
The easiest carnitas you'll make: tender, fall-apart pork shoulder slow-cooked with citrus and spices, finished under the broiler for crisp edges. Perfect for tacos, bowls, or a big family dinner.

This slow cooker pork carnitas recipe has become my go-to for busy weekends and weeknight feasts alike. I first discovered this method during a hectic holiday season when I wanted something hands-off that still delivered maximum flavor. The pork shoulder cooks low and slow until it is impossibly tender, then a quick blast under the broiler gives the edges that irresistible crispiness. The combination of chili, cumin and oregano with bright orange and lime juice creates a contrast between rich, fatty meat and fresh citrus notes that keeps everyone reaching for seconds.
I remember the first time I served these: the kitchen smelled like warm spices and caramelized meat, my kids lined up for tacos, and my usually picky aunt declared it the best carnitas she had ever tasted. Because the method is so forgiving and the ingredient list is pantry-friendly, I often double the batch and freeze portions for later. The result is consistently tender, juicy meat with crunchy, savory edges after the finishing step—an ideal balance of texture and flavor that makes this dish special.
In my family this recipe is synonymous with gatherings: it’s the dish I bring to potlucks and weekend dinners because it’s easy to scale and always a crowd-pleaser. We discovered that a quick broil makes a huge difference—what comes out of the slow cooker is delicious, but the broiler transforms it into something unforgettable.
One of my favorite things about this method is how forgiving it is—if you accidentally cook it a little longer it still comes out tender. The broil step is the secret to turning simple braised pork into something with authentic, slightly crispy carnitas character. Friends and family often ask me for the recipe after just one bite.
Store cooled carnitas in airtight containers in the refrigerator for up to 4 days. For freezing, portion into meal-sized airtight containers or heavy-duty freezer bags, removing as much air as possible; freeze for up to 3 months. To reheat while maintaining texture, warm gently in a skillet with a tablespoon of the reserved braising juices, then finish under the broiler for 1–2 minutes to recrisp the edges. Avoid microwaving if you want to preserve crispness; if using the microwave, re-crisp in a hot skillet or under the broiler briefly.
Can’t find pork shoulder? A pork butt of similar weight works well because of its marbling. For a leaner option, use pork loin but expect less rendered fat and a slightly drier outcome—add a tablespoon of olive oil to the slow cooker. Substitute fresh orange with 1/3 cup store-bought orange juice concentrate diluted with water if needed, though fresh juice gives brighter flavor. For a smokier profile, add 1/2 teaspoon chipotle powder to the seasoning mix.
Serve on warm corn or flour tortillas with finely chopped white onion, fresh cilantro and a squeeze of lime—simple toppings let the pork shine. For a hearty meal, build bowls with cilantro-lime rice, black beans, pickled red onions and avocado. For appetizers, use the carnitas on tostadas or in quesadillas with melted cheese and a sprinkle of cotija. Seasonal salsas—pineapple in summer, tomatillo in spring—pair wonderfully.
Carnitas originate from the Mexican state of Michoacán and traditionally involve braising pork in lard until tender, then crisping the pieces in hot fat. The slow-cooker adaptation preserves the core technique—long, gentle cooking followed by a high-heat finish—while using modern convenience. The citrus and spice profile here echoes traditional flavorings and brings a balanced brightness to the rich meat.
In winter, serve the carnitas with roasted winter squashes and a warmed mole for cozy complexity. During summer, top tacos with fresh mango or pineapple salsa for a bright counterpoint. For holiday gatherings, slow-cook two shoulders and keep warm in the cooker—set up a taco bar with a variety of toppings so guests can customize their plates.
For meal prep, shred the cooked pork and divide into eight portions with a little cooking liquid to keep it moist. Refrigerate 3–4 days or freeze. To reheat, thaw overnight in the fridge, then warm in a skillet with a splash of leftover cooking liquid. If preparing ahead for a party, broil right before serving to ensure the best texture. Label containers with date and use within three months for optimal quality.
There’s nothing quite like the combination of slow-cooked tenderness and broiled crispiness—this dish is a reminder that simple ingredients, given time and a little technique, can become something wonderful. Make a batch, invite friends, and let the kitchen fill with the kind of aroma that makes people gather.
Trim large excess fat but keep some marbling; fat renders and keeps the meat moist during long cooking.
Reserve a few tablespoons of the cooking liquid to drizzle over shredded meat before broiling for extra moisture and flavor.
Watch the broiler closely; 3–4 minutes is usually enough—broilers vary and the meat can burn quickly.
This nourishing slow cooker pork carnitas recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Store in the refrigerator in an airtight container for up to 4 days, or freeze for up to 3 months.
Broiling crisps the edges and is recommended for authentic texture, but you can skip it and serve straight from the slow cooker.
This Slow Cooker Pork Carnitas recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Combine chili powder, cumin, oregano, salt and pepper in a bowl. Pat the pork dry and rub the spice mixture over the entire surface, pressing to adhere.
Place garlic and quartered onions into a 6-quart slow cooker. Add the seasoned pork and pour orange and lime juices around it. Cover and cook on low for 8 hours or on high for 4–5 hours until very tender.
Remove pork, shred with two forks, skim excess fat from cooking liquid if desired, return shredded meat to the slow cooker to soak up juices, and keep warm for 30 minutes. Adjust seasoning to taste.
Spread shredded pork on a rimmed baking sheet and broil on high for 3–4 minutes until crusted; toss with reserved juices and broil an additional 1–2 minutes if you like extra crispness.
Serve immediately with warm tortillas, chopped onion, cilantro and lime wedges, or use in bowls, nachos, or sandwiches.
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This recipe looks amazing! Can't wait to try it.
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