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These easy Crock Pot pork carnitas are tender, juicy, and packed with flavor! Perfect for tacos, burrito bowls, or a casual dinner, this slow cooker recipe is a delicious addition to your fall recipes. It also makes fantastic game day football food for feeding a crowd.

Crock Pot Pork Carnitas

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Servings 8

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
  • 1 jalapeño sliced, optional

Instructions

  1. Pat the pork shoulder dry and rub it all over with olive oil.
  2. In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, salt, pepper, garlic powder, and onion powder.
  3. Rub the spice mixture evenly over the pork.
  4. Place the chopped onion, garlic, and jalapeño, if using, in the bottom of a 6-quart slow cooker. Place the pork on top.
  5. Pour the orange juice and lime juice around the pork.
  6. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the pork is fork-tender and easily shredded.
  7. Remove the pork from the slow cooker and shred it with two forks.
  8. For crispy carnitas, spread the shredded pork on a baking sheet, drizzle with a little of the cooking liquid, and broil for 5–7 minutes, until the edges are golden and crisp.
  9. Serve in warm corn or flour tortillas with your favorite toppings such as diced onion, cilantro, avocado, salsa, and fresh lime.

Recipe Notes

Pork shoulder (also called pork butt) works best because its marbling keeps the meat tender and juicy.
For even crispier carnitas, you can crisp the shredded pork in a hot skillet instead of broiling.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.