Name: Slow Cooker Carnitas
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican
Ingredients: 4 lbs pork shoulder (boneless, skinless), cut into large chunks; 1 tbsp olive oil; 1 onion, chopped; 4 cloves garlic, minced; 1 orange, juiced; 1 lime, juiced; 1 tsp cumin; 1 tsp dried oregano; 1/2 tsp chili powder; 1/2 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup chicken broth; Fresh cilantro, for garnish (optional); Tortillas, for serving

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Table of Contents: Slow Cooker Carnitas

Slow Cooker Carnitas

Craving the smoky, savory magic of restaurant-style carnitas at home—without the effort? You’re in the right place. Whether you’re hosting a family taco night, meal prepping for the week, or creating a crowd-pleasing holiday spread, this Slow Cooker Carnitas recipe delivers tender, juicy pulled pork infused with bold Mexican flavors, all with minimal hands-on time. For busy households aged 40–65+, this is your go-to solution for easy comfort food that tastes like tradition.

Introduction: Slow Cooker Carnitas

There’s something deeply satisfying about a meal that fills your kitchen with warm, aromatic spices and promises satisfaction before it even hits the plate. That’s the magic of Slow Cooker Carnitas—a classic Mexican slow cooker meal that transforms simple ingredients into a rich, flavorful feast. Unlike regular pulled pork, authentic carnitas are slow-cooked to perfection and finished with a crucial crispy sear, creating that beloved contrast of tender meat and golden crust.

This authentic carnitas recipe honors tradition while fitting seamlessly into modern life. No need for Dutch ovens or outdoor grills: just your trusty slow cooker. The pork shoulder simmers for hours in a fragrant blend of spices and chicken broth, absorbing every drop of flavor while becoming fall-apart tender. From pulled pork tacos to loaded nachos or hearty grain bowls, this recipe is a blank canvas for creativity. It’s perfect for Sunday dinners, Cinco de Mayo celebrations, or any night you want restaurant-quality food with grocery store simplicity.

Alternate Names & Variations

While you might be searching for Slow Cooker Carnitas, you could also land here from terms like:
– Authentic Mexican carnitas (stovetop or oven method)
– Shredded pork tacos
– Slow-cooked pork for tamales or enchiladas
– Pulled pork tacos (though carnitas are distinct—spiced richer and finished crisp)

Variations include adding orange juice or beer for depth, or a splash of lime at the end. For extra heat, stir in chipotle peppers in adobo. You can also make Mexican slow cooker meals like pork pozole or carnitas-stuffed tortillas with the same base. This recipe is endlessly adaptable—ideal for home cooks who love to put their own spin on comfort staples.

Ingredients: Slow Cooker Carnitas

– 1 teaspoon finely ground sea salt
– 1 teaspoon garlic powder (high-quality, not garlic salt)

– 1 teaspoon ground cumin (preferably freshly toasted and ground)
– ½ teaspoon crumbled dried oregano (Mexican oregano if available)
– ½ teaspoon ground coriander (adds floral depth)
– ¼ teaspoon ground cinnamon (a warm, authentic touch)

– 1 (4-pound) boneless pork shoulder roast (also called pork butt—choose well-marbled)
– 2 large bay leaves (preferably fresh, or high-quality dried)
– 2 cups low-sodium chicken broth (homemade or store-bought)

Optional add-ins: 1 small onion, sliced; 2 cloves garlic, peeled and smashed; 1 orange, quartered (for citrus lift).

Step-by-Step Instructions

1. Prepare the Spice Rub
In a small bowl, combine salt, garlic powder, cumin, oregano, coriander, and cinnamon. Mix well to ensure even distribution.

2. Season the Pork
Pat the pork shoulder dry with paper towels. This helps the rub adhere and promotes browning later. Sprinkle the spice mixture evenly over all sides of the pork, pressing gently to stick.

3. Sear for Maximum Flavor (Optional but Encouraged)
Heat a large skillet over medium-high heat with 1 tablespoon of oil (avocado or vegetable). Sear the pork on all sides until deep golden brown, about 2–3 minutes per side. This step enhances flavor but can be skipped for a true “dump and go” version.

4. Assemble in the Slow Cooker
Place the pork in a 6-quart slow cooker. Add bay leaves and any optional ingredients (onion, garlic, orange). Pour chicken broth around—not directly on—the pork to keep the seasoning intact.

5. Slow Cook to Perfection
Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the pork is fork-tender and easily shreds.

6. Shred the Meat
Transfer pork to a large bowl. Remove and discard bay leaves, fat cap, and any large pieces of fat. Shred with two forks, leaving some larger chunks for texture.

7. Crisp the Carnitas (The Key Step!)
Return the shredded pork to the slow cooker and stir in ½ cup of the tasty cooking liquid. Spread in a single layer on a rimmed baking sheet. Broil on HIGH for 5–8 minutes, stirring once, until edges are golden and crispy. Watch closely!

8. Serve Immediately
Serve hot with warm corn tortillas, chopped cilantro, diced onions, lime wedges, and your favorite salsa. For extra flair, pan-fry tortillas in a little of the reserved fat for crispy tacos.

Chef Tip: For extra crispy carnitas, drain excess fat before broiling and flip the pork halfway through broiling. Use parchment paper for easy cleanup.

Recipe Card Block (Quick Reference)

This Slow Cooker Carnitas recipe takes 30 minutes of prep, 8 hours of slow cooking (on low), and 30 minutes total hands-on time. Total time is approximately 9 hours, yielding 6 generous servings—enough to feed a family dinner with leftovers. Each serving (about 1 cup, including liquid) delivers roughly 400 calories, with 20g protein, 25g fat, and 2g carbohydrates. It’s naturally gluten-free, dairy-free, and ideal for meal planning or Mexican slow cooker meals nights.

Why This Recipe Works & Expert Tips

This authentic carnitas recipe stands out because it respects tradition while embracing convenience. The key is in the spice blend—cumin, coriander, and cinnamon build layers of flavor that are truly authentic, while the slow cooker ensures the collagen in the pork shoulder breaks down into silky, juicy fibers. Unlike dry pulled pork, carnitas should be moist but finished with a crispy sear, mimicking the confit method used in Mexican taquerías.

This recipe works because it’s forgiving and flexible. For easy comfort food for family dinners, you can assemble it before work and come home to a ready meal. To enhance flavor, save the rich cooking liquid—it’s perfect for making soups, rice, or as a base for pulled pork tacos sauce. Always use pork shoulder—it’s marbled with fat, which keeps the meat moist during long cooking. And don’t skip the broil step: it’s the secret to crispy carnitas from a slow cooker, giving you that taqueria-style crunch.

Storage, Freezing, and Reheating Tips

Leftover Slow Cooker Carnitas store beautifully. Transfer cooled meat and any remaining liquid into an airtight container. It stays fresh in the refrigerator for up to 5 days. For long-term storage, portion the carnitas into freezer-safe bags with some of the cooking liquid (to prevent drying) and freeze for up to 3 months.

To reheat, thaw in the fridge overnight. Warm gently in a skillet over medium heat with a splash of oil—this helps re-crisp. Alternatively, use a 350°F oven, uncovered, for 15–20 minutes. For busy weeknights, microwave individual portions, but finish in a dry pan for best texture. These leftovers are perfect for Mexican slow cooker meals throughout the week or turning into breakfast tacos, nachos, or lettuce wraps.

People Also Ask: Slow Cooker Carnitas

How do you make authentic carnitas in a slow cooker?

Making authentic carnitas in a slow cooker starts with a bold spice rub of cumin, coriander, garlic, and cinnamon, followed by slow cooking a pork shoulder until fork-tender. The final step—broiling the shredded meat—is what separates authentic carnitas from regular pulled pork. This method replicates the crispy, fatty edges you’d find in traditional Mexican taquerías. Using chicken broth instead of oil keeps it healthier, while still delivering rich, slow-cooked flavor. The result? Slow Cooker Carnitas that taste like they came from a decades-old street kitchen, with just a fraction of the effort.

What cut of pork is best for carnitas?

The best cut for Slow Cooker Carnitas is boneless pork shoulder (also called pork butt). It’s marbled with intramuscular fat, which renders down during slow cooking, keeping the meat juicy and tender. Avoid cuts like loin or tenderloin—they’re lean and dry out easily. Pork shoulder is budget-friendly, flavorful, and perfect for shredding. When shopping, look for a well-matted, rosy-colored piece with visible streaks of white fat. Pro tip: Ask your butcher for “cubed” or “taco-ready” pork shoulder to save prep time. This cut is essential for any authentic carnitas recipe or pulled pork tacos.

How do you get crispy carnitas from a slow cooker?

To get crispy carnitas from a slow cooker, you must finish with dry heat. After shredding, drain excess fat and spread the pork in a single layer on a rimmed baking sheet. Broil on HIGH for 5–8 minutes, stirring once, until edges are golden and crisp. For deeper flavor, use the reserved cooking liquid sparingly to keep the meat moist but not soggy. You can also pan-fry batches in a skillet with a little oil—this works great for meal prepping. The broil step is the secret to achieving that taqueria-style texture, making this Mexican slow cooker meal truly authentic and crave-worthy.

What can you make with slow cooker carnitas?

With Slow Cooker Carnitas, the possibilities are endless. Of course, start with pulled pork tacos—crispy carnitas in warm corn tortillas with cilantro, onion, and lime. Turn leftovers into burrito bowls, nachos, or quesadillas. Make breakfast tacos with scrambled eggs and avocado. Use the carnitas in soups like pozole or in grain bowls with black beans and mango salsa. For heartier meals, try carnitas-stuffed potatates or enchiladas. This recipe is a Mexican slow cooker meals powerhouse—perfect for feeding families, meal prepping, or hosting casual get-togethers with delicious, no-fuss results.

Conclusion: Slow Cooker Carnitas

There’s nothing quite like the first bite of warm, crispy Slow Cooker Carnitas—that perfect mix of savory, rich, and just-right spice. Whether you’re serving them at a backyard BBQ, a weeknight taco bar, or as a homemade gift in a mason jar, this recipe brings people together. It’s authentic, easy, and packed with flavor that feels like home.

We’d love to hear how yours turned out! Did you add oranges? Spice it up? Share your photos and tips in the comments below. Let’s keep the taco tradition alive—one slow-cooked, crispy-topped bite at a time.