Name: Slow Cooker Carnitas Pork Recipe
Prep time: 15 min
Cook time: 9 h
Total time: 9 h 15 min
Cuisine: Mexican
Ingredients: 4 pound pork shoulder; 2 jalapeño peppers diced, ribs and seeds removed; 1 sweet onion diced; 2 tablespoons jarred minced garlic; 1 teaspoon oregano; 1 teaspoon chili powder; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/2 cup chicken broth; 1/4 cup orange juice; 1 tablespoon lime juice; 2 tablespoons tomato paste; 1 tablespoon brown sugar

Jump to Recipe· 4.6 from 11 reviews

If you’re on the hunt for a flavorful, melt-in-your-mouth dinner that basically cooks itself, then you have got to try this Slow Cooker Carnitas Pork Recipe. I promise, it’s ridiculously easy, packed with bold flavors, and once you take that first bite, you’ll keep coming back for more. Whether you’re making tacos for a crowd or meal prepping for the week, this recipe has become my absolute go-to for satisfying everyone at the table.

Why You’ll Love This Recipe

Hands-off Cooking: Just set it and forget it—slow cooker does the heavy lifting while you relax or prep sides.
Big Flavor Boost: The mix of orange juice, lime, and spices gives the pork that irresistible tangy, smoky punch.
Versatile Meal: Perfect for tacos, burrito bowls, salads, or even nachos—your choice how to serve it.
Crispy Finish: That final broil step is a game changer—it adds the perfect caramelized crispness you can’t skip.

Ingredients & Why They Work

Every ingredient in this Slow Cooker Carnitas Pork Recipe has a purpose, balancing savory richness with bright acidity and a touch of sweetness. Choosing quality pork shoulder and fresh aromatics really makes a difference in depth of flavor. Here’s a quick look at why each component shines.

Slow Cooker Carnitas Pork, Carnitas Pork, Easy Pork Tacos, Crockpot Pork, Flavored Pork for Tacos - Flat lay of a fresh, raw pork shoulder roast with a layer of fat, two bright green jalapeño peppers, a whole sweet onion sliced into cubes, a small white ceramic bowl filled with minced fresh garlic, a small white bowl with dried oregano leaves, another small bowl containing chili powder, a small pile of coarse sea salt, a few whole black peppercorns, a small white bowl holding clear chicken broth, a small white bowl with bright orange juice, a small white bowl with pale lime juice, a small white bowl with rich red tomato paste, and a small white bowl with moist brown sugar crystals, all arranged symmetrically and realistically proportioned on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pork Shoulder: The star of the dish, fatty and tender, breaks down beautifully during slow cooking for juicy carnitas.
Jalapeño Peppers: Adds a subtle heat without overwhelming, especially when you remove seeds and ribs.
Sweet Onion: Provides sweetness and depth that complements the spices and acidity.
Jarred Minced Garlic: Convenient and pungent, garlic pumps up the savory notes effortlessly.
Oregano: Classic Mexican herb that brightens the flavor profile and ties the spices together.
Chili Powder: Brings the smoky warmth and complexity essential to carnitas.
Salt & Pepper: Essential for seasoning to bring all flavors into harmony.
Chicken Broth: Adds moisture and subtle umami without overpowering the pork.
Orange Juice: The secret weapon for tanginess and tenderizing the meat with natural acids.
Lime Juice: Punches up the freshness and brightens the dish right before cooking.
Tomato Paste: Concentrated umami and slight sweetness deepen the sauce flavor.
Brown Sugar: Balances the acidity with a touch of sweetness that caramelizes nicely under the broiler.

Note:
Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

This recipe is super flexible, and over time, I’ve tweaked it depending on what I have on hand or my mood. Feel free to experiment with spice levels, swap orange juice for pineapple juice for a tropical twist, or even add smoky chipotle peppers for extra heat.

Extra Heat: I love adding chipotle in adobo or a diced serrano if I want my carnitas spicier—just be careful if sharing with kids.
Make It Lighter: Use less brown sugar or swap chicken broth for vegetable broth to adjust calories without sacrificing flavor.
Herb Variation: Sometimes I add fresh cilantro at the end or swap oregano for smoked paprika to switch things up.
Slow Cooker Timing: If your slow cooker runs hot, check it at 7 hours; melty tender carnitas could be ready sooner.

Step-by-Step: How I Make Slow Cooker Carnitas Pork Recipe

Slow Cooker Carnitas Pork, Carnitas Pork, Easy Pork Tacos, Crockpot Pork, Flavored Pork for Tacos - A rectangular aluminum foil-lined tray holds shredded cooked meat in various brown shades, with some pieces darker and crispy around the edges while others are softer and lighter brown. Shiny tongs rest in the middle, picking up some of the meat. A bright green lime wedge sits on the top edge of the tray. The background shows a white marbled surface with some garlic cloves on the top left and a bright green lime cut in half at the bottom right. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Pork and Aromatics

I start by trimming any excess fat from the pork shoulder because it can get a bit greasy otherwise—but I leave some fat for flavor and moisture. Then, I dice my jalapeños and sweet onion, removing the seeds and ribs from the peppers to control heat. Everything goes straight into the slow cooker—it’s so satisfying how easy this is!

Step 2: Season Generously

Next up, sprinkle oregano, chili powder, salt, and pepper evenly across the pork. Don’t be shy here—this gets absorbed during cooking and gives you that authentic carnitas flavor. I like to rub the seasonings in gently to make sure they stick.

Step 3: Mix and Pour the Flavorful Liquid

In a bowl, I whisk together chicken broth, fresh orange juice, lime juice, tomato paste, and brown sugar until smooth. This mixture is the magic sauce that tenderizes and infuses the pork—it brings that perfect balance of savory, sweet, and tangy.

Step 4: Slow Cook Low and Slow

Pour the sauce right over the roast, cover, and let the slow cooker do its thing on low for 7 to 9 hours. The pork needs to reach an internal temperature of around 201°F–205°F to shred perfectly. This long cook is key for that melt-in-your-mouth texture I love!

Step 5: Shred and Soak Up the Saucy Goodness

Once done, I transfer the pork to a large dish and shred it with two forks. Then I return it to the slow cooker to soak up any remaining sauce—this step guarantees juicy, flavorful bites every time.

Step 6: Get That Crispy Finish

Finally, I spread the shredded carnitas on a foil-lined baking sheet and broil for 5 to 10 minutes until the edges crisp up. This last step transforms the meat with irresistible texture—don’t skip it unless you’re in a mad rush!

Pro Tips for Making Slow Cooker Carnitas Pork Recipe

Patience Pays Off: Letting the pork slow cook low and slow is non-negotiable—I’ve learned rushing it makes the meat tough.
Don’t Skip the Broil: That crispy edge under the broiler made me a convert; it adds amazing texture that sets homemade carnitas apart.
Control Heat to Taste: Removing seeds from jalapeños tamed the heat perfectly for my family, but I adjust spiciness every time.
Use a Thermometer: Checking internal temp ensures perfect shredding—go for 203°F or higher for effortless pull-apart pork.

How to Serve Slow Cooker Carnitas Pork Recipe

Slow Cooker Carnitas Pork, Carnitas Pork, Easy Pork Tacos, Crockpot Pork, Flavored Pork for Tacos - Inside a black slow cooker, a piece of raw pink pork with a white fat layer rests at the bottom. On top of the pork is a thick layer of finely chopped white onions, covering over half the meat. There is a small pile of bright green chopped jalapeños at the bottom end of the pork. Various dry spices in shades of brown, tan, and green are sprinkled unevenly over the onions and pork, forming a textured seasoning layer. The black slow cooker sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my carnitas with fresh cilantro, diced white onion, and a squeeze of lime. Avocado slices or tangy pickled red onions take things up another notch, delivering that irresistible contrast of flavors and textures.

Side Dishes

Pairing this with warm corn or flour tortillas is classic, but I also serve it alongside Mexican street corn (elote), black beans, or a simple cabbage slaw for freshness. Rice and beans work beautifully if you want a heartier meal too.

Creative Ways to Present

For casual gatherings, I spread the carnitas out buffet-style so everyone can build their own tacos or bowls. At holiday parties, I love serving carnitas nachos loaded with cheese, jalapeños, and dollops of sour cream—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftover carnitas keep beautifully in an airtight container in the fridge for up to four days. I always let it cool down before sealing to avoid sogginess. This way, it’s ready for quick midweek tacos or sandwiches.

Freezing

I’ve frozen this pork plenty of times with great results—portion it into freezer bags or containers and freeze for up to three months. When you’re short on time, it’s a lifesaver to pull carnitas from the freezer for easy meals.

Reheating

To reheat, I gently warm it in a skillet with a splash of broth or water to keep it moist, stirring occasionally. Alternatively, baking it in the oven at 375°F on a baking sheet for about 10 minutes crisps it up nicely like fresh. Both methods work well, depending on your time.

FAQs

Can I use pork other than shoulder for this Slow Cooker Carnitas Pork Recipe?

Pork shoulder is ideal because of its fat content and connective tissue, which break down during slow cooking to create tender, juicy carnitas. You can try pork butt or a pork picnic roast, but leaner cuts like loin will be drier and less flavorful.
How spicy is this carnitas recipe?

The heat is fairly mild since the jalapeños have their seeds and ribs removed. You can adjust spice level by adding more jalapeños, leaving seeds in, or including chipotle peppers for smoky heat.
Do I have to broil the pork after slow cooking?

While optional, broiling adds that signature crispy texture that makes carnitas special. It’s worth the extra step if you want authentic results, but you can serve it straight from the slow cooker if you’re pressed for time.
Can I prepare the carnitas ahead of time?

Absolutely! You can slow cook it in advance, refrigerate or freeze, and reheat when ready. The flavors actually deepen after resting, making leftovers just as delicious.

Final Thoughts

This Slow Cooker Carnitas Pork Recipe has been a total game changer in my kitchen. Not only does it deliver incredible flavor and tender pork with minimal effort, but it’s also super adaptable to whatever you love. Trust me when I say once you’ve had homemade carnitas with that crispy broil finish, the store-bought versions just won’t cut it anymore. So tackle this recipe for your next dinner—you’ll be so happy you did!