Slow Cooker Carnitas (Mexican Pulled Pork)
These juicy Slow Cooker Carnitas are made with pork shoulder, smoky chile spices, onion, and fresh citrus, gently cooking everything together in the Crockpot until the meat pulls apart easily. Orange and lime add a gentle tang, and the cumin and oregano add that distinctive carnitas flavor. This recipe makes a generous amount of Mexican pulled pork that works in tacos, bowls and more. There’s little hands-on time with this Crockpot carnitas recipe. Most of the work happens in the slow cooker, with an optional broiler finish for those crispy browned edges.
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More Mexican-inspired dinners include Slow Cooker Beef Barbacoa with chipotle and lime, Mexican Meatball Soup, and Mexican Shredded Chicken. These Sheet Pan Chicken and Black Bean Quesadillas and Hatch Chile Enchilada Casserole are other tasty options with south of the border flavors.
🍽️ Recipe Name: Slow Cooker Carnitas
⏲️ Ready In: 8 hours 15 minutes
👥 Serves: 8
🔥 Calories: 328 per serving (estimated)
🥕 Ingredient Highlights: Pork shoulder, orange and lime juice, onion, garlic, cumin, oregano, and smoked paprika
📖 Dietary Info: Gluten-free and dairy-free
👩🍳 Difficulty: Easy
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Reasons You’ll Love This Recipe
- Very little prep: There’s not much hands-on time with this recipe. You simply need to season the pork, add everything to the slow cooker, and leave it alone until the meat is tender. A simple shred, a quick crisp under the broiler, and it’s done!
- Great taco texture: Pork shoulder becomes soft enough to shred with a couple of forks and makes a great filling for tacos and burritos.
- Choose your finish: Keep the pork juicy or crisp it up under the broiler, as you prefer. I often broil it all because those crispy bits are so good!
- Dinner plus leftovers: This recipe makes enough carnitas for a full meal with extra pork for another day. I like to double the recipe because pork carnitas freeze really well, too.
What are Carnitas?
Carnitas are a traditional Mexican pork dish made by cooking pork slowly until it’s tender enough to shred. The word carnitas means “little meats” in Spanish. Traditional carnitas are often simmered in lard before being browned, giving the pork crisp edges and juicy meat. My version uses a Large Crockpot and an optional broiler step to add those browned edges associated with classic carnitas.
Mexican Pulled Pork Carnitas Ingredients
See the recipe card below for the full list of ingredients and exact measurements.
- Pork shoulder: Also known as Boston butt, boneless pork shoulder contains the fat and connective tissue needed for tender shredded pork. I recommend that you trim off any thick chunks of exterior fat but leave the marbling for juiciness.
- Seasoning blend: Chili powder, cumin, oregano, smoked paprika and garlic powder give the pork its earthy chile flavor and a subtle smokiness.
- Onion and fresh garlic: Both soften during the long cooking time and become part of the savory pork juices.
- Fresh orange and lime juice: Orange gives the pork a mild sweetness and lime adds tart citrus flavor.
- Olive oil: Mixing it with the dry spices creates a paste that’s easy to rub over the pork.
Substitutions and Variations
- Regular paprika: Use regular paprika instead of smoked. The pork will have less smoky flavor unless you add a few drops of Liquid Smoke.
- Neutral oil: Vegetable oil or avocado oil can replace the olive oil.
- Crispy carnitas: Spread the shredded pork in a single layer with a few spoonfuls of cooking liquid. Broil briefly and stir once during browning.
- Naranja agria: Bottled sour orange (naranja agria) can replace the fresh citrus in slow cooker pork carnitas. Naranja Agria has a tangier flavor than sweet oranges, so the finished carnitas will taste a little more citrus-forward.
How to Make This Slow Cooker Carnitas Recipe (Step-by-Step Directions)
STEP 1: Place the pork shoulder chunks in the slow cooker.
STEP 2: Mix the olive oil, chili powder, cumin, oregano, smoked paprika, garlic powder, salt and black pepper. Rub the seasoning paste over all sides of the pork.
STEP 3: Add the sliced onion and minced garlic. Pour in the orange and lime juices.
STEP 4: Cover and cook until the pork separates easily with a fork.
STEP 5: Transfer the pork to a cutting board or large platter. Shred it with two forks and discard any large pieces of fat.
STEP 6: Return the shredded pork to the slow cooker and stir in enough cooking liquid to keep it juicy.
Kim’s Tips
- Don’t rush the pork: I’d give the meat more time if it resists the forks. Pork shoulder is ready when it separates with barely any pressure.
- Simple shredding: I love these Meat Shredding Claws, which make shredding quick and easy.
- Use the juices carefully: Start with a small amount after shredding and add more as needed. Too much can leave the carnitas soupy.
- Crisp smaller batches: I only broil what will be eaten right away. Freshly broiled pork has much better edges than refrigerated, crisped pork.
- Stay near the broiler: Thin strands brown quickly and can dry out within another minute or two.
How to Store
- Refrigerator: Refrigerate cooled carnitas in an airtight container for up to 4 days. Store them with a little cooking liquid.
- Freezing: Freeze meal-sized portions for up to 3 months.
- Thawing: Defrost frozen carnitas overnight in the refrigerator.
- Reheating: Warm the pork in a covered skillet over medium-low heat with a splash of cooking liquid, stirring occasionally, until it reaches 165°F. You can also microwave it in short intervals, stirring between each one.
Serving Suggestions
Serve Mexican pulled pork in Carnitas Burritos, perhaps paired with Spanish Rice and Copycat Chipotle Guacamole. Try one of these Mexican Salad Recipes as a side dish or whip up some 5-minute Pico de Gallo. To drink, Mango Margarita would be a perfect fit. And, to finish, these Mexican Shortbread Cookies are really hard to resist!
Mexican Pulled Pork Recipe FAQs
It needs more cooking time. Return it to the slow cooker and check it again later.
No. The pork goes directly into the slow cooker after it’s been seasoned.
Keep some for the shredded pork. Spoon off excess fat first if there’s a noticeable layer on the surface.
The slow cooker creates soft shredded pork. Crisp the meat under the broiler if you want browned edges.
They were probably broiled too long or didn’t have enough cooking liquid. Add a few spoonfuls before broiling and watch the pork closely.
Other Pork Recipes to Try
- BBQ Pork Tenderloin is a delicious dish you can make in an Instant Pot.
- You’ll love the fruit/cheese combo in Apple Feta Stuffed Pork!
- These Pork Chops with Creamy Chive Sauce are quick and easy.
- Maple Balsamic Pork Chops are great for a busy weeknight dinner.
- And this delicious Pork in Salsa Verde is perfect with mashed potatoes!
Slow Cooker Carnitas (Mexican Pulled Pork)
Equipment
- Slow Cooker 6 to 8-Quart
Ingredients
- 4 pounds boneless pork shoulder (Boston butt) cut into large chunks
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 medium onion sliced
- 4 cloves garlic minced
- Juice of 2 oranges
- Juice of 1 lime
Instructions
- Add the pork shoulder pieces to a slow cooker.
- In a small bowl, combine the olive oil, chili powder, cumin, oregano, smoked paprika, garlic powder, salt and pepper. Rub the mixture over the pork.
- Add the sliced onion and minced garlic around the pork. Pour orange juice and lime juice over everything.
- Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours, until the pork is fork-tender and shreds easily.
- Remove the pork from the slow cooker and shred it using a pair of forks. Discard any large pieces of fat.
- Return the shredded pork to the cooking juices and toss to coat.
- Serve in warm tortillas with diced onion, cilantro, lime wedges, salsa, avocado, or your favorite taco toppings. The leftovers freeze well for up to 3 months.
Notes
- Cut similar pieces: Even chunks cook at a similar rate and are easier to check for tenderness.
- Check before shredding: Fork-tender pork should separate with almost no resistance.
- Add liquid gradually: Stir in a little cooking juice first, adding more only if the pork needs it. You want it moist, not soupy.
Nutrition Information
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Final Thoughts
These slow cooker carnitas give you juicy strands of pork seasoned with cumin, oregano, and smoky paprika. Fresh orange and lime give the meat a subtle citrus tang to contrast well with the richness of pork shoulder. You can leave it soft or broil until the finer strands begin to brown and crisp up, then serve in tacos, burritos or bowls.
