Mexican Carnitas Slow Cooker Recipe (Guide)

If you’ve ever wandered into a Mexican taqueria and taken that first heavenly bite of carnitas, you know the magic: tender, juicy pork with edges crisped to perfection, all wrapped in a warm tortilla. Now, imagine capturing that same flavor and texture at home without slaving over a stovetop for hours. That’s where the slow cooker steps in like a culinary superhero.

Slow-cooked carnitas are all about patience and flavor layering. The magic happens when pork gently simmers with a symphony of spices and aromatics, releasing natural juices that transform the meat into melt-in-your-mouth perfection. Plus, the slow cooker does the heavy lifting, making it one of the easiest, most rewarding meals you can make-perfect for busy weekdays or relaxed weekend feasts.

Mexican Carnitas Slow Cooker Recipe

This slow cooker carnitas recipe is a celebration of bold, classic Mexican flavors: garlic, citrus, cumin, and just the right hint of sweetness. The best part? It’s flexible, forgiving, and incredibly satisfying. Whether you’re building tacos, burritos, or enjoying it straight from the plate with rice and beans, this recipe will become your go-to.

Ingredient List

Here’s everything you’ll need to make rich, flavorful carnitas in a slow cooker:

• Pork shoulder (or pork butt) – 3-4 pounds, trimmed of excess fat
• Orange – 1, juiced (for tangy sweetness)
• Lime – 1, juiced
• Garlic cloves – 4-6, minced
• Onion – 1 medium, finely chopped
• Chicken broth – 1 cup (or water in a pinch)
• Cumin – 1 teaspoon
• Oregano – 1 teaspoon
• Chili powder – 1 teaspoon
• Paprika – 1 teaspoon
• Salt – 1 teaspoon (adjust to taste)
• Black pepper – ½ teaspoon
• Bay leaves – 2
• Optional sweet touch: 1-2 tablespoons brown sugar or honey
• Optional spice kick: crushed red pepper flakes or chipotle in adobo

Instruction Guide

Making carnitas in the slow cooker is a simple, step-by-step process:

1. Prep The Pork

   • Cut the pork shoulder into 3-4 large chunks. This helps it cook evenly and absorb more flavor.
   • Season generously with salt, pepper, cumin, paprika, chili powder, and oregano.

2. Layer The Flavors

   • Place chopped onions and minced garlic at the bottom of the slow cooker.
   • Add the seasoned pork on top.

3. Add Liquids

   • Pour in orange and lime juice, followed by the chicken broth.
   • Toss in bay leaves and any optional sweeteners or spices.

4. Slow Cook

   • Cover and cook on low for 8-10 hours or high for 4-5 hours.
   • The pork should be tender enough to shred easily with two forks.

5. Shred The Pork

   • Remove the pork and shred it using two forks, discarding any large pieces of fat and the bay leaves.

6. Crisp The Edges (optional But Recommended)

   • Preheat your oven broiler.
   • Spread shredded pork on a baking sheet and drizzle some of the cooking liquid over it.
   • Broil for 5-10 minutes until edges are crispy, stirring halfway through for even crisping.

7. Serve And Enjoy

   • Load into tortillas, top with cilantro, onions, avocado, or your favorite salsa.

Ingredient Swaps

Flexibility is the beauty of this recipe. Here’s how you can adapt if you’re missing ingredients:

• Pork shoulder → pork loin (leaner, but less fatty and juicy), chicken thighs, or turkey shoulder for alternative proteins
• Orange juice → pineapple juice or apple juice for a different sweet citrus note
• Lime juice → lemon juice or a splash of vinegar for acidity
• Chicken broth → vegetable broth or even water if needed
• Spices → smoked paprika for smokiness, chipotle powder for heat, or coriander for a fresh twist

Helpful Tips

These insider tips take your carnitas from good to unforgettable:

• Fat is flavor: Don’t trim all the fat from the pork. It renders down during cooking and keeps meat juicy.
• Avoid overcooking: While slow cookers are forgiving, prolonged cooking past 10 hours can dry the meat slightly.
• Layering flavor: Browning the pork before slow cooking is optional but adds a deeper, caramelized taste.
• Crisping trick: Use the broiler or a hot skillet to crisp edges after shredding for that restaurant-style crunch.
• Storage: Carnitas store beautifully in the fridge for 3-4 days or freeze for up to 3 months.

Customization Ideas

Get creative and make this recipe uniquely yours:

• Taco night: Serve with corn tortillas, pickled onions, fresh cilantro, and a squeeze of lime.
• Burrito bowls: Layer over rice, beans, corn, and roasted veggies for a hearty meal.
• Breakfast twist: Use carnitas as a filling for breakfast tacos with scrambled eggs and cheese.
• Saucy carnitas: Add extra sauce with a few tablespoons of slow cooker juices before serving for a saucier version.
• Spicy kick: Toss shredded pork with hot sauce, chipotle salsa, or sliced jalapeños for heat.

FAQs

What Cut Of Pork Is Best For Slow Cooker Carnitas?

The best cuts for slow cooker carnitas are pork shoulder (also called pork butt) or pork picnic roast. These cuts have a good amount of fat and connective tissue that break down during slow cooking, resulting in tender, flavorful meat.

How Long Should I Cook Carnitas In A Slow Cooker?

Cook carnitas on low for 8 to 10 hours or on high for 4 to 6 hours. Cooking on low allows the meat to become extremely tender and shreddable while preserving moisture and flavor.

Do I Need To Sear The Pork Before Putting It In The Slow Cooker?

Searing the pork is optional but recommended. Browning the meat in a hot skillet before slow cooking adds depth of flavor through the Maillard reaction and can create a richer, more complex taste.

What Ingredients Are Typically Used In Mexican Slow Cooker Carnitas?

Common ingredients include pork shoulder, orange juice, lime juice, garlic, onion, cumin, oregano, chili powder, bay leaves, and salt. Some recipes add a small amount of soda or broth for additional tenderness and flavor.

Can I Make Carnitas Ahead Of Time And Store Them?

Yes, cooked carnitas can be stored in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 3 months. Reheat gently to prevent drying out the meat.

How Do I Get Crispy Edges On Slow Cooker Carnitas?

After slow cooking, spread the shredded meat on a baking sheet and broil in the oven for 5-10 minutes, stirring occasionally, until the edges are golden and crispy. This step mimics traditional fried carnitas.

Can I Make Carnitas Without Citrus Juice?

Citrus juice, particularly orange or lime juice, adds acidity and flavor that helps tenderize the meat. If you omit it, you can replace it with a splash of vinegar or apple cider to maintain acidity and enhance taste.

What Side Dishes Pair Well With Slow Cooker Carnitas?

Traditional sides include Mexican rice, refried beans, tortillas, pico de gallo, guacamole, pickled onions, and fresh cilantro. Carnitas are also excellent in tacos, burritos, and tostadas.

Is It Necessary To Shred The Pork After Slow Cooking?

Yes, shredding the pork is essential for traditional carnitas. Slow cooking breaks down the meat, making it easy to pull apart with forks. Shredded meat absorbs seasoning better and is easier to crisp in the final step.

Can I Use A Pressure Cooker Instead Of A Slow Cooker?

Yes, a pressure cooker can dramatically reduce cooking time. Cook on high pressure for about 60-75 minutes, then use natural release. Afterward, crisp the shredded meat under the broiler or in a hot skillet for traditional texture.