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.
Ingredients
4 pounds pork shoulder (pork butt), trimmed and cut into chunks
1 cup fresh orange juice
1/4 cup fresh lime juice
5 garlic cloves, smashed
1 large onion, chopped
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon smoked paprika
2 teaspoons dried oregano
2 bay leaves
2 teaspoons salt
1 teaspoon black pepper
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