Slow Cooker Pork Carnitas Recipe
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Our slow-cooker pork carnitas recipe is easy and delicious. Tender fall-apart meat bursting with flavor cooks while you’re out and feeds an army when you get home. It’s perfect for tacos, burritos, nachos, and so much more.
If you have ever enjoyed this dish in a restaurant and wondered how they got such flavorful results, we’ve got you covered. It’s not hard at all to make this recipe. We lay it all out for you to show how easy it is to have amazing pork carnitas at home.
Why You Need to Make Pork Carnitas
This inexpensive meat is easy to cook in a variety of ways. We give you the slow cooker instructions in this post, but you can also use your Instant Pot (as in this recipe) or in the oven like we did for our Cuban Sandwich recipe.
Leftovers can make so many meals. Try salads, casseroles, soups, stews, sandwiches, rice bowls, or pasta. You can make the pork carnitas while you are at work or busy elsewhere and come home to an incredible meal.
Ingredients for the Pork Carnitas Recipe
Pork Shoulder. This cut makes beautiful pulled pork of all types. It is also called pork butt or any variation of those two names. Be sure to check out our Medianoche Sandwich for another way to use this delicious and inexpensive meat.
Dry Rub. These ingredients are all part of the dry rub and can be changed up to add variation to the flavors: salt, garlic powder, dried oregano or Italian seasoning, cumin, paprika, ground black pepper, and chili powder. Make sure your spices are no longer than six months past the date of purchase for the best and brightest flavors.
Flavor Enhancers. Onion, garlic cloves, jalepenos, and juice are added to the slow cooker to improve the flavor during the cooking process.
Chicken Broth. This is used to keep the dish from getting too dry right at the beginning, but as the pork shoulder cooks it will render fat and other liquid so you don’t want to increase the amount of chicken broth at all.
How To Make Pork Carnitas in the Slow Cooker
Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
First, mix up the dry rub and set it aside. Add a plastic liner for easy cleanup if you like. Then unpack, pat dry, and trim your pork shoulder. Remember to leave the fat cap in place.
Sprinkle the dry rub on the pork and pat it down. Chop your onions and place them in the bottom of the slow cooker. Then place the pork on top.
Add the garlic, chicken broth, orange juice, lime juice, and jalapenos. Cook on high for 5-7 hours until the meat reaches 165ºF and shreds easily with a fork.
Shred the meat and cook it in the slow cooker for an additional thirty minutes. This allows the liquids to infuse the meat with flavor and adds moisture. Then spread it out on a sheet pan. Crisp it in the oven for a few minutes on the broil setting. Watch it closely!
Hostess Tips and Variations
You can use orange and lime juice from a bottle but we believe fresh squeezed is best. Lemon juice can be used as a substitute for lime.
For taco toppings, think about having tomatoes, lettuce, avocados, cilantro, sour cream, and different kinds of cheese. Diced onions are also a good choice. Use our easy homemade tortillas recipe!
You can serve diced jalapenos as a garnish. Adding ancho chili powder or a bit of cayenne to the spices before cooking the pork will also increase the heat.
How to Serve this Slow Cooker Pork Carnitas Recipe
This full-of-flavor meat serves as the foundation for amazing tacos, burritos, fajitas, quesadillas, enchiladas, and more. Serve these with guacamole and pico de gallo. The meat can be added to salads, baked potatoes, or tostadas to lend protein and flavor. You can serve it with rice, homemade black beans, refried beans, or tamales. This homemade tomatillo rice would be lovely.
Frequently Asked Question
Why do you put orange juice in carnitas?
Orange juice adds just the right amount of acidity to help break down the meat so that it is tender and easy to shred. It also adds depth of flavor to the overall effect of the dish.
What pork cut is best for carnitas?
Pork shoulder is the traditional cut of meat used because it has beautiful fat that renders over time in a slow cooking process and adds incredible flavor to the meat while also making it juicy and tender.
Should you trim the fat on a pork shoulder?
Yes and no. The pork should have a fat cap. Don’t trim this off completely. It is necessary to keep the pork moist and preserve the flavor. There are two types of excess fat you should trim off — if it is hard when you touch it (deckle) or has a blue hue (silver skin) trim it off. These two types of fat won’t cook down or give more flavor.
Should I place the pork fat cap down or up?
There is a great deal of debate on this topic. If you place the fat cap down, keep in mind it will act as an insulator and, therefore may take longer to cook. If the fat cap is up, which is my preference, as the pork shoulder is cooking the rendered fat will be absorbed by the pork, resulting in more flavor and a moist bite.
Can this be made ahead of time?
Yes. You can make the meat ahead of time and keep it refrigerated for several days then reheat it to serve it. Keep some of the liquid and add it to the shredded meat so that it’s moist once heated.
How To Reheat & Store Pork Carnitas
Best way to store carnitas
Leftover meat needs to be refrigerated in an airtight container and will keep for 4 to 5 days.
Can I freeze pork carnitas?
Yes! Freeze it in airtight containers for up to three months. Use the leftovers for nachos, sandwiches, tacos, casseroles, soups, and more.
How to reheat pork carnitas?
Reheat individual portions most easily in the microwave or in a skillet. Reheat larger portions with the liquid in a saucepan or a baking dish in the oven. You can use broth if you no longer have the cooking liquid.
If you enjoyed our Slow Cooker Pork Carnitas Recipe, you should try these recipes too.
Pulled Pork Green Chili is a beautiful dish that uses pork shoulder. This chipotle grilled chicken salad is tasty. One of my personal favorites is this fajita stuffed chicken recipe. Just for kicks, be sure to add this Margherita pie to your shortlist. Oh and don’t forget a fresh Margherita. You deserve it.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Slow Cooker Pork Carnitas Recipe
Ingredients
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp Italian seasoning or oregano
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp ground black pepper
- ½ tsp chili powder
- 1 onion sliced (I used Vidalia onion, but you can also use red onion)
- 5 lb pork shoulder 5-7 pound
- 2 garlic cloves peeled
- 1 cup chicken broth
- ½ cup orange juice
- ¼ cup lime juice
- ¼ cup jalapeno fresh or jar
Instructions
- In a small bowl, mix the salt, garlic powder, Italian seasoning, cumin, paprika, black pepper, and chili powder. Set aside.
- Unpack the pork shoulder. Pat dry with a paper towel and trim excess fat/deckle.
- Sprinkle the seasoning on the pork shoulder. Gently pat down.
- Place the sliced onion in the bottom of the slow cooker.
- Add the pork shoulder on top of the onions.
- Add the garlic cloves on top of the meat.
- Pour in the chicken broth, orange juice, lime juice.
- Add the jalapenos.
- Cover and cook on low for 7-8 hours or high for approximately 5 hours.
- Once the meat has reached 165 °F. place on a large plate for shredding.
- Shred the pork using 2 big forks or shredding claws.
- Place the pork back in the slow cooker and cook for an additional 30 minutes.
- Place the pork in a single layer on a cookie sheet and broil on HIGH for 4-5 minutes or until desired crispiness.
- *NOTE* You can also make the crispiness in a pan or skillet. I used a cast iron pan. Medium high heat for 3 minutes then flip.
Notes
- For the orange and lime juice, you can use it from a bottle or squeeze fresh fruits.
- Trimming excess fat on the pork shoulder. The pork should have a fat cap. Don’t trim this off. It will bring flavor and keep the pork moist. Excess fat is about when you touch is hard (deckle) or has a blue hue (silver skin). These 2 examples won’t cook down or give more flavor.
- Should I place the pork fat cap down or up? I have done it both ways. Multiple schools of thought on this subject. If you place the fat cap down, keep in mind it will act as an insulator and, therefore may take longer to cook. If the fat cap is up, my favorite, as the pork shoulder is cooking, it will be absorbed in the pork, resulting in more flavors and a moist bite.
- How to serve: Serve in a taco, taco salad, or fajitas, on top of nachos or tostadas.
- We made quesadillas with leftovers and added some to a breakfast hash.
- Topping ideas: Tomatoes, avocados, guacamole, lettuce, onions,…
- Storage: You can keep the carnitas for about 4 days. When you store the pork, add some of the fluid to keep it moist.
- Re-warm: Place your portion in an air fryer-safe bowl. Cook in the air fryer at 300 degrees Fahrenheit for 5 minutes or until it is warmed enough to your liking. I like to add a little fluid from the cook when rewarming the pork.
- Have fun with the recipe:
▪ Make it spicy: Take a piece of jalapenos and place it in a garlic press. It will only give you the juice, which is excellent if you want a subtle heat flavor.
▪ Make it kid-friendly: add brown sugar to the rub. Serve over pasta, add cheese and bacon.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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