Slow Cooker Carnitas

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The slow cooker is perfect for making tender and flavorful pork carnitas. Once they're ready, I like to crisp them up under the broiler.

Although it takes a few hours to make, this is a truly easy, hands-off recipe, where the slow cooker does (almost) all the work.

Slow cooker carnitas served in a white bowl.

There's nothing quite like slow-cooked meat. Whether pot roast, goulash, or oxtails, the experience of eating tender, savory, well-cooked meat is pure comfort. I love steak just as much as anyone, but slow-cooked meat is my true love.

And when you use your slow cooker, beyond cooking comfort food, you're also making truly easy meals that generate lots of tasty leftovers!

For working people, the ability to toss a few ingredients in the slow cooker in the morning, then come back home to a home-cooked meal, is priceless.

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Ingredients
Instructions
Expert tip
Frequently asked questions
Variations
Serving suggestions
Storing leftovers
Related recipes
Recipe Card

Ingredients

You'll only need a few simple ingredients to make slow cooker 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-lb. roast. It's the perfect size for a family meal plus some yummy leftovers!
To season: I like to use 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.

The ingredients needed for cooking carnitas in the slow cooker.

Instructions

It's so easy to cook carnitas in the slow cooker! You simply place the pork shoulder in the slow cooker with some seasonings and allow the slow cooker to do all the work.

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

Season the pork. Mix the spices and rub them all over the pork.

Cook. 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.

Shred the meat. When the meat is fully cooked, it is so wonderfully tender, that it's the easiest thing 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.

Broil to crisp it up. 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 simply spread the meat on a rimmed pan, spray it with oil, and broil until about half of the meat is browned and crispy.

Frequently asked questions

What are carnitas?

They are basically 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.

It's one of our favorite dinners as a family. As a cook, I love it because it is so easy to make, and the next day I get yummy leftovers. This is one of those dishes where leftovers taste even better the next day!

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 for bacon-wrapped pork tenderloin.

Why is the meat tough?

You probably didn't cook it for long enough. It really does need the full 8 hours on LOW, and in this particular case, 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.

Alternatively, if you've used a leaner cut such as pork loin, this 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.

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.

Serving suggestions

Traditionally, you would serve carnitas 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. It works well to soak up the yummy juices.

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, on 50% power. This is one of those dishes where the leftovers are just as good as the freshly made dish.