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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
