When you’re craving bold flavors and melt-in-your-mouth pork, this Pork Carnitas Recipe is your answer.
Slow-cooked with citrus, garlic, and warm spices, then crisped under the broiler, it’s the ultimate balance of juicy tenderness and crispy edges.
Whether you serve it in tacos, bowls, or burritos—this dish never disappoints.
Why You’ll Love This Recipe
Incredible flavor: Bright citrus and savory seasonings infuse the pork as it slow cooks.
Crispy edges: A quick broil adds texture and restaurant-style crisp.
Set it and forget it: Just toss everything in your slow cooker.
Versatile: Perfect for tacos, nachos, bowls, or sandwiches.
Feeds a crowd: Ideal for gatherings, potlucks, or meal prep.
What You’ll Need (Ingredient Highlights)
Pork roast: Use boneless pork butt or pork shoulder for best results—these cuts are rich in flavor and fall-apart tender.
Citrus juice: Fresh lime and orange juice brighten the dish and help tenderize the meat.
Onion & garlic: The aromatic base that enhances every bite.
Oregano, salt, pepper: Simple pantry spices bring warm, earthy flavor.
Chicken broth: Adds moisture and depth to the braising liquid.
Bay leaves (optional): Subtle aroma that complements the pork beautifully.
Pro Tips Before You Start
Dry the pork well: This helps the rub stick and creates better browning later.
Use fresh citrus: Bottled juice doesn’t deliver the same brightness.
Don’t skip the broil: It makes the carnitas irresistibly crispy.
Strain the juices: You can drizzle or serve the meat with the reserved liquid.
Make ahead: Carnitas taste even better the next day!
How to Make Pork Carnitas (Step-by-Step)
Step 1 – Season the Pork
Pat the pork roast dry with paper towels.
In a small bowl, combine sea salt, black pepper, and dried oregano.
Rub the seasoning all over the surface of the pork.
Step 2 – Build the Flavor Base
In the bottom of your slow cooker, add the diced onion, whole garlic cloves, chicken broth, lime juice, orange juice, and bay leaves (if using).
Stir to combine.
Step 3 – Slow Cook the Pork
Place the seasoned pork into the slow cooker.
Cover with the lid and cook on high for 5 hours, or on low for 7–9 hours, until the pork is very tender and easy to shred.
Step 4 – Shred and Moisten
Carefully transfer the pork to a rimmed baking sheet.
Use two forks to shred the meat into bite-sized pieces.
Drizzle ½ cup of the cooking liquid over the top to keep it juicy.
Step 5 – Broil for Crispy Edges
Set your oven to broil.
Place the tray of shredded pork on the top rack and broil for 5–7 minutes, or until the edges are golden and slightly crispy.
Watch closely to avoid burning.
What to Serve It With
Taco-style: Corn tortillas, diced onions, cilantro, and salsa.
Burrito bowls: Serve over rice with beans, guacamole, and pico de gallo.
Nachos: Pile onto chips with cheese and jalapeños.
Salad topping: Add a flavorful punch to your favorite salad greens.
Quesadillas: Tuck into tortillas with cheese and toast until golden.
Variations / Substitutions
Make it spicy: Add diced jalapeños or chipotle peppers to the slow cooker.
Use chicken: Substitute boneless skinless chicken thighs for a lighter version.
Citrus swap: Grapefruit juice works as an alternative to orange.
No slow cooker? Use a Dutch oven and bake covered at 300°F for 3 hours.
Storage & Leftovers
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Portion into freezer bags for up to 3 months. Thaw in fridge overnight.
Reheat: In the oven or stovetop until warm, or microwave with a splash of cooking liquid.
FAQs
Can I make pork carnitas in the oven instead of a slow cooker?
Yes! Use a covered Dutch oven and bake at 300°F for about 3 hours until fork-tender.
What’s the best cut of pork to use?
Pork shoulder (also known as pork butt) is ideal—it’s well-marbled and becomes incredibly tender.
How do I prevent dry carnitas?
Don’t overcook, and always drizzle with some cooking liquid after shredding.
Can I skip the broiling step?
Technically yes, but broiling gives carnitas their signature crispiness—it’s worth the extra step!
Is this recipe freezer-friendly?
Absolutely! Carnitas freeze beautifully and are great for meal prepping.
What can I do with leftovers?
Turn them into tacos, sliders, quesadillas, enchiladas, or breakfast hash!
Can I make this recipe in advance?
Yes, and it actually tastes better the next day after the flavors meld.
Final Thoughts
These Pork Carnitas are everything you want in a weeknight dinner or a party centerpiece—tender, juicy, and bursting with bold flavor.
Best of all, they’re easy to make in a slow cooker with minimal prep.
Whether piled high on tacos or served over rice, carnitas bring the fiesta every time.
Pork Carnitas
Ingredients
- 4 lb boneless pork roast pork shoulder or butt
- 3 tsp fine sea salt or 2½ tsp table salt
- 1 tsp ground black pepper
- 1 tsp dried oregano
- 1 large yellow onion diced
- 5 garlic cloves
- 4 Tbsp lime juice from 2 limes
- ½ cup orange juice from 2 oranges
- 1 cup chicken broth
- 2 bay leaves optional
Instructions
- at pork dry. Rub with salt, pepper, and oregano.
- In a slow cooker, add onion, garlic, broth, lime juice, orange juice, and bay leaves.
- Add pork, cover, and cook on high for 5 hours or low for 7–9 hours.
- Transfer pork to a baking sheet. Shred and drizzle with ½ cup cooking liquid.
- Broil for 5–7 minutes until crispy and golden.
- See full steps with tips & photos → https://mischacrossing.com/pork-carnitas-recipe/
Notes
- Leftover carnitas are perfect for tacos, burritos, enchiladas, or bowls with rice and beans.
- To freeze: Cool completely and store in airtight containers for up to 2 months. Reheat and broil to crisp again.
- Add a pinch of cumin or smoked paprika to the rub for deeper flavor.
- If you don’t have a slow cooker, you can roast it covered in a Dutch oven at 300°F for 3½–4 hours.
