Slow Cooker Pork Carnitas Recipe (Mexican Pulled Pork)

This Pork Carnitas Recipe is incredibly easy to make with tender chunks of pork slow-cooked in citrus, spices, and garlic until juicy. A quick broil at the end adds those irresistible crispy edges, making it perfect for serving in tortillas with your favorite toppings like homemade guacamole or pineapple salsa.

Holly’s Recipe Highlights: Pork Carnitas Recipe

Flavor: These tacos have a bright, zesty citrus flavor balanced with warm spices and savory garlic, and finished with rich, crispy edges.

Why Make It: Pork shoulder turns irresistibly juicy and tender in the slow cooker. The broiler gives it that restaurant-style crispy finish without any extra frying.

Serving Suggestions: Serve it piled into warm tortillas, spooned over burrito bowls, or added to taco salads, cheesy nachos, or hearty rice bowls.

Ingredient Notes

Pork Shoulder: Pork shoulder is the best cut for carnitas because its marbling keeps the meat juicy and tender during the long cook. Pork butt works just as well.
Oranges: Fresh orange juice adds natural sweetness and balance while the peel brings a bright citrus aroma. So skip the bottled juice and use fresh oranges for the best flavor.
Seasoning: A simple blend of chili powder, cumin, and dried oregano pairs perfectly with the citrus. A bay leaf is optional, but it adds an extra layer of flavor to the cooking liquid.
Variations:
- Add a jalapeño to the slow cooker for a little heat.
- Swap in a splash of beer for some of the orange juice
- Sprinkle in a pinch of smoked paprika.

How To Make Carnitas

Overhead shot of pork carnitas ingredients in a slow cooker

Season and brown the pork.
Add it to the slow cooker with the remaining ingredients.
Slow cook, then pull it into large pieces (full recipe below).
Spread it on a pan, spoon over a little cooking liquid, and broil.

Top with this homemade pico de gallo, pickled red onions, cotija, avocado, or easy asian slaw.

Keep It Juicy: Cut the pork into large chunks, not small cubes, so it stays juicy while it cooks.
Do Not Skip Browning: It adds deeper flavor to the finished carnitas.
Save the Cooking Liquid: It keeps the shredded pork moist and adds flavor after crisping.
For Crispy Pork: Broil in a single layer so the pork crisps instead of steaming.

Overhead shot of Pork Carnitas tacos on a cutting board

Leftovers Done Right

Keep leftovers in an airtight container in the refrigerator with a little cooking liquid to keep the meat moist. It will keep for up to 4 days in the refrigerator and up to 3 months in the freezer. Reheat in a skillet, air fryer, or under the broiler.

Fresh Sides For Carnitas

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 25 minutes

Cook Time 4 hours

Total Time 4 hours 25 minutes

Cut the pork shoulder into large chunks (about 3″). Season with salt and pepper. Heat a large pan and add olive oil. Brown the pork in small batches.
Using a vegetable peeler, peel 4-5 strips of rind off the oranges and 3 strips off the lime. Juice the oranges and lime.
Place pork, citrus juices, peels, onion quarters, garlic, chili powder, cumin, dried oregano, and bay leaf in the slow cooker. Pour chicken broth over.
Cook on high for 4 to 5 hours or low for 8 hours until the pork is fork tender. Discard bay leaf.
Turn the oven on to broil. Pull the pork into large chunks and place in a single layer in a large pan. Spoon a little bit of juice on top. Broil 4 to 5 minutes or until crisp. Stir, then ladle in a little bit more broth. Broil for an additional 5 minutes.
Spoon juices from the slow cooker over the pork.
Serve in tortillas with your favorite toppings.

Once slow cooked, the pork can be crisped on broil as directed above or seared in olive oil in a hot pan (without stirring). If you have an air fryer, 4-6 minutes at a high temperature will also produce the perfect crisp.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine Mexican

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