recipe for carnitas in the crock pot
The Best recipe for carnitas in the crock pot
What I love most about this recipe is how adaptable it is. You can throw it together on a busy Sunday and have it ready in time for a school night, or you can make a big batch for a weekend gathering where everyone’s going to be hungry. My kids love it because it’s easy to customize—add some salsa, a sprinkle of cheese, or just a dollop of sour cream if they’re feeling fancy. And for me, it’s a great way to use up leftovers. I’ll make a double batch, freeze half for another time, and then the other half gets turned into tacos, nachos, or even a simple sandwich. Plus, the crock pot does all the work, so I don’t have to stand over it like I used to when I was younger. It’s a win-win for everyone.
The health benefits are pretty solid too, if you’re watching what you eat. The pork is leaner than you might think when it’s slow-cooked, and the spices—like cumin, garlic, and oregano—add flavor without too much extra salt. I always tell my family to use a little less salt than they think they need, and we’re good. It’s a way to keep things simple and still enjoy something that’s actually good for you. And let’s be honest, when you’re eating something this good, you don’t even notice the extra steps. It’s the kind of recipe that makes cooking feel less like a chore and more like a habit—something you look forward to doing every week.
Slow Cooker Carnitas (Crock Pot)
Tender, crispy pork carnitas made effortlessly in a slow cooker, perfect for tacos, bowls, or burritos. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 lbs pork shoulder (cut into 2-inch chunks)
- 1 cup orange juice
- 1 cup chicken broth
- 1/2 cup apple cider vinegar
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1 bay leaf
- Fresh cilantro
- Lime wedges
- Diced onions
- Sour cream
- Shredded lettuce
- Avocado slices
👨🍳Directions
-
1
In a mixing bowl, combine orange juice, chicken broth, vinegar, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and bay leaf. Mix well. -
2
Add pork shoulder chunks to the slow cooker. Pour the liquid mixture over the pork, ensuring it is fully coated. -
3
Cover the slow cooker and cook on LOW for 6 hours or on HIGH for 3 hours. Stir occasionally if using HIGH setting. -
4
Remove the pork from the slow cooker and transfer it to a large bowl. Discard the cooking liquid (or save for gravy). -
5
Using two forks, shred the pork into small pieces. Return the shredded pork to the slow cooker and cook on LOW for an additional 1 hour to crisp up the edges. -
6
Transfer the crispy carnitas to a baking sheet lined with parchment paper. Broil in the oven for 5-7 minutes until golden brown.
🔧Equipment
- Slow cooker (Crock Pot)
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra crispiness, pat the pork dry before shredding.
- Use a mix of pork shoulder and pork butt for richer flavor.
- Save the cooking liquid to make a simple carnitas gravy by reducing it in a saucepan.
- Adjust the vinegar to taste if you prefer a milder or more tangy flavor.
Storage: {“fridge”:”Up to 5 days”,”freezer”:”Up to 3 months”}
Variations
- Add 1 diced bell pepper and 1 diced onion to the slow cooker for extra flavor.
- Use chicken instead of pork for a lighter option.
Watch Video Of How Slow Cooker Carnitas (Crock Pot) Works
❓ Frequently Asked Questions About Slow Cooker Carnitas (Crock Pot)
How long should I cook the carnitas in the crock pot for the best texture and flavor?
The ideal cooking time for crock pot carnitas is usually 6 to 8 hours on low or 4 to 5 hours on high. For pork shoulder (which is the best cut for carnitas), this slow cooking breaks down the fat and collagen, resulting in tender, fall-apart meat with rich, smoky flavors. If you’re using a different cut, like pork belly, you might need slightly longer cooking—up to 8 hours on low—to ensure everything is fall-off-the-bone tender.
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What ingredients should I include beyond the pork to enhance the flavor?
Beyond pork shoulder, essential ingredients for authentic crock pot carnitas include:
– Cumin, garlic powder, and smoked paprika (for depth and a slight smoky kick)
– Salt and black pepper (essential for seasoning)
– Liquid smoke or a dash of liquid smoke powder (optional but adds a smoky depth)
– Apple cider vinegar or lime juice (brightens the flavor and tenderizes the meat)
– Onion and garlic (fresh or minced, caramelized slightly for sweetness)
– Dried oregano and bay leaves (for herbal notes)
– A splash of beer or broth (helps break down the meat and adds moisture)
– A pinch of cinnamon or brown sugar (optional, for a slight sweetness)
For extra richness, you can also add crispy bacon bits or chicken stock toward the end.
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Can I use a different type of pork cut besides pork shoulder for crock pot carnitas?
While pork shoulder is the traditional and best cut for carnitas (it’s fatty, flavorful, and falls apart easily), you can use alternatives—but results may vary. Here’s what to consider:
– Pork belly – Extra juicy and rich, but it can get too fatty if overcooked. Cook 8–10 hours on low and drain excess fat.
– Pork ribs (babies or baby back) – Works but may be drier. Simmer longer (6–8 hours) and add broth to keep it moist.
– Pork butt (butcher-cut shoulder) – Similar to shoulder but slightly leaner; cook 6–7 hours on low.
– Pork tenderloin – Too lean; not ideal unless marinated heavily and cooked 5–6 hours on high with extra liquid.
If using a leaner cut, add more liquid (broth, beer, or water) and increase cooking time.
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What’s the best way to season the pork before adding it to the crock pot?
Proper seasoning is key for flavorful carnitas. Here’s the step-by-step method:
1. Pat the pork dry – Ensures a good sear (if browning) and helps the spices stick.
2. Season generously – Rub the pork with a mix of:
– 1–2 tbsp kosher salt (adjust to taste)
– 1 tbsp black pepper
– 1 tbsp cumin
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– ½ tsp dried oregano
– ½ tsp chili powder or cayenne (optional, for heat)
3. Optional crisping step – For extra flavor, sear the pork in a hot skillet (or grill/broiler) for 2–3 minutes per side before adding to the crock pot.
4. Layer with aromatics – Place sliced onions and garlic inside the crock pot before adding the pork to infuse flavors.
For extra depth, some recipes include a splash of apple cider vinegar or a pinch of cinnamon in the seasoning mix.
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How do I know when the carnitas are done, and what should I be looking for?
The carnitas are done when the pork is falling apart easily, the fat is rendered, and the flavors are fully developed. Here’s how to check:
– Crock pot timer: Aim for 6–8 hours on low or 4–5 hours on high (adjust based on cut).
– Texture: The meat should shred like pulled pork—no resistance when you pull it apart with a fork.
– Fat layer: The top should have a generous layer of fat (this is good! It renders as it cooks).
– Taste test: Remove a small piece and taste it—it should be tender, slightly smoky, and seasoned well.
– Broth consistency: If the crock pot has liquid, it should be thick and slightly sticky (like a sauce) from the rendered fat and juices.
If the pork isn’t tender enough after the full time, increase cooking by 30–60 minutes on low.
