When taco night calls for bold flavor with minimal effort, slow cooker pork carnitas deliver every time. You get juicy, shreddable pork with crispy, caramelized edges—perfect for tacos, burrito bowls, nachos, and meal prep. You’ll set it, forget it, and come back to a kitchen that smells like a taqueria.

This recipe leans on citrus, garlic, and warm spices to create a deeply savory pork that shines with a quick crisp in the pan or under the broiler. It’s weeknight-friendly, party-approved, and flexible enough to fit your favorite toppings and sides.

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Why This Slow Cooker Pork Carnitas Recipe Works

Hands-off cooking: The slow cooker breaks down pork shoulder into juicy, tender strands with almost no babysitting.
Balanced flavors: Orange and lime add brightness, cumin and oregano bring warmth, and garlic pulls everything together.
Restaurant-style texture: A final crisp adds golden edges while keeping the meat juicy inside.
Meal-prep ready: Carnitas reheat beautifully and work across tacos, salads, bowls, and more.
Budget-friendly: Pork shoulder (butt) feeds a crowd without a big price tag.

Ingredients

For the Pork

4–5 pounds boneless pork shoulder (pork butt), trimmed of excess hard fat and cut into 3–4 large chunks
1 large white onion, sliced
6 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
1–1.5 teaspoons kosher salt (plus more to taste)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander (optional but lovely)
1/4 teaspoon ground cinnamon (a pinch adds depth)
1 bay leaf
3/4 cup orange juice (fresh or bottled)
1/4 cup lime juice (fresh-squeezed)
1/4 cup low-sodium chicken broth
2 tablespoons neutral oil (for crisping later)

For Serving

Warm corn or flour tortillas
Diced white onion
Fresh cilantro
Lime wedges
Salsa verde or your favorite salsa
Pickled red onions, avocado, or queso fresco (optional)

How to Make Slow Cooker Pork Carnitas

Season the pork: Pat the pork dry. In a small bowl, mix cumin, oregano, smoked paprika, salt, pepper, coriander, and cinnamon. Rub the spice blend all over the pork chunks.
Load the slow cooker: Add sliced onion and minced garlic to the bottom of the slow cooker. Place the seasoned pork on top. Pour in orange juice, lime juice, and chicken broth. Tuck in the bay leaf.
Cook low and slow: Cover and cook on LOW for 8–10 hours (or HIGH for 4–5 hours) until the pork shreds easily with two forks.
Shred and moisten: Transfer pork to a large tray or bowl. Shred with two forks. Skim excess fat from the cooking liquid, then ladle 1/2–1 cup over the shredded meat to keep it juicy.
Crisp the carnitas: Heat 1 tablespoon oil in a large skillet over medium-high. Spread a layer of shredded pork in the pan and let it cook undisturbed for 2–3 minutes until browned and crisp at the edges. Stir once, cook 1–2 minutes more. Repeat with remaining pork, adding oil as needed. (Alternatively, spread pork on a sheet pan and broil on high for 4–6 minutes, flipping once.)
Taste and finish: Squeeze in a little extra lime, and season with salt if needed. Serve hot with warm tortillas and toppings.

Helpful Tips

Don’t over-trim the fat: A bit of marbling keeps the meat moist and flavorful.
Keep the liquid: The cooking juices make incredible flavor insurance for reheating.
Batch crisping: Crisp in batches so the pan isn’t crowded. Crowding steams the pork instead of browning it.
Make-ahead win: Shred, chill, and crisp right before serving for the best texture.

How to Store Leftover Pork Carnitas

Fridge: Store cooled carnitas with some cooking liquid in an airtight container for 4–5 days.
Freezer: Portion into freezer bags with a splash of liquid; press flat and freeze up to 3 months.
Reheat: Warm gently on the stovetop with a few tablespoons of the juices, then re-crisp in a skillet or under the broiler.
Meal prep: Pack portions with rice, beans, and salsa for ready-to-heat lunches.

Benefits of Making Slow Cooker Pork Carnitas

Effortless cooking: The slow cooker does the heavy lifting while you go about your day.
Versatility: Use carnitas in tacos, burritos, enchiladas, quesadillas, tostadas, and bowls.
Feeds a crowd: One pot makes enough for parties, game day, or a week of dinners.
Consistent results: Low-and-slow guarantees tender, shreddable pork every time.
Customizable: Adjust spice, heat, and citrus to fit your taste.

What Not to Do

Don’t skip the crisp: Browning transforms good carnitas into unforgettable carnitas.
Don’t over-crowd the skillet: Work in batches so you get those crackly edges.
Don’t toss the liquid: It’s liquid gold for reheating and adding flavor.
Don’t under-season: Taste after crisping and add salt, lime, or a pinch of cumin if needed.
Don’t use lean cuts: Pork loin dries out—choose pork shoulder or butt.

Variations You Can Try

Spicy carnitas: Add 1–2 chipotle peppers in adobo plus 1 tablespoon adobo sauce to the slow cooker.
Coca-Cola twist: Swap half the orange juice for Mexican Coke for subtle caramel notes.
Mojo-inspired: Add extra garlic, fresh oregano, and a splash of grapefruit juice.
Citrus-herb: Finish with chopped cilantro and a touch of orange zest for brightness.
Crispy confit vibe: Crisp the shredded pork in a bit of its rendered fat for extra richness.
Sheet-pan broil: Toss shredded pork with a spoon of cooking liquid, spread on a sheet pan, and broil to evenly crisp large batches.

FAQ

What cut of pork works best?

Pork shoulder (also called pork butt or Boston butt) delivers the best texture and flavor for carnitas. It’s well-marbled and shreds beautifully.

Can I make this in the oven instead?

Yes. Place seasoned pork, onion, garlic, and liquids in a Dutch oven. Cover and cook at 300°F for 3–4 hours until tender. Shred and crisp under the broiler.

Do I need to sear the pork first?

No. You’ll get plenty of flavor from the slow cook and final crisp. If you want, sear the chunks before adding them to the slow cooker for deeper browned notes.

How do I keep carnitas from drying out?

Always mix in some cooking liquid after shredding and before crisping. Reheat gently and add more liquid as needed.

Are carnitas spicy?

Not by default. This recipe leans savory and citrusy. Add jalapeño, chipotle, or hot sauce if you want heat.

Can I use bone-in pork shoulder?

Yes. Use about 5–6 pounds bone-in to account for the bone. Remove the bone after cooking, then shred.

What toppings go best?

Keep it simple: white onion, cilantro, and lime never fail. Add salsa, radishes, avocado, or pickled onions for extra crunch and brightness.

Conclusion

Slow cooker pork carnitas bring big flavors to your table with little effort. Load up warm tortillas with juicy, crispy pork, a shower of cilantro and onion, and a squeeze of lime, and you’ve got the kind of taco you crave all week. Make a batch, stash some in the freezer, and enjoy easy dinners that taste like a celebration.