That first bite of pork with crispy, caramelized edges and tender, juice-soaked meat underneath it's the kind of thing that makes you close your eyes for a second. I started making these carnitas crockpot on lazy Sundays when I wanted something that tasted special but didn't need me hovering over the stove. Just season the pork, let it cook all day, then crisp it up under the broiler for a few minutes. My neighbor Mia actually stopped by once because the smell drifted into the hallway, and she ended up staying for dinner.
If you need more easy ways to feed your family without much fuss, my Easy Sweet Potato Soup Recipe | Vegan & Gluten-Free and Stuffed Pepper Soup Recipe | Easy & Comforting in 52 Min are both lifesavers on busy nights, or try these Easy Mozzarella Stuffed Meatballs | 8 Simple Steps when you want something hearty.
Why You'll Love This Easy Carnitas Crockpot Recipe
This juicy carnitas slow cooker recipe checks all the boxes. It's incredibly easy, uses simple ingredients you probably already have, and fills your house with the most amazing smell. The active prep time is only about 10 minutes, then the slow cooker does all the heavy lifting while you're free to do literally anything else.
The meat comes out fall-apart tender with a rich, savory flavor boosted by cumin, oregano, and that hint of orange. The optional broiling step takes it from great to exceptional, adding texture and those irresistible crispy bits. Plus, this makes enough to feed a crowd or give you leftovers for days. Carnitas tacos Monday, carnitas burrito bowls Tuesday, carnitas nachos Wednesday, you get the idea.
It's also flexible enough to adjust the heat level, skip the broiling if you're short on time, or dress it up however your family likes it.
Jump to:
Carnitas Crockpot Ingredients
Here's what you need to make this flavorful Carnitas Crockpot come together.
See recipe card below this post for ingredient quantities
Boneless pork shoulder or butt: This cut has just enough fat marbling to stay moist and tender during the long cooking time. It's the best choice for Carnitas Crockpot.
Dried oregano: Adds an earthy, slightly bitter note that's classic in Mexican cooking and balances the other warm spices.
Ground cumin: Brings warmth and a subtle smokiness that makes the whole dish smell incredible while it cooks.
Chili powder: Gives a mild heat and depth without making the carnitas too spicy. You can adjust this to taste.
Salt: Enhances all the flavors and helps season the pork thoroughly.
Black pepper: Adds a little sharpness and works with the other spices to build layers of flavor.
Yellow onion, diced: Softens and sweetens as it cooks, adding moisture and a savory base to the dish.
Garlic cloves, minced: Four cloves might sound like a lot, but they mellow beautifully in the slow cooker and add that essential garlicky richness.
Jalapeno pepper, deseeded and finely diced: Adds a gentle kick of heat. Removing the seeds keeps it family-friendly but still flavorful.
Orange, juiced: This is the secret ingredient. The citrus brightens everything and adds a subtle sweetness that makes these crockpot carnitas recipes taste authentic.
How To Make Carnitas Crockpot
Let the slow cooker do the work with these simple steps.
Prepare the seasoning: In a small bowl, stir together the oregano, cumin, chili powder, salt, and black pepper until evenly combined. This spice blend will coat the pork and infuse it with flavor.
Season the pork: Trim any large pieces of excess fat from the pork shoulder, but leave some fat for moisture and flavor. Rub the seasoning mixture all over the entire surface of the meat, pressing it in gently. Place the seasoned pork into your slow cooker.
Add additional ingredients: Scatter the diced onion, minced garlic, and finely diced jalapeno around the pork. Pour the fresh orange juice over everything. Don't stir, just let it settle in.
Slow cook: Cover the slow cooker with the lid and set it to low for 8 to 10 hours, or high for 5 to 6 hours. The pork is ready when it's so tender it falls apart easily with a fork.
Shred the pork: Carefully remove the pork from the slow cooker and place it on a cutting board. Use two forks to pull the meat apart into shreds. If it's not shredding easily, it needs more time. Just return it to the crockpot and cook for another 30 minutes.
Crisp in the oven (optional): Preheat your broiler to high. Spread the shredded pork on a baking sheet in a single layer. Spoon about 1 cup of the cooking liquid from the slow cooker over the meat to keep it moist. Broil for 5 to 10 minutes, watching closely, until the edges turn golden brown and crispy. This step transforms the texture and adds those amazing caramelized bits.
Smart Substitutions and Swaps
You can make this best Carnitas Crockpot work with what you have.
If you don't have pork shoulder, pork butt works exactly the same way. They're actually very similar cuts. For a leaner option, try pork loin, though it won't be quite as rich and tender. Some people even make beef carnitas crockpot or chicken carnitas crockpot versions using chuck roast or chicken thighs.
No fresh orange? Use about ⅓ cup of orange juice from a carton, or swap in lime juice for a tangier flavor. If you're out of jalapeno, a pinch of red pepper flakes or a diced poblano pepper works well. You can replace the yellow onion with white or red onion without any issues.
For the spices, Mexican oregano is more traditional if you can find it, but regular dried oregano is perfectly fine. If you don't have chili powder, use a combination of paprika and a tiny bit of cayenne.
Equipment For Carnitas Crockpot
This Carnitas Crockpot recipe keeps things simple.
Crockpot (Slow Cooker): Any size that fits a 4-pound pork shoulder works. A 6-quart is ideal.
Baking sheet: If you're broiling the meat for crispy edges, a rimmed baking sheet keeps everything contained.
Spatula: Helpful for transferring the shredded meat to the baking sheet.
Forks (for shredding): Two sturdy forks make pulling the pork apart quick and easy.
How to Store and Reheat
This Carnitas Crockpot keeps beautifully, which makes it perfect for meal prep.
Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. Make sure to save some of that cooking liquid to pour over the meat before storing. It keeps everything moist and flavorful.
To reheat, warm the carnitas in a skillet over medium heat with a splash of the reserved liquid, or microwave in 30-second intervals until heated through. If you want to bring back some of that crispy texture, spread the cold carnitas on a baking sheet and broil for 3 to 4 minutes.
You can also freeze the cooked carnitas for up to 3 months. Thaw overnight in the fridge before reheating. The texture holds up surprisingly well after freezing.
Expert Tips
Don't trim away all the fat from the pork shoulder. Some fat is essential for keeping the meat moist during the long cooking time. Use a meat thermometer if you want to be precise. The pork is done when it reaches 190 to 205°F internally, which is when the connective tissue breaks down and the meat becomes pull-apart tender.
Broiling the carnitas at the end is optional but highly recommended. Those crispy, caramelized edges add so much texture and flavor. Just watch the oven closely because the sugars in the meat can burn quickly under the broiler.
Save at least a cup or two of that cooking liquid. It's packed with flavor and perfect for moistening the shredded meat or drizzling over tacos. If your carnitas seem dry after shredding, just toss them with some of the liquid before serving or broiling.
Delicious Ways to Serve This
These Carnitas Crockpot are just the beginning.
Serve the carnitas in warm corn tortillas with diced onion, fresh cilantro, a squeeze of lime, and your favorite salsa. The classic taco setup never gets old. Or pile the meat into burrito bowls over cilantro-lime rice with black beans, corn, pico de gallo, and a dollop of guacamole.
You can also use the carnitas as a topping for loaded nachos, stirred into cheesy quesadillas, or stuffed into crispy taquitos. For a lighter option, serve the pulled pork over a simple green salad with avocado and a tangy lime dressing. If you're feeding a crowd, set up a taco bar with all the fixings and let everyone customize their own.
FAQ
How long should you slow cook Carnitas Crockpot?
Cook Carnitas Crockpot on low for 8 to 10 hours or on high for 5 to 6 hours. The longer, slower method tends to produce more tender results. You'll know they're ready when the pork shreds easily with a fork.
What is the secret to good Carnitas Crockpot?
The secret is using a fatty cut like pork shoulder, cooking it low and slow until it's fall-apart tender, then crisping the shredded meat under the broiler. The orange juice adds authentic flavor and brightness that makes all the difference.
How long does pulled pork need to be in the crockpot?
Pulled pork needs at least 8 hours on low or 5 hours on high in the crockpot. The long cooking time breaks down the tough connective tissue and creates that melt-in-your-mouth texture. If you're home, check it after 7 hours on low.
Can you overcook carnitas in a slow cooker?
Yes, you can overcook them if they go too long. After 10 hours on low, the meat can start to dry out or become mushy. Stick to the recommended times and check for tenderness around the 8-hour mark.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Carnitas Crockpot
Carnitas Crockpot
Ingredients
- 4.4 pounds boneless pork shoulder or butt trim any excess fat, leaving some for flavor
- 1 tablespoon dried oregano adds earthy flavor
- 1 tablespoon ground cumin brings warmth to the dish
- 2.2 teaspoons chili powder adds spice
- 1.1 teaspoons salt adjust for seasoning
- 0.5 teaspoon black pepper freshly ground for better flavor
- 1 yellow onion diced (for sweetness and depth)
- 4 garlic cloves minced (for rich savory taste)
- 1 jalapeno pepper deseeded and finely diced (for heat and freshness)
- 1 orange juiced (provides acidity and sweetness)
Instructions
- Stir the oregano, cumin, black pepper, salt, and chili powder in a small bowl.
- Remove excess fat from the pork shoulder, leaving some for moisture and flavor. Generously rub the spice mixture all over the pork and place it in the slow cooker.
- Add the diced onion, minced garlic, jalapeno pepper, and fresh orange juice to the slow cooker. Cover and cook on low for 8 to 10 hours, or high for 5 to 6 hours, until the pork is tender and falls apart easily.
- Transfer the pork to a large cutting board and use two forks to shred it. If it's too tough to shred, return it to the slow cooker for 30 more minutes. Save the liquid in the slow cooker for later use.
- Spread the shredded pork on a baking sheet and pour 1 cup of the reserved cooking liquid over it. Broil in the oven for 5 to 10 minutes until the edges are crispy and golden brown.
Leave a Reply