Slow Cooker Pork Carnitas
Slow cooker pork carnitas made with citrus, garlic, and warm spices. Tender shredded pork with crispy edges, perfect for tacos and family dinners.
These slow cooker pork carnitas are one of my favorite ways to make dinner feel festive without making it complicated.
The pork cooks low and slow with citrus, garlic, and warm spices until it’s tender enough to shred. A quick trip under the broiler gives it those crispy edges that make carnitas so good without standing over the stove for hours.
It’s the kind of meal that feels special, but still works on a regular weeknight.
Traditionally, carnitas are slowly cooked in their own fat until tender and crisp. This slow cooker version keeps the bold flavor and texture, but fits more easily into everyday life.
How this recipe fits into your life:
- A hands-off dinner win – The slow cooker does most of the work, which makes this ideal for busy days.
- Great for feeding a crowd – Pork shoulder stretches beautifully and is perfect for gatherings, meal prep, or leftovers throughout the week.
- Flexible for picky eaters – Serve the carnitas with tortillas and toppings so everyone can build their own plate.
How to make carnitas in the slow cooker
The best slow cooker carnitas are so easy to prepare! Make sure you scroll down to the recipe card below, but here is a brief overview of how to make this:
- Rub the spice mixture all over the pork shoulder and place it in the slow cooker, fat side up.
- Top with garlic, green chilies, onion, and fresh citrus juice. Cover and cook until the pork is fall-apart tender.
- Shred the meat with two forks and let it sit in the cooking juices to soak up flavor.
- For crispy edges, spread the shredded pork onto a sheet pan and broil briefly until browned in spots.
- Serve warm.
How to get crispy carnitas
After shredding the pork, spread it out on a sheet pan in an even layer. Broil for a few minutes until parts of the meat begin to brown and crisp.
Watch closely, you want some crispy bits, not completely dried-out pork.
This step adds the texture that makes carnitas special.
Serving these for dinner:
Serve with warm corn tortillas and your favorite toppings like sour cream, shredded cabbage, avocado, or fresh cilantro.
For a complete meal, pair with black beans, rice, or a simple pineapple salsa.
Leftovers are excellent in quesadillas, enchiladas, burrito bowls, or stuffed sweet potatoes.
Make-ahead and Freezer tips
You can prep everything ahead of time and freeze it uncooked in a freezer bag. Thaw completely before cooking.
Cooked carnitas store well in the fridge for several days or in the freezer for longer storage.
If you love meals that feel festive but still fit into real life, you might enjoy my free Foodie Family Community. It’s a calm space where we share simple ways to make family meals more flexible and flavorful but without overwhelm.
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Slow Cooker Pork Carnitas Recipe
Ingredients
Equipment
Method
- Mix cumin, oregano, smoked paprika, salt, and pepper, together in a small bowl.
- Rub over all sides of the pork.
- Place the pork in the slow cooker, fat side up.
- Spread the minced garlic, green chilis, and onions over the top of the pork. Add the juice from the oranges and limes.
- Cover and cook on low 10 hours or high 7 hours.
- Remove the meat from the crock and shred with two forks.
- Return the meat to the crock pot and let it simmer on low for 30 minutes. (If there seems to be a lot of juices, you can remove some of it first)
- After simmering the meat, using tongs, transfer the meat to a large rimmed sheet pan. You may need more than one, don’t crowd it.
- Place it under the broiler for 1-3 minutes. Watch it closely! You want some of the meat to brown up and become crispy, but not all of it.
- Serve
Nutrition
Nutrition information is provided as a general estimate and may vary based on ingredients, brands, and substitutions. For specific dietary needs, we recommend calculating nutrition using your preferred tool.
Notes
If there is an abundance of liquid in the crockpot after cooking, it’s okay to remove some, but you still want plenty of juices for it to simmer in.
Anywhere from 3-5 pounds of meat works great without changing anything else.
You can use boneless or bone in pork shoulder
