Easy Crockpot Carnitas: Juicy, Flavor-Packed Mexican Pork

Carnitas—tender, flavorful Mexican-style pulled pork—is a dish that turns any meal into a fiesta. This easy Crockpot Carnitas recipe captures the essence of traditional slow-cooked pork with minimal effort, making it perfect for busy weeknights, weekend gatherings, or taco night. Made with simple pantry spices, pork shoulder, garlic, onion, and a splash of citrus, this version delivers maximum flavor with a fraction of the work.

The magic of this recipe lies in its versatility and irresistible texture. The pork slow cooks until it’s fall-apart tender, soaking in a fragrant blend of smoky, spicy, and tangy flavors. After shredding, a quick broil in the oven crisps up the edges, giving you that iconic crispy-yet-juicy carnitas texture without deep frying. Whether you pile it into tacos, spoon it over rice, or toss it into salads or burritos, these carnitas will quickly become a staple in your kitchen. It’s a low-effort, high-reward recipe that tastes like it took all day—because it did, but the slow cooker did the work for you.

Why You’ll Love This Recipe

1. Set-It-and-Forget-It Simplicity: Let the slow cooker do all the heavy lifting—just season, set, and shred.
2. Incredible Flavor: A smoky, citrusy spice blend infuses every bite with bold Mexican-inspired taste.
3. Tender and Crispy: The pork is fall-apart tender, and broiling creates irresistible crispy bits.
4. Meal Prep Friendly: Make a big batch and enjoy it in different meals throughout the week.
5. Versatile Serving Options: Tacos, burritos, bowls, nachos—the possibilities are endless.

Ingredients

• Pork shoulder
• Onion
• Garlic
• Fresh orange juice

For the Rub:

• Sea salt
• Black pepper
• Smoked paprika
• Chipotle powder
• Garlic powder
• Cumin

Variations

• Spicy Carnitas: Add diced jalapeños or extra chipotle powder for a spicier kick.
• Citrus Twist: Mix orange juice with lime or lemon juice for extra brightness.
• Herby Finish: Stir in chopped cilantro at the end for fresh herbal notes.
• Beer-Braised: Replace part of the orange juice with Mexican lager for depth.
• No-Broil Option: Skip broiling if you prefer your carnitas soft and juicy all the way through.

How to Make the Recipe

Step 1: Season the Pork

Mix the rub ingredients: salt, pepper, smoked paprika, chipotle powder, garlic powder, and cumin. Rub it generously all over the pork shoulder.

Step 2: Load the Crockpot

Place chopped onion and minced garlic in the bottom of the crockpot. Add the seasoned pork shoulder on top, then pour fresh orange juice over everything.

Step 3: Cook

Cover and cook on low for 8–10 hours or high for 5–6 hours, until the pork is tender and easily shreds with a fork.

Step 4: Shred the Meat

Remove the pork, shred it with two forks, and discard any excess fat.

Step 5: Crisp the Carnitas (Optional but Recommended)

Spread shredded pork on a baking sheet and drizzle with a bit of the cooking liquid. Broil for 5–7 minutes, or until the edges are browned and crispy.

Tips for Making the Recipe

• Use pork shoulder or butt for the best fat-to-meat ratio and flavor.
• Don’t skip the broiling step if you want those signature crispy edges.
• Spoon some cooking liquid over the meat before broiling to keep it moist and flavorful.
• Taste and adjust salt after cooking, as the intensity can vary.
• Let the pork rest a few minutes before shredding to retain its juices.

How to Serve

Serve Crockpot Carnitas in warm tortillas with onion, cilantro, and lime. They’re also fantastic in rice bowls, burritos, nachos, enchiladas, quesadillas, or taco salads. Pair with guacamole, salsa, and a side of beans or Mexican rice for a complete meal.

Make Ahead and Storage

Storing Leftovers

Store cooked carnitas in an airtight container in the fridge for up to 4 days. Keep some cooking liquid to reheat with and retain moisture.

Freezing

Freeze in freezer-safe bags with a little cooking liquid for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat on the stovetop in a skillet with a splash of broth or the reserved cooking liquid. You can also reheat in the oven or microwave.

FAQs

1. Can I use a different cut of pork?

Pork shoulder or butt works best, but pork loin can be used for a leaner option—just note it may be less juicy.

2. Can I use bottled orange juice?

Fresh orange juice gives the best flavor, but bottled will work in a pinch—choose one without added sugar.

3. Is it necessary to broil the meat?

No, but broiling adds crispiness and enhances the texture. It’s highly recommended.

4. Can I make this in the Instant Pot?

Yes—cook on high pressure for 60 minutes with a natural release.

5. What toppings go best with carnitas?

Onions, cilantro, avocado, salsa, queso fresco, lime wedges, and pickled red onions are great options.

6. Can I make this spicier?

Absolutely—add more chipotle powder, cayenne, or fresh chilies to the rub.

7. What’s the best way to shred the pork?

Use two forks or a hand mixer on low for quick, even shredding.

8. Can I cook it overnight?

Yes, cook on low overnight and wake up to ready-to-go carnitas for lunch or dinner prep.

9. Do I need to add any liquid besides orange juice?

No, the orange juice and natural pork juices are typically enough, but a splash of broth can be added if you prefer more liquid.

10. Can I serve this for a crowd?

Definitely—just double or triple the recipe and keep warm in the slow cooker for buffet-style serving.

Conclusion

These Easy Crockpot Carnitas are a low-effort, high-reward dish that brings bold, authentic flavor to your table with minimal prep. Whether you’re looking to upgrade your taco night or impress guests with a crowd-pleasing dinner, this recipe delivers every time. Juicy, tender, and full of zesty, smoky goodness, this is slow-cooked comfort food at its finest.

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