Go Back

Slow Cooker Pork Carnitas

Tender, juicy pork that falls apart at the touch of a fork, infused with bold Mexican spices and citrus. This authentic carnitas delivers restaurant-quality flavors with minimal effort using a slow cooker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Servings: 8
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Carnitas
  • 3-4 lbs pork shoulder (also called pork butt), cut into large chunks
  • 1 large onion, quartered
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 orange, juiced (about ½ cup)
  • 2 limes, juiced (about ¼ cup)
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup chicken broth

Method
 

  1. Pat the pork shoulder chunks completely dry with paper towels. In a large bowl, combine cumin, chili powder, oregano, salt, and pepper. Rub this spice mixture all over the pork pieces, making sure every surface is coated.
  2. Place the seasoned pork chunks in your slow cooker, arranging them in a single layer if possible. Add the quartered onion and minced garlic around the meat. Tuck the bay leaves between the pork pieces. Pour the orange juice, lime juice, and chicken broth over everything.
  3. Cover and cook on low for 6-8 hours, until the pork shreds easily with a fork. Avoid lifting the lid frequently, as this releases heat and extends cooking time.
  4. Remove the pork from the slow cooker and transfer to a large bowl. Discard the bay leaves and strain the cooking liquid, reserving about ½ cup. Using two forks, shred the pork into bite-sized pieces. For authentic carnitas texture, spread the shredded pork on a baking sheet, drizzle with reserved cooking liquid, and broil for 2-3 minutes until the edges are golden and slightly crispy.

Notes

Season the pork chunks the night before and refrigerate for deeper flavor. Pat pork dry before seasoning for better spice absorption. Don't skip the final broiling step for crispy edges. Store leftovers in refrigerator for up to 4 days with reserved cooking liquid, or freeze for up to 3 months. Reheat gently in a skillet with broth.