Crockpot Pork Carnitas

Introduction

Crockpot Pork Carnitas are tender, flavorful, and effortlessly delicious slow-cooked Mexican-style shredded pork. The pork is simmered low and slow in a blend of citrus, garlic, and spices until it’s so tender it practically falls apart. For that authentic crispy finish, the shredded pork is quickly broiled or sautéed at the end, creating the perfect contrast of juicy meat and crispy edges.

This recipe is ideal for tacos, burritos, bowls, or even nachos, and is perfect for busy weeknights or meal prep. Using a crockpot makes it almost foolproof, allowing the flavors to develop over hours with minimal effort.

Why I Love This Recipe

I love this recipe because it’s hands-off cooking at its best. You just prep the pork, add the spices and aromatics, and let the crockpot do the magic. The result is pork that’s succulent, juicy, and bursting with flavor. Adding the crispy edges at the end takes it from great to restaurant-quality in just a few minutes.

It’s versatile, simple, and makes the house smell amazing. Plus, the leftovers are incredible—perfect for tacos, quesadillas, or even breakfast hash the next day.

Why This is a Must-Try Dish

• Tender, juicy pork that melts in your mouth.
• Crispy edges elevate the dish to an irresistible level.
• Versatile: tacos, burrito bowls, nachos, or sandwiches.
• Perfect for easy weeknight dinners or entertaining.
• Minimal prep with maximum flavor.

Preparation & Cooking Time

• Preparation Time: 15–20 minutes
• Cooking Time: 6–8 hours on low (or 4–5 hours on high)
• Crisping Time: 10–15 minutes
• Total Time: ~6–8 hours 30 minutes

Servings & Nutrition

• Servings: 6–8
• Calories per Serving: ~380 kcal
• Course: Main Course
• Cuisine: Mexican

Ingredients

For the Pork Carnitas:

• 3–4 lb pork shoulder (pork butt), trimmed of excess fat
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp dried oregano
• ½ tsp garlic powder
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 orange, juiced (keep the spent halves)
• 1 lime, juiced
• ½ cup chicken broth or water
• 2 bay leaves

Optional Toppings / Serving Ideas:

• Corn or flour tortillas
• Chopped cilantro
• Diced onions
• Sliced avocado
• Lime wedges
• Salsa or hot sauce

Step-by-Step Preparation Method

Step 1: Prepare the Pork

1. Pat pork shoulder dry and season all sides with salt, pepper, cumin, smoked paprika, chili powder, oregano, and garlic powder.

Step 2: Add Ingredients to Crockpot

2. Place quartered onion, smashed garlic, orange halves, and bay leaves in the bottom of the crockpot.
3. Place the seasoned pork shoulder on top.
4. Pour orange juice, lime juice, and chicken broth around the pork.

Step 3: Cook

5. Cover and cook on low for 6–8 hours or high for 4–5 hours, until pork is tender and shreds easily with a fork.

Step 4: Shred the Pork

6. Remove pork from crockpot and place on a cutting board. Shred using two forks.
7. Remove onion, garlic, orange halves, and bay leaves from the crockpot.

Step 5: Crisp the Pork

8. Preheat oven broiler or heat a large skillet over medium-high heat.
9. Spread shredded pork on a rimmed baking sheet or skillet in a single layer.
10. Broil or sauté for 5–10 minutes, tossing once, until edges are crispy and golden brown.

How to Serve

• Fill tortillas with pork and top with diced onions, cilantro, avocado, and a squeeze of lime.
• Serve over rice bowls with beans, corn, and salsa.
• Use as a sandwich filling or on loaded nachos.
• Add hot sauce or sour cream for extra flavor.

Recipe Tips

• Trim excess fat but leave some for flavor and moisture.
• Do not skip the crisping step—it adds the signature carnitas texture.
• Make ahead: Cook in the crockpot, shred, and refrigerate. Crisp just before serving.
• Flavor boost: Add a splash of orange or lime juice after shredding for extra tang.
• Crispy skillet method: Heat a drizzle of oil in a pan for faster, controlled crisping.

Variations

• Spicy Carnitas: Add 1–2 chopped chipotle peppers in adobo sauce to the crockpot.
• Sweet & Tangy: Add 2 tbsp honey or brown sugar to the cooking liquid.
• Herby Carnitas: Add fresh thyme or oregano sprigs during cooking.
• Slow Cooker to Instant Pot: Cook pork in Instant Pot on high pressure for 1 hour 15 minutes with natural release.

Freezing & Storage

• Refrigeration: Store shredded pork in airtight containers for 3–4 days.
• Freezing: Freeze cooked shredded pork in airtight freezer bags or containers for 2–3 months.
• Reheating: Reheat in skillet, oven, or microwave. Crisp again in the oven or skillet before serving.

Special Equipment Needed

• Crockpot / slow cooker
• Cutting board and forks for shredding
• Rimmed baking sheet or skillet for crisping
• Juicer for citrus (optional)

FAQ

Q1: Can I use pork loin instead of pork shoulder?
Yes, but pork loin is leaner and may be less tender and juicy. Adjust cooking time and consider adding extra liquid.

Q2: Can I make this in advance?
Yes, cook in the crockpot ahead of time. Refrigerate shredded pork and crisp just before serving.

Q3: Can I freeze before crisping?
Yes, freeze the shredded pork before crisping. Broil or sauté after thawing.

Q4: Can I use other citrus?
Yes, lime, lemon, or even a mix of orange and grapefruit juice work well.

Q5: How do I make it spicy?
Add chopped jalapeños, serranos, or chipotle peppers to the crockpot for heat.

Conclusion

Crockpot Pork Carnitas are juicy, tender, and bursting with flavor, making them a perfect centerpiece for tacos, bowls, or sandwiches. The slow-cooked meat infused with citrus and spices combined with crispy edges makes this dish irresistible.

Easy to make, versatile, and packed with flavor, this recipe is a must-try for busy weeknights, meal prep, or festive gatherings. With minimal effort, you can create restaurant-quality Mexican pork at home.