Spice up taco night with these Easy Slow Cooker Pork Carnitas. The flavors are rich and make a wonderful centerpiece for tacos, quesadillas, rice bowls, or salads. This tender, shredded pork reheats well and is perfect for meal prep.
We love taco night at our house, and Easy Slow Cooker Pork Carnitas are a great way to change things up. They’re simple to prepare and yield juicy, flavorful shredded pork that my family always requests again. Use the carnitas for tacos, rice bowls, salads, or quesadillas. If you enjoy slow-cooker pork recipes, you might also like the other pork dishes in the recipe collection.
These carnitas are ideal for meal prep — make a batch and use it throughout the week. The meat stays moist and reheats nicely for quick dinners or lunches.
Recipe Ingredients You’ll Need
For exact amounts and the full method, see the recipe card below. The main components are:
- Pork: Boneless pork butt or pork shoulder—both work well and shred nicely after slow cooking.
- Spices: Paprika, chili powder, dried oregano, ground cumin, cayenne (optional), plus salt and black pepper.
- Stock: Vegetable, chicken, or beef stock keeps the meat moist while it cooks.
- Vegetables: Onion, garlic, jalapeño (optional), and chipotle peppers in adobo add savory and smoky notes.
- Citrus: Orange and lime juice help tenderize the pork and brighten the flavor.
How to Make Slow Cooker Pork Carnitas
Step 1: Rub the pork with spices. Trim excess fat from the pork and discard. In a small bowl combine salt, black pepper, paprika, chili powder, oregano, cumin, and cayenne (if using). Rub the spice mixture over both sides of the pork.
Step 2: Place in the slow cooker. Put the spiced pork in the slow cooker and add stock, chopped onion, minced garlic, chopped jalapeño (if using) and chopped chipotle peppers in adobo. Squeeze fresh orange and lime juice over the pork.
Step 3: Cover and cook. Cook on low for 8–10 hours or on high for about 4 hours, until the meat is very tender. The connective tissue dissolves around 160–170°F, which makes shredding easier.
Step 4: Shred the meat. Remove the pork from the slow cooker and let it cool slightly. Use two forks to shred the meat into bite-sized pieces and transfer to a large bowl.
Step 5: Crisp the carnitas (optional). Heat vegetable oil in a large skillet over high heat. Press portions of the shredded pork into the hot oil and let it crisp on one side until golden and slightly crusty. Serve on warm tortillas with chopped cilantro and your favorite toppings.
Storage Tips
- Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave.
- To freeze, let the pork cool completely, then transfer to a freezer-safe bag or container. Thaw in the refrigerator before reheating.
Recipe FAQ
Pork shoulder or pork butt is ideal because it has enough fat and connective tissue to stay juicy and tender during low-and-slow cooking.
Searing is optional. It adds deeper flavor, so brown the pork on all sides in a hot pan before slow cooking if you have time.
More Pork Recipes
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Simple Dinner Recipes
Mediterranean Baked Pork Tenderloin
The Best Slow Cooker Pork Carnitas
Ingredients
- 4 to 5 pounds boneless pork butt (or pork shoulder)
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 4 teaspoons dried oregano
- 2 teaspoon ground cumin
- 1/2 teaspoon cayenne red pepper (optional)
- 1 cup stock (vegetable, chicken, or beef)
- 1/2 medium sweet onion, coarsely chopped
- 6 garlic cloves, minced
- 2 large oranges, juiced (or 1/4 cup orange juice)
- 2 limes, juiced (about 1/4 cup total)
- 1 jalapeño, seeded and chopped (optional)
- 2 chipotle peppers in adobo, chopped (optional)
- 3 tablespoons vegetable oil
Instructions
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Trim excess fat from the pork. In a small bowl combine salt, pepper, paprika, chili powder, oregano, cumin, and cayenne. Rub the spice mixture all over the pork.
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Place the pork in the slow cooker. Add stock, chopped onion, minced garlic, jalapeño, and chipotle peppers. Pour the orange and lime juice over the pork.
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Cover and cook on low for 8–10 hours or on high for about 4 hours, until the pork is very tender.
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Remove the pork from the slow cooker and let it cool slightly. Shred the meat with two forks and transfer to a large bowl.
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Heat vegetable oil in a large skillet over high heat. Press portions of the shredded pork into the oil and fry until crisp and browned on one side. Serve warm in tortillas with chopped cilantro and desired toppings.
Notes
- USDA recommends a minimum pork internal temperature of 145°F, but for slow-cooked cuts like shoulder or butt the connective tissue softens best when the meat reaches 160–170°F.
Nutrition
Carbohydrates: 9g,
Protein: 43g,
Fat: 18g
Nutrition information is automatically calculated and should be used as an approximation.
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