Tender, juicy, and irresistibly crispy, this slow cooker carnitas recipe is a straightforward, flavorful dish the whole family will enjoy. With just a handful of ingredients you can make pulled pork perfect for tacos, burritos, quesadillas, nachos, rice bowls, and more. It’s an ideal hands-off meal: season the pork, let the slow cooker do the work, then finish with a quick broil to develop crisp edges.
Why You’ll Love This Slow Cooker Recipe
- Easy and hands-off: a simple spice rub and a slow cooker produce deeply flavored, tender pork with minimal effort.
- Family-friendly: set bowls of toppings and sides buffet-style so picky eaters can build their plates the way they like.
- Minimal ingredients: flavorful results without a long ingredient list or complicated steps.
Ingredients You’ll Need
- Pork — boneless pork butt (pork shoulder) is best. Look for pieces with some fat so the meat stays moist while cooking. Avoid lean cuts like pork loin or tenderloin.
- Seasoning — a dry rub of dried oregano, dried basil, chipotle powder, chili powder, kosher salt, and black pepper.
- Onion — a small yellow onion, roughly chopped.
- Garlic — several cloves, minced for flavor.
- Jalapeño — deseeded and chopped for a mild background heat; leave seeds in if you prefer more spice.
- Orange juice — one cup. Fresh-squeezed is best for pure flavor and natural sweetness that balances the spices.
How To Make Slow Cooker Carnitas
- Mix the dried oregano, dried basil, chipotle powder, chili powder, kosher salt, and black pepper in a small bowl.
- Rub the spice mixture all over the pork butt or shoulder, coating all sides evenly.
- Place the seasoned pork into the slow cooker. Scatter the chopped onion, minced garlic, and diced jalapeño around the pork.
- Pour the orange juice around the pork (avoid pouring directly over the spice-coated surface so the rub stays in place).
- Cover and cook on low for 8–10 hours or on high for 5–6 hours, until the pork is very tender and easily shredded.
- Remove the pork and reserve the cooking liquid. Shred the meat with two forks and transfer it to a large rimmed baking sheet.
- Pour about 1 cup of the reserved cooking liquid over the shredded pork to keep it moist.
- Broil the pork for 5–10 minutes until the edges are golden and crispy; you may need to broil in batches if the sheet is crowded. For stovetop crisping, heat a skillet with a little oil and sear the shredded pork until edges caramelize.
Recipe Variations
- Skip the oven crisping and finish the shredded pork in a hot skillet with oil to caramelize and brown the edges.
- Add cayenne or extra chipotle powder to the dry rub if you like more heat. Adjust the amount to suit your taste.
- Swap orange juice for a mix of orange and lime juice for a brighter, tangier finish.
- For a smokier profile, use smoked paprika in the rub or finish with a few drops of liquid smoke (use sparingly).
Tips and Notes
- Avoid lifting the slow cooker lid during cooking. Doing so releases heat and can extend the cook time.
- When removing the pork, slide a large spatula or spoon beneath it to support the meat; it will be very tender and may fall apart if lifted by the edges.
- You can prepare this as a freezer meal: place the seasoned pork, onion, garlic, and jalapeño into a freezer-safe bag. When ready to cook, thaw overnight and add to the slow cooker with orange juice.
- Line the baking sheet with parchment or foil for easier cleanup when broiling the shredded pork.
Serving Ideas
These carnitas pair well with many classic toppings and sides—build tacos, bowls, or nachos with your favorites.
- Sliced avocado or guacamole
- Shredded cheese or queso fresco
- Raw or pickled onions
- Fresh cilantro and lime wedges
- Fresh jalapeño slices or pickled peppers
- Sour cream or Mexican crema
- Pico de gallo, salsa, or fruit salsas such as pineapple or avocado-corn
- Warm corn or flour tortillas, or serve over rice for a bowl
- Air-fryer tortilla chips for scooping
Recipe
Slow Cooker Carnitas
Tender, juicy, and crisped to perfection—this slow cooker carnitas recipe uses a simple spice rub, aromatic vegetables, and orange juice to create versatile pulled pork for tacos, bowls, and more.
Prep Time: 10 minutes
Cook Time: 8 hours (on low)
Broil Time: 5–10 minutes
Total Time: about 8 hours 15 minutes
Servings: 8
Equipment
- Slow cooker (6 qt recommended)
- Rimmed baking sheet
Ingredients
- 4 pounds boneless pork butt or pork shoulder
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon chipotle powder
- 1 teaspoon chili powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño, deseeded and chopped
- 1 cup orange juice
Instructions
- In a small bowl combine oregano, basil, chipotle powder, chili powder, salt, and black pepper.
- Rub the spice mixture all over the pork and place the pork into the slow cooker.
- Add the chopped onion, minced garlic, and chopped jalapeño around the pork. Pour the orange juice around the pork (not directly over the spice-coated surface).
- Cover and cook on low for 8–10 hours or on high for 5–6 hours, until the pork is fork-tender.
- Remove the pork and reserve the cooking liquid. Shred the pork with two forks.
- Spread the shredded pork on a rimmed baking sheet, pour about 1 cup of reserved liquid over the meat, and broil for 5–10 minutes until edges are crispy. Work in batches if needed.
Notes
You can toss the crisped shredded pork with a little of the reserved cooking liquid for extra juiciness before serving. Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months.
Nutrition (per serving)
Calories: 326 kcal | Carbohydrates: 6 g | Protein: 43 g | Fat: 13 g
Course: Slow Cooker
Cuisine: Mexican
Author: Carmy
More Recipes You May Like
- Slow Cooker BBQ Chicken Thighs
- Slow Cooker Chicken Drumsticks
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- Slow Cooker Whole Chicken
- Slow Cooker Honey Chipotle Chicken
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