, earthy spice, adds depth and slight bitterness, low calories.
Mexican oregano: Herbal, citrusy notes, pairs with cumin, boosts savory flavor without sodium.
Kosher salt: Brings out flavors, essential for seasoning, but watch sodium levels.

Ingredient Quantities

3 to 4 lb boneless pork shoulder (pork butt)

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon ground cumin

1 tablespoon dried oregano preferably Mexican oregano

1 teaspoon chili powder

1 large yellow onion

4 garlic cloves

1 cup fresh orange juice about 2 large oranges

2 tablespoons fresh lime juice

1/2 cup low sodium chicken broth

2 bay leaves

2 tablespoons vegetable oil or lard

1/4 teaspoon ground cinnamon optional

How to Make this

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1. Trim some excess fat off the 3 to 4 lb pork shoulder but not all, pat dry and rub all over with 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 tablespoon ground cumin, 1 tablespoon dried (Mexican) oregano, 1 teaspoon chili powder and the optional 1/4 teaspoon ground cinnamon, press the rub in so it sticks.

2. Heat 2 tablespoons vegetable oil or lard in a large skillet over medium-high heat, brown the pork on all sides about 3 to 4 minutes per side for color, you dont need to cook through, then transfer the pork to the slow cooker.

3. Roughly slice 1 large yellow onion and smash or thinly slice 4 garlic cloves, scatter them around and on top of the pork in the slow cooker and tuck in 2 bay leaves.

4. Whisk together 1 cup fresh orange juice, 2 tablespoons fresh lime juice and 1/2 cup low sodium chicken broth, pour that over the pork, scrape the browned bits from the skillet into the cooker for extra flavor.

5. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, pork is done when it easily shreds and internal temp is about 195 to 205 F, you can also let it sit on warm for a bit if you wanna make ahead.

6. Lift the pork out, discard the bay leaves, reserve 1 to 2 cups of the cooking liquid, let the meat rest 10 minutes then shred with two forks or by hand, pick out any big pieces of fat.

7. For the irresistible crispy edges: spread shredded pork in a single layer on a rimmed baking sheet, drizzle a little reserved cooking liquid and 1 to 2 teaspoons oil, broil on high a few minutes until edges darken and get crisp, toss and broil again; or heat a cast iron skillet with a little oil and pan fry small batches until edges get crunchy.

8. While the pork crisps, reduce any extra reserved cooking liquid in a skillet over medium-high heat until slightly thickened and spoon it over the shredded carnitas so they stay juicy, taste and adjust salt if needed.

9. Let it rest a minute after crisping so juices settle, then serve hot in tortillas or use for enchiladas, quesadillas, nachos, or freeze leftovers in portioned bags for quick meals.

10. Tips: dont skip the sear, it adds so much flavor; if you want more tang add extra lime when serving; line the baking sheet with foil for easy cleanup, and cool leftovers quickly before freezing.

Equipment Needed

1. Large cutting board
2. Chef’s knife
3. Measuring spoons and 1-cup measuring cup
4. Large heavy skillet (cast iron recommended) for searing and scraping browned bits
5. Slow cooker (6 quart or similar)
6. Tongs and a heatproof spatula
7. Whisk and a medium bowl (for the orange/lime mix)
8. Rimmed baking sheet (line with foil for easy cleanup)
9. Instant-read meat thermometer and two forks or meat claws for shredding

FAQ

Can I use a bone-in pork shoulder instead of boneless? A: Yes. Bone-in works great, it just takes a little longer to cook. Plan on about 8 to 10 hours on low (or 4 to 6 on high) for 3 to 4 lbs, add 30 to 60 minutes if it's extra big. Shred around the bone then discard bone.

How do I get the carnitas crispy like at a taqueria? A: Shred the meat, spread on a rimmed baking sheet, spoon a bit of the cooking liquid back on, then broil 5 to 10 minutes until edges brown. Or pan fry in a hot skillet with a little oil until crisp. Watch it close so it doesn't burn.

I don't have fresh orange juice, can I substitute? A: Yes, store bought orange juice is fine. If you want a swap use 1 cup pineapple juice or 1 cup apple juice plus 1 tablespoon white or apple cider vinegar to get some acidity. The citrus acid helps tenderize and gives the right flavor.

Can I make this ahead and freeze it? A: Absolutely. Cool completely, portion into airtight containers or freezer bags and freeze up to 3 months. Thaw in the fridge overnight and reheat gently, then crisp as desired.

Is the chicken broth necessary? A: You need some liquid to braise the pork but it doesn't have to be broth. Water will work but broth adds more flavor. If using store bought pick low sodium so you can control salt.

How should I adjust salt and spice for a crowd or kids? A: Start with the recipe amounts then taste after shredding. You can add more salt, lime juice or chili powder at the end. Also remember kosher salt measures different than table salt – if you use table salt use about half the amount.

Carnitas Recipe {Slow Cooker} Substitutions and Variations

Pork shoulder (3 to 4 lb): use bone-in pork butt or pork picnic roast for the same fat and flavor; if you want leaner meat, try pork loin or tenderloin but note it’ll dry out faster and need less time.
Fresh orange juice (1 cup): bottled 100% orange juice is fine, or swap half the orange juice with pineapple juice for a sweeter bright taste; in a pinch mix 1 cup water with 2 tbsp orange zest and 1 tbsp sugar.
Low sodium chicken broth (1/2 cup): veggie or beef broth both work, or just use water plus 1/2 tsp bouillon or a pinch of salt if that’s all you got.
Dried oregano, preferably Mexican oregano (1 tbsp): regular dried oregano is the easiest swap, or use marjoram with a pinch of ground cumin to mimic the citrusy, slightly floral note.

Pro Tips

1. Season ahead. Rub the pork and let it sit in the fridge for several hours or overnight if you can. Even 30 minutes helps, youll get deeper flavor the longer it sits.

2. Sear well and check temp. A hot, heavy skillet renders fat and builds flavor, dont crowd the pan or you wont get a good crust. Use an instant read thermometer so you dont overcook — pull it when the meat hits the high 190s and it shreds easily.

3. Boost the citrus. Add a little orange zest to the juice for more aroma, and save some of the cooking liquid to reduce down into a concentrated glaze. Taste at the end and add extra lime if the carnitas need a brighter pop.

4. Go for crunchy edges. Pan crisp batches in a hot cast iron skillet for the best texture, or broil but watch constantly so it doesnt burn. Toss the shredded pork with a teaspoon or two of reserved cooking liquid and a bit of oil before crisping so it stays juicy while getting crisp.

5. Make ahead and freeze smart. Cool quickly, portion into flat freezer bags, and add a tablespoon or two of cooking liquid to each bag so reheated pork stays moist. Reheat gently then re-crisp in a skillet for best results.

Carnitas Recipe {Slow Cooker}

Recipe by Sarah level

0.0 from 0 votes

I perfected my Slow Cooker Carnitas and in this post I reveal the little-known technique I use, plus clever ideas for turning leftovers into tacos, enchiladas, quesadillas, and nachos.

Servings

servings

Calories

560

kcal

Equipment: 1. Large cutting board
2. Chef’s knife
3. Measuring spoons and 1-cup measuring cup
4. Large heavy skillet (cast iron recommended) for searing and scraping browned bits
5. Slow cooker (6 quart or similar)
6. Tongs and a heatproof spatula
7. Whisk and a medium bowl (for the orange/lime mix)
8. Rimmed baking sheet (line with foil for easy cleanup)
9. Instant-read meat thermometer and two forks or meat claws for shredding

Ingredients

3 to 4 lb boneless pork shoulder (pork butt)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon dried oregano preferably Mexican oregano
1 teaspoon chili powder
1 large yellow onion
4 garlic cloves
1 cup fresh orange juice about 2 large oranges
2 tablespoons fresh lime juice
1/2 cup low sodium chicken broth
2 bay leaves
2 tablespoons vegetable oil or lard
1/4 teaspoon ground cinnamon optional

Directions

Trim some excess fat off the 3 to 4 lb pork shoulder but not all, pat dry and rub all over with 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 tablespoon ground cumin, 1 tablespoon dried (Mexican) oregano, 1 teaspoon chili powder and the optional 1/4 teaspoon ground cinnamon, press the rub in so it sticks.
Heat 2 tablespoons vegetable oil or lard in a large skillet over medium-high heat, brown the pork on all sides about 3 to 4 minutes per side for color, you dont need to cook through, then transfer the pork to the slow cooker.
Roughly slice 1 large yellow onion and smash or thinly slice 4 garlic cloves, scatter them around and on top of the pork in the slow cooker and tuck in 2 bay leaves.
Whisk together 1 cup fresh orange juice, 2 tablespoons fresh lime juice and 1/2 cup low sodium chicken broth, pour that over the pork, scrape the browned bits from the skillet into the cooker for extra flavor.
Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, pork is done when it easily shreds and internal temp is about 195 to 205 F, you can also let it sit on warm for a bit if you wanna make ahead.
Lift the pork out, discard the bay leaves, reserve 1 to 2 cups of the cooking liquid, let the meat rest 10 minutes then shred with two forks or by hand, pick out any big pieces of fat.
For the irresistible crispy edges: spread shredded pork in a single layer on a rimmed baking sheet, drizzle a little reserved cooking liquid and 1 to 2 teaspoons oil, broil on high a few minutes until edges darken and get crisp, toss and broil again; or heat a cast iron skillet with a little oil and pan fry small batches until edges get crunchy.
While the pork crisps, reduce any extra reserved cooking liquid in a skillet over medium-high heat until slightly thickened and spoon it over the shredded carnitas so they stay juicy, taste and adjust salt if needed.
Let it rest a minute after crisping so juices settle, then serve hot in tortillas or use for enchiladas, quesadillas, nachos, or freeze leftovers in portioned bags for quick meals.
Tips: dont skip the sear, it adds so much flavor; if you want more tang add extra lime when serving; line the baking sheet with foil for easy cleanup, and cool leftovers quickly before freezing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.