Easy Crockpot Pork Carnitas Recipe 🌮🐖 — Juicy, Tender & Flavor-Packed Mexican Pulled Pork

Pork carnitas are a traditional Mexican dish that is made with slow-cooked pork until it is tender and flavorful. This easy crockpot pork carnitas recipe is a delicious and convenient way to make this dish, as it requires only a few simple ingredients and minimal preparation time.

Ingredients:

3 lbs pork shoulder or butt, trimmed and cut into chunks

2 teaspoons salt

1 teaspoon pepper

1 tablespoon cumin

1 tablespoon chili powder

1 tablespoon paprika

1 onion, chopped

4 cloves garlic, minced

1/4 cup lime juice

1/4 cup orange juice

1/4 cup chicken broth

Instructions:

In a small bowl, mix together the salt, pepper, cumin, chili powder, and paprika.

Season the pork chunks with the spice mixture, making sure to coat them evenly.

Place the seasoned pork in the crockpot.

Add the chopped onion and minced garlic to the crockpot.

Pour the lime juice, orange juice, and chicken broth over the pork and vegetables.

Cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and falls apart easily.

Once the pork is cooked, remove it from the crockpot and shred it with two forks.

Return the shredded pork to the crockpot and mix it with the cooking liquid.

Cook on high for an additional 30 minutes to allow the flavors to meld together.

Tips for Making Crockpot Pork Carnitas:

Use a pork shoulder or butt for the best flavor and texture.

For added flavor, sear the pork in a hot skillet before placing it in the crockpot.

Customize the spice blend to your liking by adding more or less of your favorite spices.

To make crispy carnitas, transfer the shredded pork to a baking sheet and broil in the oven for a few minutes until the edges are crispy.

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In conclusion, this easy crockpot pork carnitas recipe is a delicious and convenient way to make this traditional Mexican dish. With minimal preparation time and simple ingredients, you can have a flavorful and tender pork dish that is perfect for tacos, burritos, or just as a main dish. Give this recipe a try and enjoy the deliciousness of this classic Mexican dish!

Easy Crockpot Pork Carnitas 🌮🐖

Juicy, zesty, fall-apart pork with classic citrus + spice—finished under the broiler for those irresistible crispy edges. Perfect for tacos, bowls, burritos, or piled high on nachos.

Prep: 10 mins

Cook: 8–10 hrs (Low) or 4–6 hrs (High)

Finish: 5–8 mins broil

Yield: ~8–10 servings

Ingredients

• 3 lbs pork shoulder/butt, trimmed & cut into large chunks
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 Tbsp ground cumin
• 1 Tbsp chili powder
• 1 Tbsp sweet paprika
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1/4 cup fresh lime juice
• 1/4 cup orange juice
• 1/4 cup chicken broth

To serve

• Warm tortillas, chopped cilantro, diced onion, lime wedges
• Optional: pico de gallo, avocado, cotija, pickled red onions

Instructions

1. Season: In a small bowl, mix salt, pepper, cumin, chili powder, and paprika. Pat pork dry and coat evenly with spices.
2. Load crockpot: Add pork, onion, and garlic to the slow cooker. Pour in lime juice, orange juice, and broth.
3. Slow cook: Cook on LOW 8–10 hours (best texture) or HIGH 4–6 hours until fork-tender.
4. Shred: Transfer pork to a sheet pan; shred with two forks. Skim excess fat from cooking liquid.
5. Crisp (restaurant-style): Ladle ~1/2 cup cooking liquid over shredded pork, spread in an even layer, and broil 5–8 minutes, tossing once, until edges are browned and crispy.
6. Serve: Spoon over extra juices and pile into warm tortillas with toppings.

Tips

• Extra flavor: Sear pork chunks in a hot skillet before slow cooking.
• Crisp in batches: Don’t overcrowd the pan—crisping works best in a thin layer.
• Make-ahead: Carnitas reheat beautifully; splash with juices and re-broil to re-crisp.
• Storage: Refrigerate 4 days or freeze up to 3 months (with some juices).

Nutrition (est., per serving)

~330 kcal • Carbs 4g • Fat 19g • Protein 34g.

Pork Carnitas FAQ

What cut of pork works best?

Pork shoulder (a.k.a. Boston butt) is ideal—well-marbled so it shreds juicy and tender.

Can I skip the orange juice?

The citrus balances richness. If needed, sub pineapple juice or more chicken broth plus 1–2 tsp brown sugar.

How do I get really crispy edges?

Spread pork in a single thin layer, spoon over a little cooking liquid, and broil 5–8 minutes, tossing once.

Instant Pot directions?

Pressure cook on High for 35 minutes (chunks, 1-inch), natural release 10 minutes; shred and broil to crisp.

Best ways to serve leftovers?

Tacos, burrito bowls, quesadillas, tostadas, breakfast hash, or carnitas nachos with melted cheese.