Go Back

Crockpot Pork Carnitas Recipe

Emily Carter
Slow-cooked, seasoned pork, crisped to perfection, ready for tacos, burritos, or bowls. Bold flavors, effortless cooking, and leftovers you'll fight over.
Print Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 servings
Calories 350 kcal

Ingredients
  

  • 4 lbs pork shoulder or pork butt, boneless
  • 1 tablespoon olive oil
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 cup chicken broth
  • ½ cup orange juice freshly squeezed preferred
  • ¼ cup lime juice
  • 1 tablespoon apple cider vinegar
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 bay leaf
  • ½ teaspoon red pepper flakes optional, for heat
  • Tortillas for serving
  • Toppings: cilantro diced onions, salsa, guacamole, cheese (optional)

Instructions
 

Step 1: Season & Prep the Pork

  • Pat the pork dry, then rub it with salt, pepper, chili powder, cumin, paprika, oregano, garlic powder, and onion powder.
  • Sear the pork in olive oil over medium-high heat for 2 minutes per side (optional, but adds flavor).

Step 2: Slow Cook the Meat

  • Place the pork in the Crockpot and add onion, garlic, chicken broth, orange juice, lime juice, and vinegar.
  • Toss in the bay leaf, cover, and cook on LOW for 8-10 hours, or until the pork is fall-apart tender.

Step 3: Shred the Pork

  • Remove the pork from the Crockpot and shred it using two forks.
  • Skim any excess fat from the cooking liquid, then pour some back over the shredded pork for extra flavor.

Step 4: Crisp It Up (Optional, But Highly Recommended)

  • Spread the shredded pork on a baking sheet and broil it in the oven for 5 minutes until crispy.
  • Flip the pork, drizzle more cooking liquid over it, and broil for another 5 minutes.

Step 5: Serve & Enjoy

  • Spoon the crispy carnitas into tortillas and top with cilantro, onions, salsa, or guacamole.
  • Try not to eat all of it before it makes it to the table.

Notes

Nutritional Information (Per Serving, without toppings)

  • Calories: ~350
  • Total Fat: 18g
  • Saturated Fat: 6g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 40g

Vitamins & Minerals (Per Serving)

  • Iron: 15%
  • Vitamin B12: 35%
  • Zinc: 20%
  • Potassium: 25%
  • Magnesium: 10%

Pro Tips for the Best Crockpot Pork Carnitas

  • Searing the pork before slow cooking locks in extra flavor.
  • Don’t skip the broiling step if you love crispy edges.
  • Use fresh citrus juice for the best balance of sweet and tangy.
  • Let the shredded pork soak in the juices for at least 10 minutes before serving.
  • Freeze leftovers for easy future taco nights (if there are any leftovers).
This Crockpot Pork Carnitas recipe turns an ordinary pork shoulder into the best taco filling of your life.