Name: Easy Crockpot Carnitas Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican-Inspired
Ingredients: 3–4 pounds pork shoulder (boneless or bone-in); 1 tablespoon olive oil; 1 tablespoon chili powder; 2 teaspoons cumin; 1 teaspoon smoked paprika; 1 teaspoon oregano; 1 ½ teaspoons salt; ½ teaspoon black pepper; 4 cloves garlic, minced; 1 onion, chopped; 1 orange, juiced (plus zest); 1 lime, juiced; ½ cup chicken broth

Jump to Recipe·Print Recipe

If you’re craving big, bold Mexican flavors but don’t want to spend all day in the kitchen, Easy Crockpot Carnitas will become your new go-to recipe. Imagine succulent pork infused with citrus and warm spices, slow-cooked until melt-in-your-mouth tender, then crisped up for that irresistible texture—these carnitas are as flavorful as they are effortless. Whether you’re feeding a crowd or meal-prepping for the week, this dish promises to deliver a fiesta of taste in every bite!

Easy Crockpot Carnitas Recipe - Recipe Image

Ingredients You’ll Need

The magic of Easy Crockpot Carnitas lies in a handful of simple but essential ingredients, each one bringing something special to the table. From the richness of pork shoulder to the zesty brightness of citrus and the earthy depth of spices, every component works together for a truly unforgettable meal.

Pork Shoulder (3–4 pounds): The star of the show, this cut becomes incredibly tender and juicy after a long, slow cook.
Olive Oil (1 tablespoon): For searing the pork, adding a subtle richness and helping lock in flavor.
Chili Powder (1 tablespoon): Brings smoky heat and classic Mexican flavor to the carnitas.
Cumin (2 teaspoons): Adds earthiness and warmth, a must-have for authentic taste.
Smoked Paprika (1 teaspoon): Infuses a gentle smokiness that elevates the pork’s savory notes.
Oregano (1 teaspoon): Offers a touch of herbal brightness, balancing the richness of the meat.
Salt (1 ½ teaspoons): Essential for seasoning the pork and bringing all the flavors together.
Black Pepper (½ teaspoon): Adds just the right amount of background heat.
Garlic (4 cloves, minced): Fresh garlic brings pungent, aromatic depth to the dish.
Onion (1, chopped): Softens and sweetens during cooking, blending into the savory base.
Orange (1, juiced plus zest): The secret weapon! Orange gives the carnitas a subtle sweetness and citrus tang.
Lime (1, juiced): Brightens everything up with a zesty, fresh pop.
Chicken Broth (½ cup): Keeps the pork moist and helps meld all the flavors together as it cooks.

How to Make Easy Crockpot Carnitas

Step 1: Prep the Pork

Begin by trimming any excess fat off the pork shoulder and cutting it into large chunks if needed so it fits comfortably in your slow cooker. This not only helps the pork cook evenly, but also makes shredding a breeze later on.

Step 2: Mix the Spice Rub

In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. This aromatic blend is what gives Easy Crockpot Carnitas their signature punch. Rub the mixture all over the pork until it’s completely coated in spice.

Step 3: Sear for Flavor (Optional but Recommended!)

Heat the olive oil in a large skillet over medium-high heat. Carefully sear each side of the pork until nicely browned, about 2 to 3 minutes per side. This step is optional, but it adds a rich layer of flavor and creates those irresistible golden edges.

Step 4: Load Up the Crockpot

Transfer the seasoned (and seared, if you chose) pork to your crockpot. Top with the minced garlic and chopped onion. Pour over the orange juice and zest, lime juice, and chicken broth. These liquids will keep the pork moist and infuse every bite with bright, tangy flavor.

Step 5: Slow Cook Until Tender

Cover the crockpot and set it to cook on low for 8 to 10 hours or on high for 4 to 5 hours. You’ll know it’s ready when the pork is so tender it practically falls apart at the touch of a fork. The anticipation is worth it!

Step 6: Shred and Crisp (The Secret to Perfect Carnitas)

Remove the pork from the crockpot and use two forks to shred it into bite-sized pieces. For extra texture (and that restaurant-style finish), spread the shredded pork on a baking sheet and broil in the oven for 5 to 8 minutes until the edges are crispy. Drizzle a little of the cooking juices over the top for an extra hit of flavor before serving.

How to Serve Easy Crockpot Carnitas

Garnishes

Nothing takes Easy Crockpot Carnitas from delicious to unforgettable like the right garnishes. Think freshly chopped cilantro, diced onions, a sprinkle of cotija cheese, extra lime wedges, or even a scoop of creamy guacamole. These finishing touches add color, flavor, and freshness to every taco or bowl.

Side Dishes

Pair your carnitas with warm corn tortillas, fluffy cilantro-lime rice, black beans, or a crisp cabbage slaw. For a true Mexican-inspired feast, don’t forget sides like grilled street corn, pickled jalapeños, or a tangy salsa. Each dish perfectly complements the rich, savory pork.

Creative Ways to Present

Get creative! Pile your Easy Crockpot Carnitas high on nachos, stuff them into burritos or quesadillas, or serve over a vibrant salad bowl. For a fun party twist, set up a DIY taco bar and let everyone customize their own carnitas creations.

Make Ahead and Storage

Storing Leftovers

One of the best parts of Easy Crockpot Carnitas is how well they keep. Let leftovers cool to room temperature, then transfer them (with a bit of the cooking liquid) into an airtight container. Store in the refrigerator for up to 4 days—the flavors only get better as they meld.

Freezing

Yes, you can absolutely freeze Easy Crockpot Carnitas! Portion the shredded pork (with a little cooking juice) into freezer bags or containers, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, place the carnitas in a skillet with a splash of the reserved cooking liquid or broth, and warm over medium heat until hot. For that signature crispy texture, broil or pan-fry the pork for a few minutes before serving. This revives the flavors and brings back those wonderful crispy edges.

FAQs

Can I use a different cut of pork for Easy Crockpot Carnitas?

Pork shoulder is ideal because of its marbling and tenderness, but pork butt (Boston butt) works beautifully too. Leaner cuts like pork loin can dry out, so stick with shoulder or butt for best results.

Is it necessary to sear the pork before slow cooking?

Searing isn’t required, but it adds an extra layer of flavor and gives the carnitas a richer, deeper color. If you have time, it’s definitely worth the extra step, but your carnitas will still be delicious if you skip it.

Can I make Easy Crockpot Carnitas in advance?

Absolutely! This recipe is perfect for meal prep. You can cook and shred the pork ahead of time, then reheat and crisp it up just before serving. The flavors deepen overnight, making leftovers especially tasty.

How do I keep the carnitas moist after broiling?

After crisping the shredded pork under the broiler, drizzle a few spoonfuls of the reserved cooking juices over the top. This keeps the meat juicy while still delivering those irresistible crispy edges.

What’s the best way to serve Easy Crockpot Carnitas for a crowd?

Set up a taco bar with tortillas, salsas, fresh toppings, and plenty of garnishes. Let everyone build their own tacos or bowls for a relaxed, festive meal that everyone can customize to their taste.

Final Thoughts

I hope you’re as excited as I am to try these Easy Crockpot Carnitas! They’re the perfect mix of simple prep, maximum flavor, and endless serving possibilities. Whether it’s taco night or a casual weekend dinner, this recipe is sure to become a family favorite—so grab your slow cooker and get ready for some seriously delicious carnitas!

Easy Crockpot Carnitas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 13 reviews

Author: admin
Total Time: 8 hours 15 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Easy Crockpot Carnitas is a flavorful and tender slow-cooked Mexican-inspired pork shoulder recipe perfect for tacos, burritos, bowls, or nachos. It features a delicious blend of spices, citrus juices, and slow cooking to achieve melt-in-your-mouth shredded pork with optional crispy edges.

Ingredients

Scale

Meat and Oil

3–4 pounds pork shoulder (boneless or bone-in)
1 tablespoon olive oil

Spices

1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon smoked paprika
1 teaspoon oregano
1 ½ teaspoons salt
½ teaspoon black pepper

Produce

4 cloves garlic, minced
1 onion, chopped
1 orange, juiced (plus zest)
1 lime, juiced

Liquids

½ cup chicken broth

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Pork: Trim excess fat from the pork shoulder and cut into large chunks if necessary to fit into the slow cooker.
Mix the Spices: In a small bowl, combine chili powder, cumin, smoked paprika, oregano, salt, and black pepper, mixing thoroughly.
Season the Pork: Rub the spice mixture evenly all over the pork chunks to ensure full flavor.
Sear the Pork: Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until browned, about 2–3 minutes per side; this step is optional but adds great depth of flavor.
Set Up Crockpot: Place the seared pork into the crockpot. Add minced garlic, chopped onion, orange juice and zest, lime juice, and chicken broth.
Cook: Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the pork is tender and can be easily shredded.
Shred the Pork: Remove the pork from the crockpot and shred it using two forks.
Optional Crisping: For crispy edges, spread the shredded pork on a baking sheet and broil for 5–8 minutes until edges are crisp. Drizzle a bit of the cooking juices over the meat before serving.