Crockpot Carnitas

Our family discovered these Crockpot Carnitas during the height of summer. Our boys were hosting a cousin from Detroit at our remote lake cottage where they frolicked in the lake during the day and toasted marshmallows around the bonfire every night.

That was one of my best weeks of the year and this easy slow cooked pork quickly became one of my favorite dinner recipes. For a colorful side that brings fresh vegetables to the table try our Patty Pan Squash Rice Bowl.

I will never forget the first time I made this and the look on the kids’ faces when they tasted it. Read on as I show you how to make this unforgettable family dinner.

Ingredients

Here is what I use for this recipe and you can adjust nuts or spices based on preference:

• Boneless pork shoulder: Provides rich marbled meat that becomes tender enough to shred after slow cooking.
• Kosher salt: Seasons the pork deeply and helps the natural savory flavor stand out.
• Ground black pepper: Adds gentle heat and balances the citrus and warm spices.
• Ground cumin: Builds earthy flavor that gives the carnitas a classic savory base.
• Dried oregano: Adds herbal depth and a lightly floral note to the cooking juices.
• Smoked paprika: Contributes warm color and a subtle smoky character.
• Garlic: Infuses the pork with a bold savory aroma as it cooks.
• Yellow onion: Softens beneath the pork and adds sweetness to the braising liquid.
• Orange juice: Tenderizes the pork while adding mild sweetness and bright citrus flavor.
• Lime juice: Adds acidity that balances the richness of the pork.
• Chicken broth: Provides enough moisture for gentle slow cooking without diluting the seasonings.
• Bay leaves: Add subtle herbal complexity during the long cooking time.
• Corn tortillas: Hold the crisp carnitas for serving as warm handheld tacos.
• Fresh cilantro: Adds fresh green flavor and color to the finished portions.
• Red onion: Adds crisp texture and sharp contrast to the tender pork.
• Lime wedges: Provide a fresh acidic finish that brightens each serving.

Tools You’ll Need

• Six quart slow cooker: Cooks the seasoned pork gently until the connective tissue softens and the meat becomes shreddable.
• Large mixing bowl: Holds the pork chunks while the spices are rubbed evenly across their surfaces.
• Chef knife: Cuts the pork and onion into practical pieces for even cooking and serving.
• Cutting board: Provides a stable surface for trimming the pork and slicing the vegetables.
• Baking tray: Spreads the shredded pork into a thin layer so the edges can crisp under high heat.
• Two forks: Pull the tender cooked pork into irregular strands and bite sized pieces.
• White serving plate: Holds the finished tacos and keeps the crisp pork and fresh toppings clearly visible.

Instructions

Step 1: Cut and season the pork

Cut the pork shoulder into eight irregular chunks so more surface area can hold the seasoning. Leave the pieces slightly uneven because natural variation helps the finished meat look homemade. Rub the salt and black pepper and cumin and oregano and smoked paprika over every piece. The raw pink pork should become visibly coated with a rusty brown spice layer while a few pale edges remain exposed.

Tip: Keep some fat attached because it melts during slow cooking and keeps the shredded pork juicy.

Step 2: Layer the pork with onion and citrus

Scatter the sliced onion and minced garlic across the bottom of the slow cooker insert. Place the eight seasoned pork chunks over them in a loose uneven layer so some onion remains visible at the edges. Pour the orange juice and lime juice and chicken broth around the pork then tuck in the two bay leaves. The spice coating should look damp and darker while the liquid reaches only partway up the meat.

Tip: Pour the liquid around the pork instead of washing the seasoning from the top surfaces.

Step 3: Slow cook until the pork collapses

Cook until the pork changes from firm pink chunks into deep brown tender pieces that pull apart at the edges. The onions should soften into translucent ribbons while the cooking liquid becomes cloudy and rich. Shift the softened pork pieces toward the center as they settle into the juices. Several chunks should split naturally and expose moist fibers without becoming fully shredded yet.

Tip: Cook until a fork enters easily because resistance means the connective tissue needs more time.

Step 4: Shred the tender pork

Lift the tender pork from the cooking juices and pull it into irregular strands and small chunks. Mix in enough softened onion and reduced juice to moisten the meat without making it soupy. The structure should change from large chunks into a loose mound with varied fibers and scattered fatty edges. Keep some larger pieces intact so the carnitas have a natural hearty texture.

Tip: Reserve extra cooking liquid because a small splash restores moisture before reheating.

Step 5: Broil the carnitas until crisp

Spread the shredded pork loosely across a baking tray so thin strands and larger chunks sit in an uneven layer. Spoon a little cooking juice over scattered areas while leaving many tips exposed. Broil until the exposed edges turn dark golden and crisp while the centers remain juicy. Turn a few sections so fresh surfaces face upward then broil again for varied browning and caramelized tips.

Tip: Broil in short intervals because the thin pork strands can move from crisp to burnt quickly.

Step 6: Fill and finish the tacos

Place a single portion of crisp carnitas across two warm corn tortillas on a white plate. Let the pork sit in loose uneven mounds so browned tips and juicy inner strands remain visible. Scatter diced red onion and chopped cilantro over the tacos then add one lime wedge at the side. The finished serving should look casual and fresh with natural overlap and nonuniform color.

Tip: Add the fresh toppings just before serving so the onion stays crisp and the cilantro stays bright.

Pro Tips

• Choose pork shoulder with visible marbling because the fat slowly melts and creates tender carnitas with juicy strands and crisp edges.
• Do not drown the pork in liquid because the meat releases juices as it cooks and too much broth can weaken the concentrated flavor.
• Spread the shredded pork in a loose thin layer before broiling so more uneven edges become crisp without drying the centers.
• Store the cooking juices separately and spoon a little over reheated carnitas to restore moisture before crisping the meat again.

Storage Instructions

Cool the carnitas before storing them and place the pork in an airtight container with a few spoonfuls of cooking liquid. Refrigerate for up to four days so the meat stays moist and ready for quick meals. For freezing divide the pork into meal sized portions and add a small amount of juice to each freezer safe container.

Freeze for up to three months and thaw overnight in the refrigerator before reheating. Reheat the pork gently until hot then spread it on a tray and broil briefly to restore the crisp edges. Add fresh cilantro and red onion only after reheating so their color and texture stay lively. Keep tortillas and fresh toppings in separate containers because storing them with the meat can make them soft. Warm the tortillas just before assembling each serving.

Frequently Asked Questions

See You in the Kitchen

I hope you try these Crockpot Carnitas soon!

It is a simple recipe that looks beautiful and tastes incredible and makes every occasion a little more special.

Serve it with our Patty Pan Squash Rice Bowl then finish with Sweet Potato Brownies and do not forget to share your results or save this recipe for later because it is one worth keeping.

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