Easy Slow Cooker Pork Carnitas – Perfect for Taco Night

If you want tender, juicy pork with crispy edges without much effort, slow cooker pork carnitas is an excellent choice.

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You can let your slow cooker do the work while you focus on other things, and by the end of the day, you’ll have delicious meat ready to shred and crisp up for tacos, burritos, or salads.

Slow cooker pork carnitas bring together rich flavors from spices and citrus, and after cooking low and slow, the meat becomes melt-in-your-mouth tender with a crispy finish when broiled or pan-fried.

This method is perfect for busy days when you want a flavorful meal without spending hours in the kitchen.

How to Make Slow Cooker Pork Carnitas

You will focus on picking the perfect pork cut, gathering the right spices and ingredients, and following clear steps to achieve tender, flavorful carnitas. Each part is important to get that authentic mix of juicy tenderness with crispy edges.

Selecting the Right Cut of Pork

Start with a cut that becomes tender when cooked low and slow. Pork shoulder (also known as pork butt) is the ideal choice. It has enough fat and connective tissue to break down during cooking, keeping the meat juicy and flavorful.

Avoid lean cuts like pork loin or tenderloin, which dry out easily. The marbling in pork shoulder gives your carnitas that rich, tender texture. Look for a piece that weighs 3 to 4 pounds for a good batch.

Related Recipe: Tender Slow Cooker Pork Shoulder Recipe

If possible, trim away large excess fat, but leave some fat intact. This will melt during cooking and enhance the flavor and moisture.

Slow Cooker Pork Carnitas

Ingredients

3–4 pounds pork shoulder (pork butt), trimmed of excess fat
1 tablespoon olive oil
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon smoked paprika
1 teaspoon oregano
½ teaspoon black pepper
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup orange juice (fresh or bottled)
¼ cup lime juice (about 2 limes)
4 cloves garlic, minced
1 small onion, chopped
Optional: 1 jalapeño, sliced (for extra flavor and mild heat)

Instructions

Pat the pork shoulder dry and rub it all over with olive oil. In a small bowl, mix together the chili powder, cumin, smoked paprika, oregano, salt, pepper, garlic powder, and onion powder. Rub the spice mixture evenly over the pork.

Place the chopped onion, garlic, and jalapeño (if using) in the bottom of the slow cooker. Set the pork on top, then pour in the orange juice and lime juice around it.

Cover and cook on low for 8–10 hours or high for 4–5 hours, until the pork is fork-tender and easily shredded.

Remove the pork from the slow cooker and shred it with two forks. For crispy carnitas, spread the shredded meat on a baking sheet, drizzle with a bit of the cooking liquid, and broil for 5–7 minutes until the edges are golden and crisp.

Serve the carnitas in warm tortillas with your favorite toppings — like diced onion, cilantro, avocado, salsa, or a squeeze of lime.

This Slow Cooker Pork Carnitas recipe serves 6 to 8 people, depending on portion size and how you serve it.

To serve in tacos, you can expect around 12–16 tacos total (about 2 per person for 6–8 people).
To serve as part of a bowl or plate meal with rice, beans, or sides, it can easily stretch to 8 servings.

If you’re feeding a crowd or want leftovers (which reheat beautifully), you can double the recipe — it freezes and reheats really well!

Serving and Storage Tips

You can enjoy pork carnitas in many tasty ways, from classic tacos to creative bowls. When you have leftovers, storing and reheating properly keeps the flavors fresh and the meat juicy.

Best Ways to Serve Pork Carnitas

Serve your carnitas in warm corn or flour tortillas for traditional tacos. Add toppings like diced onions, fresh cilantro, lime wedges, and salsa for extra flavor.

You can also use carnitas in burritos, nachos, or rice bowls. Try layering with black beans, guacamole, and shredded cheese for a hearty meal.

For an extra touch, crisp the shredded meat in a skillet before serving. This creates a delicious crispy edge that adds texture and enhances the flavor.

Storing and Reheating Leftovers

After cooking, let the carnitas cool before transferring to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months.

To reheat, warm the meat in a skillet over medium heat. This method helps maintain moisture and allows you to crisp the edges again if you like.

When reheating from frozen, thaw in the fridge overnight first. Avoid microwaving directly from frozen to keep the best texture and flavor.

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