Name: The Ultimate Carnitas Crockpot
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Mexican
Ingredients: 3–4 pounds boneless pork shoulder; 3/4 cup orange juice; 2 tablespoons lime juice; 5 garlic cloves, smashed; 1 medium onion, chopped; 2 bay leaves; 2 teaspoons ground cumin; 1 1/2 teaspoons dried oregano; 2 teaspoons chili powder; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil (for crisping)

I’ve always been a fan of slow-cooked dishes that make the entire house smell like a feast is coming, and this Ultimate Carnitas Crockpot recipe is exactly that kind of experience. There’s just something magical about tossing a few simple ingredients into a slow cooker in the morning and returning hours later to tender, juicy pork that practically shreds itself. Whether I’m making tacos, burrito bowls, or just eating it with rice and lime, these carnitas always hit the spot.

What makes this dish stand out is how it balances rich, deep flavors with crispy, caramelized edges—without spending hours over a stove. It’s savory, citrusy, just the right amount of spicy, and incredibly versatile. Once you try this crockpot version, you’ll probably never go back to the stovetop or oven method again.

Why You’ll Love This Carnitas Crockpot Recipe

This recipe is low-effort, high-reward cooking at its best. Just a few minutes of prep time and your slow cooker does all the heavy lifting. The meat becomes fall-apart tender while the seasonings infuse every bite with bold Mexican flavor. Plus, it’s perfect for meal prep, parties, or even freezing for later.

You’ll love how budget-friendly it is too. Pork shoulder is one of the most affordable cuts of meat, yet it transforms into something truly special here. And when crisped up in a skillet after slow-cooking? It takes on that irresistible street-taco authenticity.

What Kind of Pork Should I Use for Carnitas?

The best cut for this recipe is boneless pork shoulder (also called pork butt). It’s marbled with just the right amount of fat, which breaks down beautifully in the crockpot and keeps the meat juicy. Don’t be tempted to go lean—cuts like pork loin or tenderloin will dry out and lack the richness we want in carnitas.

If your pork shoulder comes with a bone, that’s fine too. Just remove it before shredding the meat. Bone-in pieces often add more flavor to the cooking liquid.

Options for Substitutions

Don’t have orange juice? Use pineapple juice for a twist, or even a splash of apple cider vinegar and a spoon of brown sugar to balance the acidity.

If you prefer a different cut of meat, boneless country-style ribs are a decent alternative, though not quite as rich as shoulder.

To make it spicier, add a diced jalapeño or chipotle in adobo. And if you’re avoiding pork, this same method works great with boneless, skinless chicken thighs—just reduce the cook time a bit.

Ingredients for This Carnitas Crockpot Recipe

Boneless Pork Shoulder: This is the star of the dish. Rich, marbled, and perfect for slow cooking to achieve fall-apart tenderness.
Orange Juice: Adds a bright, citrusy acidity that balances the richness of the pork.
Lime Juice: Fresh lime brings in that zingy sharpness to lift the flavors.
Garlic Cloves: Essential for a deep, savory base.
Onion: Adds sweetness and a mild earthiness to the broth.
Bay Leaves: These bring subtle herbal notes that infuse over time.
Cumin: Earthy and warm, cumin adds depth to the seasoning profile.
Oregano: A touch of this gives a hint of peppery, herbal contrast.
Chili Powder: For a mild heat and smoky flavor.
Salt and Pepper: Fundamental seasonings that enhance everything.
Olive Oil: Used for crisping up the meat after it cooks, giving it that authentic carnitas texture.

Step 1: Prepare the Pork

Trim off any large excess fat from the pork shoulder, but don’t remove all of it—fat means flavor and moisture. Cut the pork into large chunks, about 3-4 inches each. This helps the meat cook evenly and shred easily later.

Step 2: Season the Meat

Rub the pork chunks with salt, pepper, cumin, chili powder, and oregano. You can do this directly in the crockpot or in a mixing bowl beforehand. Make sure the seasoning is well distributed over all sides of the pork.

Step 3: Add Aromatics and Citrus

Place chopped onion, smashed garlic cloves, and bay leaves into the crockpot with the pork. Pour in the orange juice and lime juice. The citrus not only flavors the meat but also tenderizes it as it cooks.

Step 4: Slow Cook the Carnitas

Cover and cook on LOW for 8 to 10 hours or on HIGH for about 5 to 6 hours. The pork should be incredibly tender and easily fall apart when pulled with a fork.

Step 5: Shred the Meat

Once the pork is done, remove it from the crockpot and place it on a large cutting board. Use two forks to shred the meat into bite-sized pieces. Discard any large pieces of fat.

Step 6: Crisp the Carnitas (Optional but Recommended)

Heat olive oil in a large skillet over medium-high heat. Add shredded pork in batches, pressing it slightly into the pan to help it crisp. Let it cook undisturbed for 2-3 minutes, then flip and brown the other side. Spoon over a bit of the cooking liquid from the crockpot to keep it juicy.

Step 7: Serve and Garnish

Serve hot, garnished with chopped onions, fresh cilantro, and lime wedges. Use it for tacos, burrito bowls, nachos, or even in sandwiches or salads.

How Long to Prepare the Carnitas Crockpot

Prep Time

It only takes about 15 to 20 minutes to prep everything for the slow cooker. That includes trimming and cutting the pork, measuring out your spices, and slicing the aromatics. You don’t need to sear anything upfront, making this recipe super beginner-friendly.

Cook Time

The real magic happens during the long, slow cook. Set your crockpot to LOW for 8 to 10 hours, or HIGH for 5 to 6 hours. The low-and-slow method is ideal for building deep flavor and achieving that melt-in-your-mouth texture. You’ll know it’s ready when the pork easily shreds with a fork.

Tips for Perfect Carnitas Crockpot

Use the Right Cut: Stick with pork shoulder for the most tender and juicy results.
Don’t Skip the Citrus: Orange and lime juice add essential brightness and flavor.
Crisping is Key: For authentic carnitas texture, take the extra 10 minutes to crisp the shredded meat in a skillet.
Keep Some Cooking Liquid: Drizzle a little of the leftover liquid over the pork when serving to add moisture and flavor.
Double the Batch: This recipe freezes beautifully. Make extra and save time later.

Watch Out for These Mistakes While Cooking

Using Lean Cuts: Avoid pork loin or tenderloin—they’ll turn dry and chewy.
Overcrowding the Pan While Crisping: Crisp in batches to ensure browning, not steaming.
Not Seasoning Enough: Be generous with the spices so the pork is flavorful through every bite.
Throwing Away the Liquid: That citrusy, spiced broth is gold. Save it for reheating or drizzling.
Skipping the Rest Time: Let the meat rest a few minutes before shredding to keep it juicy.

What to Serve With Carnitas Crockpot?

1. Warm Corn Tortillas

Nothing beats a freshly warmed tortilla for building the perfect taco.

2. Cilantro Lime Rice

A fluffy, tangy rice side adds balance and freshness.

3. Refried Beans or Black Beans

These provide a creamy contrast and are packed with protein.

4. Fresh Salsa or Pico de Gallo

The brightness of tomatoes, onion, and cilantro elevates every bite.

5. Grilled Street Corn (Elote)

Sweet, smoky, and creamy—this Mexican favorite pairs perfectly with carnitas.

Storage Instructions

Refrigeration

Once the carnitas have cooled, transfer them to an airtight container and refrigerate for up to 4 days. Store some of the cooking liquid with the meat to keep it juicy.

Freezing

For longer storage, freeze in portioned containers or freezer bags for up to 3 months. Again, include some of the liquid to preserve flavor and moisture.

Reheating

Reheat in a skillet over medium heat, adding a spoonful of broth or water. For crispiness, let it sear for a couple of minutes without stirring.

Estimated Nutrition

(Per Serving – based on a 6-serving yield)

Calories: ~350
Protein: 28g
Fat: 22g
Saturated Fat: 7g
Carbohydrates: 5g
Sugar: 2g
Fiber: 1g
Sodium: 450mg

Frequently Asked Questions

What’s the difference between carnitas and pulled pork?

While both are slow-cooked, carnitas are traditionally Mexican and often finished by crisping the meat in a pan, whereas pulled pork is typically saucy and American-style.

Can I make this recipe ahead of time?

Yes! You can cook the pork a day ahead and reheat it in a skillet for crispiness right before serving.

How do I make it spicier?

Add chopped jalapeño, serrano peppers, or chipotle in adobo to the crockpot.

Can I use a pressure cooker instead?

Absolutely. Use the pressure cook function on high for about 60 minutes with a natural release, then shred and crisp.

What can I do with leftovers?

Leftovers make amazing quesadillas, burrito bowls, enchiladas, nachos, or even breakfast hash.

Conclusion

The Ultimate Carnitas Crockpot recipe is more than just an easy meal—it’s a flavorful, crowd-pleasing dish that works for any occasion. From lazy Sunday dinners to feeding a hungry crowd, this recipe delivers every time. With minimal prep, deep flavor, and maximum versatility, it’s bound to become a favorite in your kitchen.