If you’ve been craving tacos, burritos, or just a big plate of juicy, crispy pork, you have to try these slow cooker carnitas. They’re ridiculously easy to make, melt-in-your-mouth tender, and perfectly seasoned. Plus, the crispy edges? Oh, they’re game-changing. This recipe is perfect for busy days when you want something comforting but don’t want to babysit the stove all day. Your family will love it, and you’ll feel like a kitchen superstar! Let’s get cooking.
What You’ll Need
- 4 pounds pork shoulder (boneless, trimmed of excess fat)
- 1 tablespoon olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 large onion, quartered
- 4 garlic cloves, minced
- 1 cup orange juice
- 1 lime, juiced
- 1/2 cup chicken broth
- Optional toppings: chopped cilantro, diced onions, lime wedges
Pro Tips
- Use the right cut: Pork shoulder works best because of its fat content. Trim excess fat, but don’t remove all of it—it adds flavor!
- Don’t skip the citrus: The orange and lime juice keep the meat juicy and give it that authentic carnitas flavor.
- Crisp it up right: Use a hot skillet or broil the pork in the oven for crispy edges after shredding. Don’t skip this step—it’s the best part!
- Make it kid-friendly: Serve it as tacos with simple toppings like cheese and mild salsa.
- Double it up: This recipe freezes beautifully, so make extra and enjoy an easy meal later.
Tools You’ll Need
- Slow cooker
- Sharp knife
- Cutting board
- Small bowl for mixing spices
- Citrus juicer
- Forks or tongs (for shredding)
- Skillet (for crisping)
Substitutions & Variations
- No pork shoulder? Pork butt works great too.
- Chicken alternative: Use chicken thighs instead for a leaner option.
- Milder spice: Skip the chili powder or use less if you want less heat.
- Add veggies: Toss in bell peppers or jalapeños for extra flavor.
Make-Ahead Tips
- Cook the carnitas in the slow cooker up to 3 days ahead. Shred the pork, store it in the fridge, and crisp it up right before serving.
How to Make Crispy Slow Cooker Carnitas
1. Prep the pork
Rub the pork shoulder with olive oil, salt, pepper, cumin, chili powder, and smoked paprika.
2. Add to slow cooker
Place the seasoned pork in the slow cooker. Add the onion, garlic, orange juice, lime juice, and chicken broth.
3. Cook low and slow
Cover and cook on low for 8-10 hours (or high for 4-5 hours) until the pork is tender and easily shredded.
4. Shred the pork
Remove the pork from the slow cooker and shred it with two forks. Reserve some of the cooking liquid.
5. Crisp it up
Heat a large skillet over high heat. Add a bit of olive oil, then spread the shredded pork in an even layer. Pour in a bit of the reserved cooking liquid and let the pork crisp up for 2-3 minutes without stirring. Toss and repeat for crispy edges.
6. Serve and enjoy
Pile the crispy carnitas into warm tortillas, top with cilantro, diced onions, and a squeeze of lime. Enjoy!
Leftovers & Storage
- Fridge: Store leftovers in an airtight container for up to 4 days. Reheat in a skillet for best results.
- Freezer: Freeze shredded carnitas in freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Wrap-Up
And that’s it—tender, juicy, crispy slow cooker carnitas that’ll have your whole family coming back for seconds (and thirds). Whether it’s taco night, burrito bowls, or a simple plate of crispy pork, this recipe is a total crowd-pleaser. Try it out, and let me know how it goes! Did you make any fun variations? Leave a comment below—I’d love to hear all about it!
