Slow Cooker Pork Carnitas

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This slow cooker carnitas recipe delivers tender, fall-apart pork that practically melts in your mouth. Made with a few ingredients, this simple slow-cooked recipe is perfect for using in all types of meals.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

One of the best things about a large piece of pork is that it can be slow-cooked until it falls apart, and used in so many different recipes. One of my favorite things to do with a large piece of pork is to make carnitas.

Carnitas are a traditional Mexican dish made by slow-cooking pork until it’s tender, then crisping it up for added texture and flavor. The result is juicy, flavorful meat that’s perfect for tacos, burritos, nachos, rice bowls, or even on its own. It’s incredibly easy to make at home with just a few pantry staples.

For this recipe, I used similar ingredients that I used in an oldie but goodie pork carnitas recipe I did in my Ninja Foodi. I've tweaked that recipe to make it more adaptable to those who like to use a slow cooker.

A quick look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Pork Butt (Boston Butt): The star of the dish, pork butt is ideal for slow cooking due to its marbling, which keeps the meat tender and flavorful. You can substitute pork shoulder if needed.
Seasonings: kosher salt, oregano, ground cumin, and ground black pepper
Aromatics: garlic cloves and yellow onion
Citrus: fresh-squeezed orange juice and fresh-squeezed lime juice. This mimics a sour orange, an ingredient commonly used in Mexican cooking. It adds brightness to the pork.

Recommended Tools for Carnitas

Slow Cooker (6-quart or larger): Big enough to hold a whole pork butt/shoulder without crowding.
Rimmed Baking Sheet: Ideal for broiling the shredded pork so it crisps evenly without spilling juices.
Sturdy Forks or Meat Claws: Makes shredding the pork quick and easy.
Sharp Chef’s Knife: Helpful for trimming excess fat or cutting the shoulder into smaller chunks if you want it to cook faster.

How to Make Pork Carnitas

Step 1: Start by seasoning the pork butt evenly with kosher salt, oregano, ground cumin, and black pepper.

Cut small slits all over the pork and insert garlic cloves into the slits. This infuses the meat with a rich, garlicky flavor as it cooks.

raw pork butt stuffed with garlic and seasoned with seasoning

Step 2: Place the seasoned pork butt into your slow cooker. Pour in the fresh-squeezed orange juice and lime juice. Then, place the quartered onion on top of the pork.

raw pork in slow cooker covered with onions and citrus juice

Step 3: Cover the slow cooker and cook on LOW for 8–10 hours (or HIGH for 4–6 hours). The pork is ready when it’s fork-tender and registers 195-200°F internally, which ensures it shreds easily.

Step 4: Carefully remove the pork from the slow cooker and shred it with two forks. For extra moisture, drizzle some of the cooking liquid over the shredded pork.

Step 5: To achieve that signature crispy texture, preheat your broiler. Spread the shredded pork evenly on a baking sheet, and broil for 5–8 minutes. Keep an eye on it to avoid burning. You're looking for browned, crispy edges.

Storage and Make Ahead Tips

Refrigerating: Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a skillet over medium heat or in the oven to maintain their crispy texture.
Freezing: Carnitas freeze beautifully! Place the shredded pork in a freezer-safe container or bag, along with some of the cooking liquid to keep it moist. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Making Ahead: You can slow-cook the pork a day or two in advance. Store the cooked, shredded pork in the fridge, along with some of the cooking liquid. When ready to serve, crisp it up in the oven or skillet for that signature texture. This method is perfect for meal prepping or hosting gatherings.

Tanya's Top Tips and Notes:

Large pork butts/shoulders will take longer to cook. To speed things up, you can cut the shoulder into smaller chunks (about 2-3 chunks) before adding it to the slow cooker.
Carnitas can be crisped up in the oven on the broil setting or in a hot skillet for a few minutes. Both methods will give you those golden, crispy edges that make carnitas irresistible.
Leave some of the fat cap on the pork butt. It renders down during cooking and keeps the meat moist and flavorful. You can trim away any excess before shredding if you prefer.

I hope you love these Slow Cooker Pork Carnitas as much as we do!

Looking for more recipes to try? Check these out:

Yellow Rice – the perfect side dish for tacos or burrito bowls.
Salsa - Refreshing and a great topping for carnitas tacos.
Ninja Foodi Pork Carnitas – another variation if you love using your Foodi.
Oven-Baked Fries – turn your carnitas into loaded fries for a fun twist.

FAQs

What cut of pork is best for carnitas?

Pork butt (Boston butt) or pork shoulder is ideal because of its fat and marbling, which keep the meat juicy and flavorful after slow cooking.

Can I make pork carnitas ahead of time?

Yes. Cook and shred the pork, then store it in the fridge for up to 4 days. For best results, crisp the carnitas in the oven or skillet right before serving.

How do I reheat carnitas so they stay juicy?

Reheat in a hot skillet with a splash of the cooking liquid to bring back moisture and crispiness. You can also re-crisp under the broiler.

If you’ve tried this Pork Carnitas recipe (or any other recipe on my blog), don’t forget to rate it and leave a comment below. I love hearing from you!

Tanya