There’s just something about pulling out my slow cooker after a busy day and coming home to the warm, savory smell of pork simmering gently away that feels like a warm hug. I’ve been making my own version of pork carnitas for years now, and honestly, it’s become a family favorite — the kind of dish everyone asks for again and again. The best part? It’s ridiculously easy! You just toss everything in the slow cooker, set it, forget it, and somehow, this tender, flavorful pork transforms into the most melt-in-your-mouth carnitas you’ve ever had. If you’ve ever craved authentic Mexican flavors but don’t want to fuss over a complicated recipe, this one’s a lifesaver on busy nights. My kids ask for this all the time, and I love how flexible it is—you can pile it into tacos, burritos, salads, or serve it over rice. Trust me, once you try these slow cooker pork carnitas, it’s going to be your new go-to dinner idea when you want something flavorful, satisfying, and just plain effortless to put together.
Thank you for reading this post, don't forget to subscribe!What is slow cooker pork carnitas?
Think of slow cooker pork carnitas as the gentle, flavorful braising of pork that’s beloved in Mexican cuisine. The term “carnitas” comes from the Spanish word for “little meats,” and it’s essentially a way of cooking seasoned pork until it’s so tender it practically falls apart — perfect for shredding. Traditionally, carnitas are cooked in lard on the stovetop or in an oven, but I’ve found that the slow cooker makes the process even easier without sacrificing that incredible flavor. It’s a dish that’s all about simplicity and deep flavor—marinated pork slow-cooked with spices, citrus, and garlic until it’s irresistibly juicy, then crisped up just a bit at the end for that perfect caramelized exterior. It’s kind of like a valid excuse to eat tacos every night for a week—and I’m here for it! When I say this is comfort food at its finest, I truly mean it. It’s a home-cooked classic that feels fancy enough for guests but is so simple you’ll want to make it on a weeknight too.
Why you’ll love this recipe?
What I love most about this slow cooker pork carnitas is how effortless it is to get tons of flavor with minimal fuss. The smell alone will have everyone in your house wandering toward the kitchen, asking “What’s cooking?” The seasonings are straightforward—garlic, cumin, chili powder, and a splash of orange juice—but when they meld with the pork in the slow cooker, it’s like magic. The pork becomes super tender, juicy, and easy to shred with two forks. Plus, this recipe is budget-friendly. Pork shoulder is usually pretty affordable, and you probably already have most of the spices in your pantry. The leftovers? Oh, they’re gold. You can toss the shredded pork into tacos, quesadillas, salads, or even breakfast huevos. My personal favorite is piling it into warm corn tortillas, adding some chopped onions, a squeeze of lime, and a handful of fresh cilantro. Honestly, what I love most about this is how versatile it is—I’ve served it for casual weeknights, game-day, and even casual dinner parties, and it always gets rave reviews. Plus, the slow cooker does all the work, which means less clean-up and more time for enjoying your company or relaxing after a long day. It’s comfort food, but also a total timesaver.
How do I make slow cooker pork carnitas?
Quick Overview
This recipe is honestly one of the easiest you’ll ever make. You start with a good quality pork shoulder, season it up, and toss everything into your slow cooker. Set it on low for about 8 hours, and once it’s done, you shred the pork, crisp it up in a hot skillet if you like, and serve. I love the fact that all the flavor develops naturally as it slow-cooks — no fussing over searing or babysitting on the stovetop. The secret to that melt-in-your-mouth texture is leaving the pork to cook low and slow, letting all those flavors really deepen. It’s perfect for when you want a make-ahead meal or just need something super comforting without spending hours in the kitchen. Once it’s finished, I’ve found that crisping it up in a hot pan with a little oil just takes it to the next level — those crispy edges are basically irresistible. All you have to do next is grab some tortillas, your favorite toppings, and enjoy!
Ingredients
For the Pork:
- 2-3 pounds pork shoulder (bone-in or boneless, but I prefer boneless for easier shredding)
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon smoked paprika (optional but adds depth)
- 1/2 teaspoon oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup orange juice (fresh is best, but store-bought works too)
- Juice of 1 lime
- 2 tablespoons olive oil
For Serving:
- Tortillas (corn or flour, your choice)
- Chopped onions
- Fresh cilantro, chopped
- Lime wedges
- Salsa or pico de gallo
- Avocado slices
- Optional hot sauce or pickled jalapeños
Step-by-Step Instructions
Step 1: Preheat & Prep Pork
Start by trimming any excess fat from the pork shoulder, if you like, though a good amount of fat actually keeps it juicy and flavorful. Rub the pork all over with salt and pepper, then set aside. No need to get fancy — just do a quick patting to get seasoned evenly. If you’re in a rush, you can do this in the morning before work, and the slow cooker will do its magic while you’re away.
“I don’t know if I’ve ever eaten a better Easy Slow Cooker Pork for Authentic Carnitas. The rub alone is wonderful, but the sauce??? Over the top!”
Step 2: Mix Dry Ingredients
In a small bowl, whisk together cumin, chili powder, smoked paprika, oregano, and a touch more salt if desired. This blend gives the pork its signature smoky, spicy flavor. Trust me, don’t skip this step — those spices really boost the aroma and taste.
Step 3: Mix Wet Ingredients
In another bowl, stir together your fresh orange juice, lime juice, minced garlic, and olive oil. The orange and lime not only add incredible brightness but also help tenderize the pork as it cooks. Pour this mixture over the seasoned pork, ensuring it’s well coated.
Step 4: Combine
Place the pork into your slow cooker. Sprinkle the spice mixture evenly over the top. Pour the wet mixture around the pork. Cover and set on low for about 8 hours or until the pork is fall-apart tender. I like to check around the 7-hour mark; it’s ready when you can easily shred it apart with two forks.
Step 5: Prepare Filling
Once cooked, transfer the pork to a large dish. Use two forks to shred it, pulling apart into nice, juicy strands. If the pork isn’t quite as tender as you want, give it an extra 30 minutes on low. For extra flavor, you can mix in a splash of the slow cooker juices or a little more lime juice.
Step 6: Layer & Swirl
If you like crispy edges, heat a tablespoon of oil in a large skillet over medium-high heat. Add the shredded pork in batches, spreading it out. Let it crisp for about 2-3 minutes on each side until nicely browned. Don’t stir too much early on or you’ll lose that crispy texture. Once done, pile your carnitas onto warm tortillas and top with your favorite garnishes.
Step 7: Bake
Alternatively, if you prefer oven-crisped carnitas, spread the shredded pork on a baking sheet, drizzle with a little oil, and broil for 5-7 minutes, stirring halfway through, until edges are crispy and caramelized. Either way, the crispy bits are what really make this dish shine!
Step 8: Cool & Glaze
If you want to add a little glaze or extra flavor, brush with some barbecue sauce or a honey-lime mixture and give it a quick broil. Sometimes I toss the carnitas in a splash of salsa or chipotle hot sauce before serving for an extra kick.
Step 9: Slice & Serve
Serve the carnitas hot, piled high on tortillas with your favorite toppings. I love adding chopped onions, cilantro, and a squeeze of fresh lime. This dish tastes amazing right away, but leftovers are even better the next day — the flavors have time to meld beautifully.
“Packed with flavor and so simple. Exactly what I wanted from this Easy Slow Cooker Pork for Authentic Carnitas!”
What to Serve It With
This dish is incredibly versatile and can be your main event or part of a bigger spread. For a quick weeknight dinner, serve it with warm corn tortillas, sliced avocados, shredded cheese, and a big squeeze of lime for classic tacos. My kids love it tucked into soft tacos with just a little salsa, while I sometimes turn it into a burrito bowl with rice, beans, and grilled veggies. It’s also fantastic over a big green salad for a lighter meal or chopped up on top of scrambled eggs for breakfast. On special occasions or when I want to impress, I like to serve it with homemade salsas, pickled jalapeños, or even roasted sweet potatoes for a touch of sweetness to balance that smoky spice. The leftovers? Perfect for making quick quesadillas the next day or tossing into a chilly soup for a flavor boost. Honestly, I’ve found that this dish becomes a staple in my kitchen because it’s just so adaptable and satisfying, no matter how you serve it.
Top Tips for Perfecting Your Slow Cooker Pork Carnitas
After making this recipe quite a few times, I’ve picked up a few tricks that make all the difference. First, always choose a good-quality pork shoulder — it’s the star of the show, and cheaper cuts won’t give you that melt-in-your-mouth texture. When seasoning, don’t be shy: the spices and citrus punch are what make the dish stand out. Sometimes I add a splash of apple cider vinegar or a dash of chili flakes for an extra flavor boost — experiment, and see what works for you! When shredding, if you want to get those crispy edges like I do, don’t just stir everything together; crisp parts of the pork in a hot skillet with a little oil and watch it caramelize beautifully. It’s so worth the few extra minutes. I’ve also tested swapping out the orange juice for pineapple juice or adding a cinnamon stick for a subtle sweet note — different flavors, same cozy results. One mistake I made early on was overcooking the pork; aim for about 8 hours on low, and keep an eye on it after 7 hours, so it doesn’t get dry. Also, don’t skip the crisping step—those little bits add so much flavor and texture. Overall, trust your nose and taste as you go — that’s the secret to perfect carnitas every time!
Storing and Reheating Tips
This dish keeps beautifully, and leftovers are almost as delicious as the first bite. Let the shredded pork cool completely before storing. In the fridge, transfer it to an airtight container — it’ll stay fresh for about 3-4 days. If you want to keep it longer, pop it into the freezer in a well-sealed bag or container for up to 3 months. When reheating, I prefer to do it gently on the stovetop or in the microwave, adding a splash of broth or water to keep it moist. If you want crispy edges again, spread the shredded pork on a baking sheet and broil for a few minutes, just like fresh. If you’re serving the pork with the glaze or toppings, wait until you reheat to add them, so everything stays fresh and vibrant. Trust me, this dish reheats without losing its flavor or texture — I’ve done it plenty of times, and it always turns out amazing. Just make sure to stir it halfway through heating to evenly distribute the heat and get that same juicy, tender result.
Frequently Asked Questions
Final Thoughts
Honestly, this slow cooker pork carnitas has become one of my kitchen staples. It checks all the boxes: easy, flavorful, versatile, and forgiving — perfect for busy nights or lazy weekends when you want comfort food without the stress. Once you master the basic technique, you’ll find endless ways to customize and elevate it, from adding different spices to experimenting with toppings and sides. The best part? It just tastes like love in every bite—melty, juicy, with just enough crispy edges to keep things interesting. If you’re looking for a way to make weeknights feel a little more special, give this recipe a shot. I promise, your family will thank you! And don’t forget to share your creations or variations in the comments — I love hearing how everyone puts their own spin on it. Happy cooking, and I can’t wait to hear how yours turns out!
slow cooker pork carnitas
Ingredients
Main Ingredients
- 2.5 pounds boneless pork shoulder blade roast
- 2 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 6 cloves garlic cut into thin slivers
- 1.5 teaspoons cumin
- 0.5 teaspoon sazon homemade or packaged
- 0.25 teaspoon dry adobo seasoning Goya or other brand
- 0.25 teaspoon dry oregano
- 0.75 cup reduced sodium chicken broth
- 2 chipotle peppers in adobo sauce to taste
Instructions
Preparation Steps
- Season the pork on both sides with salt and black pepper.
- Insert garlic slivers into small holes in the pork using a sharp knife.
- Brown the pork on all sides in a large hot skillet for about 5 to 7 minutes.
- Place the pork into the slow cooker and season generously with cumin, adobo, sazon, and oregano on all sides.
- Pour chicken broth into the slow cooker. Add bay leaves and chipotle peppers to the broth.
- Cover and cook on low for 8 hours.
- After cooking, shred the pork using two forks and mix with the juices.
- Remove bay leaves. Adjust salt and cumin if needed. Let it cook on low for another 15-30 minutes to meld flavors.
