Slow Cooker Pork Carnitas are easy, cooked to perfection in the slow cooker or instant pot, and come out juicy and crisp every time! This Carnitas recipe has the best blend of spices for amazing flavor!
Pork Carnitas:
This crockpot carnitas recipe has been a go-to of mine for years. It’s easy, flavorful as can be, and can feed a small army! It doubles as a perfect weeknight dinner for a big family as well as a party favorite. Even if your family is on the smaller side, this is still a great weeknight hero because the leftovers are SO good. It’s the gift that keeps on giving! Don’t you love a recipe that you can stretch into multiple meals? Fresh citrus keeps the pork bright, while cumin, oregano, chili powder, garlic, and onion build a savory flavor that’ll make your mouth water.
No more boring tacos! Keep things interesting with recipes like blackened salmon tacos, crockpot green chile chicken tacos, and shredded beef tacos!
Do I need to sear the pork first?
Nope! We’re broiling the pork right at the end to achieve those crispy edges, so there’s no need to dirty up another dish and sear the meat prior to cooking.
How to Make Slow Cooker Pork Carnitas
- Prep the pork. Remove the pork from its package and place in the bottom of a slow cooker.
- Make the seasoning blend. Stir together the oregano, cumin, chili powder, salt, pepper, paprika, and cinnamon.
- Season the pork. Season the pork evenly on all sides, rubbing the spice mixture into the meat.
- Add citrus. Cut the oranges and limes in half and squeeze the juice out evenly over the meat.
- Add the final touches. Pour in the broth and sprinkle in the onion and garlic.
- Slow cook. Cover and cook on low for 8-10 hours until tender.
- Shred, broil, and serve! Once the meat is tender, preheat your oven broiler to high. Shred the meat onto a large baking sheet and spread out in an even layer. Pour 1/2 cup of the juice from the slow cooker over the meat. Broil for 8-10 minutes until crisp. Drizzle with 1/4 -1/2 cup more of the juices if desired.
Ingredient Notes
- Pork Shoulder or Pork Butt – These have enough fat and connective tissue to get really tender while cooking. Lean cuts like pork loin can dry out in the crockpot.
- Seasonings – My absolute holy grail of seasonings for carnitas are oregano, cumin, chili powder, salt, pepper, smoked paprika, and cinnamon. Yes, cinnamon! It adds a subtle warmth that balances the citrus.
- Oranges and Limes – Don’t swap these with bottled juices.
- Beef Broth – Chicken broth will also work well in a pinch.
- Onion – It can be a white or yellow onion. Avoid using red onions, as they’re way too potent.
- Garlic – Just a few cloves add a subtle garlicky note to the meat without overpowering the other ingredients.
What Can I Make with This Recipe?
This cut of meat is super versatile, and the sky is the limit for how you want to eat your carnitas! Traditionally, they are served in soft corn tortillas with lots of cilantro and fresh dried onion. Here are a few recipes, and other ways we like to serve them at our house.
- As far as tortillas, you can use your fave and make these into soft/crunchy tacos, or even burritos, or nachos!
- Try out our Pico De Gallo Recipe for these! It’s so fresh and really compliments the meat, not to mention it’s fast and easy to make.
- Black Bean Salsa is not only a personal favorite but also a reader fave, it’s good with anything! You could top the carnitas with it, or even serve on the side.
- If you want to whip up a homemade salsa be sure to try out our Salsa Verde recipe! Or, you of course can use your favorite bottled red or green salsa, taco sauce, or even hot sauce.
- One of the things I love most is to serve this with a big dollop of Guacamole! Our guacamole is SUPER popular, you have to try it, you’ll love it! Honestly, Mango Salsa is also great if you’re up for something different.
- If you’re looking for a great side, have this with some Spanish Rice, or even pile it in a bowl with the rice and lots of toppings!
- Other options we love are sour cream, chopped cilantro, extra fresh oranges and limes for squeezing over the meat, queso fresco, and red or green onion.
Enjoy!
~Nichole
Slow Cooker Pork Carnitas
Ingredients
- 4-5 Pound Pork Shoulder Pork Butt
- 1 Tablespoon Oregano
- 2 teaspoons Ground Cumin
- 2 teaspoons Chili Powder
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Smoked Paprika OPTIONAL
- 1/4 teaspoon Cinnamon
- 2 Medium Oranges
- 2 Large Limes
- 1 Cup Beef Broth
- 1 Large White or Yellow Onion Diced
- 3 Cloves Garlic Minced
Instructions
Slow Cooker Method:
- Remove the pork from its package and place in the bottom of a 6 quart or larger slow cooker.
- In a small bowl stir together the oregano, cumin, chili powder, salt, pepper, paprika, and cinnamon.
- Season the pork evenly on all sides, rubbing the spice mixture into the meat.
- Cut the oranges and limes in half and squeeze the juice out evenly over the meat.
- Pour in the broth, and sprinkle in the onion and garlic.
- Cover and cook on low for 8-10 hours until tender.
- Once the meat is tender, preheat your oven broiler to high.
- Shred the meat onto a large baking sheet and spread out in an even layer. Pour 1/2 cup of the juice from the slow cooker over the meat. Broil for 8-10 minutes until crisp. Drizzle with 1/4 -1/2 cup more of the juices if desired.
Instant Pot Method:
- Season the pork as listed above. Add the pork to the bottom of a 6 quart or larger instant pot (see note for liquid).
- Squeeze the orange and lime juices over the meat, then add in the broth, onions, and garlic.
- Place the lid on the pot and set the valve to sealing position. Cook on either the MANUAL or MEAT setting at 15 minutes per pound of meat. (60 minutes for 4 pounds).
- Once the cooking time is up, allow the pot to come to pressure naturally. Once the pressure has gone down completely, open the sealing valve. Remove the meat from the pot and shred. Follow step 8 from above to crisp the carnitas in the oven if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The biggest shoulder at my store was 3.5lbs. Should I adjust the cooking time for slow cooker?
I would still give it a good 8 hours of cook time in the slow cooker 🙂