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These Slow Cooker Carnitas are juicy, tender, and packed with bold flavor after simmering all day! Crisped up until golden and caramelized, they’re the ultimate filling for tacos, burrito bowls, nachos, and so much more!
This post is sponsored by Iowa Pork Producers Association,
but all opinions and text are my own!
Why You’ll Love Slow Cooker Carnitas
- Easy To Make! It’s a great set-it-and-forget-it type of meal! Bottled juices, jarred garlic, and frozen diced onion makes it just that much easier if you need some shortcuts!
- Versatile! From tacos to soup, enchiladas and burrito bowls, and everything in between, it’s a protein I love having on hand for quick and easy meals!
- Great for a Crowd! It makes a good sized batch, so it’s perfect for a crowd…can you say taco bar?!
- Freezer-Friendly. I love a freezer-friendly protein for those nights you just need something quick! You can freeze it in gallon freezer bags or in small portions for meal prep, too!
- Support Family Farms! When you buy pork, you’re supporting family farms in Iowa (where 1/3 of the country’s pork is raised!) and across the US!
Key Ingredients
The full list of ingredients and amounts are in the recipe card below, but I wanted to draw attention to a few of them:
- Pork Butt – Also known as a “Boston Butt,” you’ll want your boneless roast to be about 4 pounds. If you choose to use a bone-in roast (which is totally fine!), you’ll end up with slightly less meat and may have to keep it in the slow cooker a bit longer.
- Orange and Lime Juices – You can use bottled or fresh, but I prefer freshly squeezed!
- Onion – Yellow or white onion is preferred in this recipe. You can use fresh or frozen.
- Minced Garlic – I typically use jarred garlic for the convenience, but fresh works too. If you don’t have either, you can just use 1 teaspoon garlic powder instead.
- Soda – I like to add a touch of sweetness to my carnitas. You can use a dark soda (Dr. Pepper, Root Beer, or Cola) OR 1/2 cup water plus 2 tablespoons brown sugar.
How to Make Slow Cooker Carnitas
Season & Rub the Pork
Start by mixing up the seasonings. If you’d like it to have a little heat, add a bit of cayenne! Once mixed up, you’ll rub this mixture all over the pork roast.
It’s okay if you have leftover. You can just add it to the slow cooker. It might seem like a lot of seasoning, but just trust me!
Add Everything to the Slow Cooker
Add the pork and any leftover seasoning to the slow cooker. I recommend placing it into the crock fat-side-up so the fat can sort of baste the meat and keep it tender while it cooks!
Then add the garlic and onion followed by the liquids. I always pour the liquids down the side of the slow cooker so it doesn’t rinse the seasoning off the meat.
Cook Low and Slow
Turn the slow cooker on, cover it, and let it do its thing!! You can cook it on high for 5 hours or on low for 8 hours, or until the meat is fall-apart tender.
NOTE: All slow cookers are different and may take varying amounts of time to cook the pork. It will also take more time if you’re using a bone-in roast.
Shred the Pork
Next, shred the pork! I like to transfer the pork to a large plate and break it apart a bit with a couple forks. I then let it cool a bit and shred it by hand. Lastly, add the shredded meat back to the juices!
Crisp the Carnitas (Optional, but Highly Recommended!)
Though optional, having those crispy bits in carnitas meat is signature to a traditional carnitas recipe! My favorite way to do so is to use the oven’s broiler.
Spoon some of the meat onto a pan and broil for 3-5 minutes or until the tips of the meat have begun to caramelize and darkened in color.
I like to add a little more fresh lime juice here at the end for a vibrant pop of flavor to cut through the richness of the meat!
My Favorite Way to Use Carnitas
My favorite thing to do with carnitas meat is to make street tacos!! I like to fry up some corn tortilla shells and top with all my favorite toppings! When all of these are added, you get a taco with SO much flavor and texture – richness, tanginess, creaminess, crispiness…it’s got it all!
- Pico De Gallo
- Cilantro
- Mexican Cheese (such as queso quesadilla or cotija)
- Fresh Cilantro
- Sour Cream (or crema Mexicana)
- Fresh Limes
- Pickled Red Onion
How to Make Pickled Red Onion
Back in 2022, I was on a Food Network show and my (winning!) recipe included a street taco that was topped with pickled red onion. Because it was a timed contest, I knew I needed something pack a punch of flavor without taking up lots of time. Pickled onion fit the bill!
In a saucepan, you’ll combine 2/3 cup water, 2/3 cup white vinegar, 2 tablespoons sugar, and 1/2 teaspoon salt. Give it a stir then cook over medium heat and stir until the sugar is dissolved. Thinly slice one large red onion and add it to a jar. Pour the hot mixture over the onions, screw on the lid, and let it set for 30+ minutes. These will stay good for up to 4 weeks in the fridge.
So Many Other Ways to Use Carnitas, too!
- Swap the protein in a classic enchilada or slow cooker enchiladas to make them extra special!
- Use the carnitas atop a pan of cheesy nachos!
- Use the carnitas as the protein in my Mexican Soup!
Storage and Reheating
Store leftover (cooled) carnitas meat in an airtight container. Be sure to spoon some of the juices overtop to keep it nice and moist. You’ll want these juices when reheating, too. It can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.
To reheat, you can use the microwave, stove-top, or the oven:
- Microwave: The quickest option; spoon some of the meat onto a microwave-safe plate and heat until warmed through. The only downfall for this option is the lacking of the crispy pieces.
- Stovetop: If you want those delicious crispy bits, turn the stovetop on high heat and get a skillet nice and hot. Add some of that reserved liquid (or a little butter/oil) and add a thin layer of meat. Let cook for a minute or two (to allow the meat time to caramelize) and then flip and do the same on the other side.
- Oven: Spoon the (thawed)carnitas meat onto a lined sheet pan and broil for a few minutes or until crispy on top and warmed through.
Frequently Asked Questions
I recommend using a boneless pork butt (also known as a Boston butt) or a pork shoulder. These roasts have lots of marbling, so the fat keeps the meat moist while the collagen in the meat breaks down. It’s the perfect cut for shredded pork!
Nope! It’s totally optional, but traditionally carnitas are known for their crispy pieces! It adds texture and flavor – again, not necessary, but super delicious!
Absolutely! You can add cayenne pepper to the pork rub or add finely diced jalapeño and add it to the slow cooker.
More Mexican-Inspired Recipes To Try!
- Mexican Meatloaf
- One Pot Mexican Beef and Rice
- Mexican Street Corn Salad
- Mexican Lasagna
- & finish the meal with these 3-Ingredient Churro Bites!
Slow Cooker Carnitas
Equipment
Ingredients
- 1 4 to 5 pound boneless pork butt or pork shoulder can also use bone-in, see notes below
- 1 tablespoon salt
- 1 tablespoon oregano
- 1 tablespoon cumin
- 2 teaspoons smoked paprika or regular paprika
- 1 teaspoon black pepper
- 2 tablespoons minced garlic
- 1 1/2 cups diced onion about 1 small onion
- 1/2 cup cola or Dr. Pepper**
- 1/2 cup orange juice
- 1/4 cup lime juice + additional for serving
Instructions
Cook the Pork
- Remove the pork from the fridge and pat it dry with a paper towel; set aside.1 4 to 5 pound boneless pork butt or pork shoulder
- In a small bowl, combine the dry seasonings.1 tablespoon salt, 1 tablespoon oregano, 1 tablespoon cumin, 2 teaspoons smoked paprika, 1 teaspoon black pepper
- Rub all sides of the pork with the seasoning mixture and place the pork (fat-side up) in the slow cooker. If there's extra seasoning, sprinkle it on top.
- Top with the minced garlic and diced onion.2 tablespoons minced garlic, 1 1/2 cups diced onion
- Pour the soda, orange juice, and lime juice down the sides of the slow cooker.1/2 cup cola or Dr. Pepper**, 1/2 cup orange juice, 1/4 cup lime juice
- Place the lid on the Crock Pot and cook on high for 5 hours or on low for 8 hours or until it easily shreds with a fork.
- Remove the meat from the juices and shred the pork. Add back to the juices back to keep it nice and moist!
Crisp Up the Meat! (Optional)
- Preheat the oven to broil.
- While the oven is preheating, use tongs to transfer some of the pork to a foil-lined sheet pan.
- Broil for 3-5 minutes, or until some of the pork has caramelized to make nice crisp pieces! (Photos in the blog post for more detail).
- Squeeze more fresh lime over the pork, if desired, and serve warm!
