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Slow Cooker Carnitas (Deeply Savory, Tender, and Crispy Where It Counts)
Isla Marie

Slow Cooker Carnitas

Tender pork shoulder slow-cooked with citrus and warm spices, then crisped for classic carnitas texture. Rich, savory, and versatile for tacos, bowls, or plates.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Video Notes

Ingredients
  

  • 4 pounds pork shoulder pork butt, cut into large chunks
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 large onion sliced
  • 4 cloves garlic smashed
  • ¾ cup orange juice
  • 2 tablespoons fresh lime juice
  • 1 bay leaf

Equipment

  • Slow cooker
  • Large bowl
  • Baking sheet
  • Forks
  • Measuring cups and spoons

Method
 

Step 1. Season the Pork
  1. Pat the pork dry and season all sides with salt, pepper, cumin, and oregano.
Step 2. Build the Slow Cooker
  1. Place onion and garlic in the bottom of the slow cooker. Add the pork, orange juice, lime juice, and bay leaf.
Step 3. Slow Cook
  1. Cover and cook on low for 8–10 hours or on high for 5–6 hours until the pork is fork-tender.
Step 4. Shred the Meat
  1. Remove pork and shred with forks. Discard bay leaf and excess fat. Reserve some cooking liquid.
Step 5. Crisp the Carnitas
  1. Spread shredded pork on a baking sheet. Spoon a little cooking liquid over the meat. Broil for 5–8 minutes, stirring once, until edges are browned and crisp.
Step 6. Finish and Serve
  1. Taste and adjust seasoning. Serve hot.

Video

Notes

Don’t add extra liquid; pork should cook mostly in its own juices.
Crisp only what you plan to serve for best texture.
Store shredded pork in cooking liquid to keep it moist.
Avoid lean cuts like pork loin; they dry out.