Hey there my friend 👋. Let me put you on to the easiest and juiciest carnitas you will ever make. This slow-cooked pork is packed with flavor, falls apart effortlessly, and crisps up beautifully.
The best part? The crockpot does all the hard work while you sit back and relax. Whether you want to stuff it into tacos, burritos, or just eat it straight from the plate (I won’t judge), this recipe is a game changer.
Let’s get into it.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Slow cooker (Crockpot)
- Large skillet (for crisping the carnitas)
- Tongs
- Forks (for shredding the pork)
- Measuring cups and spoons
- Cutting board
- Sharp knife
Important Info
- Servings: Makes about 8 cups of carnitas
- Estimated Cost to make this recipe: Around $15 depending on pork prices
- Prep time: 10 minutes
- Cook time: 8 hours (low) or 4 hours (high)
- Total time: 8 hours 10 minutes
- Calories per serving: 250 kcal per 1/2 cup
- Cook method: Slow Cooker
- Season: Perfect all year round
- Courses: Main Course
- Cuisine: Mexican
- Diets: GlutenFreeDiet, LowCalorieDiet
How to Make Crockpot Carnitas
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 4 lbs pork shoulder (pork butt), boneless
- 1 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp chili powder
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1/2 cup fresh orange juice (about 2 oranges)
- 1/4 cup fresh lime juice (about 2 limes)
- 1/2 cup chicken broth
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Pork shoulder | Pork loin (leaner but less juicy) |
| Olive oil | Vegetable oil or avocado oil |
| Fresh orange juice | Store-bought orange juice |
| Fresh lime juice | Apple cider vinegar (1 tbsp) |
| Chicken broth | Water with 1/2 tsp salt |
Instructions
- Season the pork – Rub the pork shoulder with olive oil, salt, pepper, cumin, oregano, and chili powder. Make sure every inch is coated.
- Prepare the crockpot – Place the chopped onion and garlic at the bottom of the slow cooker. Put the seasoned pork on top.
- Add the liquids – Pour in the orange juice, lime juice, and chicken broth around the pork. This will keep it moist and tender.
- Slow cook – Cover and cook on low for 8 hours or high for 4 hours until the pork is tender and easily shreds.
- Shred the pork – Transfer the pork to a cutting board and shred it with two forks. Pour some of the cooking juices over the meat to keep it juicy.
- Crisp the carnitas – Heat a large skillet over medium-high heat. Add a little oil and spread the shredded pork in an even layer. Let it cook undisturbed for 3-4 minutes until crispy, then toss and repeat.
- Serve and enjoy – Use the carnitas for tacos, burritos, nachos, or any dish you love.
Helpful Tips
- Use pork shoulder – It has the right amount of fat for juicy carnitas.
- Crisp in batches – Overcrowding the skillet will steam the pork instead of crisping it.
- Save the juices – Pour some of the cooking liquid over the pork before crisping to keep it moist.
- Make ahead friendly – This recipe is perfect for meal prep and tastes even better the next day.
- Freeze for later – Carnitas freeze beautifully for quick and easy meals.
What to Serve with Crockpot Carnitas
Carnitas are versatile, so you have plenty of options:
- Tacos – Stuff them in warm tortillas with onions, cilantro, and salsa.
- Burritos – Wrap them with rice, beans, and cheese.
- Nachos – Pile them on tortilla chips with melted cheese.
- Rice bowls – Serve over rice with avocado and black beans.
How Do You Serve the Recipe?
Carnitas taste best when served warm. You can serve them in soft tortillas, over rice, or in a bowl with toppings like avocado, salsa, and shredded cheese.
For serving, a cast-iron skillet is great for keeping them warm and crispy. If you’re serving a crowd, keep them in a slow cooker on the “warm” setting.
Where Do You Serve This Recipe the Most?
This is a go-to recipe for family dinners, parties, and meal prep. It’s also perfect for:
- Taco nights – Just set up a DIY taco bar and let everyone build their own.
- Game days – Serve with chips and guacamole for an easy snack.
- Holiday gatherings – It’s a low-effort way to feed a crowd.
Storage
Short-term Storage (Room Temperature)
- Carnitas should not be left at room temperature for more than 2 hours.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet for the best texture, or microwave for a quick meal.
Freezing
- Freeze in portions in airtight containers or freezer bags.
- Label with the date and use within 3 months for the best taste.
- Thaw overnight in the fridge and reheat in a skillet for crispiness.
Frequently Asked Questions
Can I use pork loin instead of pork shoulder?
Yes, but pork loin is much leaner and won’t be as juicy. If you use it, add an extra 1 tbsp of olive oil to the slow cooker.
Do I have to crisp the carnitas?
No, but crisping adds an amazing texture. If you’re short on time, you can skip this step, but I highly recommend it.
Can I make this in advance?
Yes. Carnitas actually taste better the next day because the flavors deepen. Just store in the fridge and reheat in a skillet.
What’s the best way to reheat carnitas?
For crispy carnitas, reheat in a skillet over medium heat. If you’re in a rush, use the microwave, but the texture won’t be as good.
Can I use a pressure cooker instead of a slow cooker?
Yes. If using an Instant Pot, cook on high pressure for 35 minutes and do a natural release for 15 minutes.
Meta Description
Make this crockpot carnitas recipe for juicy, crispy shredded pork that’s perfect for tacos, burritos, or rice bowls. Easy, flavorful, and meal-prep friendly.