After one bite, you’ll be craving these Slow Cooker Pork Carnitas every week! This has to be the ultimate set-it-and-forget-it recipe. Made from start to finish in 3 simple steps, you can toss the ingredients into your slow cooker in a matter of 5 minutes before heading to work. You’ll be welcomed home to the most amazing smells and a delicious homemade dinner!
This stunning meal may look like it’s to be served for special occasions, but that’s not the case! Our favorite quick-fix dinner is some form of slow or pressure-cooked shredded meat enjoyed with tortillas and topped with whichever produce needs love in the fridge. Use up extra ingredients, make dinner with no effort, AND it will be delicious!
Sounds like a winning combination to me. This recipe is perfect to set in your slow cooker to become beautiful and tender all day long as you work. I’ve also included pressure cooker instructions in the FAQ section below and the recipe notes if you need to get this pork cooked up a little faster!
Ingredients
Click “Jump to the Recipe” at the to top of the page or keep scrolling down to the recipe card for the ingredient amounts and the full recipe instructions. Below you’ll find substitutions. FAQ, tips, tricks, and storage instructions.
- Salt & pepper – Season to taste. Make sure to be liberal with the salt; you have 4 pounds of pork to cook up! The flavors will be bland without proper seasoning.
- Oregano – Dried is best for this recipe. The leaves will be able to really give tons of flavor without wilting right off the bat.
- Cumin – I used pre-ground cumin. If you have seeds, grind them first before making the spice mix. You can toast them first on a dry skillet over medium-high heat if you’d like.
- Chipotle chili powder – One of my favorite blends! If you can’t find any, you can make a version of your own with 1 1/4 tsp chili powder, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper.
- Pork shoulder – Also known as pork butt, this is my go-to for anything that requires tender fall-apart tenderness. Picnic roast can be used instead.
- Oranges – I love naval oranges because they’re always so juicy and sweet. Use any type of oranges you like! If they’re small, use 3 or 4 instead of 2.
- Limes – A must for this recipe! If you really don’t like limes, you can give lemons a try. You can use one more or one less if you prefer.
- Onion – White or yellow onion will work best, but you can really use any type you have handy.
- Garlic – You can use as much or little garlic as you prefer. I definitely suggest using full cloves over garlic in a jar, but it will still work if that’s all you have.
- Bay leaves – Fresh or dried.
How to make slow cooker pork carnitas
- Spice rub: Mix the salt, pepper, oregano, cumin, and chipotle chili powder in a small bowl. Cut any strings, if there are any, off the pork shoulder. Coat the pork completely in the spice mixture.
- Cook: Add the pork shoulder to your slow cooker. Juice the oranges and limes into the slow cooker, and arrange the onion, garlic, and bay leaves over, and along the sides of the pork. Cover the slow cooker with its lid and cook on low for 8-10 hours or 4-5 hours on high.
- Shred & crisp: Remove the pork from the slow cooker and strain the juices through a mesh sieve. Shred the pork on a sheet pan and pour a few ladles of the juices over it. Broil in the oven on high for 2-5 minutes, until crisped to your preference.
FAQ
When It comes to tender, juicy, shredded pork I always opt for pork shoulder, also known as pork butt or shoulder butt roast. While you can use pork steaks, using a whole roast is ideal to keep all the juices inside. Boston butt is pork shoulder with the bone still in and the fat cap on top. This will also be great! Other cuts such as picnic roast will work if needed.
Not at all! This recipe and these amazing flavors can be used with beef instead. Give a chuck roast, rump roast, or brisket a try. You can also make carnitas with 8-10 chicken breasts. Follow the instructions exactly as described in the recipe no matter the meat you choose!
1. Cut the pork into 2-3″ cubes and coat the meat in the spice blend. Place the pork into the pressure cooker.
2. Juice the oranges and limes into the pressure cooker. You should get about 1/2 cup or more of juice from the oranges and limes. If not, supplement with some broth. Chicken, beef, or veggie will do.
3. Arrange the remaining ingredients around the pork. Cook on high pressure for 30 minutes, then let the pressure release naturally for 15 minutes before quick releasing. Follow step 3 as described in the recipe and enjoy!
It’s traditional to serve carnitas on toasted tortillas (corn OR flour) with some diced white onion, freshly chopped cilantro, and a squeeze of lime juice. Simple, and delicious! But, you know what? Your kitchen! Your rules! Serve your carnitas however you’d like. Salsa, pico de gallo, guacamole, pickled peppers, cheese, beans, esquites; you name it.
Tips for making perfect slow cooker pork carnitas
- Low and slow is ideal. If you have the time, cooking your carnitas on low for the full 8-10 hours will impart the most flavor!
- Keep a close eye on the carnitas as they broil and crisp up in the oven. They can go from perfect to burnt so fast!
- If the broiler has dried the meat out, you can toss the carnitas in a ladle or two of the juices before serving.
- Toast your tortillas! I use a dry skillet over high heat. Let the skillet heat up for a few minutes then place a tortilla. Let it toast for 10-20 seconds, or until golden with a few black spots, then flip and toast the other side.
- Save the juices in a bowl and use them for dipping your tacos. Thank me later.
How to store leftovers
Transfer leftover carnitas to an airtight container and store in the fridge for 3-4 days. Save the juices in a separate container as well! You’ll need them for reheating. Your carnitas will also last frozen for 2-3 months. If you’ve frozen them, I suggest letting them thaw overnight in the fridge before reheating.
To reheat, set the oven to 400F. Place the carnitas on a sheet pan and spoon a few ladles of the saved juices over top. Cover loosely with plastic wrap and cook for ~7 minutes, or until warmed through. Remove the foil and cook for another 5 minutes until the meat crisps back up.
Did you love this easy recipe? Give these a try!
- Instant Pot Pulled Pork
- Slow Cooker Lamb Tacos
- Instant Pot Short Ribs
- Roasted Pork Loin with Cream Sauce
- One Pan Pork Chops and Potatoes
Slow Cooker Pork Carnitas
Ingredients
- 2 tsp salt or to taste
- 1/2 tsp pepper or to taste, freshly cracked
- 1 tbsp oregano dried
- 2 tsp cumin ground
- 2 tsp chipotle chili powder*
- 4 lbs pork shoulder aka pork butt
- 2 large oranges halved, or 3-4 small
- 2 limes halved
- 1 large onion white or yellow, cut into 4-6 wedges
- 6 cloves garlic
- 2 bay leaves
Instructions
- Mix the salt, pepper, oregano, cumin, and chipotle chili powder in a small bowl. Cut any strings, if there are any, off the pork shoulder. Coat the pork completely in the spice mixture.
- Add the pork shoulder to your slow cooker. Juice the oranges and limes into the slow cooker, and arrange the onion, garlic, and bay leaves over, and along the sides of the pork. Cover the slow cooker with its lid and cook on low for 8-10 hours or 4-5 hours on high.
- Remove the pork from the slow cooker and strain the juices through a mesh sieve. Shred the pork on a sheet pan and pour a few ladles of the juices over it. Broil in the oven on high for 2-5 minutes, until crisped to your preference.
Notes
- Cut the pork into 2-3″ cubes and coat the meat in the spice blend. Place the pork into the pressure cooker.
- Juice the oranges and limes into the pressure cooker. You should get about 1/2 cup or more of juice from the oranges and limes. If not, supplement with some broth. Chicken, beef, or veggie will do.
- Arrange the remaining ingredients around the pork. Cook on high pressure for 30 minutes, then let the pressure release naturally for 15 minutes before quick releasing. Follow step 3 as described in the recipe and enjoy!
Good one!!