Slow Cooker Carnitas (Easy Recipe)
Developed and tested by Robyn Conley Downs
on May 25, 2026 
This slow cooker carnitas is the easiest path to tender, fall-apart pork with crispy, golden edges. Slow cooked in orange juice with no searing, no pre-cooking, and no lard required, this set-it-and-forget-it dinner delivers all the flavor of carnitas with a fraction of the work. Perfect for taco night, burrito bowls, or weeknight meal prep!
My Favorite Tender, Crispy Pork Carnitas Recipe
I feel like pork shoulder doesn’t get nearly enough credit, ya know what I mean? It’s one of the most affordable cuts at the store, it feeds a crowd, and when you give it a full day in the slow cooker with orange juice, lime, garlic, and a spice rub you already have in your pantry, it turns into something that tastes like it came from a really good taqueria. Plus, what’s better than a recipe that requires just 5-minutes of actual effort and then just handles itself? Set it in the morning, walk away, and come home to a house that smells unbelievable!
Buuuuut here’s the thing I learned the hard way during testing: the slow cooker alone won’t get you all the way there. The first time I made these I skipped the broil and the pork was tender and flavorful but completely soft. No crispy edges was kinda just a bummer. The broil step fixes this problem, so simply spread the shredded pork on a sheet pan, drizzle half the cooking liquid over the top, and 5-minutes under high heat gives you golden crispy edges with juicy pulled pork underneath. It’s truly the perfect combo. Be sure to watch it, though, it goes from perfect to burnt faster than you’d think. Don’t ask me how I know.
A 4-pound pork shoulder makes enough for a full taco night with leftovers, and honestly the leftovers might just be even better. Store them with the cooking liquid so nothing dries out, then crisp them back up in a pan when you’re ready to go again. And for a fresh side that pairs perfectly with carnitas tacos, my crunchy Mexican slaw comes together in minutes. And, if you love easy slow cooker Mexican meals, my crockpot cilantro lime chicken belongs in your weeknight rotation!
Welcome to My Kitchen, Let’s Make Crockpot Carnitas!
Testing Tips for Crispy Pork Carnitas
- Don’t skip the broil step! I made these without it once and the texture was just not as good. The broil is what gives you the crispy caramelized edges that make carnitas worth eating.
- I’ve tried both bone-in and boneless pork shoulder and boneless is easier to work with here. Same flavor, and less fuss when it comes time to shred.
- Don’t throw out the cooking liquid! I drizzle extra over the crisped meat right before serving and store any leftovers submerged in it. It’s the difference between carnitas that reheat beautifully and carnitas that dry out in the fridge.
- I tested with and without the jalapeño and the seeds-in version adds a real kick. If you’re feeding picky eaters or kids, remove the seeds or skip it entirely. The flavor is still there without the heat.
Slow Cooker Carnitas (Easy Recipe)
Ingredients
- 3 ½ – 4 pounds boneless pork shoulder (or pork butt), cut into 4 large chunks
- 2 teaspoons kosher salt
- 1 ½ teaspoons cumin
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 2 bay leaves
- ½ cup freshly squeezed orange juice
- ¼ cup freshly squeezed lime juice
- 1 jalapeño, halved (optional)
Equipment
Instructions
- Season the Pork: In a small bowl, combine the salt, cumin, oregano, black pepper, and chili powder. Rub the spice mixture all over the pork chunks on all sides.
- Add the Pork to the Slow Cooker: Place the seasoned pork in a 6-quart slow cooker. Nestle the onion, garlic, and bay leaves around, then pour the orange juice and lime juice over everything. If using jalapeño, add it now.
- Slow Cook: Cover and cook on low for 8-10 hours, or high for 5-6 hours, until the pork is very tender and shreds easily with a fork.
- Shred: Carefully remove the pork from the slow cooker and transfer to a cutting board or large bowl. Discard the bay leaves from the cooking liquid. Using two forks, shred the pork into medium chunks.
- Crisp: Spread the shredded pork in a single layer on a rimmed, broiler-safe baking sheet. Drizzle ½ of the cooking liquid from the slow cooker over the top. Broil on high for 5-8 minutes, or until the edges are golden and crispy. Watch closely, they can go from crispy to burnt quickly!
- Serve: Pile the carnitas into warm corn tortillas and top with fresh cilantro, diced white onion, and a squeeze of lime. Add salsa or pico de gallo if that’s your thing.
Notes
- Make it spicy: Add a halved jalapeño (seeds in for more heat, seeds removed for mild) to the slow cooker in step 3 for a spicier version. Otherwise this is a very mild recipe.
- Serving Suggestions: warmed corn tortillas, fresh chopped cilantro, finely chopped white onion, lime wedges, salsa or pico de gallo.
- Cooking Liquid: I like to drizzle extra cooking liquid over the meat after it has been crisped for extra juicy meat. I also store any extra carnitas with the cooking liquid. When ready to serve I’ll crisp the leftover meat in a pan with the cooking liquid so it doesn’t dry out.
- For a Lighter Option: I also have a recipe for slow cooker pork loin carnitas, if that’s more your thing.
