Slow Cooker Carnitas Recipe

These Slow Cooker Carnitas are packed with juicy, tender pork, zesty citrus, and bold spices that’ll have everyone coming back for seconds.

What are carnitas?

Carnitas is a traditional Mexican dish containing slowly cooked tender, flavorful pork. Carnitas means “little meats” in Spanish.

Why you’ll love these

• Easy. This is a true “set and forget” or “throw and go” recipe! 
• Flavorful. Our bold blend of spices and zesty citrus juices creates a restaurant quality taste.
• Versatile. Perfect for tacos, burritos, salads, and more!
• Meal Prep Friendly. Make on Monday and have leftovers for the rest of the week.
• Crowd-Pleaser. Everyone (kids included) will be asking for more!

Ingredients

• Pork – you’ll need 2 pounds boneless pork shoulder. 
• Spices: Smoked Paprika, Cumin, Chili Powder, Onion Powder, Garlic Powder, Dried Oregano, Salt, and Pepper –  our homemade blend of spices that add a rich, bold flavor to the pork without overwhelming it. Want it spicy? Throw in some cayenne or crushed red pepper flakes. 
• Oil – use anything you have. I used olive oil, but feel free to use vegetable, avocado, etc. The purpose is to help the spices stick to the pork. 
• Sauce: Orange Juice, Lime Juice, Lemon Juice, Vinegar, and Soy Sauce – the orange juice, lime juice, lemon juice, and vinegar add a bright acidity that cuts the richness of the pork while also tenderizing it. The soy sauce adds an umami kick. Feel free to omit the vinegar for a more mild flavor. Use a gluten-free alternative, such as tamari or coconut aminos, if necessary. 

How to make

1. Combine spices with oil to create a paste, then rub evenly over the pork. 
2. Place into a greased 6 quart crockpot with a citrus-soy sauce mixture and cook until tender. 
3. Use two forks to shred the pork, then serve as desired, and enjoy!

Best pork for carnitas

Pork Shoulder aka pork butt is best due to its high fat content which allows the meat is become ultra tender when slow-cooked. Feel free to use boneless or bone-in. 

How to make crispy

This step is optional, but there are two ways to crisp up the carnitas for a more traditional finish. 

• Broil. Use a slotted spoon to scoop up the shredded pork (leave the juices in the slow cooker), place drained pork onto a silicone mat lined baking sheet, then broil in oven until crispy, about 5 minutes. Toss with desired amount of juices, then serve. 
• Pan-Fry. Heat oil in a large pan over medium heat, then working in batches, pan-fry drained pork until crispy. Toss with desired amount of reserved juices, then serve.

Topping suggestions

Keep it simple with chopped cilantro, diced onions, and maybe an extra squeeze of lime OR try some of these other favorites: 

• Cilantro lime sauce
• Pineapple salsa
• Pico de gallo
• Pickled red onions
• Sour cream
• Cotija 

What to serve with carnitas

I love serving carnitas in a corn or flour tortilla (read package directions on how to best heat them) with my favorite toppings and a few sides. 

• Coconut lime rice
• Instant pot Spanish rice
• Easy black beans
• Chips with queso and guacamole 
• Instant pot Mexican corn dip

How to use carnitas

Keep it on the traditional side by serving it as a taco, but the options are endless!

• Burrito. Throw it into a large tortilla with rice, beans, cilantro lime sauce, cheese, lettuce, and more!
• Salad. Start with a bed of leafy greens, then top with the carnitas, pickled red onions, corn, crumbled cotija, and a drizzle of dressing!
• Quesadilla. Sandwich your favorite melty cheese and carnitas between two tortillas, fry ’em up, dunk ’em in sour cream, and call it a day. 
• Nachos. Check our our loaded chicken nachos for inspo. 
• Sandwich. Make it into a cuban with bread, ham, mustard, cheese, and pickles. 
• Pizza. Try my Mini Cuban Naan Pizzas!

How to store

Leftovers (with the juices so it doesn’t dry out) will last in an airtight container for up to 5 days or in the freezer for 3 months.

To enjoy again, thaw in the fridge, if frozen, then reheat low and slow on the stove or in the microwave until warm. 

Slow Cooker Carnitas Recipe

5 from 5 votes

These Slow Cooker Carnitas are packed with juicy, tender pork, zesty citrus, and bold spices that'll have everyone coming back for seconds.

Prep Time: 10 minutes minutes

Cook Time: 8 hours hours

Yield: 4 people

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Ingredients

1x2x3x

US Customary - Metric

• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon salt more to less to taste (I use about 1 teaspoon)
• ▢ ½ teaspoon pepper
• ▢ 2 tablespoons olive oil
• ▢ 2 pounds boneless pork shoulder
• ▢ 2 tablespoons freshly squeezed orange juice about 1/2 orange
• ▢ ¼ cup freshly squeezed lime juice about 1 lime
• ▢ ¼ cup freshly squeezed lemon about 1 lemon
• ▢ ¼ cup soy sauce use a gluten-free variety, if necessary
• ▢ 2 tablespoons white vinegar

Serving Suggestions

• ▢ Pineapple salsa
• ▢ Pico de gallo
• ▢ Guacamole
• ▢ Cilantro lime sauce
• ▢ Queso
• ▢ Pickled red onions
• ▢ Cotija
• ▢ Tortillas of choice

Instructions

• Grease a 6 quart crockpot with cooking spray. Set aside.
• In a small bowl, whisk together smoked paprika, cumin, chili powder, onion powder, garlic powder, oregano, salt, and pepper then stir in the oil.
• Rub the spice mixture to evenly coat all sides of the pork, then set aside.
• Whisk together orange juice, lime juice, lemon juice, soy sauce, and vinegar, then pour half into the prepared crockpot.
• Place the pork in the crockpot and pour the rest of the juice over the top.
• Cover and cook on LOW for 8 hours or HIGH for 4 hours.
• Remove the pork from the crockpot and set aside while you skim excess fat off the liquid (optional), shred the pork using two forks, broil or pan-fry (optional) stir back into the juices (if you'd like or just drizzle the juices over the pork later), then serve as desired and enjoy!
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STORING

Room Temp:N/A

Refrigerator:4-5 Days

Freezer:3 Months

Reheat:If frozen, thaw in fridge then heat on stove or microwave until warm

*Storage times may vary based on temperature and conditions

Notes

Nutritional information is for 1/4th of the carnitas mixture, but depending on what you're using it for (salads, tacos, nachos, etc) - it could definitely serve more than 4!

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Nutrition Information

Nutrition Facts

Slow Cooker Carnitas Recipe

Amount Per Serving

Calories 382 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Cholesterol 136mg45%

Sodium 1234mg54%

Potassium 977mg28%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 2g2%

Protein 53g106%

Vitamin A 410IU8%

Vitamin C 14.7mg18%

Calcium 31mg3%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: crockpot pork, easy carnitas, easy mexican dinner, easy pork dinner, easy taco dinner, mexican pork, pork carnitas recipe, shredded mexican pork, slow cooker pork

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Course: Main Dish

Cuisine: American, Mexican

Author: Jennifer Debth