Slow Cooker Pork Loin Carnitas

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.

Course dinner, Main Course

Cuisine Mexican

Diet Gluten Free

Keyword Carnitas, comfort food, Crockpot, easy, Pork, Slow Cooker

Prep Time 10

Cook Time 5

Broiling Time 15

Total Time 5 25

Servings servings

Calories 209

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.

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!