Easy Crockpot Carnitas Recipe

Introduction

Crockpot carnitas are a delicious and effortless way to enjoy tender, flavorful Mexican-style shredded pork. Slow-cooked with a blend of spices and citrus, this dish is perfect for tacos, burritos, or simply served with your favorite sides.

Ingredients

• 4-5 lbs. pork shoulder (boneless or bone-in)
• 5 cloves garlic
• 1 tablespoon salt
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon oregano
• 1/4 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 1 tablespoon chipotle hot sauce (optional)
• Juice of 2 limes
• 1/2 cup orange juice
• 12 ounces beer (lager recommended)
• 1/2 cup salsa (preferably less chunky)

Instructions

1. Step 1: Place the pork shoulder in the slow cooker. Roughly chop the garlic and either rub it onto the meat or toss it in directly to infuse the pork with garlic flavor.
2. Step 2: Sprinkle the pork evenly with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne pepper. Rub the seasonings thoroughly into the meat.
3. Step 3: Add the lime juice, orange juice, beer, salsa, and chipotle hot sauce if using. Cover the slow cooker and cook on low for 8 hours until the pork is tender.
4. Step 4: Once cooked, shred the pork using two forks directly in the slow cooker, or remove and shred the meat then return it to the sauce.
5. Step 5: Preheat the broiler. Line a baking sheet with aluminum foil, spread the shredded pork on the sheet, and spoon some of the sauce over the top.
6. Step 6: Broil the pork for 5-10 minutes until the edges are browned and crispy, watching carefully to avoid burning.
7. Step 7: Serve the carnitas on warm tortillas garnished with fresh cilantro, avocado slices, and additional lime juice for a bright finish.

Tips & Variations

• For extra smoky heat, add chipotle hot sauce or diced chipotle peppers in adobo to the slow cooker.
• Bone-in pork shoulder can add more depth of flavor but requires a bit more shredding work.
• If you prefer a tangier flavor, increase the amount of lime juice or add a splash of vinegar before cooking.
• Use a less chunky salsa to keep the sauce smooth and easy to coat the meat.

Storage

Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a pan over medium heat or microwave until heated through. You can also freeze cooked carnitas for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make carnitas without a slow cooker?

Yes, you can make carnitas in a Dutch oven or heavy pot by simmering the pork with the same ingredients over low heat for 3-4 hours until tender, then shredding and broiling as directed.

What can I serve with carnitas?

Carnitas pair well with warm tortillas, rice, beans, fresh salsa, guacamole, pickled onions, and a squeeze of lime for a complete and satisfying meal.

Easy Crockpot Carnitas Recipe

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★★★★★

4.9 from 98 reviews

• Author: Noah
• Total Time: 8 hours 25 minutes
• Yield: 8 servings 1x

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Description

This easy Crockpot Carnitas recipe delivers tender, flavorful Mexican-style pulled pork slow-cooked to perfection. Infused with aromatic spices, citrus, and a splash of beer, then finished under the broiler for crispy edges, it’s perfect for tacos, burritos, or bowls.

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Ingredients

Scale 1x2x3x

Meat

• 4–5 lbs. pork shoulder (boneless or bone-in)

Spices

• 5 cloves garlic
• 1 tablespoon salt
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon oregano
• 1/4 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper

Liquids and Extras

• 1 tablespoon chipotle hot sauce (optional)
• Juice of 2 limes
• 1/2 cup orange juice
• 12 ounces beer (standard lager recommended)
• 1/2 cup salsa (less chunky preferred)

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Instructions

1. Prep The Meat: Place the pork shoulder in the slow cooker. Roughly chop the garlic and either rub it directly onto the meat or toss it into the slow cooker to infuse maximum flavor.
2. Add Spices: Sprinkle the pork with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne pepper. Rub the seasonings evenly onto the meat to ensure full coverage.
3. Add Liquids and Cook: Pour in lime juice, orange juice, beer, and salsa over the seasoned pork. Cover the slow cooker and cook on low heat for 8 hours, allowing the meat to become tender and flavorful.
4. Shred Pork: Once cooked, shred the pork directly in the slow cooker using two forks. Alternatively, remove the meat, shred it, then return it to the sauce. The pork should fall apart easily.
5. Broil Carnitas: Preheat your oven’s broiler. Line a baking sheet with aluminum foil. Spread the shredded pork evenly on the sheet and spoon some of the cooking sauce over the top. Broil for 5-10 minutes until the edges develop a crispy, browned texture.
6. Assemble: Serve the crispy carnitas on warm tortillas topped with fresh cilantro, avocado slices, and a squeeze of lime juice for a delicious and authentic meal.

Notes

• Using boneless pork shoulder will make shredding easier but bone-in adds extra flavor.
• Adjust cayenne pepper to your preferred spice level or omit if sensitive to heat.
• The broiling step is key for adding the signature crispy texture to the carnitas.
• Leftover carnitas can be refrigerated for up to 4 days or frozen for up to 3 months.
• Serve with warm corn or flour tortillas and your favorite toppings like diced onions, cilantro, and salsa verde.

• Prep Time: 15 minutes
• Cook Time: 8 hours 10 minutes
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Mexican

Keywords: crockpot carnitas, slow cooker pork, Mexican pulled pork, carnitas recipe, easy carnitas