What the heck is this?
This, my friend, is pork at its absolute peak. Slow cooker carnitas are what happen when a humble pork shoulder gets the VIP treatment—slow-cooked for hours until it’s fall-apart tender, then crisped up to golden perfection right before serving. The result? Juicy, savory, slightly citrusy shredded pork with edges that crackle. It’s the kind of stuff taco dreams are made of, but you can also pile it into bowls, burritos, nachos, or just eat it straight from the pan (no judgment here). Think of this as the Mexican-style pulled pork that does it all—with basically no effort on your part.
Why You’ll Love This Recipe
Ridiculously easy — dump it in the slow cooker and walk away.
Incredibly versatile — tacos, burrito bowls, sliders, salads, you name it.
Bold, citrusy, garlicky flavor in every bite.
Crispy bits + tender meat = perfection.
Feeds a crowd and freezes like a champ.
Cheaper than takeout and way more delicious.
The Good Stuff You’ll Need
3–4 lb boneless pork shoulder (aka pork butt), trimmed and cut into large chunks
1 tbsp olive oil
1 onion, roughly chopped
4 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp salt (more to taste)
1/2 tsp black pepper
Juice of 1 orange (about 1/4 cup)
Juice of 1 lime
1/2 cup chicken broth
Let’s Do This
Step 1: Load Up the Slow Cooker
Place the pork chunks in the slow cooker. Add chopped onion and garlic. Sprinkle in chili powder, cumin, oregano, smoked paprika, salt, and pepper. Pour in the orange juice, lime juice, and chicken broth. Give everything a little toss so the pork is coated in that flavor bomb.
Step 2: Set It and Forget It
Cover and cook on low for 8–10 hours or high for 5–6 hours — until the pork is super tender and shreds effortlessly with a fork. Your house will smell amazing and you’ll feel like a kitchen wizard without lifting a finger.
Step 3: Shred It
Remove the pork and shred it with two forks. Discard any large fatty bits. Save all the juices in the slow cooker — they’re liquid gold.
Step 4: Get Crispy
Heat a large skillet over medium-high heat and add a bit of oil. Working in batches, spread the shredded pork in an even layer and let it crisp up undisturbed for 2–3 minutes. Spoon in some of the reserved juices to keep it moist and flavorful. Flip and crisp the other side. Repeat with all the pork. This is where the magic happens — juicy meat + crispy edges = carnitas heaven.
Step 5: Serve It Hot
Toss the crispy pork in more of the juices if needed, then serve hot with your favorite fixings.
Serving Suggestions
Load it into warm corn tortillas with chopped onion, cilantro, avocado, and a squeeze of lime.
Make burrito bowls with rice, beans, salsa, cheese, and guac.
Top nachos with carnitas and melty cheese, then broil ‘til bubbly.
Pile onto toasted buns with slaw for carnitas sliders.
Switch It Up
Make it spicy: Add a chopped chipotle pepper in adobo to the slow cooker.
Crisp it in the oven: Spread the shredded pork on a sheet pan, drizzle with juices, and broil for 5–7 minutes.
Use a different cut: Pork loin works in a pinch, but shoulder gives you the best texture and fat balance.
Make-Ahead Tips
You can make the carnitas up to 3 days ahead — just refrigerate and reheat in a skillet to crisp before serving.
Freezes beautifully for up to 3 months. Thaw overnight in the fridge, then re-crisp on the stovetop or in the oven.
Questions People Actually Ask
Q: Do I need to sear the pork before slow cooking?
A: Nope! You can, but it’s not necessary. All the flavor and browning will happen during the crisping step.
Q: Can I make this in the Instant Pot?
A: Totally. Pressure cook on high for 45 minutes with a natural release, then crisp as usual.
Q: What if I don’t have orange juice?
A: Sub with pineapple juice or just go with extra lime and a bit of brown sugar for balance.
Q: Can I skip the crisping step?
A: Sure, but you’ll miss those magical crunchy edges. Even just a quick pan-fry elevates the whole dish.
Crispy Slow Cooker Carnitas: Juicy, Shredded Pork Magic with a Crispy Twist
- Total Time: 15 minutes
- Yield: 6–8 servings 1x
Description
This, my friend, is pork at its absolute peak. Slow cooker carnitas are what happen when a humble pork shoulder gets the VIP treatment—slow-cooked for hours until it’s fall-apart tender, then crisped up to golden perfection right before serving. The result? Juicy, savory, slightly citrusy shredded pork with edges that crackle. It’s the kind of stuff taco dreams are made of, but you can also pile it into bowls, burritos, nachos, or just eat it straight from the pan (no judgment here). Think of this as the Mexican-style pulled pork that does it all—with basically no effort on your part.
Ingredients
3–4 lb boneless pork shoulder (aka pork butt), trimmed and cut into large chunks
1 tbsp olive oil
1 onion, roughly chopped
4 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp salt (more to taste)
1/2 tsp black pepper
Juice of 1 orange (about 1/4 cup)
Juice of 1 lime
1/2 cup chicken broth
Instructions
Step 1: Load Up the Slow Cooker
Place the pork chunks in the slow cooker. Add chopped onion and garlic. Sprinkle in chili powder, cumin, oregano, smoked paprika, salt, and pepper. Pour in the orange juice, lime juice, and chicken broth. Give everything a little toss so the pork is coated in that flavor bomb.
Step 2: Set It and Forget It
Cover and cook on low for 8–10 hours or high for 5–6 hours — until the pork is super tender and shreds effortlessly with a fork. Your house will smell amazing and you’ll feel like a kitchen wizard without lifting a finger.
Step 3: Shred It
Remove the pork and shred it with two forks. Discard any large fatty bits. Save all the juices in the slow cooker — they’re liquid gold.
Step 4: Get Crispy
Heat a large skillet over medium-high heat and add a bit of oil. Working in batches, spread the shredded pork in an even layer and let it crisp up undisturbed for 2–3 minutes. Spoon in some of the reserved juices to keep it moist and flavorful. Flip and crisp the other side. Repeat with all the pork. This is where the magic happens — juicy meat + crispy edges = carnitas heaven.
Step 5: Serve It Hot
Toss the crispy pork in more of the juices if needed, then serve hot with your favorite fixings.
Notes
Load it into warm corn tortillas with chopped onion, cilantro, avocado, and a squeeze of lime.
Make burrito bowls with rice, beans, salsa, cheese, and guac.
Top nachos with carnitas and melty cheese, then broil ‘til bubbly.
Pile onto toasted buns with slaw for carnitas sliders.
- Prep Time: 15 minutes
Nutrition
- Calories: ~480 kcal per serving
- Fat: ~32g
- Carbohydrates: ~5g
- Protein: ~36g