Slow Cooker Carnitas

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These slow cooker carnitas are tender and flavorful. Once they're ready, I like to crisp them up under the broiler. Although it takes a few hours to make, this is an easy, hands-off recipe where the slow cooker does (almost) all the work.

Slow cooker carnitas are served in a white bowl.

There's nothing quite like slow-cooked meat. Whether pot roast, goulash, oxtails, or these slow cooker carnitas, the experience of eating tender, savory, well-cooked meat is pure comfort. Tossing a few ingredients in the slow cooker in the morning and coming back in the evening to a home-cooked meal is priceless!

Ingredients

You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

Boneless pork shoulder: I usually get a 3-pound roast. It's the perfect size for a family meal, plus some yummy leftovers!
To season: Kosher salt, black pepper, garlic powder, onion powder, oregano, cumin, cinnamon, and cayenne pepper.
Fresh orange juice: Definitely use fresh-squeezed orange juice here, not juice from a carton.
Oil spray: Avocado oil is a neutral-tasting oil. It has a high smoke point, making it ideal for high-heat cooking methods such as broiling.

Variations

Try using dried thyme instead of dried oregano. Use just 1 teaspoon - it's a potent herb.
Like your food spicy? Increase the cayenne pepper!
Add a teaspoon of smoked paprika for a nice smoky flavor and added color.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Mix the spices and rub them all over the pork.

Place the seasoned pork in your slow cooker. Squeeze the fresh orange juice on top. Cover and cook on LOW for 8 hours.

Place the pork in the slow cooker pan and squeeze orange juice on top.

When the meat is fully cooked, it is so wonderfully tender that it's easy to shred it with two forks right inside your slow cooker. As you shred, mix the shredded meat with the cooking liquids.

With two forks, shred the meat inside the slow cooker pan.

Spread the meat on a greased, rimmed, broiler-safe baking sheet. Spray it with oil and broil until crisp. Drizzle the meat with the remaining cooking juices and serve.

Arrange the carnitas on a rimmed baking sheet and broil them.

Expert Tip

The best thing about pork carnitas is the wonderful combination of soft, juicy pieces of shredded meat and crispy, caramelized pieces.

To achieve this, traditionally, you would fry the cooked, shredded meat in several batches. But to make life easier, I spread the meat on a rimmed pan, spray it with oil, and broil until about half of the meat is browned and crispy.

Recipe FAQs

Are carnitas the same as pulled pork?

They are very similar - basically, they are Mexican pulled pork. Instead of barbecue sauce, the cooked and shredded meat is flavored with a wonderful mix of spices, including oregano, cumin, and a touch of cinnamon.

What cut of pork should I use?

The best cut for this recipe is pork shoulder. It's wonderfully fatty and flavorful. You could also use pork loin, but that's a much leaner cut. If you use it, the meat will not be as flavorful and will not crisp up as well.

I also don't recommend using pork tenderloin in this recipe. It's too lean, so the dish could turn out quite dry. It's better to use it for roasted pork tenderloin or bacon-wrapped pork tenderloin.

Why are my carnitas tough?

You probably didn't cook the meat for long enough. It really does need the full 8 hours on LOW. I don't recommend cooking it on HIGH for 4 hours. Low and slow is the way to go if you want to ensure the connective tissue softens and melts.

Using a leaner cut like pork loin could also result in tough or dry meat. It's best to use pork shoulder.

Do you let the meat rest before shredding it?

No, you don't. You actually want to shred it right away. It's true that, normally, it's important to allow a roast to rest before slicing it. But here, you want to shred it immediately while it's hot and very soft and mix it with pan juices.

Serving Suggestions

Traditionally, carnitas are served inside tortillas as tacos. But they're just as good in lettuce wraps - the soft, round leaves of Boston lettuce work well.

You could also layer the meat on a bed of shredded lettuce (or baby spinach leaves) and top it with your favorite condiments. Tasty options include sour cream, guacamole, salsa, and shredded cheese.

Sometimes, I serve this dish on a bed of cauliflower rice or mashed cauliflower. The cauliflower works well to soak up the yummy juices.

Sides that go well with carnitas include coleslaw, pickled red onions, creamy cucumber salad, and arugula salad.

Storing Leftovers

You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power or uncovered in a 350°F oven.

You can also freeze the leftovers for up to three months. This is one of those recipes where the leftovers are just as good as the freshly made dish.