Slow Cooker Pork Carnitas are tender, flavorful, and perfectly seasoned shredded pork, ideal for tacos, burritos, or bowls. Using a slow cooker ensures the pork becomes melt-in-your-mouth tender while absorbing a rich combination of spices, citrus, and aromatics. Once cooked, finishing the carnitas under a broiler or in a skillet adds a delightful crispy texture that contrasts beautifully with the soft, juicy meat.

This recipe brings the authentic taste of Mexican street food right into your home with minimal effort. The combination of orange juice, lime, garlic, cumin, and chili powder infuses the pork with a bright, smoky flavor that’s perfect for taco night or casual gatherings.

Why I Love This Recipe

I love this recipe because it’s hands-off, flavorful, and incredibly versatile. You can prep it in the morning and let the slow cooker do the work while you focus on sides or toppings. The pork becomes so tender that it shreds effortlessly, and finishing it with a quick broil creates those irresistible crispy edges.

It’s also a crowd-pleaser—kids and adults alike love piling the pork onto tortillas with toppings like cilantro, onions, avocado, and salsa. Plus, it’s perfect for meal prep, tacos, burrito bowls, nachos, or even breakfast tacos.

Why It’s a Must-Try Dish

• Tender, juicy pork: Slow cooking ensures melt-in-your-mouth texture.
• Flavor-packed: Citrus, garlic, cumin, and chili powder create a bright, smoky taste.
• Crispy finish: Broiling or pan-frying adds a perfect caramelized edge.
• Versatile: Works for tacos, burritos, bowls, nachos, or sandwiches.
• Easy and crowd-friendly: Minimal prep, maximum flavor.

Preparation and Cooking Details

• Preparation Time: 15 minutes
• Cooking Time: 8 hours on low (or 5–6 hours on high)
• Total Time: 8–8.5 hours
• Servings: 6–8
• Calories: ~350 kcal per serving

Course & Cuisine

• Course: Main Course / Mexican / Tacos
• Cuisine: Mexican

Ingredients

• 3–4 pounds pork shoulder (also called pork butt), trimmed of excess fat
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon dried oregano
• 1 onion, coarsely chopped
• 4 cloves garlic, minced
• 1 orange, juiced
• 1 lime, juiced
• 1/2 cup chicken broth
• 2 bay leaves

Optional for serving:

• Corn or flour tortillas
• Fresh cilantro
• Diced onions
• Sliced avocado or guacamole
• Salsa or pico de gallo
• Lime wedges

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the Pork

1. In a small bowl, mix salt, pepper, cumin, chili powder, smoked paprika, and oregano.
2. Rub the spice mix all over the pork shoulder.

Step 2: Layer Ingredients in Slow Cooker

1. Place chopped onion and garlic at the bottom of the slow cooker.
2. Place the spiced pork shoulder on top.
3. Pour orange juice, lime juice, and chicken broth over the pork.
4. Add bay leaves.

Step 3: Slow Cook

1. Cover and cook on low for 8 hours or on high for 5–6 hours until pork is fork-tender.

Step 4: Shred the Pork

1. Remove pork from the slow cooker and place on a cutting board.
2. Shred the pork with two forks, discarding any excess fat.
3. Remove bay leaves from the slow cooker.
4. Return shredded pork to the slow cooker and stir to coat with juices.

Step 5: Crisp the Carnitas (Optional but Recommended)

1. Preheat oven broiler or a skillet on medium-high.
2. Spread shredded pork in a single layer on a baking sheet.
3. Broil for 5–8 minutes until edges are crispy, tossing once halfway.
4. Alternatively, sear pork in a hot skillet for 5–7 minutes until crispy.

How to Serve

• Serve hot in soft corn or flour tortillas.
• Top with fresh cilantro, diced onions, avocado, salsa, or lime juice.
• Use for burrito bowls, nachos, or tacos.
• Pair with Mexican rice, beans, or a simple salad for a full meal.

Recipe Tips

• Pork shoulder: Best for shredding due to its fat content and tenderness.
• Citrus: Orange and lime juices add brightness and help tenderize the meat.
• Make ahead: Slow cook in the morning; crisp and serve later.
• Leftovers: Reheat in a skillet for a few minutes to maintain crispiness.
• Spice level: Adjust chili powder or add cayenne for heat.

Variations

1. Spicy Carnitas: Add 1–2 chipotle peppers in adobo sauce.
2. Garlic Herb: Add fresh thyme or rosemary to the slow cooker.
3. Mexican Street Style: Top with pickled red onions and crumbled queso fresco.
4. Bowl Style: Serve over rice or quinoa with beans, corn, and avocado.
5. Slow Cooker + Instant Pot Hybrid: Sear pork in Instant Pot, then slow cook for extra flavor.

Freezing and Storage

• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Cool completely and freeze for up to 3 months.
• Reheating: Reheat in a skillet or slow cooker; broil briefly to restore crispiness.

Special Equipment Needed

• Slow cooker (6-quart or larger recommended)
• Knife and cutting board
• Two forks for shredding
• Optional: baking sheet for broiling or skillet for crisping

Frequently Asked Questions (FAQ)

Q1. Can I use pork loin instead of shoulder?
Yes, but shoulder is preferred for tenderness and shredding. Loin is leaner and may be less juicy.

Q2. Can I make this in an Instant Pot?
Yes, cook on high pressure for 60 minutes, then natural release. Broil or sear afterward for crispiness.

Q3. Can I skip the citrus?
Citrus adds flavor and helps tenderize pork. You can substitute with vinegar if needed.

Q4. Can I make this spicy?
Absolutely! Add chipotle peppers, cayenne, or extra chili powder.

Q5. Can I use frozen pork?
Yes, but adjust cooking time slightly and ensure it reaches fork-tender stage.

Conclusion

Slow Cooker Pork Carnitas for Tacos is a tender, flavorful, and versatile dish that brings authentic Mexican flavors to your table with minimal effort. The slow cooker ensures melt-in-your-mouth pork while finishing it crispy adds irresistible texture.

It’s perfect for tacos, burrito bowls, nachos, or meal prep, and the combination of citrus, garlic, and spices makes it a crowd-pleaser every time.