If you’ve ever eaten carnitas at a really good Mexican restaurant and wondered how they make the pork so crispy, tender, and flavorful all at once, this post is for you.
Carnitas literally translates to “little meats,” but there’s nothing little or small about the flavor.
The best carnitas are juicy inside, crispy outside, and bursting with citrus, spice, and just enough salt to make you want to eat them straight from the pan.
I’ve made this carnitas recipe countless times, and I keep coming back to it because it’s simple and low-effort, yet so delicious.
You can toss everything into your slow cooker, go about your day, and come home to the smell of perfectly seasoned pork carnitas that fall apart with a fork.
The Right Cut of Meat
Let’s start with the most important part: the pork. You want a boneless pork shoulder, often labeled as pork butt.
This cut is marbled with just enough fat to keep it tender and juicy as it cooks slowly. Leaner cuts won’t give you the same texture or depth of flavor. Trust me, I’ve tried.
Seasoning the Meat
Before it goes into the slow cooker, I like to season the pork with a dry rub. I use kosher salt and black pepper as the base, then add chili powder for smoky warmth.
Sometimes I’ll throw in a little cumin or oregano if I’m in the mood for a deeper flavor. This seasoning step is key for that well-rounded taste.
Next comes the cooking liquid, which is what infuses the pork while it simmers. My version uses orange juice and lime juice to balance richness with acidity.
These two ingredients are classic in Mexican food. They add brightness that keeps the pork from feeling too heavy.
I also pour in some chicken broth to help create steam and prevent the meat from drying out. If you don’t have broth, enough water to cover the bottom of the pot works fine.
Building Flavor
Before slow cooking, I give the pork a quick sear in my large Dutch oven over medium heat. If you’re short on time, you can skip it, but if you have a little time to spare, it’s worth it.
After searing, transfer everything to your slow cooker. Then add the orange juice, lime juice, and chicken broth, and let it do its thing. I usually set mine on low for about eight hours or high for around four to five. You’ll know it’s ready when the meat shreds easily with a fork.
Once the pork is tender, remove it from the slow cooker and place it on a baking sheet or sheet pan. Spoon some of the cooking liquid over the top to keep it juicy, then broil it for a few minutes until the edges turn golden brown and slightly crispy.
How to Serve It
Carnitas are incredibly versatile. You can pile them into tacos, layer them in burrito bowls, or add them to salads. I love serving mine with pickled onions, a sprinkle of cilantro, and warm tortillas.
It also makes an amazing filling for quesadillas or even mixed with scrambled eggs for breakfast. If you’re cooking for a crowd, consider serving pork carnitas alongside carne asada for a DIY taco bar.
Tips & Tricks
- Use citrus. Don’t skip the orange juice and lime juice. They’re what make this Mexican dish taste bright instead of heavy.
- Don’t rush the sear. That medium heat browning step makes all the difference.
- Broil, don’t bake. You want high heat for just a few minutes to get that golden brown crisp.
- Save the juices. The cooking liquid is gold — drizzle it over leftovers before reheating.
- Shred it while warm. It’s easier to pull apart and absorbs more flavor.
Frequently Asked Questions (FAQs)
Q: Can I use pork loin instead of pork shoulder?
A: You can, but boneless pork shoulder or pork butt works better because it has more fat, which keeps the meat tender.
Q: Do I need to sear the meat first?
A: No, but searing adds flavor and helps the outside crisp up better after broiling.
Q: Can I make this ahead of time?
A: Yes. It actually tastes even better the next time you reheat it because the flavors have had time to deepen.
Q: Can I make this without a slow cooker?
A: Definitely. You can cook it in a large Dutch oven at 300°F for about 3–4 hours, adding enough water or chicken broth to keep it moist.
Q: How do I store leftovers?
A: Keep them in an airtight container with a little cooking liquid. They’ll stay juicy for up to four days in the fridge or up to three months in the freezer.
Slow Cooker Pork Carnitas
Ingredients
- 4–5 lbs boneless pork shoulder or pork butt, cut into large chunks
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons chili powder
- 1 cup orange juice
- 1/4 cup lime juice
- 1 cup chicken broth (or enough water to cover the bottom)
Instructions
- Pat the pork dry and season generously with kosher salt, black pepper, and chili powder to create a flavorful dry rub.
- Heat oil in a large Dutch oven over medium heat. Sear the pork on all sides until lightly browned.
- Transfer to a slow cooker and pour in orange juice, lime juice, and chicken broth.
- Cover and cook on low for 8 hours or high for 4–5 hours until the meat is tender and shreds easily.
- Preheat broiler. Spread shredded pork on a sheet pan or baking sheet. Spoon some cooking liquid over the top.
- Broil until edges are golden brown and crispy, about 5–7 minutes.
- Serve warm with tortillas, rice, or in tacos.
