Juicy, tender & bursting with flavor! These Crockpot Carnitas are the easiest way to make authentic tasting carnitas at home! They’re slow-cooked with citrus, garlic & spices until fall-apart tender then crisped to golden perfection. Perfect for taco night, burrito bowls or just eating straight from the pan!
Tacos are my love language. There I’ve said it…😉 and these crockpot carnitas might just be my favorite filling yet. Juicy, tender pork is slow-cooked with fresh citrus, garlic and spices then crisped to golden perfection… It’s the kind of meal that makes your kitchen smell amazing and your dinner table go slient in the best way possible.
The beauty of this recipe is how simple it is. Your slow-cooker literally does all the heavy lifting, transforming a simple pot roast into flavorful fall-apart carnitas. A quick broil (or sear in a hot skillet) gives those edges a little crunch, because let’s be honest… that’s always the best part!😉
Pile them into warm corn tortillas for the best pork carnitas tacos or serve them over burrito bowls or salads. They’re endlessly versatile, meal-prep friendly and guaranteed to dissappear fast!
What are carnitas?
Carnitas, meaning “little meats” in Spanish, is essentially a Mexican version of pulled pork. It’s made by braising pork shoulder or butt in citrus juices and spices until it becomes fall-apart tender. It’s then shredded and usually crisped up in a frying pan to create a delicious contrast of textures. You’ll often find this dish served as tacos, burritos or tostadas.
Why you’ll love this version? These crockpot carnitas utilize the slow cooker to make it an easy fix-it and forget it meal!
Ingredients You’ll Need
Pork shoulder: Also known as pork butt. This cut of meat is fantastic for slow cooker meals! It’s beautifully marbled which keeps the pork super moist while cooking resulting in the most tender and flavorful meat.
Olive oil: You’ll need 1 tablespoon of olive oil to make the pork rub. (This helps the spices adhere to the pork while cooking.)
Onion: Use white onion for the best results. They’re more delicate in flavor and break down easily allowing them to literally “melt” into the dish.
Jalapeño: Keep this dish mild by deseeding the jalapeño or leave in the seeds for some heat.
Garlic: Minced garlic cloves are added to pork for aromatics. (They create a beautiful aroma and complexity of flavor when cooked.)
Oranges: You’ll be using the juice from 2 oranges as part of the braising liquid. I’d suggest using navel or valencia oranges since they’re known for their high juice content and rich flavor. (The pork will also naturally yeild more “braising liquid/juice” as it cooks.)
Seasonings: Dried oregano, cumin, salt and black pepper are needed to season the pork.
How to Make Crockpot Carnitas
1. Prepare the pork. Rinse the pork shoulder and pat it dry with paper towels. Combine the spice rub ingredients together then rub the mixture over all sides of the pork (including the fat cap).
2. Cook. Place the pork in your crockpot (fat cap up). Pour the orange juice over the pork and top with sliced onions, jalapeño and minced garlic. Cover and cook on low for 8-10 hours. (The meat should be tender and falling off the bone.)
3. Shred. Once done, transfer the pork to a tray or baking dish and shred it using 2 large forks (discard any large pieces of fat). Pour the remaining juice from the crockpot into a fat separator. (You may want to moisten the meat with some juice later.)
4. Serve. At this point, you can add the meat back to the crockpot with a little juice and serve as is or make crispy carnitas.
To make crispy carnitas! Preheat your broiler to high. Spread the pork out in a single layer on a large baking pan. Ladle some juice over the pork to keep it moist. Broil for 5 minutes or until it’s crisped to your liking. (Watch it closely so it doesn’t burn!) Serve immediately with warm tortillas.
Serving Suggestions
The versatility of the these carnitas is off the charts! You can easily turn one slow cooker batch into a bunch of completley different meals! Keep them simple with tacos or opt for a creative twist – either way they’re sure to impress. Here are some delicious ways to enjoy your pork carnitas:
Classic Street Tacos: Warm up small corn tortillas and pile them high with crispy carnitas. Add a sprinkle of diced onion, chopped cilantro, a squeeze of lime and my avocado- jalapeño salsa for an authentic touch.
Burrito Bowls: Skip the tortilla and serve your carnitas over a bed of cilantro-lime rice or cauliflower rice. Top with black beans, corn salsa, avocado, shredded lettuce and a drizzle of crema.
Loaded Nachos: Spread tortilla chips on a baking sheet, layer with carnitas, cheese and beans then broil until melty. Finish them off with jalapeños, sour cream and a squeeze of lime for the ultimate game-day snack.
Quesadillas or Tostadas: Use carnitas as a filling for cheesy quesadillas or pile them onto crisp tostadas with refried beans, lettuce and salsa.
A Fun Breakfast Twist: Turn leftovers into breakfast tacos or a hearty carnitas hash with eggs, potatoes and a sprinkle of cotija cheese.
Sliders or Sandwiches: Tuck your carnitas into soft rolls with pickled onions and chipotle mayo for an easy crowd-pleasing lunch.
Storing & Reheating
To Store: Store the carnitas in an airtight container in the refrigerator. They should stay fresh for up to 3-4 days. Or freeze them in freezer-safe bags or containers for up to 3 months. (We’ll usually save the leftover juice to moisten the meat with later, if needed.)
Reheating: Add your desired amount of carnitas to a large pot on the stove. Cover the pot and heat over medium-low until warmed throughout. (I’d suggest checking the carnitas every so often to see if any extra juice is needed.)
Why you’ll love this slow cooker carnitas recipe!
- Great for meal prep! Crockpot carnitas keep beautifully in the refrigerator making leftovers & weeknight dinners a breeze.
- Incredibly flavorful! Fresh citrus, garlic & spices infuse the pork for a bold authentic taste that rivals your favorite taco shop.
- Effortless to make! Your crockpot literally does all the work leaving you with a delicious meal to come home to.
- So versatile! Serve them as tacos, burrito bowls, enchiladas, salads or even as a topping for Mexican-style nachos!
More crockpot recipes you might like:
[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments – I love seeing what you create!]
Easy Crockpot Carnitas
Ingredients
For the rub:
- 1 Tbsp olive oil
- 1 Tbsp dried oregano
- 1 Tbsp salt
- 2 tsp cumin
- 1 tsp black pepper
For the carnitas:
- 4-5 lb. pork shoulder (pork butt), skinless & bone-in
- 1 medium white onion, sliced
- 1 jalapeño, deseeded & finely diced
- 5 garlic cloves, minced
- 2 large oranges, juice (or sub with ¾ cup orange juice)
Instructions
- Prepare the pork. Rinse the pork shoulder and pat it dry with paper towels. Combine the spice rub ingredients together then rub the mixture over all sides of the pork (including the fat cap).
- Cook. Place the pork in your crockpot (fat cap up). Pour the orange juice over the pork and top with sliced onions, jalapeño and minced garlic. Cover and cook on low for 8-10 hours. (The meat should be tender and falling off the bone.)
- Shred. Once done, transfer the pork to a tray or baking dish and shred it using 2 large forks (discard any large pieces of fat). Pour the remaining juice from the crockpot into a fat separator. (You may want to moisten the meat with some juice later.)
- Serve. At this point, you can add the shredded pork back to the crockpot with a little juice and serve as is OR make crispy carnitas.
- To make crispy carnitas! Preheat your broiler to high. Spread the pork out in a single layer on a large baking pan. Ladle some juice over the pork to keep it moist. Broil for 5 minutes or until it's crisped to your liking. (Watch it closely so it doesn't burn!) Serve immediately with warm tortillas.
