There’s something magical about walking into a kitchen filled with the smell of slow cooker pork carnitas – that rich, garlicky aroma with hints of citrus and spice that makes your stomach growl immediately. I swear, this recipe has saved me during countless last-minute gatherings when I needed to feed a crowd without stressing. Just toss everything in the crockpot in the morning, and by dinnertime, you’ve got the most tender, flavorful shredded pork that falls apart at the touch of a fork.
My love affair with these carnitas began at a friend’s potluck years ago – one bite of that juicy, slightly crispy-edged pork tucked into warm tortillas with all the fixings, and I demanded the recipe on the spot. Turns out it was embarrassingly simple (just like this version!), proving you don’t need fancy techniques for incredible flavor. Now this slow cooker version has become my go-to for taco nights, game day feeds, and those “I can’t deal with dinner” evenings when even stirring a pot feels like too much work.
Why You’ll Love These Slow Cooker Pork Carnitas
Listen, I know we all have those days when cooking feels impossible – that’s exactly why these slow cooker pork carnitas are my lifeline. Let me count the ways they’ll become your new favorite:
- Set it and forget it magic: Dump everything in the crockpot before work, and come home to fall-apart tender pork that smells like a Mexican abuela’s kitchen
- Flavor bombs in every bite: The combo of citrus juices, garlic, and warm spices makes the meat taste like it simmered for days (secret’s out – it only took 8 lazy hours!)
- Your new meal prep MVP: These carnitas transform into tacos, burrito bowls, nachos – even scrambled eggs get a glow-up with leftovers
- Impressively easy: My 5-year-old could make this (don’t tell her I said that), yet everyone will think you’re some kind of slow cooker pork carnitas wizard
Trust me, once you taste that first juicy forkful, you’ll be texting the recipe to your whole contact list by dessert.
Ingredients for Slow Cooker Pork Carnitas
Okay, let’s talk ingredients – and I mean exactly what you need for those perfect carnitas. No vague “some garlic” nonsense here! Here’s everything I’ve learned after making this recipe approximately 4,732 times (give or take):
- The Star: 3 lbs pork shoulder (also called pork butt), cut into 2-inch chunks – fat cap left ON for maximum juiciness
- Aromatics: 1 large yellow onion (chopped rough – we’re not making confetti here), 4 fat garlic cloves minced
- Citrus Magic: Juice from 1 whole orange AND 1 lime (none of that bottled stuff – fresh makes all the difference)
- Spice Squad: 1 tsp each cumin and oregano (Mexican oregano if you’re fancy), 1 tsp kosher salt, ½ tsp black pepper
- Liquid Gold: ½ cup chicken broth (low-sodium so you control the salt)
Pro tip from my many trials: measure the spices into a little bowl first – it’s way easier than fumbling with teaspoon measures over the slow cooker when your hands are covered in pork juice. Not that I’d know from experience or anything…
Equipment You’ll Need
Don’t worry – you probably have everything already! Here’s what I grab every time:
- 6-quart slow cooker (or larger if you’re feeding a crowd)
- Sharp chef’s knife and sturdy cutting board
- Measuring spoons (for those spices)
- Juicer or fork (to wrestle that citrus)
- Trusty tongs (for shredding magic later)
That’s it – no fancy gadgets required!
How to Make Slow Cooker Pork Carnitas
Alright, let’s get cooking! This is where the magic happens – turning that pile of ingredients into the most tender, flavorful slow cooker pork carnitas you’ve ever tasted. Follow these steps and you’ll be a carnitas hero in no time.
Step 1: Prep the Pork
First things first – that beautiful pork shoulder needs some attention. I like to pat it dry with paper towels (helps the spices stick better), then cut it into 2-inch chunks. Don’t go crazy trimming fat – those marbled bits melt into pure flavor during cooking. Pro tip: slightly frozen pork is easier to cut evenly!
Step 2: Layer Ingredients in Slow Cooker
Now the fun part – building flavors! Toss the pork chunks into your slow cooker first. Scatter the chopped onion and minced garlic over the top like you’re decorating a cake. Pour the citrus juices over everything – that tangy aroma is already making my mouth water. Sprinkle all your spices evenly across the pork, then finish with the chicken broth to help distribute everything.
Step 3: Cook and Shred
Here’s where patience pays off. Cover and cook on low for 8 hours (or high for 5 if you’re in a hurry). When time’s up, you’ll know it’s ready when the pork shreds effortlessly with two forks. For extra crispy edges (my favorite part!), spread the shredded pork on a baking sheet and broil for 3-5 minutes until golden brown bits appear. Warning: resisting the urge to eat it straight from the pan requires serious willpower!
Tips for Perfect Slow Cooker Pork Carnitas
After making these slow cooker pork carnitas more times than I can count, I’ve learned all the little tricks that take them from good to “oh-my-god-what’s-your-secret” amazing:
- Citrus is non-negotiable: That orange and lime juice aren’t just for flavor – they work magic tenderizing the pork. Don’t even think about skipping them!
- Broil for bonus points: That quick broil at the end? Game changer. It adds crispy caramelized edges that make these carnitas taste like they came from a street food stand.
- Fat = flavor: Resist the urge to trim too much fat from the pork shoulder. Those marbled bits melt into pure deliciousness during the long cook.
- Timing is flexible: Accidentally left it cooking for 9 hours? No worries – that extra time just makes the pork even more tender.
Follow these tips and your slow cooker pork carnitas will be the star of every taco night!
Serving Suggestions for Slow Cooker Pork Carnitas
Now for my favorite part – loading up those tender slow cooker pork carnitas onto everything in sight! Here’s how we devour them in my house:
- Taco night champions: Warm corn tortillas + carnitas + diced onion + fresh cilantro + lime wedges = pure happiness
- Burrito bowl bliss: Layer over cilantro-lime rice with black beans, avocado, and pickled red onions
- Breakfast game-changer: Scramble with eggs and top with salsa – trust me, you’ll want this every morning
- Nacho upgrade: Pile onto chips with melted cheese and all the fixings for game day perfection
The possibilities are endless – once you taste that juicy pork, you’ll be putting it on everything from salads to grilled cheese!
Storage and Reheating
Here’s the beautiful thing about slow cooker pork carnitas – they taste even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions in freezer bags for about a month (just squeeze out excess air first).
When reheating, skip the microwave – trust me! Toss the carnitas in a hot skillet with a splash of broth or water to bring back that juicy texture. A few minutes on medium-high heat gives you those irresistible crispy edges again. Pro tip: freeze some in single-serve portions for instant taco nights when you’re too tired to cook!
Slow Cooker Pork Carnitas FAQs
I get asked about these slow cooker pork carnitas all the time – here are the most common questions (and my very opinionated answers!):
Can I use pork loin instead of pork shoulder?
Oh honey, no! Pork shoulder’s fat content keeps it juicy during the long cook. Pork loin will turn dry as sawdust – trust me, I learned this the hard way. Stick with shoulder (sometimes labeled “pork butt”) for perfect carnitas every time.
How do I get those crispy edges?
My secret weapon: after shredding, spread the pork on a baking sheet and broil for 3-5 minutes. Watch it like a hawk – those golden crispy bits are pure gold! Some of the juice will sizzle away, concentrating all that amazing flavor. For more information on safe meat handling, check out resources from the FDA.
Can I make this ahead?
Absolutely! These carnitas taste even better the next day. Just store cooled pork in its juices in the fridge. When ready to serve, reheat in a skillet to bring back that perfect texture.
What if I don’t have fresh citrus?
While fresh is best, in a pinch you can use ¼ cup bottled orange juice + 2 tbsp bottled lime juice. But promise me you’ll try it with fresh next time – the difference is night and day!
Nutritional Information
Just so you know what you’re diving into (not that it’ll stop you from going back for thirds!), here’s the nutritional breakdown per serving. Remember – estimates vary based on your exact ingredients and how much delicious fat renders out during cooking! For general information on meat nutrition, reputable sources like the USDA are helpful.
- Calories: 320
- Protein: 34g (hello, muscle fuel!)
- Fat: 18g (where all that flavor lives)
- Carbs: 6g (mostly from that magic citrus)
Now go enjoy your carnitas guilt-free – life’s too short to skip seconds!
Share Your Results
Did your slow cooker pork carnitas turn out as amazing as mine? I’d love to hear about your carnitas adventures – leave a comment telling me how you served them or what toppings made your tacos extra special!
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Slow Cooker Pork Carnitas: The 8-Hour Secret to Juicy Perfection
- Total Time: 8 hours 15 mins
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
Slow cooker pork carnitas are tender, flavorful shredded pork cooked with spices until perfectly juicy. This easy recipe makes a great filling for tacos, burritos, or bowls.
Ingredients
- 3 lbs pork shoulder, cut into chunks
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 orange, juiced
- 1 lime, juiced
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
Instructions
- Place pork chunks in the slow cooker.
- Add onion, garlic, orange juice, lime juice, cumin, oregano, salt, and pepper.
- Pour in chicken broth.
- Cover and cook on low for 8 hours or high for 5 hours.
- Shred the pork with forks and serve.
Notes
- Use pork shoulder for best results.
- Leftovers store well in the fridge for up to 3 days.
- For extra crispiness, broil shredded pork for 5 minutes.
- Prep Time: 15 mins
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 recipe
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 110mg
Keywords: slow cooker pork carnitas, easy carnitas recipe, shredded pork tacos