Carnitas Slow Cooker Recipe with Pork Shoulder

This slow cooker carnitas recipe turns pork shoulder into tender, citrus-scented Mexican-style pork that is shredded, then crisped under the broiler. The slow cooker does most of the work, while a quick finish gives the meat the browned edges that make carnitas especially good in tacos, bowls, and tortas.

Ingredients

4 lb (1.8 kg) boneless pork shoulder, also called pork butt, cut into 3- or 4-inch (7.5- to 10-cm) chunks
2 tsp (12 g) kosher salt
1 tsp (2 g) ground black pepper
2 tsp (5 g) ground cumin
1 tsp (2 g) dried oregano, preferably Mexican oregano
1 medium yellow onion, about 7 oz (200 g), peeled and cut into wedges
5 garlic cloves, peeled and lightly smashed
1 medium orange, about 6 oz (170 g), juiced; add the spent halves to the cooker
2 tbsp (30 ml) fresh lime juice, from about 1 lime
1 bay leaf
½ cup (120 ml) low-sodium chicken broth or water
1 tbsp (15 ml) neutral oil, such as canola or avocado oil, for crisping

Instructions

Season the pork. Pat the pork shoulder dry and cut it into large chunks, trimming away any especially thick, hard pieces of surface fat but leaving some fat for flavor. Combine the salt, pepper, cumin, and oregano, then rub the mixture over the pork.
Load the slow cooker. Scatter the onion and garlic over the bottom of a 6-quart (5.7-liter) slow cooker. Add the orange juice, lime juice, broth, and bay leaf. Nestle in the pork and tuck the orange halves around it. The liquid will not cover the meat; do not add extra just to submerge it.
Cook until tender. Cover and cook on LOW for 8 hours, or on HIGH for about 5 hours, until the pork pulls apart easily with a fork. For safety, check the thickest piece with a food thermometer: pork whole cuts must reach the USDA FSIS safe minimum of 145°F (63°C) followed by a 3-minute rest; for this braised recipe, cook until fork-tender, which will generally be much hotter. Keep the cooker covered as much as possible.
Shred and moisten. Transfer the pork to a rimmed baking sheet or large bowl and discard the bay leaf and orange halves. Shred the meat with two forks, discarding any large pieces of excess fat. Strain or skim the cooking liquid, then stir ½ cup (120 ml) into the pork, adding more a little at a time if needed. The meat should be juicy, not swimming in liquid.
Crisp the carnitas. Heat the broiler to high and position a rack about 6 inches (15 cm) from the element. Spread the pork in a single layer on a rimmed sheet pan, drizzle with the oil, and broil for 3–5 minutes. Turn or toss the browned pieces and broil another 2–4 minutes, watching closely, until the edges are crisp. Broilers vary, so remove the pan as soon as the meat is browned to your liking.
Serve. Taste and adjust the salt or lime juice. Serve hot with extra cooking juices on the side, or spoon a little over the pork just before serving.

Tips

Choose shoulder, not a lean roast. Pork shoulder has enough connective tissue and fat to stay succulent during a long cook. Pork loin is much leaner and can turn dry and stringy if cooked for the same time.
Use Mexican oregano if available. It has a more citrusy, herbal character than Mediterranean oregano. Regular dried oregano works well; the flavor will be a little less distinctive.
Don’t skip the crisping. Slow cooking makes the pork tender but not browned. Spread it out rather than piling it up, and crisp in batches if your pan is crowded so the meat browns instead of steaming.
Adjust the citrus, not the cooking liquid. Orange and lime brighten the rich pork. If you do not have fresh oranges, use ½ cup (120 ml) unsweetened orange juice and omit the orange halves; bottled juice may taste sweeter, so add lime to balance it.

Serving Suggestions

For tacos, pile the pork into warm corn or flour tortillas and add chopped white onion, cilantro, salsa, and lime wedges. It also works in burrito bowls with rice, beans, shredded cabbage, and avocado, or tucked into a toasted roll with pickled red onion. Keep the accompaniments simple so the crisp, citrusy pork remains the focus. Set out a small bowl of reserved cooking liquid for anyone who wants a juicier serving.

Variations

For a gentle smoky note, add ½ tsp (1 g) smoked paprika to the spice rub; it is a substitute rather than a traditional requirement. Add one sliced jalapeño to the cooker for mild warmth, or serve sliced chiles separately for more control. To make the pork without citrus, replace the orange and lime juices with an equal amount of broth and finish with lime at the table. For a smaller batch, halve the ingredients and use a smaller slow cooker if available; start checking tenderness around 6 hours on LOW, since cooker size and shape affect timing.

Storage and Reheating

Refrigerate cooked pork within 2 hours, storing it with a little cooking liquid in a shallow, covered container. It keeps for 3–4 days in the refrigerator. Freeze in airtight portions for up to 3 months for best quality; thaw overnight in the refrigerator. Reheat only the amount you need in a covered skillet with a splash of broth or reserved juices, then uncover briefly to crisp, or warm it in a 350°F (175°C) oven. Reheated leftovers should reach 165°F (74°C), checked with a food thermometer. Avoid leaving the meat at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Can I cook carnitas on HIGH instead of LOW?
Yes. Cook for about 5 hours on HIGH, checking that the pork is fork-tender. Slow cookers vary, so use tenderness as the practical doneness cue and do not rely only on the clock.

Do I need to brown the pork before slow cooking?
No. Browning is optional and adds flavor, but it is not necessary for tender carnitas. The final broiler step creates browned, crisp edges with less work at the beginning.

Should the pork be covered with liquid?
No. The pork releases moisture as it cooks, and the onion, juice, and broth provide enough liquid for the covered slow cooker. Adding enough liquid to submerge the meat can dilute the flavor.

Can I make the pork ahead?
Yes. Cook and shred it, then refrigerate it promptly with some cooking liquid for up to 3–4 days. Crisp it in a hot oven or under the broiler just before serving; check reheated leftovers reach 165°F (74°C).

Why isn’t my pork shredding easily?
It likely needs more time. Return the chunks to the slow cooker, cover, and cook in 30-minute increments until a fork slides in easily and the meat separates without force.

Can I use bone-in pork shoulder?
Yes. Use a similar weight and expect the cooking time to vary slightly; remove the bone after cooking and before shredding. Check the meat itself for tenderness, since the bone can make the roast fit differently in the cooker.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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