Published: · Modified: by Nicki Sizemore · This post may contain affiliate links
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If you’re looking for an easy main course that’s the ultimate crowd pleaser, you’ve got to try this slow cooker carnitas recipe. I’ve been making it for over a decade (it’s even featured in my third cookbook!), and it’s still one my most requested recipes. A spice-rubbed pork shoulder cooks all day until ultra succulent, and it’s served with pickled red onions and your favorite taco fixings. With less than 30 minutes of hands-on time, this is slow cooking at its best.
Easy crockpot carnitas
Anybody can master this slow cooker carnitas recipe. A crockpot or slow cooker makes the process super simple and mostly hands-off. However, if you don’t own a crockpot or slow cooker I also include stovetop directions in the recipe below.
Ingredients:
- 3-4 pound boneless pork butt or pork shoulder: A pork butt (or pork shoulder) is the perfect cut for slow cooking—it’s well marbled and tough but turns juicy and tender when cooked all day.
- Spice paste: The pork is rubbed with a flavor-packed spice paste made with pantry ingredients, including: chili powder, ground cumin, ground coriander, dried oregano, cinnamon, brown sugar, grated garlic and olive oil. The spice paste infuses the meat with incredible flavor.
- Orange juice: The pork simmers in fresh orange juice, which mingles with the cooking juices, creating a mouthwatering sauce.
How to make this slow cooker carnitas recipe:
- Mix together the spice paste and rub it all over the pork butt. If you have the time, I recommend doing this the day before (refrigerate the pork overnight). This allows the seasoning to penetrate into the meat, giving you a richer flavor.
- Place the spice-rubbed pork into a slow cooker or crockpot and add fresh orange juice. Cover and cook until the pork is tender and shreds easily, about 9 to 10 hours on low or 7 to 8 hours on high.
- Transfer the pork to a cutting board and shred using two forks.
- Pour the juices from the slow cooker into a pot and let the fat rise to the top. Using a ladle, skim off most of the fat and discard. Bring the juices to a boil and cook until slightly syrupy.
- You can either transfer the carnitas to the pot with the juices, or scrape them back into the slow cooker and pour in the sauce.
- Reheat on low and serve warm.
Crispy carnitas
Traditionally carnitas are cooked over high heat to crisp up. If you prefer those crispy bits, spread the carnitas in a baking pan and broil them until browned.
Pulled pork tacos
Serve the carnitas in tortillas with avocado slices, crumbled cheese and these Pickled Red Onions. The pickled onions are key, providing a bright and crunchy contrast to the rich meat. The carnitas are also fabulous in rice bowls with these Bacony Beans!
Tips for this recipe:
- You’ll need a 4- to 7-quart slow cooker for these slow cooker carnitas. I prefer oval slow cookers, as they have a bigger surface area and can therefore fit larger cuts of meat and whole vegetables.
- No slow cooker? No problem! You can also braise the pork in the oven using a dutch oven.
- The recipe calls for a boneless pork butt or pork shoulder. You could use a bone-in shoulder if you prefer, but the cooking time will be a bit longer.
- Before beginning, trim off most of the fat from the pork, leaving a thin layer on top. The enclosed heat of the slow cooker will ensure the meat stays juicy (it’s okay if there’s a thicker layer of fat, but you’ll have to skim off more at the end).
- For the best flavor, rub the pork with the spice paste the day before. As a bonus, it makes the morning prep really easy (all you have to do is place the prepped pork in the slow cooker and pour in the orange juice!).
- The Quick Pickled Red Onions provide a crunchy, tart counterpoint to the rich braised meat. They’re also awesome on sandwiches, burgers and salads.
- Pair the carnitas with these Instant Pot Beans.
- For a ton of other flavor-packed slow cooker recipes, check out my book, Fresh Flavors for the Slow Cooker (Story Publishing, 2019)!
FAQs
What cut of pork is best for carnitas?
A pork butt (or pork shoulder) is ideal for carnitas. It’s a tougher cut that benefits from slow cooking, turning it succulent and juicy. I use a boneless cut for maximum yield, but you could use a bone-in piece instead (just note that the cooking time will be longer).
Can you put raw pork in a slow cooker?
Yes! The pork goes directly into the slow cooker without pre-cooking.
What’s the difference between pulled pork and carnitas?
Carnitas are a form of pulled pork. Unlike Barbecue Pulled Pork however, carnitas incorporate Mexican spices and are often crisped up in the oven before serving.
Can you overcook pulled pork in a slow cooker?
While it’s hard to overcook a pork butt or shoulder in the slow cooker due to its long cooking time, if it cooks for too long it can turn dry and mushy. Check the pork during the last hour of cooking, especially since different slow cookers have different ranges of heat.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!
Other slow cooker recipes to try:
- Slow Cooker BBQ Pulled Pork
- Slow Cooker Turkey Meatballs
- BEST Slow Cooker Chili
- Slow Cooker Thai Curry
- All my Slow Cooker Recipes!
Watch the video!
Ultimate Slow Cooker Carnitas (Easy, Gluten Free)
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Easy Slow Cooker Carnitas with Quick Pickled Red Onions
Adapted from Fresh Flavors for the Slow Cooker, by Nicki Sizemore (Story Publishing, 2019).
If you’re looking for an easy main course that’s the ultimate crowd pleaser, this slow cooker carnitas recipe is for you. I’ve been making it for over a decade (it’s even featured in my third cookbook!), and it’s still one my most requested recipes. A spice-rubbed pork shoulder cooks all day until ultra succulent and tender, and it’s served with Quick Pickled Red Onions and your favorite taco fixings. With less than 30 minutes of hands-on time, this is slow cooking at its best. For the best flavor, rub the pork with the spice rub the day before and refrigerate (this will allow the seasonings to permeate into the meat).
Prep Time15 minutes mins
Cook Time8 hours hrs
Total Time8 hours hrs 15 minutes mins
Course: Main Course
Cuisine: Mexican
Keyword: crockpot carnitas, easy carnitas recipe, slow cooker carnitas recipe
Servings: 6 -8 people
Author: Nicki Sizemore
Equipment
Slow Cooker or Dutch Oven
Ingredients
Spice paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon
- 2 teaspoons packed brown sugar
- 3 garlic cloves, grated
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 1 3-4 pound boneless skinless pork butt or pork shoulder, trimmed of excess fat
Slow cooker
- ¾-1 cup fresh orange juice (from about 2 large navel oranges)
- ½ lime or more to taste
For serving
- Warm corn tortillas
- Pickled Red Onions (recipe link in header)
- Cotija or feta cheese
- Avocado slices
- Cilantro sprigs
- Hot sauce
Instructions
Rub the pork
In a small bowl, combine the chili powder, cumin, coriander, oregano, cinnamon, brown sugar, garlic, salt and olive oil. Stir to make a paste. Rub the paste all over the pork shoulder. Cover the pork and refrigerate overnight (if you’re short on time you can proceed directly with the recipe).
Assemble the slow cooker
Place the pork in a 4- to 7-quart slow cooker, and pour the orange juice around it (not over the top). Cover and cook until the pork is very tender and pulls apart easily with a fork, about 9 to 10 hours on low or 7 to 8 hours on high. (You can also braise the pork in a 325˚F oven. Place the roast in a Dutch oven or heavy pot with a lid. Pour the orange juice around the roast, and add enough water to come halfway up the sides of the meat. Cover and cook in the oven for 3-4 hours, or until the meat is tender.)
Transfer the pork to a cutting board or platter. Pour the liquid from the slow cooker into a medium pot, and allow the fat to settle to the top (alternatively, pour the liquid into a fat separator). Ladle off and discard the fat (there might be quite a lot). Bring the remaining juices to a boil. Cook until slightly syrupy, about 10 to 15 minutes—if you run a spatula along the bottom of the pot, you should be able to see a line. Remove the pot from the heat.
Using 2 forks, shred the pork into bite-sized pieces. Discard any large chunks of fat. Scrape the shredded meat into the pot with the reduced juices, and toss to coat (you can also scrape everything back into the slow cooker to keep warm). Squeeze in the juice from ½ lime and season well with salt and pepper.
Serve
Serve the carnitas in warm corn tortillas with Quick Pickled Red Onions, crumbled cotija or feta cheese, avocado slices, cilantro sprigs, and a drizzle of hot sauce (or whatever toppings you like!).
Notes
Do Ahead:
- The carnitas can be refrigerated for up to 5 days or frozen for up to 3 months. If needed, add a few splashes of water to moisten.
- You can also cook the pork in advance without shredding - let it cool in the cooking liquid then refrigerate everything overnight (I pop the whole slow cooker insert into the fridge). The next day, peel off the hardened fat from the top of the sauce, then reheat the pork and proceed with the recipe.
Tips:
- You’ll need a 4- to 7-quart slow cooker for these slow cooker carnitas. I prefer oval slow cookers, as they have a bigger surface area and can therefore fit larger cuts of meat and whole vegetables.
- No slow cooker? No problem! You can also braise the pork in the oven using a dutch oven.
- The recipe calls for a boneless pork butt or pork shoulder. You could use a bone-in shoulder if you prefer, but the cooking time will be a bit longer.
- Before beginning, trim off most of the fat from the pork, leaving a thin layer on top. The enclosed heat of the slow cooker will ensure the meat stays juicy (it’s okay if there’s a thicker layer of fat, but you’ll have to skim off more at the end).
- For the best flavor, rub the pork with the spice paste the day before. As a bonus, it makes the morning prep really easy (all you have to do is place the prepped pork in the slow cooker and pour in the orange juice!).
- Traditionally carnitas are cooked over high heat to crisp up. If you prefer those crispy bits, you can spread the carnitas in a baking pan and broil them until browned.
- The Quick Pickled Red Onions provide a crunchy, tart counterpoint to the rich braised meat. They’re also awesome on sandwiches, burgers and salads.
- Pair the carnitas with these Instant Pot Beans.
- For a ton of other flavor-packed slow cooker recipes, check out my book, Fresh Flavors for the Slow Cooker (Story Publishing, 2019)!
More BEST Gluten Free Slow Cooker Recipes
- Slow Cooker Turkey Meatballs in Homemade Tomato Sauce (Gluten Free)
- How to Perfectly Cook Salmon in the Slow Cooker (with Cilantro Yogurt Sauce)
- Easy Slow Cooker BBQ Pulled Pork (THE BEST PULLED PORK!)
