Juicy, crispy, full of flavor—and your slow cooker does most of the work!
Let’s Talk Carnitas ❤️
This slow cooker pork carnitas recipe is a total winner. It’s crazy tender, thanks to low and slow cooking, and the orange juice adds this magic little hint of sweet that balances all the savory spices. And then—the best part—you crisp it up in the end. The texture is unreal. I’ve made this for taco night, burrito bowls, even sliders. Every single time? Clean plates. No leftovers.
🍊 Why I Love This Recipe
I first made these carnitas for a Sunday football hangout. I needed something easy but impressive. I tossed everything into the slow cooker, went about my day, and when I came back… wow. The smell alone had everyone asking what I was cooking. Now it’s a go-to anytime we want something hearty and flavor-packed without a ton of effort.
- Only 10 minutes of prep
- Feeds a crowd
- Freezes beautifully
- That crispy finish is restaurant-level
🍽️ Servings and Time
Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 8 hours (slow cooker low setting)
Crisping Time: 10-15 minutes
🔬 Why This Recipe Works (Quick Science)
- Orange juice: Adds acidity to tenderize the pork and natural sugar to help it caramelize during crisping.
- Low and slow cooking: Breaks down the collagen in the pork shoulder, making it incredibly tender.
- Final broil or skillet crisping: Evaporates moisture, intensifies flavor, and adds that irresistible texture.
🛒 What You’ll Need
- 4 lbs pork shoulder (boneless), cut into large chunks
- 1 tbsp olive oil
- 1 cup orange juice (fresh is best!)
- 1 onion, diced
- 4 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 ½ tsp salt
- ½ tsp black pepper
- 2 bay leaves
👩🍳 Tools You’ll Need
- Slow cooker
- Sharp knife
- Cutting board
- Mixing bowl
- Tongs or slotted spoon
- Sheet pan or large skillet (for crisping)
- Aluminum foil or parchment paper (if using oven method)
🔁 Substitutions & Variations
- Use pineapple juice instead of orange for a tropical twist
- Swap pork shoulder with chicken thighs for a lighter version
- Add jalapeño or chipotle peppers if you like heat
- Use the meat in tacos, burritos, bowls, nachos, sliders—you name it
🕒 Make Ahead Tips
- You can prep everything the night before and store it in the slow cooker insert in the fridge. In the morning, just pop it in and start cooking.
- Cook the carnitas completely, shred, and freeze for up to 3 months. Reheat and crisp before serving.
🔥 Let’s Cook!
Step 1: Season and Load the Slow Cooker
Place the pork shoulder chunks in a large bowl. Add salt, pepper, chili powder, cumin, smoked paprika, oregano, and olive oil. Toss everything until the pork is well coated. Then transfer the seasoned pork to the slow cooker. Add diced onion, minced garlic, bay leaves, and pour in the orange juice.
Step 2: Cook on Low
Cover and cook on low for 8 hours, or until the pork is fork-tender and falling apart.
Step 3: Shred the Pork
Remove the pork with tongs and shred it using two forks. Discard any large chunks of fat.
Step 4: Crisp It Up
Place shredded pork on a sheet pan and broil for 5-7 minutes until crispy on the edges—or crisp it in a hot skillet.
Step 5: Serve and Enjoy
Once the pork is crispy and golden, it’s time to eat! Serve it in warm corn tortillas with diced onion, fresh cilantro, a squeeze of lime, and your favorite toppings. Or pile it on rice bowls, nachos, or sliders. However you serve it, it’s gonna be delicious.
💡 Pro Tips
- Don’t skip the final crisping step—it transforms the texture.
- Use fresh orange juice for the brightest flavor.
- Line your sheet pan for easier cleanup.
- If you like it juicy, spoon some of the cooking liquid over the pork before crisping.
- For even more flavor, let the pork sit in the juices for 30 minutes before crisping.
🍱 Leftovers & Storage
- Store leftover carnitas in an airtight container in the fridge for up to 4 days.
- Freeze in freezer bags for up to 3 months.
- Reheat in a skillet for best results—add a little cooking juice to keep it moist.
⚠️ Common Mistakes
- Using pork loin instead of pork shoulder (too lean!)
- Skipping the seasoning step
- Not crisping at the end—don’t miss out on that texture
- Pouring off all the cooking juice—you’ll want it for reheating or adding moisture
🧠 FAQ
Can I use a different cut of meat?
Pork shoulder is best, but pork butt works too. Avoid lean cuts.
Can I make this in the oven instead of a slow cooker?
Yes! Braise in a Dutch oven at 300°F for about 3-4 hours.
Is orange juice necessary?
It really adds something special, but you can sub pineapple juice or even cola.
🍴 What to Serve With
- Warm corn tortillas
- Lime wedges
- Diced onion & cilantro
- Mexican rice or cilantro lime rice
- Black beans or refried beans
- Avocado or guacamole
- Pickled red onions
📅 Meal Plan Ideas
- Taco Night: Carnitas + tortillas + toppings bar
- Burrito Bowls: Carnitas + rice + beans + salsa
- Carnitas Quesadillas: Cheese + pork + crispy tortilla
- Leftover Nachos: Carnitas + chips + cheese + jalapeños
- Lunch Wraps: Carnitas in flour tortillas with slaw
🥳 Wrap-Up
That’s it—slow cooker pork carnitas with orange juice! It’s one of those recipes that makes people think you spent hours in the kitchen… when really, the slow cooker did all the heavy lifting. Give it a try and let me know how it turns out! Got a question or want to share your twist on the recipe? Drop it in the comments—I’d love to hear from you. 💬🌮
