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.
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. Another advantage of this recipe is that unless you're feeding a crowd, it generates lots of delicious leftovers!
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Ingredients
You'll only need a few simple ingredients to make these carnitas. 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.
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.
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.
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
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.
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.
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.
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 the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave, covered, 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.
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Recipe Card
Slow Cooker Carnitas
Ingredients
- 3 pounds boneless pork shoulder
- 1 tablespoon Diamond Crystal kosher salt - (or 2 scant teaspoons of any other salt)
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 1 orange - medium, juiced
- Avocado oil spray
Instructions
- Use paper towels to dry the pork shoulder. If it comes tied in butcher twine, carefully remove it.
- In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, oregano, cumin, cinnamon, and cayenne. Rub the mixture all over the pork.
- Place the pork in a 6-quart slow cooker pan with the fat cap on top. Squeeze the fresh orange juice on top. Cover and cook on LOW for 8 hours, until the meat is fall-apart tender.
- Use two forks to shred the meat right in the slow cooker pan. Be careful - the pan and cooking liquids will be very hot. Mix the shredded meat well with the cooking liquids.
- Preheat your oven to broil. Line a rimmed broiler-safe baking sheet with foil and spray it with oil. Remove the carnitas from the slow cooker and spread them on the baking sheet. Some of the cooking juices will remain in the slow cooker - keep it set to WARM. Spray the carnitas liberally with oil and broil them until crispy, 3-4 minutes. Keep an eye on them so that they don't burn.
- Drizzle the carnitas with the remaining cooking juices. Serve immediately.
Video
Notes
- There's no need to let the meat rest before shredding it. 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 the pan juices. But be careful - the pan and cooking liquids will be very hot.
- 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.
- 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 don't recommend using pork tenderloin in this recipe. It's too lean.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave, covered, 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.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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