Slow Cooker Pork Loin Carnitas

Made with lean pork loin, fresh citrus, and a simple spice rub, these slow cooker pork loin carnitas turn out tender with crispy edges. Pork loin is the leaner choice over the traditional shoulder, making it a lighter way to get crave-worthy carnitas for tacos, bowls, and more!

My Favorite Way to Make Crispy Carnitas with Pork Loin

Most carnitas recipes call for pork shoulder, but I occasionally like to mix it up using pork loin for a lighter take that still delivers allllllllll the flavor. The lean roast braises in fresh orange and lime juice with cumin, chili, and garlic until it shreds easily with a fork, then a few minutes under the broiler gives you those crispy, caramelized edges that make carnitas so crave-worthy! And with just 5-minutes of prep, it’s the kind of hands-off dinner that works as hard for a busy weeknight as it does for feeding a crowd.

The one step I never skip, though, is the broil! The slow cooker gets the pork perfectly tender but leaves it soft, and running the shredded meat under high heat on a sheet pan is what transforms it into real carnitas with crispy bits and juicy centers. Spread it in a thin, even layer so the most surface area hits the heat, and keep a close eye on it because it goes from golden to burnt fast. Don’t ask me how I know!

Because pork loin is so lean, the thing to watch is overcooking, which can leave it dry rather than tender. Pull it as soon as it shreds easily, and hang onto that flavorful cooking liquid, since spooning some back over the meat keeps everything moist and seasoned. Pile the carnitas into warm tortillas for taco night, then serve them with a side of my Mexican slaw for a fresh, crunchy contrast, plus my cilantro lime rice for a burrito bowl experience. And no carnitas spread is complete without a bowl of my 4-ingredient guacamole for scooping and topping. SO GOOD!

Robyn’s Testing Tips for Pork Loin Carnitas in the Crock Pot

• Cook on low rather than high whenever you have the time, since the longer, gentler cook keeps lean pork loin more tender than the faster high setting.
• Swap the mild chili powder for spicy or smoked chili powder if you want more heat and depth, or add a halved jalapeño to the slow cooker!
• These carnitas freeze well for up to 3 months stored in their cooking liquid, so portion the leftovers into freezer bags and crisp them under the broiler again straight from thawed.

5 stars (9 ratings)

Slow Cooker Pork Loin Carnitas

Developed and tested by Robyn Conley Downs

Servings: 6 servings

Prep: 10 minutes mins

Cook: 5 hours hrs

Broiling Time: 15 minutes mins

Total: 5 hours hrs 25 minutes mins

These slow cooker pork loin carnitas use a leaner cut for tender, crispy shredded pork, broiled for golden edges and piled into tacos or bowls.

Print Recipe Pin Recipe Rate this Recipe

Ingredients

• 1 teaspoon cumin
• 1 teaspoon mild chili powder
• 1 teaspoon garlic powder
• 1 Tablespoon kosher salt
• 2 pounds pork loin roast (or pork shoulder)
• 2 Tablespoons fresh lime juice
• ¼ cup fresh orange juice

Equipment

• Slow Cooker

Instructions 

• In a small bowl, stir together the cumin, chili powder, garlic powder and salt.
• Rub the spice mixture on all sides of the pork. Place the pork in a 6-quart slow cooker, then pour in the lime and orange juice, turning the pork to coat.
• Cover and cook on high for 5-6 hours, or low for 8-9 hours, or until the pork shreds very easily with a fork.
• Remove the pork from the slow cooker. Shred with two forks, then add back to the slow cooker, stirring to combine with any remaining juices.
• Place the shredded pork on a foil lined, rimmed baking sheet. Broil on high for 10-15 minutes, stirring once, or until the edges of the pork begin to crisp and brown. Keep a close eye to avoid burning.
• Serve warm as a filling for tacos, burritos or in bowls.

Notes

• Cook Time: All slow cookers are different, so you may need to adjust the time up or down depending on your particular model.
• Crispy Carnitas from the Slow Cooker: Whatever you do, do not skip the broiling step! Trust me, it’s worth the extra few minutes. It’s how you get that nice crispy texture & extra flavor.
• Optional Toppings: Warm tortillas, avocado, queso fresco, pickled jalapeno, lime wedges, chopped white onion.
• With Pork Shoulder: For a more traditional carnitas recipe, you’ll want to make my slow cooker carnitas recipe!

Course: dinner, Main Course

Cuisine: Mexican

Nutrition Information:

Serving: 1 (of 6), Calories: 209kcal, Carbohydrates: 2g, Protein: 34g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 95mg, Sodium: 978mg, Potassium: 611mg, Fiber: 1g, Sugar: 1g, Vitamin A: 126IU, Vitamin C: 7mg, Calcium: 15mg, Iron: 1mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

Share + Save this Recipe