Nothing beats a batch of carnitas that’s juicy in the middle and crisp around the edges. This version uses a slow cooker to do the heavy lifting, then finishes the pork under the broiler or in a hot skillet for that irresistible texture. The result is weeknight-easy but special enough for guests.

Pile it into tacos, bowls, burritos, or on nachos. The leftovers are even better the next day.

What Makes This Recipe So Good

Set it and forget it: The slow cooker turns pork shoulder meltingly tender with almost no effort.
Perfect texture: A quick broil or skillet sear gives you those classic crispy, caramelized bits.
Balanced flavors: Orange and lime juice add brightness, while warm spices bring depth.
Super versatile: Use it for tacos, burrito bowls, quesadillas, salads, or breakfast hash.
Great for meal prep: This recipe makes a big batch that reheats beautifully.

What You’ll Need

4–5 pounds boneless pork shoulder (pork butt), trimmed of thick outer fat and cut into large chunks
1 large white or yellow onion, sliced
4 cloves garlic, minced
2 teaspoons kosher salt (plus more to taste)
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika (optional but great for depth)
1/4 teaspoon ground cinnamon (optional, a hint of warmth)
1 bay leaf
1 orange, juiced (about 1/3 cup)
2 limes, juiced (about 1/4 cup)
1/2 cup low-sodium chicken broth
2 tablespoons neutral oil (avocado or canola), for crisping
Optional garnishes: chopped cilantro, diced white onion, lime wedges, pickled jalapeños, warm tortillas

How To Make Slow Cooker Carnitas

Prep the pork: Pat the pork pieces dry with paper towels. This helps the spices stick and promotes better browning later.
Season generously: In a small bowl, mix salt, pepper, cumin, oregano, smoked paprika, and cinnamon.
Rub the spice mix all over the pork.
Layer the slow cooker: Add sliced onion and minced garlic to the bottom of the slow cooker. Place the seasoned pork on top. Tuck in the bay leaf.
Add liquids: Pour in orange juice, lime juice, and chicken broth.
The liquid should come about one-third up the sides of the pork.
Cook low and slow: Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the pork is fork-tender and shreds easily.
Shred and skim: Transfer the pork to a large tray or bowl. Shred with two forks. Skim excess fat from the cooking liquid, then pour about 1 cup of the liquid over the shredded pork to keep it juicy.
Broil or pan-crisp:
- Broiler method: Spread pork in a thin layer on a rimmed sheet pan.
  Drizzle with 1 tablespoon oil and a few tablespoons of cooking liquid. Broil on the top rack for 5–8 minutes, tossing once, until edges are browned and crisp.
- Skillet method: Heat 1 tablespoon oil in a large skillet over medium-high. Add pork in a single layer (work in batches).
  Cook undisturbed 2–3 minutes, then toss until crispy. Spoon in a bit of cooking liquid to caramelize.
Taste and finish: Add a squeeze of lime and a pinch more salt if needed. Serve hot with your favorite toppings.

Final dish presentation of slow cooker carnitas

Storage Instructions

Refrigerator: Store cooled carnitas in an airtight container with a few spoonfuls of cooking liquid for up to 4 days.
Freezer: Portion into freezer-safe bags with some liquid.
Press out air and freeze for up to 3 months.
Reheat: Thaw overnight in the fridge if frozen. Rewarm gently on the stovetop with a splash of liquid, then re-crisp under the broiler or in a hot skillet for best texture.

Benefits of This Recipe

Hands-off cooking: Minimal prep and the slow cooker does the rest.
Big-batch friendly: Feeds a crowd or covers several meals during the week.
Flexible serving options: Works with tortillas, rice bowls, salads, or roasted veggies.
Budget-conscious: Pork shoulder is affordable and full of flavor.
Reliable results: The acid from the citrus and low, slow heat deliver tender meat consistently.

Common Mistakes to Avoid

Using the wrong cut: Lean cuts like loin dry out. Choose pork shoulder or butt for the best texture.
Skipping the crisping step: The magic is in those crunchy edges.
Always broil or pan-sear before serving.
Overcrowding the pan when crisping: Work in batches so the pork browns instead of steaming.
Not seasoning enough: Pork shoulder is thick and needs adequate salt and spices. Taste and adjust at the end.
Too much liquid: You want moisture, not a soup. Keep liquid to about one-third up the meat, and drain excess before crisping.

Alternatives

Stovetop or oven braise: Brown pork in a Dutch oven, add aromatics and liquids, then cook covered at 300°F for 3–3.5 hours until tender.
Shred and crisp as directed.
Instant Pot: Pressure cook on High for 60–70 minutes with quick release. Shred and crisp under the broiler.
Citrus swaps: Use grapefruit or tangerine juice in place of orange for a twist. Add a splash of apple juice if you like a hint of sweetness.
Spice variations: Add chili powder, chipotle powder, or a whole chipotle in adobo for smokier heat.
Keep cumin and oregano as the base.
Pineapple carnitas: Replace half the orange juice with crushed pineapple for a sweet-savory variation.
Lean option: Try boneless skinless chicken thighs. Cook 4–5 hours on LOW, then crisp. Flavor will be lighter, but still tasty.

FAQ’s For Slow Cooker Carnitas

Can I make carnitas ahead of time?

Yes. Cook and shred the pork, store it with some cooking liquid, and crisp it just before serving. This keeps the texture perfect and makes hosting easier.

Do I need to brown the pork before slow cooking?

No, it is not required for great flavor in a slow cooker. The final crisping step gives you the browned, caramelized notes. If you have time, searing the pork first adds depth, but it is optional.

What tortillas work best for carnitas?

Warm corn tortillas are classic. Flour tortillas also work well, especially for burritos or quesadillas. Warm them on a dry skillet or over a low flame until pliable and slightly charred.

How do I keep the meat from drying out?

Do not overcook past the shredding point, and always add some cooking liquid back to the meat after shredding. Store leftovers with liquid and re-crisp right before serving.

Is this recipe spicy?

Not by default. It is rich and savory with citrusy brightness. If you want heat, add chipotle powder, diced jalapeño, or hot sauce to taste.

What toppings go well with carnitas?

Try chopped white onion, cilantro, lime wedges, salsa verde, pickled red onions, sliced radishes, and crumbly cotija. Keep it simple to let the meat shine.

Can I use bone-in pork shoulder?

Yes. Use a roast around the same total weight. Cook until very tender, then remove the bone when shredding. Bone-in often adds even more flavor.

In Conclusion

Crispy Slow Cooker Carnitas deliver big, bold flavor with very little effort. The slow cooker guarantees tender meat, and a quick crisp at the end makes it restaurant-level good. Keep a batch in the fridge for easy tacos, bowls, or last-minute dinners.

Once you try it, this recipe will become a regular in your rotation.

Crispy Slow Cooker Carnitas – Tender, Flavorful Pork With Crunchy Edges

Laura

Slow cooker carnitas cooked until tender and packed with bold, authentic flavor. A versatile, crowd-pleasing recipe perfect for tacos and bowls.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 8

Total Time 8 15

Servings 8 servings

Ingredients

4–5 pounds boneless pork shoulder (pork butt), trimmed of thick outer fat and cut into large chunks
1 large white or yellow onion, sliced
4 cloves garlic, minced
2 teaspoons kosher salt (plus more to taste)
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika (optional but great for depth)
¼ teaspoon ground cinnamon (optional, a hint of warmth)
1 bay leaf
1 orange, juiced (about 1/3 cup)
2 limes, juiced (about 1/4 cup)
½ cup low-sodium chicken broth
2 tablespoons neutral oil (avocado or canola), for crisping
Optional garnishes: chopped cilantro, diced white onion, lime wedges, pickled jalapeños, warm tortillas

Instructions

Prep the pork: Pat the pork pieces dry with paper towels. This helps the spices stick and promotes better browning later.
Season generously: In a small bowl, mix salt, pepper, cumin, oregano, smoked paprika, and cinnamon. Rub the spice mix all over the pork.
Layer the slow cooker: Add sliced onion and minced garlic to the bottom of the slow cooker. Place the seasoned pork on top. Tuck in the bay leaf.
Add liquids: Pour in orange juice, lime juice, and chicken broth. The liquid should come about one-third up the sides of the pork.
Cook low and slow: Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the pork is fork-tender and shreds easily.
Shred and skim: Transfer the pork to a large tray or bowl. Shred with two forks. Skim excess fat from the cooking liquid, then pour about 1 cup of the liquid over the shredded pork to keep it juicy.
Broil or pan-crisp: Broiler method: Spread pork in a thin layer on a rimmed sheet pan. Drizzle with 1 tablespoon oil and a few tablespoons of cooking liquid. Broil on the top rack for 5–8 minutes, tossing once, until edges are browned and crisp.
Skillet method: Heat 1 tablespoon oil in a large skillet over medium-high. Add pork in a single layer (work in batches). Cook undisturbed 2–3 minutes, then toss until crispy. Spoon in a bit of cooking liquid to caramelize.
Taste and finish: Add a squeeze of lime and a pinch more salt if needed. Serve hot with your favorite toppings.