Every time I make these slow cooker pork carnitas, the house fills with the kind of savory citrus aroma that makes you hungry long before dinner is ready.
The pork is so juicy and flavorful from the slow simmer in orange, lime, and spices—and then you finish it off under the broiler for those crispy, golden edges that take it over the top.
It’s my go-to recipe when I want maximum flavor with minimal effort!
Why You’ll Love This Recipe
Super tender and flavorful with zesty citrus and warm spices
Easy to make in the slow cooker—just set it and forget it
Finishes in the oven for that perfect crispy edge
Ideal for tacos, burrito bowls, nachos, or meal prep
Family-friendly and freezer-friendly
Ingredient Highlights
Here’s what makes these pork carnitas so special:
Pork shoulder or pork butt: The best cut for slow cooking—rich, marbled, and shreds like a dream.
Fresh citrus juice: Orange and lime bring brightness and balance to the rich pork.
Aromatics: Garlic, onion, and jalapeño add deep flavor and just a little heat.
Broth and spices: Chicken broth, chili powder, cumin, oregano, and bay leaf create a bold, Mexican-inspired base.
Olive oil: Helps sear the pork and adds a hint of richness.
Pro Tips Before You Start
Trim the fat cap but leave marbling—it adds moisture and flavor.
Sear the pork before slow cooking for extra flavor depth.
Use fresh-squeezed citrus for the best brightness and zing.
If you like spice, leave the seeds in the jalapeño—or skip it for mild.
Broiling the shredded pork is key to crispy carnitas texture—don’t skip this step!
How to Make Slow Cooker Pork Carnitas
Step 1: Sear the Pork
Heat olive oil in a skillet over medium-high heat.
Season pork chunks with salt and pepper, then sear on all sides until browned.
Transfer pork and pan juices to the slow cooker.
Step 2: Add Aromatics
Add minced garlic, chopped onion, and jalapeño (if using) around the pork in the slow cooker.
Step 3: Add Liquids and Spices
Pour in the chicken broth, orange juice, and lime juice.
Sprinkle in chili powder, cumin, oregano, and drop in the bay leaf. Stir gently.
Step 4: Cook Low and Slow
Cover and cook on low for 8 hours or high for 4–5 hours, until the pork is fall-apart tender.
Step 5: Shred and Broil
Remove pork from the slow cooker and shred it with two forks.
Transfer to a baking sheet, drizzle with some cooking liquid, and broil 5–10 minutes until edges are browned and crispy.
Step 6: Serve
Transfer crispy carnitas to a serving dish, drizzle with more of the citrusy cooking juices, and serve hot.
What to Serve It With
Warm corn or flour tortillas for tacos
Cilantro lime rice or Mexican rice
Toppings like avocado, pico de gallo, or pickled onions
A side of refried beans or black beans
Fresh slaw for contrast and crunch
Variations / Substitutions
Swap pork with chicken thighs for a lighter version.
Add a splash of beer or cola instead of broth for extra depth.
Use smoked paprika or a pinch of cinnamon for warmth.
No jalapeño? Add a bit of hot sauce before broiling instead.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze in individual portions for up to 3 months.
To reheat: use a skillet to revive that crispy texture, or microwave if you’re in a rush.
Use leftovers for burrito bowls, quesadillas, sliders, or breakfast hash!
FAQs
Can I make this in advance?
Yes! Make it the day before and broil just before serving to re-crisp.
Is searing the pork absolutely necessary?
It’s not essential, but it really does boost the flavor.
Can I skip the jalapeño?
Absolutely. It adds mild heat, but the carnitas are still great without it.
What if I don’t have orange or lime juice?
You can substitute with bottled citrus juices, but fresh gives the best result.
What cut of pork is best?
Pork shoulder or butt. Avoid lean cuts—they’ll dry out during slow cooking.
Can I use an Instant Pot?
Yes! Pressure cook on high for 45 minutes, then natural release.
What’s the best way to crisp the pork?
Spread shredded pork on a baking sheet, drizzle with juices, and broil until golden.
Final Thoughts
These slow cooker pork carnitas are packed with flavor, incredibly juicy, and the crispy edges are simply irresistible.
Whether you’re hosting taco night or meal prepping for the week, this recipe brings bold flavor with minimal effort. Once you try it, you’ll keep it on repeat!
Slow Cooker Pork Carnitas
Ingredients
- 3 –4 lbs pork shoulder or pork butt trimmed of fat cap and cut into fist-sized chunks
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 cloves garlic minced
- 1 onion chopped
- 1 jalapeño seeded and chopped (optional)
- 1 cup chicken broth
- 1/2 cup orange juice freshly squeezed preferred
- 1/4 cup lime juice freshly squeezed preferred
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
Instructions
- Heat olive oil in a large skillet over medium-high.
- Season pork with salt and pepper, then sear until browned.
- Transfer to slow cooker with juices.
- Add garlic, onion, and jalapeño.
- Pour in broth, orange juice, lime juice.
- Stir in chili powder, cumin, oregano, and bay leaf.
- Cook on low for 8 hours or high for 4–5 hours, until tender.
- See full steps with tips & photos → https://mischacrossing.com/slow-cooker-pork-carnitas/
Notes
- For extra citrus brightness, add the zest of one orange to the cooking liquid.
- These carnitas freeze beautifully—store cooled pork in freezer-safe bags for up to 3 months.
- If you prefer a smokier flavor, stir in 1 tsp smoked paprika or chipotle powder before cooking.
