Change up your next taco night with tender, flavorful Slow Cooker Pork Carnitas. Seasoned pork is braised until it falls apart, then finished under the broiler for crispy edges that make the best taco filling. This is a simple “dump and go” slow cooker recipe that takes just about 10 minutes of active prep and only a handful of ingredients—perfect for busy weeknights or weekend meal prep.
These pork carnitas are ideal for tacos, burritos, bowls, or simply served with rice. The slow braise with citrus, garlic and herbs produces juicy, deeply flavored meat, while a brief broil adds the irresistible crispiness that makes carnitas so addictive. You can prepare most of the work ahead of time—trim and rub the pork the night before and keep it wrapped in the fridge—so dinner practically takes care of itself when you’re ready.
Why you’ll love this recipe
- Pork carnitas are juicy, flavorful and develop addictive crispy edges when finished under the broiler.
- This is an easy dump-and-go slow cooker recipe that requires very little hands-on time.
- Extremely versatile — use the carnitas for tacos, enchiladas, burritos, bowls, quesadillas and more.
- Great for meal prep: refrigerate leftovers for up to 5 days or freeze portions for up to 3 months.
Recipe ingredients
Besides pork, this recipe uses just a few ingredients that build big flavor as the meat braises slowly. Simple substitutions are noted below to suit your pantry or taste.
- Pork: Pork shoulder (Boston butt) is the best choice for carnitas because the marbling creates tender, juicy meat. You can use a leaner cut such as pork loin if desired, but adjust cooking time and expect drier results.
- Citrus: A mix of orange and lime juice adds brightness and a subtle sweetness. If you prefer, substitute some of the citrus with beer or chicken stock for a different flavor profile.
- Herbs & spices: A simple rub of ground cumin, dried oregano, salt and pepper is classic. Feel free to swap in chili powder, smoked paprika or a favorite dry rub to change the flavor.
- Garlic: Fresh garlic cloves deliver the best aroma and depth; if unavailable, a teaspoon of garlic powder can be used and add a sliced onion into the cooker.
- Cilantro: Fresh cilantro leaves add herbal brightness; if you dislike cilantro, substitute two bay leaves instead.
See the recipe card below for exact quantities.
How to make pork carnitas in the slow cooker
Slow Cooker Pork Carnitas require minimal hands-on time and are easy to prepare ahead. Follow these steps for tender, shreddable pork with crisped edges.
Pro tip: Cut and season the pork and chill it wrapped overnight, and juice the citrus and prep the garlic and cilantro in advance so everything is ready to go into the slow cooker.
- Trim excess fat from the pork if necessary. Combine ground cumin, dried oregano, kosher salt and black pepper, and rub the mixture evenly over the pork pieces. Place the pork in the slow cooker with the fat cap facing up.
- Add smashed garlic cloves and cilantro (or bay leaves) around the pork. Whisk together orange and lime juice and pour over the meat.
- Cook on high for 4–6 hours or on low for about 8 hours, until the pork is very tender and shreds easily with a fork.
- Remove the pork and shred it with two forks. Taste and adjust seasoning if needed. Reserve some of the braising liquid.
- Preheat the broiler. Spread the shredded pork in an even layer on a rimmed baking sheet. Drizzle a little reserved braising liquid over the pork to help promote browning.
- Broil for about 4–6 minutes, watching carefully, until the top is browned and crisp. Remove and serve in tortillas, burritos, bowls, or over rice with your favorite toppings.
Recipe FAQs
Both are slow-cooked and shredded, but carnitas use Mexican seasonings and citrus and are often finished crisp, while pulled pork is commonly served with barbecue sauce.
Pork shoulder or Boston butt is preferred because the fat keeps the meat moist and flavorful. Pork loin can be used if you want a leaner result.
Carnitas are typically savory and tangy rather than spicy. You can add chili powder or hot sauce to taste if you want heat.
Serving suggestions
Slow cooker pork carnitas are extremely versatile. Try these serving ideas:
- Serve in warm corn or flour tortillas topped with diced onion, cilantro and a squeeze of lime.
- Use carnitas in enchiladas or burritos with your favorite red or green sauce.
- Build a burrito bowl with rice, beans, pico de gallo, guacamole and shredded lettuce.
- Add carnitas to quesadillas or use as a filling for loaded nachos.
Recipe notes
- Speed tip: Cutting the pork into smaller pieces reduces cook time—on high it can be done in about 4 hours.
- Swap some citrus juice for beer or chicken stock for added depth. Try chili powder or smoked paprika in place of or in addition to cumin and oregano.
- Advance prep: cut and season the meat, wrap and refrigerate overnight. Juice citrus and prep aromatics ahead to streamline the morning routine.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Recipe card
Slow Cooker Pork Carnitas
Servings: 10 | Prep time: 10 mins | Cook time: 4–8 hrs
Flavorful braised pork that shreds easily and becomes crisp under the broiler. Perfect for tacos, burritos and meal prep.
Ingredients
- 4 lb pork shoulder, cut into 4–6 large pieces
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 3 teaspoons kosher salt (or 1½–2 tsp table salt)
- ½ teaspoon black pepper
- Juice of 3 large oranges (about ¾ cup)
- Juice of 3 large limes (about ⅓–½ cup)
- ½ cup cilantro leaves (or 2 bay leaves)
- 6 garlic cloves, smashed and peeled
Instructions
- Trim excess fat, rub pork with cumin, oregano, salt and pepper. Place in slow cooker fat-side up.
- Add garlic and cilantro (or bay leaves). Pour orange and lime juice over the pork.
- Cook on high 4–6 hours or low about 8 hours until very tender.
- Shred pork, adjust seasoning, and reserve some braising liquid.
- Spread shredded pork on a rimmed baking sheet, drizzle with reserved liquid, and broil until browned and crispy, 4–6 minutes.
- Serve in tortillas or bowls with desired toppings.
Notes
- Cutting pork into smaller pieces shortens cook time considerably.
- Substitute part of the citrus with beer or stock for different flavor notes.
- Make ahead: season and refrigerate the meat overnight for easier morning prep.
- Leftovers keep 5 days in the fridge or up to 3 months in the freezer.
Nutrition (per serving, approximate)
Calories: 306 kcal, Carbohydrates: 10 g, Protein: 36 g, Fat: 13 g, Sodium: 838 mg.
Did you try this recipe? If so, please leave a review and share how you served your carnitas.
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