If you’re craving tender, flavorful pork that melts in your mouth and can easily wow a crowd, trust me when I say this Slow Cooker Pulled Pork Carnitas Recipe is your new best friend in the kitchen. Whether you’re prepping tacos for a family gathering or just want a fuss-free weeknight dinner with big bold flavors, this recipe nails it every single time. I can’t wait to walk you through how to make these delicious carnitas that come out juicy, crispy on the edges, and loaded with irresistible Mexican flair.
Why You’ll Love This Recipe
- Hands-Off Cooking: Just set it and forget it—your slow cooker does the magic while you go about your day.
- Flavor-Packed: The combination of orange juice, lime, and spices gives the pork a perfect balance of tangy, sweet, and smoky.
- Versatile Finish: Enjoy it juicy straight from the slow cooker or get those edges beautifully crispy under the broiler.
- Perfect for Crowd-Pleasers: Makes plenty for feeding a group or having flavorful leftovers that taste even better the next day.
Ingredients & Why They Work
The ingredients here strike just the right chord between aromatic spices, fresh heat, and citrusy brightness, all slow-cooked to tender perfection. When shopping, I recommend picking a nice pork shoulder with some marbling—that fat is key for juicy carnitas that don’t dry out.
- Pork shoulder: Your main star for pulled pork—choose a well-marbled cut to keep things juicy and tender after hours in the slow cooker.
- Jalapeño peppers: Fresh diced jalapeños add subtle heat without overpowering the dish; removing seeds keeps it mild if you prefer.
- Sweet onion: Adds a natural sweetness that balances the tang of citrus and the smoky chili powder.
- Jarred minced garlic: Handy and potent, it infuses that classic garlicky aroma throughout the pork.
- Oregano: Brings herbal notes essential to authentic carnitas seasoning.
- Chili powder: Adds mild smokiness and warmth with just a kick of spice.
- Salt and pepper: Classic seasoning to bring out and highlight the natural pork flavors.
- Chicken broth: Keeps the meat moist and juicy as it slow cooks.
- Orange juice: Provides a citrusy sweetness and subtle acidity that tenderizes the pork.
- Lime juice: Adds brightness and freshness to brighten the whole dish.
- Tomato paste: Deepens flavor with a punch of umami and slight richness.
- Brown sugar: A touch of sweetness to balance heat and acidity perfectly.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
I love how flexible this Slow Cooker Pulled Pork Carnitas Recipe is—once you’ve mastered the basics, you can switch up the peppers or try different citrus fruits for a fun twist. Go ahead and add some smoky chipotle powder if you want to dial up the heat, or swap chicken broth for beer for a deeper flavor profile.
- Variation: I once added pineapple juice instead of orange juice for a tropical sweetness that was a total crowd-pleaser during summer BBQs.
- Dietary tweak: To keep it Whole30 or paleo, just make sure your broth and tomato paste have no additives—you can still enjoy all the bold flavors.
- Make it spicy: For a kick, toss in some chipotle chili powder or leave jalapeño seeds in—your call!
Step-by-Step: How I Make Slow Cooker Pulled Pork Carnitas Recipe
Step 1: Layer the Flavors
Start by placing your pork shoulder right in the slow cooker. Then toss in the diced jalapeños (remember to remove ribs and seeds if you want milder heat), sweet onion, and the jarred minced garlic. This layering sets the foundation for all those delicious flavors to infuse the pork as it cooks low and slow.
Step 2: Sprinkle Your Seasonings
Sprinkle oregano, chili powder, salt, and pepper evenly over the pork and veggies. I like to gently pat the seasoning on top—this helps it soak in without mixing everything prematurely.
Step 3: Mix & Pour Your Sauce
In a separate bowl, whisk together the chicken broth, orange juice, lime juice, tomato paste, and brown sugar. Pour this savory-sweet blend all over the pork in the slow cooker. This liquid not only keeps the meat moist but layers in that signature carnitas tang.
Step 4: Slow Cook to Perfection
Cover the slow cooker and cook on low for 7 to 9 hours. I usually check around the 7-hour mark, but the magic happens when your pork reaches an internal temperature of about 201 degrees ℉—that’s when it’s beautifully tender and shreddable.
Step 5: Shred and Soak Up the Juices
Remove the roast carefully and shred it using two forks. Don’t skip this step! Then, toss the shredded meat back into the slow cooker to soak up all those rich juices for about 10 minutes. This extra soak really locks in flavor.
Step 6: Crisp It Up (Optional but Oh So Worth It)
For that irresistible crispy edge, spread the shredded pork on a foil-lined cookie sheet and place it under your broiler for 5 to 10 minutes until the tips get golden and crispy. I love this step because it adds a fantastic texture contrast. But if you’re short on time, serving it straight from the slow cooker is still delicious.
Pro Tips for Making Slow Cooker Pulled Pork Carnitas Recipe
- Use a Meat Thermometer: Don’t guess—the best carnitas come from pork cooked to about 201–205 ℉ for effortless shredding.
- Remove Excess Fat: After shredding, skim off any large fat pieces unless you like it extra rich.
- Broil with Care: Keep a close eye when crisping under the broiler to avoid burning—but don’t be shy to get those edges extra crispy!
- Prep Ahead: This recipe is fantastic to make a day ahead—the flavors marry beautifully overnight in the fridge.
How to Serve Slow Cooker Pulled Pork Carnitas Recipe
Garnishes
I always top my carnitas with fresh cilantro, thinly sliced red onions, a squeeze of lime, and some diced avocado. A sprinkle of crumbled queso fresco or cotija cheese adds a lovely salty touch that complements the tender pork beautifully.
Side Dishes
Crispy carnitas pair perfectly with warm corn or flour tortillas, Mexican rice, or a fresh jicama slaw. During the holidays, I even serve them alongside black beans and pickled jalapeños for that extra tang.
Creative Ways to Present
For parties, I like setting up a carnitas taco bar with various salsas, guacamole, and fresh veggies so everyone can customize their own tacos. You can also use the carnitas as a hearty filling for burritos, quesadillas, or even a loaded nacho platter.
Make Ahead and Storage
Storing Leftovers
After enjoying your initial feast, store any leftover carnitas in an airtight container in the fridge. I find they keep great flavor and texture for up to 4 days—a perfect solution for quick lunches or dinners later in the week.
Freezing
This recipe freezes wonderfully. Portion it into freezer-safe containers or bags with some of the cooking juices to retain moisture, and it will last up to 3 months. It’s a lifesaver when you want easy meals ahead of time.
Reheating
When you reheat the carnitas, I recommend warming them in a skillet with a splash of broth or water, so they stay juicy, or spread on a baking sheet and warm at 375℉ for about 10 minutes to revive some of that crispiness.
FAQs
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Can I use a different cut of pork for this recipe?
While pork shoulder is ideal because it gets tender and juicy thanks to its fat content, you can use pork butt with similar results. Avoid leaner cuts like pork loin, as they tend to dry out during long cooking times.
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How do I make this recipe spicier?
To add more heat, keep the jalapeño seeds, add extra diced jalapeños, or sprinkle in some chipotle powder or cayenne pepper. Just be sure to adjust gradually so you don’t overpower the other flavors.
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Is it necessary to broil the shredded pork?
Not at all! Broiling gives you those crispy edges that many love, but serving the pork straight from the slow cooker is deliciously tender and juicy. It depends on the texture you prefer.
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Can I make this in an Instant Pot instead of a slow cooker?
Yes! Use the pressure cook function and cook the pork shoulder for about 60 minutes on high pressure, then naturally release. You’ll need to reduce the liquid slightly and follow the rest of the recipe steps for shredding and crisping.
Final Thoughts
This Slow Cooker Pulled Pork Carnitas Recipe holds a special place in my kitchen arsenal because it’s so reliably delicious with very little effort. The way the meat shreds tender and gets beautifully crispy edges just brings all the comforting, festive Mexican flavors I love. Whether you’re a seasoned cook or just starting, I promise this recipe will become your go-to whenever you want easy, memorable meals anyone will ask for again and again.
Print
Slow Cooker Pulled Pork Carnitas Recipe
- Prep Time: 15 minutes
- Cook Time: 9 hours
- Total Time: 9 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Slow Cooker Carnitas recipe delivers tender, flavorful shredded pork perfect for tacos, burritos, or bowls. Cooked low and slow with aromatic spices, citrus juices, and a touch of sweetness, the pork shreds beautifully and can be crisped under the broiler for deliciously crunchy edges. A simple set-it-and-forget-it meal that brings classic Mexican flavors to your table.
Ingredients
Main Ingredients
- 4 pound pork shoulder
- 2 jalapeño peppers diced ribs and seeds removed
- 1 sweet onion diced
- 2 tablespoons jarred minced garlic
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup chicken broth
- 1/4 cup orange juice
- 1 tablespoon lime juice
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
Instructions
- Prepare Ingredients: Place the pork shoulder roast in the slow cooker along with the diced jalapeño peppers, diced sweet onion, and jarred minced garlic.
- Season the Pork: Sprinkle the oregano, chili powder, salt, and pepper evenly over the pork and other ingredients in the slow cooker.
- Mix Liquids: In a separate bowl, combine the chicken broth, orange juice, lime juice, tomato paste, and brown sugar. Stir well until the tomato paste and brown sugar are dissolved and the mixture is smooth.
- Add Liquid Mixture: Pour the prepared liquid mixture over the pork and vegetables in the slow cooker, ensuring the roast is coated with the sauce.
- Slow Cook: Cover the slow cooker and cook on low for 9 hours, or until the pork reaches an internal temperature of at least 201 degrees Fahrenheit and is tender enough to shred.
- Shred Pork: Remove the roast from the slow cooker and shred it thoroughly with two forks. Return the shredded pork back into the slow cooker to soak up the flavorful sauce.
- Crisp the Pork (Optional): For crispy edges, spread the shredded pork evenly on a foil-lined baking sheet and place under the broiler for 5 to 10 minutes until the tips become crisp. Alternatively, serve the pork as is.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- To reheat, warm the pork in a skillet with a splash of broth or spread it on a baking sheet and bake at 375°F for about 10 minutes.
- Nutrition information is calculated for pork only and will vary depending on how you serve the carnitas.
- For easy shredding, cook the pork until it reaches an internal temperature between 203 and 205°F.
