Slow Cooker Pork Carnitas make taco night at my house feel like a five-star event without lifting a finger (or barely, anyway). You’re juggling work, kids, laundry mountain, and dinner is just one more thing. Sound familiar? You want a meal that tastes outrageously good but takes zero brainpower and lets the slow cooker do the heavy lifting. Enter these trusty carnitas. Basically, heaven on a tortilla.
What are Carnitas?
So, carnitas. Where do I even start? They’re this magical Mexican dish where pork is cooked low and slow until it gets all juicy and fall-apart tender—seriously, it’s impossible to mess up. Then you make it crispy so some bites are crunchy, some are soft. They’re basically the cousin of pulled pork, but with way more character.
I first tried carnitas at a tiny joint in San Antonio. Thought I’d found the holy grail. These days, I make slow cooker pork carnitas instead of flying halfway across Texas. The smell alone is enough to make my family hover in the kitchen.
People use carnitas for tacos, burritos, nachos, bowls—you name it. They’re super versatile and taste like eat-out but are super chill to prep at home. If you’re new to carnitas, just think: pulled pork dressed to impress.
“Honestly, these carnitas taste better than my usual favorite taco truck. The slow cooker works magic every time!” – Sam R.
How to make Pork Carnitas
Okay, real talk. Making pork carnitas in a slow cooker is almost too easy—just remember to get the right cut (pork shoulder or “butt” always wins). Grab your meat, smack it down in the cooker, then season like you mean it. Salt, pepper, oregano, cumin, garlic (fresh is nice but the jar stuff is fine), a little orange juice. That last one might sound funky, but trust me, it’s key for flavor and keeps things juicy.
Set it low and slow for, like, 8 hours or until you can shred it with a fork. I sometimes prep this before work and it’s ready to go by dinnertime. Smells so good I want to faceplant in the pot.
Once it’s cooked through, shred it up. Keep all those tasty juices for later—they’re liquid gold.
Don’t worry if you sneak a few bites. Happens to the best of us. 
The BEST Pork Carnitas are browned in a skillet!
Here’s the part no one tells you—what really puts slow cooker pork carnitas over the top is a final quick sear in a hot skillet. Do. Not. Skip. This. The slow cooker pork carnitas get all tender and shreddy, but tossing them in a hot pan makes the edges crisp up real nice. Chewy and crunchy at the same time? Yes, please.
Just scoop the pork out of the slow cooker (don’t dump all the juices in yet), throw it in a big pan, and let it cook till the little bits start getting golden and crispy. Drizzle in some of that leftover juice as it cooks to keep the flavor A+.
I’ve made this mistake: crowding the pan. Don’t do it! The more room, the crisper the bites. I usually work in two or three small batches. Totally worth the extra 5 minutes.
What to serve with Pork Carnitas
You’ve got this mountain of glorious, crispy pork and no clue what goes with it? Here’s what goes on my table for a proper taco night (and honestly, I get excited just thinking about it):
- Warm corn or flour tortillas (don’t skip heating them up—really makes a difference)
- Fresh lime wedges (squeeze all over, so good)
- Diced white onion and chopped cilantro (classic and bold)
- Your favorite salsa or some pickled jalapenos for kick
Bonus if you feel fancy: some crumbled Cotija cheese or simple guacamole. If I’ve got a can of black beans in the pantry, I’ll heat those up too for an easy side.
Tips for Perfecting Your Carnitas Recipe
Full disclosure: I sorta obsessed about this recipe, so here’s what I wish someone had told me the first time I made slow cooker pork carnitas. First, trim off the biggest chunks of fat from your pork, but not all of it—fat is flavor. If you want extra citrus flavor, add in a little lime juice with the orange juice. Play with your spice amounts until you’ve got a mix you love.
For browning, use a cast iron if possible. Gets the edges so crispy. Don’t dump out all the slow cooker juices—save them and spoon a little back on top when you reheat leftovers.
This stuff reheats amazing, by the way. If you end up with extras (you won’t, but hey), pop the carnitas under the broiler for a couple minutes to bring back the crunch.
Common Questions
Q: Can I make slow cooker pork carnitas ahead of time?
A: You bet! Just keep ‘em in the fridge with a splash of juice. Reheat in a skillet to get the crisp back.
Q: Can I freeze leftovers?
A: Absolutely. Portion them out, freeze ‘em, and re-crisp in a hot pan straight from thawed.
Q: What if I don’t eat pork?
A: I’ve heard chicken thighs work too. Same method, just less cooking time.
Q: Do I need to marinate the pork first?
A: Nope, not necessary. Everything gets rich and seasoned if you just plop it all in the slow cooker.
Q: Is this spicy?
A: Not on its own, but toss in a jalapeno or some chili powder if you want a little heat.
Let’s Taco ‘Bout How Awesome This Is
So that’s the scoop on slow cooker pork carnitas. Honestly, nothing beats coming home to the smell of that pork all juicy and ready to crisp up. Impress your friends, feed your family, or just make a pile for yourself (no shame—I’ve done it). If you need even more detailed steps or inspiration, check out Carnitas (Mexican Slow Cooker Pulled Pork) – RecipeTin Eats and another awesome breakdown at Slow Cooker Pork Carnitas – Damn Delicious. Now go make kitchen magic. Bet you’ll never look at taco night the same way again.
Slow Cooker Pork Carnitas
Ingredients
Main Ingredients
- 3 pounds Pork shoulder or pork butt Trim off excess fat, but leave some for flavor.
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Dried oregano Mexican oregano preferred, if available.
- 1 teaspoon Ground cumin
- 4 cloves Garlic (minced) Fresh is better but jarred is fine.
- 1/2 cup Orange juice Key for flavor and moisture.
Serving Suggestions
- 10 pieces Warm corn or flour tortillas Heating up the tortillas is essential.
- 1 each Fresh lime wedges To squeeze over the carnitas.
- 1 cup Diced white onion For garnish.
- 1/2 cup Chopped cilantro For garnish.
- 1 cup Your favorite salsa For additional flavor.
- 1/2 cup Cotija cheese or guacamole Optional but adds great flavor.
Instructions
Cooking
- Place the pork shoulder in the slow cooker and season it with salt, pepper, oregano, cumin, and minced garlic.
- Pour the orange juice over the pork.
- Cook on low for 8 hours, or until the pork shreds easily with a fork.
- Remove the pork from the slow cooker and shred it, keeping juices for later.
- For added texture, heat a skillet over high heat and add the shredded pork in batches.
- Cook until the edges are crispy, drizzling with some of the reserved juices if needed.
- Serve immediately with warm tortillas and toppings.
