Slow-Cooked Crock Pot Carnitas

This Crock Pot Carnitas recipe transforms a humble pork shoulder into tender, flavorful shredded meat with a delightful crispy finish. Slow cooking infuses the pork with a rich blend of spices and citrus brightness while the final broil creates the perfect texture contrast. It’s perfect for tacos, burritos, salads, or just enjoying on its own.

I first made this carnitas recipe for a family gathering and it quickly became a requested staple. The balance of citrus and smokiness reminds me of authentic taquerias I’ve enjoyed in Mexico City.

Ingredients

• Pork butt: also called Boston butt – well-marbled for tenderness and rich flavor
• Vegetable oil: for searing which locks in juices and creates a flavorful crust
• Orange juice: adds subtle sweetness and tenderizes the meat with acidity
• Lime juice: imparts fresh brightness that brightens the overall flavor profile
• Liquid smoke: provides depth and smokiness without needing a grill
• Bay leaves: add an herbal undertone that complements the rich pork
• Yellow onion: builds savory aroma and sweetness during slow cooking
• Jalapeno: for mild heat and a little freshness remove seeds if you prefer less spice
• Olive oil: base for the wet spice rub to help spices adhere and distribute flavor
• Tomato paste: intensifies umami richness and adds body to the rub
• Reduced sodium soy sauce: adds salty, savory depth and umami accents
• Brown sugar: balances spice and acidity with gentle sweetness
• Ground cumin: warm, earthy spice that is signature to Mexican carnitas
• Dried oregano: classic herb that ties together the spice elements
• Salt: essential to enhance overall flavor
• Chili powder, garlic powder, onion powder: layered savory seasonings creating complexity
• Smoked paprika: lends smoky flavor use Spanish smoked paprika if available for authenticity
• Ground black pepper: for mild heat and seasoning
• Ground chipotle chili pepper (optional): smoky heat to kick up the spice level if desired

Instructions

Sear the pork:

Heat one tablespoon vegetable oil in a large skillet over high heat until shimmering. Carefully place the pork shoulder and sear each side for about 3 to 4 minutes or until a light golden brown crust forms. This caramelization step locks in juices and deepens flavor. Remove the pork and place on a cutting board to cool so it is easier to handle.

Prepare the spice rub and coat pork:

In a medium bowl whisk together olive oil, tomato paste, soy sauce, brown sugar, ground cumin, oregano, salt, chili powder, garlic powder, onion powder, smoked paprika, black pepper, and chipotle if using to create a thick, fragrant wet rub. Massage the rub evenly all over the cooled pork, pressing it into the meat to ensure good coverage. Place the coated pork into your slow cooker.

Add liquids and aromatics:

Pour the orange juice, lime juice, and liquid smoke into the slow cooker around the pork. Tuck the bay leaves alongside the meat and scatter the chopped onion and jalapeno on top. These aromatics will infuse the pork with complexity and balance.

Slow cook the pork:

Cover and cook on the LOW setting for 8 to 10 hours or on HIGH for 5 to 6 hours. The pork should become so tender that it easily pulls apart with a fork. This slow gentle cooking breaks down connective tissue and amplifies flavor.

Shred and reheat:

Carefully remove the pork from the slow cooker to a large cutting board or platter. Use two forks to shred the meat thoroughly into bite-sized pieces. Return the shredded pork to the slow cooker and toss it well in the cooking juices to absorb moisture and flavor. Cook on LOW for another 20 minutes to meld the flavors.

Preheat and prepare for broiling:

About 30 minutes before serving preheat your oven to 450°F (232°C). Line two rimmed baking sheets with aluminum foil for easy cleanup.

Crisp the pork:

Spread the shredded pork evenly on the prepared baking sheets in a single layer. Drizzle approximately one quarter cup of the reserved cooking juices over the top to keep moisture in while crisping. Bake for 15 minutes until heated through. Then switch to the broiler setting and broil for 5 to 10 minutes watching carefully to prevent burning. The edges should become delightfully crispy and slightly caramelized.

Serve:

Remove the carnitas from the oven and drizzle a bit more cooking juice on top if desired. Toss gently to combine crispy and juicy pieces. Serve warm with fresh tortillas, rice, beans, salsa, or toppings of your choice.

My favorite part of this recipe is adding the final crispy broil. It adds such an exciting texture contrast to the tender shredded pork which transforms a simple slow cooker dish into something spectacular. I remember the first time I shared this meal with my family how their eyes lit up with every savory bite.

Storage tips

Store cooled carnitas in an airtight container in the refrigerator for up to four days. When reheating, adding a splash of reserved cooking juices keeps the meat moist. For long term storage, portion into freezer bags and freeze flat to save space. It reheats beautifully in a skillet or microwave.

Ingredient substitutions

If fresh jalapenos are unavailable, use 1/2 teaspoon of cayenne pepper for heat or omit for mild flavor. Lime juice can be replaced with lemon juice if needed. For a different smoky note try chipotle in adobo sauce blended into the rub instead of liquid smoke.

Serving suggestions

Serve carnitas in warm corn or flour tortillas with diced onions, fresh cilantro, and a squeeze of lime. Try layering in a burrito bowl with rice, beans, avocado, and pickled red onions. Leftovers make fantastic nachos or quesadillas as well.

This recipe balances rich smoky flavor with refreshing citrus brightness and makes for an easy, crowd-pleasing meal.

FAQs about Recipes

→ What cut of pork is best for this dish?

Boneless pork butt, also known as Boston butt, is ideal due to its marbling and tenderness when slow-cooked.

→ How long should the pork cook in a slow cooker?

Cook on low for 8-10 hours or on high for 5-6 hours until it becomes fall-apart tender.

→ Why is the pork seared before slow cooking?

Searing locks in juices and develops a deeper flavor by caramelizing the meat’s surface.

→ How is the crispy texture achieved after slow cooking?

After shredding, the pork is baked and broiled to develop a perfect crispy outer layer.

→ What spices contribute to the flavor profile?

A combination of cumin, oregano, chili powder, smoked paprika, and chipotle chili pepper creates a rich, smoky, and slightly spicy taste.

→ Can the dish be served with alternatives to tortillas?

Yes, it pairs well with rice, salads, or as a topping for various dishes requiring tender shredded pork.