Slow Cooker Carnitas

pork carnita tacos made with toppings

5 from 1 reviews

Slow Cooker Carnitas are easy to make, feed a crowd, and perfect in tacos! The carnitas meat is fall apart tender but also has some crispy edges - the texture and flavor is out of this world.


  • 4-5 lb boneless pork shoulder
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano 
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 3/4 cup orange juice
  • 2 limes, juiced
  • 1 tablespoons minced garlic
  • 1-2 chipotle peppers in adobo, minced
  • 2 small-medium white or yellow onions, quartered


  1. Season Pork - Start by drying the pork shoulder then rubbing all over with the carnitas seasoning mix.
  2. Add to Crockpot - To the slow cooker liner, add the remaining ingredients (citrus juices, garlic, chipotle peppers, onion) and mix together. Place the seasoned pork on top.
  3. Slow Cooker - Close the slow cooker lid and cook on Low for 8-9 hours. Give it a flip halfway through, but otherwise leave the crockpot lid closed. The pork is done when it easily shreds and falls apart.
  4. Shred Pork Carnitas - Carefully transfer the pork to a sheet pan (leaving juices in the cork pot) and shred. You can discard any large pieces of fat. Spread out the shredded pork evenly onto the sheet pan.
  5. Broil - Preheat the broiler to High. Drizzle the shredded pork with about 1/2 cup of the leftover juices. Broil for about 5 minutes until there are some crispy edges.
  6. Serve - Serve immediately and enjoy!

Keywords: slow cooker carnitas, slow cooker pork carnitas, easy pork carnitas

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