Carnitas Recipe {Slow Cooker}

As a food blogger, I’m obsessed with my BEST Slow Cooker Carnitas, tender, juicy pulled pork with the crispiest edges and plenty of clever ideas for turning leftovers into instant weeknight winners.

I never meant for my Slow Cooker Carnitas to become the thing everyone asks about, but here we are. Using boneless pork shoulder and a splash of orange juice gives it a depth I can’t explain, and those impossibly crispy edges are what keeps me coming back.

It’s part comfort food, part little revelation, and yes you can turn it into a Pulled Pork Tacos Recipe that steals the show at any table. I still mess up timing sometimes, and that’s fine, it makes the discoveries better.

If you like big flavors with minimal fuss this will bug you in the best way.

Ingredients

• Pork shoulder gives rich protein and collagen makes carnitas tender and juicy
• Orange juice adds bright citrus acidity and natural sugars balances the fat
• Garlic brings savory depth antioxidants and a punch of umami flavor
• Ground cumin gives warm earthy aroma and subtle smoky notes
• Yellow onion lends sweetness when cooked fiber and savory layers
• Brown sugar adds caramelized sweet notes helps with browning and color
• Bay leaves give gentle herbal perfume without overpowering other flavors
• Corn tortillas add corn carbs texture and make every bite scoopable and fun

Ingredient Quantities

• 3 to 4 lb boneless pork shoulder (pork butt) trimmed
• 1 tablespoon kosher salt give or take
• 1 teaspoon black pepper
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano preferably Mexican oregano
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika optional
• 1 large yellow onion halved
• 4 garlic cloves smashed
• 1/2 cup fresh orange juice (about 1 orange)
• 2 tablespoons lime juice (about 1 lime)
• 1/2 cup low sodium chicken broth
• 2 bay leaves
• 1 tablespoon brown sugar
• 1 to 2 tablespoons vegetable oil
• Fresh cilantro for serving chopped optional
• Warm corn tortillas for serving optional

How to Make this

1. Trim excess fat from the 3 to 4 lb boneless pork shoulder and cut into 3 or 4 large chunks, pat dry. Season all over with 1 tablespoon kosher salt (give or take), 1 teaspoon black pepper, 1 tablespoon ground cumin, 1 teaspoon dried oregano (Mexican oregano if you got it), 1 teaspoon chili powder, 1 teaspoon smoked paprika (optional) and 1 tablespoon brown sugar. Rub it in good so the flavors stick.

2. Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium high heat. Sear the pork chunks until deeply browned on all sides (2 to 3 minutes per side). Browning is the secret to extra flavor, don’t skip it. Transfer the pork to the slow cooker.

3. Put the halved large yellow onion and the 4 smashed garlic cloves around the pork in the slow cooker. Pour in 1/2 cup fresh orange juice, 2 tablespoons lime juice, and 1/2 cup low sodium chicken broth. Add the 2 bay leaves. Use a splash of the broth or orange juice to deglaze the skillet and scrape in any browned bits, they make the carnitas better.

4. Cover and cook on LOW for 8 to 9 hours (or HIGH for 4 to 5 hours) until the pork is falling apart and very tender.

5. Carefully remove the pork to a cutting board and shred with two forks. Discard the bay leaves. Skim or spoon off excess fat from the cooking liquid in the slow cooker (or chill the liquid briefly so the fat solidifies on top and you can remove it).

6. Return shredded pork to the slow cooker and mix with a few ladles of the reserved cooking liquid (start with 1/4 cup, add more if you want it juicier). Taste and adjust salt if needed.

7. For those irresistible crispy edges: spread the shredded pork in an even layer on a rimmed baking sheet, drizzle a little oil or spoon a few tablespoons of the reserved cooking liquid over it, then broil 3 to 6 minutes until edges brown and crisp. Toss and broil another 1 to 3 minutes if needed. Or you can crisp in a hot skillet with 1 tablespoon oil, stirring until edges darken. Watch closely so it doesn’t burn.

8. Warm corn tortillas, chop fresh cilantro and serve the crisped carnitas in tortillas with extra lime, onion, salsa or whatever you like. It’s perfect for tacos, quesadillas, nachos, enchiladas and more.

9. Leftover tip: store shredded pork with some of the cooking liquid in the fridge to keep it moist. To re-crisp later, pan fry small batches in a hot skillet until edges get golden again.

Equipment Needed

1. Large cutting board and sharp chef’s knife
2. Measuring spoons and measuring cups
3. Large heavy skillet or cast iron pan for searing
4. Slow cooker (or a Dutch oven if you want to braise on the stove/oven)
5. Tongs and a slotted spoon or spatula
6. Two forks for shredding
7. Rimmed baking sheet
8. Ladle and oven mitts

FAQ

Carnitas Recipe {Slow Cooker} Substitutions and Variations

• Pork shoulder: swap for bone-in pork shoulder or pork picnic roast, they behave the same just might need a bit more time; or use beef chuck roast for a beefy shredded version (pork loin is ok but will be much leaner and drier).
• Orange juice (1/2 cup): use pineapple juice for similar sweetness and acid, or 1/4 cup apple cider plus 2 teaspoons lime or orange zest if you dont have fresh orange.
• Low sodium chicken broth: sub with low sodium beef or vegetable broth, or plain water plus a splash of soy sauce or a bouillon cube to boost flavor; beer also adds good depth.
• Brown sugar: replace with maple syrup, honey, or coconut sugar; if you only have granulated sugar stir in a little molasses to mimic brown sugar.

Pro Tips

1. Salt the pork at least a few hours ahead, preferably overnight. Letting the salt sink in makes the meat taste more seasoned and keeps it juicier when it cooks.

2. Dont skip the sear, get it really browned all over. Sear in batches so the pan isnt crowded and you build that deep crust, those browned bits are what makes the carnitas taste like restaurant food.

3. Save some of the cooking liquid and skim off the excess fat. After you shred the pork stir in a few spoonfuls of liquid to moisten it, then taste and adjust salt. If you want less grease chill the liquid briefly so the fat firms up and you can scoop it off.

4. For the best texture crisp the shredded pork just before serving. Spread it in a single layer on a baking sheet and broil or fry small batches in a hot skillet with a little oil, watch it the whole time it goes from golden to burnt way faster than you think. Finish with a squeeze of lime and cilantro to cut the richness.