Slow Cooker Carnitas

Slow cooker carnitas are one of those meals that feel special but fit easily into everyday life. The pork cooks low and slow until it’s tender and flavorful, then gets finished with a quick browning that gives it those irresistible crispy edges. It’s just as good tucked into tacos as it is piled onto nachos or eaten straight from the pan.

This is a great meal for feeding a group, planning ahead, or simply having something comforting simmer away while you go about your day.

What Are Carnitas?

arnitas are often described as Mexico’s version of pulled pork, though the tradition runs much deeper than that. Historically, authentic carnitas are slow-cooked in large copper vessels, with great care given to timing, texture, and flavor. The result is meat that’s tender, rich, and deeply satisfying.

While traditional carnitas require time and specialized equipment, a slow cooker does a wonderful job of recreating the heart of the dish at home. Cooking the pork low and slow allows the fat to render into the meat, keeping it moist and flavorful.

Garlic, onion, bay leaf, oregano, and cumin create a savory base, while fresh orange juice and peel add brightness and balance. The final browning step is what brings everything together, adding texture and depth.

How to Make Slow Cooker Carnitas

Ingredients

• 4–5 lb pork shoulder (also called pork butt)
• 1–2 tbsp kosher salt
• 2 tsp cracked black pepper
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 2 tbsp olive oil
• 1 yellow onion, chopped
• 5 cloves garlic, minced
• 2 bay leaves
• 2–3 oranges, juiced, plus a few slices

Pat the pork shoulder dry and season all sides with the salt and pepper. In a small bowl, mix the oregano and cumin and rub evenly over the meat.

Place the pork in the slow cooker, fat cap facing up. Drizzle with olive oil, then add the onion, garlic, bay leaves, orange juice, and orange slices.

Cover and cook on low for 8–10 hours or high for 5–6 hours, until the meat is very tender and easily pulls apart.

Remove the pork and shred with two forks, discarding the bay leaves, orange peel, and any excess fat. The pork is now ready to be browned.

Browning the Carnitas (Don’t Skip This)

Browning the carnitas is what gives them their signature crispy edges and deep flavor. There are two easy ways to do this.

Method 1: Stovetop (my preferred method)

Heat a large skillet over medium-high heat and add about 1 tablespoon of olive oil. Add the shredded pork in batches, avoiding overcrowding. Spoon in a bit of the cooking liquid as needed.

Cook until the edges become golden and crisp, then transfer to a plate and loosely cover with foil while you finish the rest.

Method 2: Broiler

Spread the shredded pork on a parchment-lined sheet pan and drizzle with about 1 cup of the cooking liquid. Broil for 5–10 minutes, stirring once halfway through, until browned in spots.

Both methods work well — choose whichever fits your energy and schedule that day.

Helpful Tips

• Pork shoulder (bone-in or boneless) works best for carnitas. Both options cook beautifully.
• This recipe is excellent for make-ahead meals. The pork can be cooked and shredded a day or two in advance and stored in the refrigerator. Brown just before serving.
• Carnitas freeze well for up to three months. Freeze after shredding but before browning. Thaw overnight and crisp up when ready to serve.
• If the pork seems dry while browning, add a little of the reserved cooking liquid.
• If lingering food smells bother you, airing out the kitchen or diffusing citrus oils after cooking helps freshen the space.

How to Serve Carnitas

ICarnitas are incredibly versatile. Some favorite ways to serve them include:

• Tacos with crisped corn tortillas
• Sheet pan nachos topped with cheese, peppers, and pickled jalapeños
• Burrito bowls with rice and beans
• Salads with citrus dressing

For tacos, I like to lightly brush corn tortillas with olive oil, sprinkle with salt, and warm them in a skillet until golden. They’re best served immediately.

Brush each side of the tortilla with olive oil and add a slight sprinkle of salt. Add to hot skillet until each side is golden brown. I put them immediately into a stainless steel taco holder for serving.

Favorite toppings include pickled red onions, fresh cilantro, feta or queso fresco, and a squeeze of lime. These pair especially well with Mexican rice, guacamole, and citrus-forward drinks.

Enjoy!

💗 Lindsay