Serves: 6–8 | Cook Time: 8 hours (hands-off)
Let’s Talk Carnitas
This slow cooker beer-braised pork carnitas recipe is one of those set-it-and-forget-it meals that fills your home with the best kind of smell: warm, savory, slightly spicy, and oh-so-cozy. It’s fall-apart tender, full of flavor, and finishes with crispy little bits that make taco night feel like a party. It’s a favorite at our house because it’s so easy, and it makes a lot—perfect for leftovers or feeding a crowd.
What You’ll Need
- 4 lbs pork shoulder (boneless, cut into large chunks)
- 1 large onion, diced
- 5 cloves garlic, minced
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1½ tsp salt
- ½ tsp black pepper
- Juice of 1 orange
- Juice of 1 lime
- 1 (12 oz) bottle of Mexican beer (like Modelo or Corona)
- 2 bay leaves
- Optional: 1 jalapeño, sliced
- For crisping: 1–2 tbsp oil (vegetable or canola)
Why I Love This Recipe
I’ve made this recipe more times than I can count. It’s a go-to for game days, weekend dinners, and even casual get-togethers with friends. Why?
- So simple — just throw everything in the slow cooker and let it go.
- Huge flavor — the beer, citrus, and spices work magic together.
- Versatile — tacos, burrito bowls, nachos, you name it.
- Perfect for leftovers — tastes even better the next day.
Why This Recipe Works (Quick Science)
Low and slow is key here. The slow cooker breaks down the collagen in the pork shoulder, making it juicy and tender. Beer adds acidity and depth, while citrus juices brighten and help tenderize. Finishing the meat in a hot pan adds texture—that golden crisp is everything!
Meal Plan Ideas
- Day 1: Tacos with all the toppings.
- Day 2: Carnitas burrito bowls with rice, beans, and veggies.
- Day 3: Nachos or quesadillas with leftover meat.
- Day 4: Add to scrambled eggs for a killer breakfast.
Common Mistakes
- Using the wrong cut of meat — pork loin won’t get tender like shoulder will.
- Not crisping at the end — the texture boost is worth it.
- Using too much liquid — beer and citrus are plenty; don’t overdo it.
- Skipping the salt — seasoning is key to building flavor from the start.
What to Serve With
- Warm corn or flour tortillas
- Pickled red onions
- Fresh salsa or pico de gallo
- Guacamole or sliced avocado
- Lime wedges
- Refried beans and Mexican rice
Tools Needed
- Slow cooker
- Cutting board + knife
- Measuring spoons
- Citrus juicer
- Tongs
- Skillet (for crisping)
- Mixing bowls
Substitutions & Variations
- No beer? Use chicken broth plus 1 tbsp apple cider vinegar.
- Add heat — toss in chipotle peppers or extra jalapeño.
- No pork? Use boneless chicken thighs instead.
- Gluten-free? Double-check your beer or use GF broth.
Make-Ahead Tips
- You can prep everything the night before, store it in the fridge, then dump it into the slow cooker in the morning.
- Cooked carnitas can be stored in the fridge up to 4 days or frozen for 2–3 months.
How to Make It
Step 1: Load Up the Slow Cooker
Add the pork chunks to the slow cooker. Top with diced onion, minced garlic, all the spices (chili powder, cumin, smoked paprika, oregano, salt, pepper), and sliced jalapeño (if using). Pour in the orange juice, lime juice, and beer. Tuck in the bay leaves. Give everything a light stir to coat the meat.
Step 2: Slow Cook
Cover and cook on low for 8 hours or high for 5–6 hours until the pork is super tender and shreds easily with a fork.
Step 3: Shred the Pork
Remove bay leaves. Transfer pork to a large bowl and shred with two forks.
Step 4: Crisp It Up
Heat a little oil in a large skillet. Add shredded pork in batches and let it cook undisturbed until the edges get crispy (about 3–4 mins), then toss and brown a bit more.
Step 5: Serve
Pile the crispy carnitas into warm tortillas. Top with onions, cilantro, a squeeze of lime, and your favorite salsa.
Leftovers & Storage
- Store carnitas in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet to keep them crispy.
- Freeze in portions for up to 3 months. Thaw overnight and re-crisp before serving.
FAQ
Can I make this without a slow cooker?
Yep! Use a Dutch oven and bake at 300°F for 3–4 hours, covered.
What’s the best beer to use?
Any light Mexican beer like Modelo, Corona, or Pacifico works well.
Do I have to crisp the pork?
Nope, but it’s so worth it for the texture. Try it once—you’ll never skip that step again.
Wrap-Up
These slow cooker beer-braised pork carnitas are a total flavor bomb with hardly any effort. It’s the kind of meal that brings people together, whether it’s taco night or just a cozy dinner. Give it a try, then come back and let me know how it turned out—or drop your questions. I’d love to hear what you think!
