Crockpot Carnitas Recipe for Tender Taco Nights

Some nights, a slow-cooked easy crockpot carnitas recipe can rescue dinner from mundane chaos.

Tender pork shoulder transforms into mouthwatering Mexican-style pulled meat with minimal effort.

Crispy edges and rich, succulent flavors emerge after hours of gentle simmering.

Weekend meal planning becomes a breeze when you have this simple technique.

Salt, spices, and a few pantry ingredients create magic in your kitchen appliance.

Meat falls apart beautifully, promising a feast that sparks conversation and delights everyone around the table.

You’ll want to bookmark this foolproof method for your next gathering.

Flavor-Packed Reasons to Love Crockpot Carnitas

• Requires basic seasoning and simple layering, making it perfect for busy home cooks who want delicious meals without complex preparation.
• Slow cooker method allows hands-off cooking for 8-10 hours, letting you enjoy tender, flavorful carnitas without constant monitoring.
• Easily adaptable for tacos, bowls, salads, and multiple meal styles, ensuring everyone from kids to adults will love this protein-packed dish.
• Crispy oven-roasting technique delivers professional-level texture and depth of flavor, transforming basic pork into a restaurant-worthy meal without expensive ingredients.

Ingredients That Make These Carnitas Shine

• Pork Shoulder, Pork Butt: A tender, flavorful cut perfect for slow cooking, with enough fat to keep the meat juicy and rich.

• Salt, Black Pepper, Cumin, Oregano: Classic Mexican spices that add depth and authentic flavor to the carnitas, enhancing the meat's natural taste.

• Onion, Garlic: Provides a savory foundation and aromatic base for the slow-cooked meat.
• Orange, Lime: Fresh citrus juices that tenderize the meat and add bright, zesty undertones.
• Chicken Broth: Optional liquid that helps keep the meat moist and adds extra flavor during slow cooking.

• Bay Leaves: Traditional herb that infuses subtle earthy notes into the meat during slow cooking.

Crockpot Steps for Tender, Juicy Carnitas

Step 1: Seasoning the Meat

Blend spices together: cumin, salt, black pepper, and dried oregano. Generously massage the spice mixture all over the pork pieces, ensuring complete coverage.

Step 2: Creating Flavor Foundation

• Chopped onions
• Minced garlic cloves
• Whole bay leaves

Place seasoned pork on top of the aromatic base. Squeeze fresh orange and lime juice directly over the meat. Toss the squeezed fruit halves into the pot for extra zest. Optional: Pour chicken or vegetable broth for additional moisture.

Step 3: Slow Cooking Magic

Cover crockpot and cook on low temperature for 8-10 hours or high temperature for 5-6 hours. The pork is ready when it falls apart effortlessly with a fork.

Step 4: Transforming into Crispy Perfection

Preheat oven to 425 degrees Fahrenheit. Remove pork from crockpot and shred using two forks. Spread shredded meat onto a baking sheet. Drizzle reserved cooking juices over the meat. Roast for 10-15 minutes until edges become delightfully crispy and golden brown.

Step 5: Serving Up Deliciousness

• Sliced avocado
• Fresh cilantro
• Zesty salsa
• Lime wedges

Smart Tips for Slow Cooker Carnitas

• Select Meat Wisely: Choose pork shoulder or pork butt with good marbling for maximum tenderness and flavor, ensuring juicy and succulent carnitas.
• Perfect Seasoning Technique: Generously rub spice mixture into every pork surface for deep, consistent flavor penetration throughout the meat.
• Liquid Magic Matters: Use fresh citrus juices instead of bottled ones to enhance brightness and create more authentic, vibrant carnitas taste.
• Crispy Finish Strategy: Spread shredded meat in a single layer on baking sheet when roasting to guarantee even browning and delightful crispy edges.
• Meal Prep Champion: Carnitas freeze beautifully for up to 3 months, making them an excellent make-ahead protein for quick future meals.

How to Store and Warm Up Carnitas Later

• Store leftover carnitas in an airtight container for up to 4 days in the refrigerator. Seal tightly to maintain moisture and prevent flavor loss.
• Package cooled carnitas in freezer-safe containers or bags, removing excess air. Freeze for up to 3 months for best quality and taste.
• Spread carnitas on a baking sheet, drizzle with reserved cooking liquid, and warm at 350°F for 10-15 minutes until heated through and slightly crispy.
• Place carnitas in a microwave-safe dish, add a splash of broth, cover, and heat in 30-second intervals, stirring between each interval to ensure even warming.

What to Serve With These Savory Shreds

• Blend tequila, fresh lime juice, orange liqueur, and a splash of sparkling water to mirror the carnitas' bright citrus notes.
• Toss shredded cabbage, radishes, jalapeños, cilantro, and lime vinaigrette for a refreshing, crunchy side that cuts through the rich pork.
• Grill corn kernels with chili powder, sprinkle queso fresco, and drizzle lime for a smoky, tangy complement that echoes the carnitas' crispy texture.
• Choose a light, malty beer like Modelo Amber or Negra Modelo to balance the meat's richness with subtle caramel undertones.

Carnitas Variations You’ll Want to Try

• Carnitas Variations
• Spicy Southwest Style: Replace cumin with chili powder, add diced green chilies to the crockpot, and incorporate chipotle pepper for extra heat.
• Low-Carb Keto Version: Serve carnitas over cauliflower rice or wrapped in large lettuce leaves instead of traditional tortillas, and use chicken broth for added flavor.
• Whole30 Compliant Option: Eliminate salt, use bone broth instead of regular broth, ensure no added sugars in seasonings, and serve with roasted vegetable medley.
• Mediterranean Fusion: Swap oregano with za'atar spice blend, add lemon juice instead of orange, and serve with tzatziki sauce and cucumber salad.

Carnitas FAQs for Your Next Taco Night

• Why use bay leaves in this recipe?

Bay leaves add a subtle herbal flavor and help tenderize the meat during slow cooking, enhancing the overall depth of the carnitas.

• Can I use a different type of meat?

Traditionally, carnitas use pork shoulder or pork butt. While you could substitute with other meats, the fat content and texture of pork works best for authentic carnitas.

• How do I prevent the meat from drying out?

The slow cooking method with citrus juices and broth helps keep the meat moist. Covering the crockpot and not lifting the lid during cooking also prevents moisture loss.

• Is it necessary to crisp the meat in the oven?

Crisping is optional but recommended. It adds texture and creates delicious caramelized edges that give carnitas its signature flavor and authentic street-style finish.

Easy Crockpot Carnitas Recipe

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4.9 from 37 reviews

• Total Time: 8 hours 15 minutes
• Yield: 8 1x

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Description

Mexican pulled pork carnitas dance with zesty flavors in this simple slow cooker recipe. Tender, juicy meat melts in your mouth, promising a fiesta of taste that will transport you straight to the heart of authentic Mexican cuisine.

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Ingredients

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Meat:

• 4 pounds (1.8 kilograms) pork shoulder, boneless, trimmed and cut into large chunks

Spices and Seasonings:

• 1 tablespoon salt
• 1 ½ teaspoons black pepper
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 bay leaves

Aromatics and Liquid Ingredients:

• 1 onion, chopped
• 4 cloves garlic, minced
• 1 orange, juiced (save the spent halves)
• 1 lime, juiced
• ½ cup (120 milliliters) chicken broth (optional, for extra moisture, especially with lean cuts)

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Instructions

1. Prepare the seasoning blend by thoroughly combining salt, black pepper, ground cumin, and dried oregano in a small mixing bowl.
2. Generously massage the spice mixture across all surfaces of the pork, ensuring complete and even coverage.
3. Create a fragrant foundation in the crockpot by layering chopped onions, minced garlic, and aromatic bay leaves along the bottom of the slow cooker.
4. Carefully position the seasoned pork atop the vegetable base, maintaining an even distribution.
5. Extract fresh juice from ripe oranges and zesty limes, squeezing directly over the meat to infuse bright, citrusy flavors.
6. Add the squeezed citrus halves into the crockpot for additional depth, and pour in savory broth to enhance moisture and tenderness.
7. Secure the lid and allow the pork to slowly transform, cooking on low temperature for 8-10 hours or on high for 5-6 hours until meat becomes exceptionally tender and effortlessly separates with a fork.
8. Preheat the oven to a high 425°F, creating a perfect environment for crisping.
9. Transfer the succulent pork from the crockpot and gently shred using two forks, pulling the meat into rustic, bite-sized pieces.
10. Spread the shredded meat across a baking sheet, drizzling reserved cooking juices to maintain moisture and promote caramelization.
11. Roast the meat for 10-15 minutes, allowing edges to crisp and develop a rich, golden-brown exterior.
12. Serve immediately in warm tortillas, over rice, or atop fresh salads, garnishing with vibrant toppings like creamy avocado, zesty salsa, fresh cilantro, and a squeeze of lime.

Notes

• Choose a fatty cut like pork shoulder or pork butt for maximum tenderness and rich flavor during slow cooking.
• Adjust spices for different dietary preferences by reducing salt or using salt-free seasoning blends for low-sodium diets.
• Pat the meat dry before seasoning to help spices adhere better and create a more intense flavor profile.
• Drain excess fat after shredding if you want a leaner final dish, keeping some cooking juices for moisture.

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Category: Lunch, Dinner, Snacks
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 480
• Sugar: 3 g
• Sodium: 560 mg
• Fat: 19 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 120 mg