This post may contain affiliate links. Please read our disclosure policy.
These Slow Cooker Pork Carnitas are juicy, shreddable, and finished under the broiler for those irresistible crispy bits. Classic pork shoulder braises in orange and lime with warm spices, then a quick crisp and dinner’s done. Includes Instant Pot and oven options!
Why You’ll Love Them
Pork Carnitas is like the Mexican version of pulled pork. Made with a flavor packed rub and cooked, covered, until it’s tender enough to shred easily. What makes it truly carnitas is that it’s then fried in a pan until crispy giving it an unbelievably amazing texture that’s truly phenomenal.
- Truly juicy + crispy: Broiler finish with a drizzle of reduced juices = best texture.
- Weeknight-easy: Hands-off slow cooker; quick shred + crisp to serve.
- Big flavor, no fuss: Orange + lime brighten rich pork; jalapeño brine adds tangy spice.
- Make-ahead friendly: Carnitas freeze beautifully before crisping.
Ingredients for Pork Carnitas
- Pork shoulder/butt (3½–4 lb): Marbled and perfect for shredding.
- Citrus: Fresh orange + a splash of lime = classic carnitas brightness.
- Spices: Cumin, oregano, ancho chili powder for warmth (not just heat).
- Pickled jalapeños + brine: Tiny hit of tang and heat that wakes up the pork.
- Liquid smoke: Optional, but a small amount adds “slow-smoked” depth.
How To Make Carnitas
This CrockPot Carnitas recipe is really easy to make. It all starts with a savory rub that you can use on just about any cut of meat.
- Combine the cumin, onion powder, chili powder and cayenne pepper.
- Rub the mixture onto the pork making sure to cover it completely.
- Heat the olive oil over med-high heat.
- Add the pork to the pan and sear, approximately 1-2 minutes on each side.
- Place the pork roast in the bottom of a slow cooker coated with cooking spray.
- Cover with peppers, onions and cherry pepper juice.
- Sprinkle with salt and pepper.
- Cover and cook on low for 5-6 hours or until the meat shreds easily with a fork.
- Uncover and shred the meat using two forks.
- Stir the carnitas mixture with the juice, cover and cook for an additional 30 minutes.
Serve with whatever idea you dream up. I toasted corn tortillas and added the carnitas mixture, topped it with red onion, pepper jack cheese, sour cream, more cheese, the sky’s the limit.
Crispy Finish – Two Ways
Crispy Finish (2 Ways)
After shredding, spoon ½–1 cup reduced cooking liquid over the pork.
- Broiler: Spread on a sheet pan; broil 5–8 minutes, stir, broil 2–4 minutes more until edges crisp.
- Skillet: Heat a large skillet, sizzle pork in an even layer with a splash of juices until the underside browns, then toss once. Keep it juicy, don’t over cook.
kellie’s tips for the best carnitas
- Place the roast in the slow cooker with the fat cap up for self-basting.
- Don’t drown the pork. Pork releases plenty of juice on it’s own so don’t add more liquid than is called for in the recipe
- Reduce the cooking liquid for 5–8 minutes for concentrated flavor and serve with the carnitas.
- Drizzle reduced juices before and during crisping for glossy, flavorful edges.
- Brightness check. Add a teaspoon more jalapeño brine or lime at the end if you want extra pop.
What To Serve With Carnitas
While we love to make Pork Carnitas Tacos like the tacos we order at Chipotle, this pork is fantastic served over cilantro rice or cauliflower rice.
It’s also a great substitute for chicken in these enchiladas or use it for the base for an easy meal prep bowl.
If you want to round out your weeknight meal, we like to serve our carnitas tacos next to a pile of Elote Salad and this amazingly fresh guacamole.
How To Store Leftover Carnitas
- Refrigerator: Leftover carnitas will last 4 days in an airtight container (store meat and juices separately if possible).
- Freezer: Freeze carnitas will last up to 3 months. Freeze shredded pork with a few tablespoons of juices, before crisping.
- Reheat: Thaw overnight. Broil or skillet-crisp with a splash of juices until hot and crispy.
Make in advance and store in the refrigerator for up to 3 days if you’re using as a meal prep ingredient like we do with this shredded chicken!
More Easy Mexican Recipes
If you like this carnitas recipe, you may also love these Birria Tacos! Just like the tender, amazing tacos you get from your favorite Taco Truck.
Or make these super easy Sheet Pan Fajitas….then the next day, Fajita Quesadillas!!
For more easy dinner ideas, follow us on Facebook.
Pork Carnitas Recipe
Equipment
- slow cooker
- sheet pan
- chef's knife
- cutting board
- kitchen tongs
Ingredients
For the pork
- 4 pound boneless pork shoulder, pork butt, trimmed and cut into 5 inch chunks
- 2½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, for searing (optional step)
Aromatics & spices
- 1 medium white onion, thinly sliced
- 6 cloves garlic, smashed
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano, Mexican oregano, if you have it
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder, ancho chili, preferred
- 1/2 teaspoon smoked paprika
- 2 bay leaves
Liquids & “twists”
- ½ cup fresh orange juice
- 2 tbsp fresh lime juice, plus more to finish
- ⅓ cup pickled jalapeño slices, chopped
- 1/4 cup pickled jalapeño brine, juice from the jar, plus more to taste
- 1½ tsp liquid smoke, hickory or mesquite; start with 1 tsp
- ¼ cup low‑sodium chicken stock or beef stock
To finish & serve
- Warm tortillas, chopped onion, cilantro, lime wedges, extra pickled jalapeños
- Optional: radishes, avocado, queso fresco, pico de gallo
Instructions
- Season (and optionally sear). Pat pork dry. Toss with salt and pepper. For deeper flavor, heat oil in a large skillet over medium‑high and sear the pork in batches 2–3 minutes per side. Transfer to a 5–7 qt slow cooker.
- Build the braise. Scatter onion, garlic, cumin, oregano, chili powder, and bay leaves over the pork. Stir together orange juice, lime juice, chopped pickled jalapeños, 2 tbsp jalapeño brine, and 1 tsp liquid smoke. Pour over the pork. If your slow cooker tends to run hot/dry, add the broth.
- Slow cook. Cover and cook on LOW for 8–10 hours (or HIGH for 4–5 hours) until the pork is fork‑tender and easily shreds. (The internal temperature will be well above 190°F – perfect for shredding.)
- Shred & reduce. Transfer pork to a rimmed sheet pan and shred with two forks, discarding large fat pieces. Strain the cooking liquid into a saucepan, skim excess fat, and simmer 5–8 minutes to slightly reduce. Taste and adjust with a little more jalapeño brine or lime if you want extra brightness.
- Crisp. Drizzle ½ cup reduced cooking liquid over the shredded pork and toss. Spread in an even layer and broil on the upper rack until edges are browned and crispy, 5–8 minutes. Flip, spoon on a bit more liquid, and broil 2–4 minutes more.
- Finish & serve. Squeeze fresh lime over the carnitas. Pile into warm tortillas with onion, cilantro, and extra pickled jalapeños. Serve with remaining reduced juices on the side for drizzling.
Notes
– Broiler: Spread shredded pork on a sheet pan; drizzle ½–1 cup reduced juices; broil 5–8 minutes, stir, broil 2–4 minutes more until edges crisp.
– Skillet: Sizzle pork in a hot skillet in an even layer with a splash of juices until the underside browns; toss once to keep it juicy. • Optional smoky note: A small amount of liquid smoke goes a long way—start with ½–1 teaspoon, then taste and adjust. • Instant Pot: 60 minutes High Pressure + 15 minutes natural release. Reduce juices on Sauté, then shred and crisp as above. • Oven (Dutch oven): 300°F (150°C), covered, 3–3½ hours until fork-tender. Reduce juices if needed, then crisp under the broiler. • Make-ahead: Cook and shred up to 3 days ahead. For best texture, crisp just before serving. • Storage: Refrigerate up to 4 days (store meat and juices separately if possible). Freeze up to 3 months—freeze BEFORE crisping with a few tablespoons of juices. • Reheat: Thaw overnight if frozen. Re-crisp under the broiler or in a skillet with a splash of reserved/reduced juices. • Spice level: Mild–medium as written. For less heat, reduce jalapeños/brine; for more, add extra jalapeños or a pinch of cayenne. • Serving ideas: Warm tortillas with onion, cilantro, and lime; bowls with rice and black beans; nachos, quesadillas, enchiladas, or breakfast hash with eggs. • Equipment: 6–7 qt slow cooker, sheet pan, large skillet (cast iron works great), tongs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Not recommended for carnitas, it’s too lean to shred, less juicy and doesn’t crisp well. Pork shoulder/butt gives the classic texture.
You don’t have to crisp carnitas but it’s the signature finish! Broiler or skillet both work and take just a few minutes.
Add up to ¼ cup low-sodium broth (only if needed). The shoulder releases plenty of liquid, so you usually won’t need it.
Optiona, but 1 teaspoon adds “long-smoked” depth without a smoker. Start small, taste, and adjust.
Mild-medium as written. For less heat, reduce the jalapeños/brine; for more, add extra jalapeños or a pinch of cayenne.
These are beautiful 😉
Great pictures! Those look so good, I wish I could take a bite 🙂
That was my lunch….it was hard not to take a bite before I finished shooting!