When it comes to comfort food with bold flavor, nothing satisfies quite like a plate of tender, juicy carnitas. The Ultimate Carnitas Crockpot recipe transforms a simple pork shoulder into melt-in-your-mouth bites of savory, citrusy perfection with just the right hint of spice. Slow-cooked until irresistibly tender, then crisped to golden-brown in the final step, these carnitas deliver restaurant-quality taste from the ease of your home kitchen.

This is the kind of dish that brings everyone to the table. Whether you’re making tacos for a crowd, meal prepping for the week, or just craving something deeply flavorful, these carnitas fit the bill. Thanks to the crockpot, you get that long-simmered magic without hovering over a stove all day. Your kitchen will smell incredible, and your dinner will practically cook itself.

Preparation Phase & Tools to Use

Before you get started, make sure you have the right tools for perfect carnitas. Here’s what you’ll need:

Crockpot or Slow Cooker: The star of this method. It keeps the temperature low and steady, ideal for breaking down tough cuts like pork shoulder until they’re fall-apart tender.
Cast Iron Skillet or Baking Sheet: After slow cooking, you’ll want to crisp up the meat. A hot cast iron skillet works wonders, but a broiler and baking sheet combo does the job, too.
Tongs: These help with shredding and transferring the pork without losing any juicy bits.

Cutting Board and Sharp Knife: For trimming and prepping your pork shoulder before it hits the pot.
Citrus Juicer (Optional): Fresh orange and lime juice give carnitas their signature tang, and a juicer just makes it quicker.

These basic tools not only simplify the cooking process but also ensure every step enhances the flavor and texture of the final dish.

Ingredients for the Ultimate Carnitas Crockpot

Each ingredient in this carnitas recipe has a role to play in developing that deep, authentic flavor:

Pork Shoulder (also called Pork Butt): Rich and marbled, it’s the perfect cut for low and slow cooking that results in juicy, flavorful meat.
Fresh Orange Juice: Adds natural sweetness and helps tenderize the pork while complementing the spices with bright citrus notes.

Fresh Lime Juice: Balances out the richness with a tangy zip and brings in that signature Mexican-inspired flavor.
Garlic Cloves: Essential for savory depth and aromatic warmth.
Onion: Adds mellow sweetness and umami as it cooks down.

Cumin: Brings a smoky, earthy base that ties the spice blend together.
Oregano (preferably Mexican Oregano): Adds a slightly citrusy herbal note that enhances the authenticity.
Bay Leaves: Lend a subtle herbal background while the pork simmers.

Salt & Black Pepper: Crucial for seasoning and drawing out the meat’s natural flavor.
Chili Powder & Smoked Paprika: Bring smoky heat and a touch of vibrant color.

Together, these ingredients create the irresistible balance of savory, citrusy, and slightly spicy carnitas.

How To Make the Ultimate Carnitas Crockpot

Step 1: Prep the Pork Shoulder

Trim excess fat from the pork and cut it into large chunks. This helps it cook more evenly and allows the spices to coat each piece.

Step 2: Season Generously

In a bowl, mix salt, pepper, cumin, chili powder, smoked paprika, and oregano. Rub the spice blend all over the pork pieces until well-coated.

Step 3: Load the Crockpot

Place chopped onions and smashed garlic cloves in the bottom of the crockpot. Lay the seasoned pork on top, then pour in fresh orange and lime juice. Toss in the bay leaves.

Step 4: Cook Low and Slow

Cover and cook on low for 8-10 hours or on high for 4-5 hours. The pork should be tender enough to shred easily with tongs or a fork.

Step 5: Shred and Crisp

Remove the pork and shred it in a large bowl. For crispy carnitas, spread the meat on a baking sheet and broil for 4-5 minutes, or sear in a hot cast iron skillet until the edges are golden and caramelized.

Step 6: Serve and Savor

Return the crisped meat to the juices in the crockpot or drizzle some over the top when serving. This step locks in even more flavor.

Serving and Storing Crockpot Carnitas

The beauty of carnitas is how versatile they are. Serve them taco-style in warm corn tortillas with diced onions, fresh cilantro, and a squeeze of lime. Or go bowl-style over rice, with black beans, avocado, and a dollop of sour cream. They’re also excellent tucked into burritos, enchiladas, or even sliders for a party spread.

To store leftovers, let the carnitas cool completely and transfer to an airtight container. Refrigerate for up to 4 days, or freeze for up to 3 months. When reheating, crisping them in a skillet revives their delicious texture.

Frequently Asked Questions

How spicy are these carnitas?

They have a mild kick thanks to chili powder and smoked paprika, but you can easily adjust the heat level to suit your preference.

Can I use a different cut of pork?

Pork shoulder is ideal, but pork loin can work if you’re looking for something leaner. Just be aware it won’t be as juicy.

Do I need to brown the pork first?

It’s not necessary with this recipe, but if you want extra flavor, a quick sear before placing the pork in the crockpot adds a nice depth.

What can I do with leftovers?

Leftover carnitas are amazing in quesadillas, breakfast tacos, nachos, or even mixed into scrambled eggs.

Can I make this recipe ahead of time?

Yes! Carnitas reheat beautifully, so you can cook them the day before and just crisp them up before serving.

What’s the best way to reheat carnitas?

For best texture, reheat in a skillet over medium-high heat until warmed and edges are crispy.

Want More Pork Ideas with a Twist?

If you loved these Ultimate Carnitas Crockpot, you’ll definitely want to try these other flavorful pork favorites:

These dishes bring bold flavor and weeknight ease to your dinner table just like our carnitas.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life With Olivia Pinterest

Let me know in the comments how your carnitas turned out. Did you broil or pan-sear? Add a little extra heat or keep it mild?

I love seeing how you all make these dishes your own. Share your tips and any tweaks you tried—we’re all here to learn and eat well together!

The Ultimate Carnitas Crockpot

Author: Olivia McKenney
Total Time: 8 hours 10 minutes
Yield: 6–8 servings

Print Recipe

Description

Tender, juicy, and richly seasoned, these crockpot carnitas are the ultimate weeknight win. Infused with citrus and spices, slow-cooked to perfection, and crisped at the end for irresistible texture, this recipe is your go-to for tacos, bowls, and so much more.

Instructions

1. Trim excess fat from pork shoulder and cut into large chunks.

2. In a bowl, combine salt, pepper, cumin, chili powder, smoked paprika, and oregano. Rub the mix all over the pork pieces.

3. Place onions and garlic at the bottom of your crockpot. Add pork on top. Pour in orange juice and lime juice, then add bay leaves.

4. Cover and cook on low for 8–10 hours or high for 4–5 hours until pork is tender and shreddable.

5. Shred pork in a large bowl using tongs or forks.

6. Optional: Spread shredded meat on a baking sheet and broil for 4–5 minutes until edges are crispy, or sear in a hot cast iron skillet.

7. Serve warm with your favorite toppings or over rice bowls. Drizzle some juices from the crockpot over the meat for added flavor.

Notes

For extra crispy edges, don’t skip the broiling or skillet-searing step after shredding.

Use freshly squeezed citrus juices for best flavor depth.

You can make this a day ahead and crisp up before serving—it reheats beautifully.

Prep Time: 10 minutes

Cook Time: 8 hours
Category: Dinner
Method: Crockpot / Slow Cooker

Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 385

Sugar: 3g
Sodium: 590mg
Fat: 23g

Saturated Fat: 8g
Unsaturated Fat: 13g
Trans Fat: 0g

Carbohydrates: 6g
Fiber: 1g
Protein: 35g

Cholesterol: 115mg

Keywords: carnitas, crockpot pork, slow cooker tacos