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carnitas crockpot Close-up food photography of crispy Mexican carnitas, golden-brown shredded pork piled on a white ceramic plate, garnished with fresh cilantro and lime wedges, juicy texture, crispy edges, natural daylight, high detail, shallow depth of field, food magazine style

Carnitas Crockpot

This flavorful Carnitas Crockpot delivers melt-in-your-mouth pulled pork with a crispy finish.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: American, Mexican
Keyword: carnitas, crispy carnitas, pulled pork tacos, slow cooker pulled pork
Prep Time: 10 minutes
Cook Time: 8 minutes
Broiling Time: 10 minutes
Total Time: 28 minutes
Servings: 10
Calories: 227kcal
Cost: $13

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.
    “Overhead food photography of raw pork shoulder prepared for carnitas, generously coated with a rustic spice rub, resting on a white ceramic plate. A small glass bowl of the same seasoning sits beside it with a spoon, spices slightly scattered. Bright natural light, minimal marble background, sharp focus, realistic textures, professional cookbook style, high detail, neutral color palette.”
  • 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.
    Overhead shot of raw pork shoulder seasoned with spices inside a slow cooker, chopped onions and green peppers around the meat, orange juice being poured in, preparation stage of carnitas, clean modern kitchen, bright natural light, detailed realistic style
  • 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.
    Top-down view of shredded pork carnitas spread on a metal baking tray, crispy dark bits mixed with tender meat, rich pork juices being poured over the meat, rustic kitchen setting, warm lighting, realistic food photography, high resolution

Notes

For the ultimate carnitas experience, broil the shredded pork to create crispy edges that add flavor and texture. Great for tacos, burritos, or as a main dish served with sides.

Nutrition

Serving: 150g | Calories: 227kcal (11%) | Carbohydrates: 5g (2%) | Protein: 28g (56%) | Fat: 10g (15%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 93mg (31%) | Sodium: 406mg (18%) | Potassium: 565mg (16%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 234IU (5%) | Vitamin C: 13mg (16%) | Calcium: 51mg (5%) | Iron: 3mg (17%)
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