Slow Cooker Carnitas

I’ve been making carnitas for my kids for years – we love eating them in enchilada pie, tacos, burritos, salads, and sandwiches! Even when my kids are in a picky phase, they always beg for carnitas – its one simple family meal I know I can get my family to gather around.

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How To Make Slow Cooker Carnitas

This recipe is designed to be super simple and crazy easy, in just a few steps that pack a ton of flavor!

Slow Cooker Carnitas Ingredients

To make this recipe, we will need the following ingredients:

• 3–4 lbs Pork Shoulder: The star of the dish—pork shoulder is well-marbled, making it ideal for slow cooking. It becomes tender, juicy, and flavorful when cooked low and slow, perfect for shredding.
• 1/4 cup Avocado or Olive Oil: Adds richness and helps sear or coat the pork for better flavor. It also enhances the mouthfeel and aids in crisping if broiling afterward.
• 1 Onion, Diced: Provides a savory, aromatic base. As it cooks down, it infuses sweetness and depth into the pork.
• 4–8 Cloves Garlic, Minced: Adds bold, pungent, savory flavor. Garlic deepens the overall taste profile and complements the spices.
• 1 Jalapeño, Seeded and Chopped (Optional): Brings a subtle heat and fresh, peppery flavor. It adds complexity without overpowering spice (unless you keep the seeds).
• 2 Tablespoons Chili Powder: A key seasoning for warm, smoky, mildly spicy flavor. It builds the classic Mexican-inspired taste.
• 1 1/2 Tablespoons Cumin: Earthy and slightly nutty, cumin adds warmth and depth, essential for authentic carnitas flavor.
• 2 Teaspoons Oregano: Brings herbal, slightly peppery notes that balance the richness of the pork and the warmth of the spices.
• 2 Teaspoons Smoked Paprika: Adds smoky sweetness and enhances color. It deepens the flavor without adding heat.
• 2 Teaspoons Coarse Salt: Essential for drawing out natural flavors and ensuring the pork is properly seasoned throughout.
• 1 Teaspoon Black Pepper: Adds mild heat and sharpness, balancing the richness and sweetness of other ingredients.
• 1 Teaspoon Coriander: Offers a light, citrusy, slightly sweet note that brightens the overall flavor profile and complements the citrus juices.
• 1/2 Cup Orange Juice (About 1 Large Orange): Adds natural sweetness and acidity to tenderize the meat while infusing a subtle citrus flavor—key to traditional carnitas.
• 1/4 Cup Lime Juice (About 2 Limes): Provides bright, tangy acidity to balance the richness of the pork and cuts through the fat for a fresh finish.
• 1/2 Cup Chicken Broth: Adds moisture and a savory base for slow cooking. It helps create flavorful cooking liquid to keep the pork juicy.

Slow Cooker Carnitas Process

To make this recipe we will use the following steps:

Prepare the Pork:

Rub pork chunks with olive oil, salt, pepper, chili powder, cumin, oregano, and smoked paprika.

Add Vegetables & Liquids

Place diced onion, garlic, and jalapeño at the bottom of the slow cooker. Add seasoned pork on top.

Pour in orange juice, lime juice, and chicken broth.

Cook

Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until pork is fall-apart tender.

Shred

Remove pork from the slow cooker and shred with two forks.

I use my stand mixer with a paddle attachment – the meat falls apart and shreds perfectly, in an instant!

Crisp

Spread shredded pork on a baking sheet. Broil in the oven for 5–7 minutes until edges are crispy. Spoon some cooking liquid over the pork before serving for extra flavor.

How Long to Cook Carnitas in the Slow Cooker

• LOW: 8–10 hours (best for tender, flavorful pork)
• HIGH: 5–6 hours (faster, but slightly less tender)
  Cooking “low and slow” is ideal for the most authentic, melt-in-your-mouth texture.

Slow Cooker Carnitas Tips and Tricks

Use Pork Shoulder (Pork Butt): This cut has the ideal fat content for slow cooking. The fat renders down, keeping the meat moist, flavorful, and easy to shred. Avoid lean cuts like pork loin—they’ll turn out dry.

Generously Season the Pork: Coat the pork well with spices and salt before cooking. This ensures every bite is packed with flavor.

Let It Sit (If You Have Time): For deeper flavor, season the pork and let it rest in the fridge for 30 minutes to a few hours before cooking.

Use Fresh Onion, Garlic, and Jalapeño:
These aromatics slowly infuse the pork as it cooks, adding depth and balancing the richness of the meat.

Orange and Lime Juice: The combo of sweet orange and tangy lime is key to traditional carnitas. It tenderizes the pork while adding bright, fresh flavor.

Cook on LOW for 8–10 Hours: While HIGH works in a pinch, slow cooking on LOW yields the most tender, flavorful results. The longer cooking time allows the fat and connective tissue to break down properly.

Use Two Forks: Once the pork is tender, shred it directly in the slow cooker or on a cutting board. Mix it back into the juices for maximum flavor absorption.

Broil Before Serving: Spread shredded pork on a baking sheet and broil for 5–7 minutes until crispy edges form. Spoon some cooking liquid over it after broiling to keep it juicy.

Skillet Option: Alternatively, crisp portions in a hot skillet for delicious caramelized bits.

Flavor Booster: The liquid left in the slow cooker is liquid gold! Use it to moisten the pork after crisping, or drizzle over tacos and bowls.

Great for Meal Prep: Carnitas store and reheat beautifully. They can be made a day ahead—flavors often deepen overnight.

Freezer-Friendly: Portion into airtight containers or freezer bags with some cooking liquid. Freeze for up to 3 months for easy future meals.

Slow Cooker Carnitas Recipe FAQs

Pork shoulder (also called pork butt) is the best cut for carnitas. It has enough fat and connective tissue to stay juicy and flavorful after slow cooking and shredding. Avoid lean cuts like pork loin, which can dry out.

Yes! While traditional carnitas are always made with pork, you can use chicken thighs for a lighter version or even beef chuck roast for a different twist. Keep in mind, flavor and texture will vary.

Searing is optional for this recipe, but it can add extra flavor by caramelizing the outside of the meat. If you’re short on time, skip it—the slow cooker and broiling step will still give you great results.

After shredding, spread the pork on a baking sheet and broil for 5–7 minutes until the edges crisp up. You can also crisp them in a hot skillet. Always spoon some of the cooking liquid over the pork after crisping to keep it juicy.

Absolutely! Carnitas taste even better the next day as the flavors develop. Store in the fridge for up to 4 days and reheat in a skillet or under the broiler.

Yes, carnitas freeze very well. Store cooled pork in airtight containers or freezer bags with some cooking liquid for up to 3 months. Thaw in the fridge overnight before reheating.

If you’re out of orange juice, try a mix of pineapple juice or apple juice for sweetness and acidity. Fresh citrus is key, but these substitutes will still deliver great flavor.

The jalapeño is optional and adds flavor more than heat, especially if you remove the seeds. If you prefer no spice, simply omit it.

Tacos with onions, cilantro, and lime
Burrito bowls with rice, beans, salsa
Nachos, salads, quesadillas, or sliders
Even as a topping for pizza or in breakfast dishes like hash or omelets

What to Serve With Carnitas

Knockoff Tito’s Tacos Salsa

Green Chile Guacamole

Skhug Recipe (Zhoug Sauce)

Easy Keto Friendly Tortilla Chips