This post was updated on 9/20/2024.

Pork carnitas are one of my favorite slow cooker recipes. You will find fewer recipes that have a simpler prep with the end result being more delicious than you can imagine. The pork is so flavorful and stays nice and tender from being cooked low and slow and then gets finished by broiling the meat in the oven after it’s been shredded to create crispy edges on the meat that are irresistible. These slow cooker pork carnitas will quickly become one of your favorite weeknight dinners.

What are carnitas?

Carnitas are a Mexican dish where pork gets braised until tender and then shredded and roasted until it gets nice and crispy on the edges. Luckily you can achieve a very authentic flavor right at home in your slow cooker.

What cut of pork should I use?

I find the best carnitas are made with a pork butt roast that has a little bit of fat marbled throughout. You want that fat to help make extra delicious crispy edges after the pork cooks, plus it adds a ton of flavor.

How to cook pork carnitas:

Sear the pork roast in a skillet on all sides.
Add a few simple spices, orange juice, lime juice, onion, and garlic along with some stock or water to the slow cooker and stir to combine,
Add pork to the slow cooker and cook on low for 6 hours or high for 4 hours until meat is tender.
Shred the meat and broil it until the edges are crispy.
Serve as a taco, as a burrito bowl, or on top of a salad with desired toppings.

You are going to love making this recipe on busy weeknights, or for a delicious game day recipe option. You can prep the ingredients ahead of time and simply reheat by crispy meat back up in a skillet or in the oven on broil. These slow cooker pork carnitas are also freezer friendly making them ideal for meal prep.

I can’t wait for you to give this recipe a try for yourself!

Ingredients:

3 Lb. Pork Shoulder or Pork Butt
1 Tbsp. Avocado Oil
1 Cup Water
Juice from one Orange
Juice from Two Limes
2 Bay leaves
1 Jalapeno, chopped and seeds included
One Onion, quartered
1 Tsp. Dried Oregano
2 Tbsp. Ground Cumin
1 Tbsp. Salt + 1 Tsp.
1, 1/2 Tsp. Pepper

For Serving:

Tortillas
Pico de Gallo for Topping
Cilantro for Topping
Avocado for Topping

Directions:

Season pork with 1 Tbsp. of salt and 1 Tsp of black pepper on all sides.
Heat a large cast iron skillet over medium high heat. Add avocado oil and sear all sides of the pork butt about 4 minutes until all sides are browned well.
Add water, orange juice, lime juice, bay leaves, jalapeno, onion, garlic, cumin, oregano, 1 Tsp. salt, and the rest of the pepper to your slow cooker and stir to mix.
Add the meat to the slow cooker after searing and cook on high for 4 hours or low for 6 hours.
Take the pork out of the slow cooker and shred the meat.
Transfer the shredded pork to a baking sheet and broil on high for about 5-10 minutes until edges are brown and crispy. Watch carefully to not burn the pork.
Return the broiled pork to it's juices.
Serve immediately inside of a tortilla and top with desired toppings.

These slow cooker pork carnitas are so delicious and I know you are going to love making this recipe for yourself!

Slow Cooker Pork Carnitas