When I want something easy but full of flavor, this Slow Cooker Carnitas recipe is one of my go-to dinners! The pork cooks low and slow until it’s fall-apart tender, then gets broiled for crispy edges, just the way carnitas should be! I use a simple spice mix and a splash of orange juice to bring everything together. These are perfect for tacos, burrito bowls, nachos, or whatever sounds good. If you love easy slow cooker meals, this is one you’ll have to try!
What Are Carnitas?
Carnitas means “little meats” in Spanish. It’s a traditional Mexican dish made by slow-cooking pork until it’s super tender, then crisping it up, usually in a pan or under the broiler. The result is juicy, flavorful shredded pork with golden, crispy edges. It’s a favorite for tacos, tostadas, and burritos. Or, as I like it, just piled high on a plate with my favorite toppings!
Ingredients & Substitutions
- Pork: For the best carnitas, I used a boneless pork shoulder roast. Sometimes it’s labeled as pork butt or Boston butt, but it is all the same cut! This type of pork has just the right amount of fat to keep the meat juicy and flavorful while it slowly cooks. Look for a roast with good marbling (those little streaks of fat throughout the meat). You don’t want it trimmed too lean; the fat helps make the pork tender and gives it those delicious crispy edges when broiled.
- Seasonings: The seasoning blend for these pork carnitas is simple but so flavorful. I used a blend of kosher salt, garlic powder, cumin, chili powder, oregano, coriander, and just a touch of cinnamon. It’s a mix of warm, earthy spices with a little bit of brightness and depth.
- Chicken Broth: The chicken broth keeps the pork moist and flavorful as it cooks slowly in the crockpot. You can use water in a pinch, but broth adds more depth. If you don’t have chicken broth, vegetable or beef broth works too!
- Orange Juice: The orange juice adds a hint of sweetness and brightness that balances the rich, savory pork. Freshly squeezed juice has the best flavor, but bottled orange juice works in a pinch. If using bottled juice, choose one without added sugar or pulp if you can.
Best Pork Cut for Slow Cooker Carnitas
For the juiciest, most flavorful carnitas, I always use a boneless pork shoulder, sometimes called pork butt or Boston butt. This cut has just the right amount of fat and marbling to keep the meat tender and delicious as it slowly cooks. Avoid lean cuts like pork loin or pork tenderloin because they can dry out. Using pork shoulder is key to getting those melt-in-your-mouth carnitas everyone loves!
How to Crisp Carnitas Under the Broiler
After slow-cooking your pork until it’s tender and easy to shred, spreading the meat in a thin, even layer on a baking sheet is key. Pop it under the broiler for about 5 minutes until the edges start to get golden and crispy. (Watch closely so it doesn’t burn!) Then, toss the pork with some of the reserved cooking juices for extra flavor and moisture, and broil for another 5 minutes. This quick broil step gives your carnitas that irresistible crispy texture everyone craves.
Do You Have to Broil Slow Cooker Carnitas?
You don’t have to broil the carnitas if you prefer them soft and juicy. After all, slow cooking alone makes the pork tender and flavorful. But broiling adds those crispy, golden edges that give carnitas their classic texture and extra flavor. So, it’s totally up to you and what you’re craving!
How to Serve Slow Cooker Carnitas
Slow cooker carnitas are super versatile! Serve them in warm corn or flour tortillas for classic tacos, topped with fresh cilantro, diced onions, and a squeeze of lime. They are also amazing piled on nachos, tossed into salads, or wrapped in burritos. Don’t forget your favorite pico de Gallo, salsa, guacamole, or a drizzle of my jalapeño hot sauce to kick things up.
What to Serve with Carnitas
If you are looking to round out the meal, I have most of the recipes you need! Pair your carnitas with simple sides like Mexican rice, refried beans, and a fresh coleslaw or corn pasta salad. Homemade tortilla chips and roasted salsa or a creamy avocado dip (or my spicy avocado dip!) make great snacks alongside. And if you want a lighter option, a crisp green salad with lime vinaigrette is perfect, too.
How to Store and Reheat Carnitas
Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. To keep it crispy when reheating, warm the pork in a skillet over medium heat. I like to add a splash of the reserved juices or a little water to keep it moist. If you prefer softer carnitas, reheat it gently in the microwave or cover it in the oven.
Can You Freeze Carnitas?
Yes, you can freeze carnitas! Just let the cooked pork cool completely, then store it in an airtight freezer-safe container or freezer bag. Frozen carnitas keep well for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stove or in the oven for the best flavor and texture.
Slow Cooker Carnitas
Ingredients
- 1 boneless pork shoulder roast, about 4 pounds, trimmed and cut into 3 to 4 large chunks
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- 1 ½ cups (12 ounces / 360 g) chicken broth
- 3 tablespoons freshly squeezed orange juice, about 1 medium orange
- cilantro, chopped for garnish
Instructions
- In a small bowl, mix together the salt, garlic powder, cumin, chili powder, oregano, coriander, and cinnamon.
- Rub the spice mixture all over the pork chunks to coat evenly.
- Place the pork in the bottom of a slow cooker. Pour the chicken broth and orange juice around the sides (not over the top) to avoid rinsing off the spice coating.
- Cover and cook on low for 10 hours, or until the pork is very tender and shreds easily with a fork. (Alternatively, cook on high for 5–6 hours.)
- Once pork is fully cooked, preheat the oven to broil and line a large baking sheet with aluminum foil.
- Remove pork from the slow cooker and use a fork to shred the meat into bite-sized pieces. Transfer the pork to the baking sheet in an even layer. (Reserve the juices in the slow cooker for the next step.)
- Place the baking sheet under the broiler for about 5 minutes, or until the edges of the pork begin to brown and crisp.
- Remove the sheet from the oven, ladle about ¼ cup of the reserved juices over the pork, and toss to coat. Return to the broiler for another 5 minutes, until the pork is crisp and golden.
- Remove from the oven and ladle another ¼ cup of the juices over the pork for added moisture and flavor.
- Serve immediately in tacos, nachos, or salads. Garnish with chopped cilantro, if using.
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What the Test Kitchen had to say about this recipe:
Autumn
I will be making this on repeat! This recipe is so simple, but so flavorful and versatile!
Elizabeth
I love this recipe! It is great for meal prep for the week, too! (The leftovers are delicious!)
Bella
I love piling on the toppings over the carnitas! Perfect for tacos!
Stephanie
I loved how hands-off it was. Threw everything in the slow cooker before work and dinner was ready when I got home.
Step 3. Add it with the chicken broth.
I love every thing in it, i love carnitas.
Where does the orange juice and orange come into the recipe?