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Crispy shredded carnitas in a pan with lime wedges and fresh cilantro
5 from 13 votes

Slow Cooker Carnitas

Make these super easy Slow Cooker Carnitas for the best ever Mexican dinner! The Carnitas are so flavorful! They're crispy, tender, juicy and will quickly become a family favorite.
Author Diana
Servings 12 servings
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes

Equipment

Ingredients

  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • 3-5 pounds pork shoulder (also known as pork butt), boneless and skinless, washed and patted dry
  • 5 cloves garlic minced
  • 14-ounce can diced green chiles or fresh diced jalapeños
  • 1 yellow onion chopped
  • 2 oranges juiced
  • 2 limes juiced

Instructions

  • Combine the spices to make a dry rub for the pork shoulder.
  • Wash and completely dry the pork. Use your spice rub and completely cover your piece of meat.
  • Place the pork shoulder in the slow cooker, and place the garlic, green chiles, and onions over the pork. Add in the orange and lime juice (yes, that is the only liquid that you need for the slow cooker version!).
  • Cover and cook on high for 7 hours on or low for 10 hours.
  • Remove the pork from the slow cooker, and place on a cutting board. Then using 2 forks, shred the meat (it will fall apart easily!).
  • Return the pulled pork to the slow cooker, and let it soak up all the juices and flavor.

To crisp:

  • To crisp your carnitas under the broiler, turn on oven broiler to 500°F (260°C) and spread the meat on a baking sheet and spoon some juice over the meat.
  • Place under the broiler for 5 minutes, then toss the meat and place back under the broiler for an additional 3 to 5 minutes until meat is crispy on top.
  • To crisp your carnitas on the stove top, place 1 tablespoon of olive oil in a hot skillet. Working in batches, add the meat, spoon some juice over the meat, and cook for 5-7 minutes until the edges start to brown.
  • Before serving drizzle with more juices, and stuff over nachos or stuffed in tacos with onion and cilantro.

Notes

  • Anywhere from 3-5 pounds of meat works great without changing anything else.
    You can use boneless or bone in pork shoulder/butt. For bone-in cook for 10 hours on low.
  • The best cut of meat for Carnitas is pork shoulder due to its fat content. Pork tenderloin won’t work for carnitas as it’s too lean.
  • Best way to store is by shredding the pork, and then storing it in an airtight container in the fridge separate from the juices. Store for up to 3 days. You can also freeze carnitas in airtight freezer bags along with the juices for up to 3 months.

Nutrition

Calories: 157kcal | Carbohydrates: 5g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 496mg | Potassium: 396mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 19mg | Calcium: 40mg | Iron: 2mg