These slow cooker carnitas are one of those recipes that does most of the work for you. The pork cooks low and slow until it's fall-apart tender, then gets a quick trip under the broiler for those crispy, golden edges that make carnitas so delicious.
Why You’ll Love This Recipe
- The slow cooker does almost all of the work.
- Crispy edges add incredible texture without deep frying.
- Perfect for tacos, burrito bowls, salads, nachos, and more.
- Great for meal prep since the leftovers reheat beautifully.
- Easy to customize with your favorite toppings and tortillas. Try it with our corn mango salsa, homemade guacamole (no tomato), cilantro lime ranch, or pickled red onions.
Ingredient Notes
- Pork butt – Pork butt (also called Boston butt or boneless pork shoulder) is the best cut of meat for slow cooker carnitas because it becomes incredibly tender after slow cooking. While pork loin or pork tenderloin are leaner, they won't have the same rich, juicy texture.
- Orange juice – Fresh or store-bought orange juice adds subtle sweetness and helps tenderize the pork while balancing the savory Mexican spices.
- Lime juice – Fresh lime juice brightens the flavor and complements the richness of the pork.
- Tortillas – Store-bought flour tortillas or corn tortillas or homemade corn tortillas both work well depending on your preference.
See the recipe card below for a complete list of ingredients and measurements for these crockpot carnitas.
Recipe Tips & Variations
- Don't skip broiling the shredded pork. It's the best part and creates the crispy carnitas texture that makes this recipe so good.
- Spread the pork into a single layer on the sheet pan so more of the meat gets crispy.
- Use a slotted spoon when transferring the pork to the baking sheet to prevent excess cooking liquid from keeping the meat from crisping.
- Stir the crispy pork back into the juices after broiling if you prefer slightly juicier carnitas.
- Serve with fresh cilantro, diced onion, pico de gallo, cotija cheese, sour cream, salsa, or guacamole (try our favorite homemade guacamole). It would also be delicious with our corn mango salsa.
- Leftover carnitas are delicious as carnitas tacos, in burrito bowls, quesadillas, enchiladas, salads, nachos, or over Mexican rice and black beans (try our how to cook canned black beans recipe).
Looking for another pork recipe?
How to Make Slow Cooker Carnitas
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Slice the yellow onion and place it in the bottom of the crockpot. Pat the pork butt dry with a paper towel and place it on top of the onions in the crockpot.
Step 2: In a small bowl, combine the garlic powder, chili powder, cumin, oregano, salt, and pepper.
Step 3: Press the seasonings firmly onto all sides of the pork, making sure it's evenly coated.
Step 4: Pour the orange juice and lime juice around the pork (not over the top, to keep the seasonings on the pork).
Cover and cook on low for 8 hours, or until the pork is fork-tender and shreds easily.
Step 5: Once cooked, remove the pork from the crockpot and place it on a large cutting board or in a bowl. Shred with two forks, discarding any large pieces of fat. Return the shredded pork to the crockpot and toss with the remaining juices. Let the shredded meat sit in the juices for 5-10 minutes to soak in more flavor.
Step 6: For crispy edges, spread the shredded pork in an even layer on a sheet pan and broil for 3-5 minutes, watching closely, until the edges are golden and slightly crisped.
If making tacos, warm the tortillas and fill with pork and top with any toppings of choice, like diced onion, cilantro, lime wedges, or salsa. Alternatively serve in a bowl with rice and beans or over nachos.
Slow Cooker Carnitas FAQs
Store leftover carnitas with some of the cooking liquid in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until warmed through, or microwave in 30-second intervals. For crispy edges, spread the pork on a baking sheet and broil for 2–3 minutes after reheating.
Allow the shredded pork to cool completely, then transfer it to a freezer-safe bag or airtight container along with a little of the cooking liquid to help keep it moist. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Broil for a few minutes after reheating if you'd like to bring back the crispy edges.
Boneless pork butt (also called Boston butt or boneless pork shoulder) is the best choice because it becomes tender and shreds easily after slow cooking.
Yes, but we highly recommend it. Broiling creates the crispy edges that make traditional carnitas so flavorful.
Carnitas are delicious in warm tortillas for tacos, over Mexican rice in burrito bowls, over nachos, or alongside refried beans, black beans, pico de gallo, fresh cilantro, cotija cheese, salsa, or homemade guacamole.
Pork loin will work, but it won't be as tender or juicy. Pork butt or pork shoulder are the best choices for authentic carnitas. If you're looking for another great recipe using pork tenderloin, give our sweet pork (no soda) recipe a try!
While both are made by slow cooking pork until it's tender enough to shred, they're seasoned and served very differently. Carnitas are a traditional Mexican dish made with citrus juice and warm spices, then often finished under the broiler or in a hot pan to create crispy edges. Pulled pork is typically cooked with barbecue-inspired seasonings and sauce and is usually served on sandwiches. If you're craving tacos, burrito bowls, or other Mexican-inspired meals, slow cooker carnitas are the perfect choice. If you're looking for a pulled pork recipe, try our BBQ pulled pork (you can serve as suggested with the baked potato or on a sandwich, salad, etc.
Yes, this slow cooker pork carnitas recipe is gluten-free and dairy-free. Make sure you serve with gluten and dairy-free items as needed.
Other Mexican-Inspired Dishes
If you make this slow cooker carnitas recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Slow Cooker Carnitas
Ingredients
For the pork
- 3 pounds pork butt, boneless & trimmed of any excess fat
- 1 small yellow onion
- ½ cup orange juice
- 2 limes, juiced
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
For serving:
- Serve as desired: Tortillas (tacos), tortilla chips (nachos), rice and beans (bowls)
- Any toppings of choice: cilantro, pico de Gallo or salsa, cotija cheese, guacamole, etc.
Instructions
- Slice the yellow onion and place it in the bottom of the crockpot. Pat the pork butt dry with a paper towel and place it on top of the onions in the crockpot.
- In a small bowl, combine the garlic powder, chili powder, cumin, oregano, salt, and pepper. Press the seasonings firmly onto all sides of the pork, making sure it's evenly coated.
- Pour the orange juice and lime juice around the pork (not over the top, to keep the seasonings on the pork).
- Cover and cook on low for 8 hours, or until the pork is fork-tender and shreds easily.
- Once cooked, remove the pork from the crockpot and place it on a large cutting board or in a bowl. Shred with two forks, discarding any large pieces of fat. Return the shredded pork to the crockpot and toss with the remaining juices. Let the shredded meat sit in the juices for 5-10 minutes to soak in more flavor.
- For crispy edges, spread the shredded pork in an even layer on a sheet pan or baking dish and broil for 3-5 minutes, watching closely, until the edges are golden and slightly crisped.
- If making tacos, warm the tortillas and fill with pork and top with any toppings of choice, like diced onion, cilantro, lime wedges, or salsa. Alternatively serve in a bowl with rice and beans or over nachos.
Notes
- Save time/prep ahead:
- Mix the spice mixture the night before to make morning prep even quicker.
- Season the pork and refrigerate it overnight so it's ready to go into the slow cooker.
- Shred the pork up to 3 days ahead and store it in the cooking liquid until you're ready to serve.
- Make a double batch and freeze half for an easy future dinner.
- This slow cooker pork carnitas recipe is gluten-free and dairy-free. Make sure you serve with gluten and dairy-free items as needed.
- The recipe can be found on My Fitness Pal by searching "BWB Slow Cooker Carnitas." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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