Tender, juicy pork shoulder slow-cooked to perfection with a blend of bold spices, citrus, and aromatics, then crisped for a satisfying texture. This versatile Mexican-inspired dish is perfect for tacos, burritos, or salads, offering a delicious, hands-off meal that’s ideal for busy days.
Pork carnitas are a staple in Mexican cuisine, and for good reason—they’re tender, juicy, and bursting with flavor. The name “carnitas” translates to “little meats,” which perfectly describes the shredded, crispy pork that’s the star of this dish. Traditionally made by slow-cooking pork shoulder until it’s fall-apart tender, then crisping it up for that irresistible texture, carnitas are perfect for tacos, burritos, or even salads. This slow cooker version makes the process easy and hands-off while still delivering authentic flavor. Whether you’re meal-prepping for the week or hosting a casual dinner, these pork carnitas will impress.
Why You’ll Love This Recipe
- Effortless Cooking: The slow cooker does most of the work, making this recipe perfect for busy days.
- Versatile: Serve the carnitas in tacos, burritos, quesadillas, or over a salad for a low-carb option.
- Flavorful and Tender: The combination of spices, citrus, and slow cooking creates melt-in-your-mouth pork with a crispy finish.
- Customizable: Easily adapt the recipe for dietary preferences, including low-carb and gluten-free options.
Ingredients
- For the Pork:
- 3-4 lbs boneless pork shoulder (or pork butt), cut into 2-inch chunks1 tablespoon kosher salt1 teaspoon black pepper2 teaspoons ground cumin1 teaspoon dried oregano1 teaspoon chili powder (optional, for a bit of heat)4 cloves garlic, minced1 medium onion, quarteredJuice of 1 orange (about ¼ cup)Juice of 1 lime (about two tablespoons)½ cup chicken broth or water
Diced onions
Fresh cilantro, chopped.
Lime wedges
Salsa or guacamole (optional)
Cooking Instructions
1. Prepare the Pork
Trim any excess fat from the pork shoulder, then cut it into 2-inch chunks. This helps the meat cook evenly and absorb the flavors.
In a small bowl, mix the salt, pepper, cumin, oregano, and chili powder (if using). Rub the spice mixture all over the pork chunks, ensuring they’re well-coated.
2. Assemble in the Slow Cooker
- Place the seasoned pork chunks in the slow cooker.
- Add the minced garlic, quartered onion, orange juice, lime juice, and chicken broth (or water). The liquid should come about halfway up the pork—don’t submerge it completely.
3. Slow Cook
- Cover the slow cooker and cook on low for 8 hours or until the pork is tender and quickly shreds with a fork.
- Tip: If you’re short on time, you can cook on high for 4-5 hours, but the low-and-slow method yields the best texture.
4. Shred the Pork
- Once the pork is cooked, transfer it to a large bowl with a slotted spoon. Reserve the cooking liquid.
- Shred the pork using two forks. If you prefer a finer texture, you can chop the shredded meat slightly.
5. Crisp the Carnitas
- Broiler Method: Preheat your broiler. Spread the shredded pork in an even layer on a baking sheet. Drizzle with a few tablespoons of the reserved cooking liquid. Broil for 3-5 minutes or until the edges are crispy and golden. Watch closely to avoid burning.
- Skillet Method: Heat a tablespoon of oil in a large skillet over medium-high heat. Add the shredded pork in batches, pressing it down to crisp the bottom. Cook for 2-3 minutes per side until crispy.
6. Serve
- Serve the crispy pork carnitas in warm corn tortillas, topped with diced onions, fresh cilantro, and a squeeze of lime.
- For a low-carb option, consider using lettuce wraps or serving over a salad.
- Add salsa, guacamole, or your favorite toppings for an extra burst of flavor.
Tips and Variations
- Make it Spicier: Add a diced jalapeño or a pinch of cayenne pepper to the slow cooker for an extra kick of heat.
- Enhance the Flavor: Toss in a cinnamon stick or a couple of bay leaves for a subtle depth of flavor.
- Gluten-Free: Ensure all spices and broth are gluten-free, and serve with corn tortillas or lettuce wraps.
- Meal Prep: Carnitas store well in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat in a skillet to maintain crispiness.
Why Pork Shoulder is Perfect for Carnitas
Pork shoulder (or pork butt) is the ideal cut for carnitas because it has a good balance of meat and fat. The fat renders during the slow cooking, keeping the meat moist and flavorful. Cutting the pork into chunks allows the seasoning to penetrate more evenly and slightly speeds up the cooking time.
Serving Suggestions
- Tacos: The classic way to enjoy carnitas. Use warm corn tortillas and top with onions, cilantro, and fresh lime juice.
- Burrito Bowls: Serve over cauliflower rice with black beans, avocado, and salsa for a low-carb, high-protein meal.
- Salad: Top a bed of mixed greens with carnitas, diced tomatoes, avocado, and a drizzle of lime vinaigrette.
- Quesadillas: Layer carnitas with cheese between two tortillas and cook until crispy.
Nutritional Information (Per Serving)
Estimated Nutritional Information (Per 4 oz Serving)
Calories: 250 kcal
Protein: 24g
Fat: 15g
Saturated Fat: 5g
Carbohydrates: 3g
Dietary Fiber: 0g
Sugars: 1g (naturally occurring from orange juice and onion)
Net Carbs: 3g
Sodium: 650mg (varies based on broth and kosher salt)
My Takeaway
Pork carnitas are a crowd-pleaser, and this slow cooker version makes them accessible even on the busiest days. The combination of tender, juicy pork with a crispy finish is irresistible, and the versatility means you can enjoy it in countless ways. Whether serving them at a party or prepping for the week, these carnitas will become a staple in your recipe rotation. Give them a try, and let the slow cooker do the heavy lifting!
