Carnitas—which translates to “little meats” in Spanish—is one of Mexico’s most beloved dishes. Traditionally, pork shoulder is slow-cooked in its own fat until impossibly tender, then crisped under a broiler or in a hot skillet until the edges are golden and crackling. The result is a glorious contrast of textures: juicy, pull-apart pork on the inside, crispy and caramelized on the outside.
This slow cooker version captures all of that authentic magic with just five ingredients and almost no hands-on time. The pork simmers gently in orange juice and warm spices until it is falling-apart tender. Then, a quick trip under the broiler transforms those tender shreds into crispy, golden perfection. The orange juice adds brightness and a subtle sweetness that balances the rich pork, while chili powder and cumin provide that warm, earthy, slightly smoky backbone.
These carnitas are incredibly versatile. Pile them into warm corn tortillas with diced onions and cilantro for classic tacos. Serve them over rice with black beans and avocado. Use them as a topping for nachos, salads, or burrito bowls. However you serve them, they are guaranteed to disappear quickly.
Why You’ll Love This Recipe
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Only 5 simple ingredients
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Set-it-and-forget-it slow cooker convenience
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Perfect balance of tender and crispy
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Authentic flavor with minimal effort
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Incredibly versatile for multiple meals
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Great for meal prep and feeding a crowd
5-Ingredient Slow Cooker Pork Carnitas
Prep Time: 15 minutes | Cook Time: 7-9 hours on LOW or 4-5 hours on HIGH | Broiler Finish:5-8 minutes | Total Time: Approximately 7.5-9.5 hours
Yield: 6 servings
Ingredients
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3 pounds raw pork shoulder, trimmed and cut into 1 to 1½-inch dice
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1 tablespoon kosher salt (or 2 teaspoons fine sea salt)
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1 tablespoon chili powder (mild, not chili seasoning blend)
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1 tablespoon ground cumin
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1 cup orange juice (fresh or bottled, no pulp if possible)
Instructions
1. Layer the Pork:
Place the raw diced pork shoulder in an even layer on the bottom of your slow cooker, spreading the chunks out so they cover the base in a single layer as much as possible. This helps everything cook evenly.
2. Season with Salt:
Sprinkle the kosher salt evenly over the pork, making sure most pieces get a little seasoning. This is your main seasoning, so do not skip or skimp. It will help flavor the meat all the way through as it cooks.
3. Add the Spices:
In a small bowl, stir together the chili powder and ground cumin, then sprinkle the spice mixture over the pork. Try to distribute it evenly across the top so the spices can seep down into all the nooks and crannies while the meat braises.
4. Pour in the Orange Juice:
Pour the orange juice evenly over the pork and spices. You do not need the liquid to completely cover the meat—just enough to come partway up the sides of the pork. The pork will release its own juices as it cooks, creating a flavorful braising liquid.
5. Cook:
Cover the slow cooker with the lid. Cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily shreds with a fork. Avoid lifting the lid too often so you do not lose heat and extend the cooking time.
6. Shred the Pork:
Once the pork is tender, use a slotted spoon to transfer the meat to a large bowl, leaving most of the cooking liquid behind in the slow cooker. Shred the pork with two forks into bite-size pieces. Taste and adjust seasoning with a pinch more salt if needed.
7. Crisp Under the Broiler (Optional but Highly Recommended):
Preheat your broiler and line a baking sheet with foil. Spread the shredded pork in an even layer on the pan and spoon a few tablespoons of the reserved cooking liquid over the top to keep it moist. Broil for 5 to 8 minutes, stirring once, until the edges of the pork are browned and slightly crisp.
8. Serve:
Serve the pork carnitas hot, with your favorite tortillas and toppings, or over rice, salads, or nachos.
Recipe Notes & Pro Tips
Pork Shoulder is Essential: Pork shoulder (also called pork butt) is the right cut for carnitas. It has enough marbling and connective tissue to become tender and juicy during long, slow cooking. Do not substitute pork tenderloin or loin, which will become dry and tough.
Cutting the Pork into Dice: Cutting the pork into 1 to 1½-inch cubes increases the surface area, allowing the seasoning to penetrate more deeply and the meat to cook more evenly. It also makes shredding easier at the end.
Kosher Salt vs. Table Salt: Kosher salt is recommended because it has a larger, flakier texture that distributes more evenly. If using fine sea salt or table salt, reduce the amount by about half (2 teaspoons instead of 1 tablespoon), as these salts are much denser.
Chili Powder, Not Chili Seasoning: Be sure to use pure chili powder, not a chili seasoning blend. Chili seasoning blends often contain added salt, cumin, garlic powder, and other ingredients that will throw off the flavor balance. Pure chili powder is just ground dried chilies.
Do Not Skip the Crisping Step: The slow cooker makes the pork incredibly tender, but it does not create those signature crispy edges. The broiler step takes only a few minutes and transforms the texture completely. It is the difference between good carnitas and great carnitas.
Reserve the Cooking Liquid: The liquid left in the slow cooker is liquid gold. It is packed with flavor from the pork, orange juice, and spices. Use it to moisten the shredded pork before broiling, or save it for reheating leftovers.
Serving Suggestions
Classic Carnitas Tacos:
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Warm corn tortillas
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Diced white onion
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Chopped fresh cilantro
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Squeeze of lime
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Salsa verde or roja
Carnitas Bowls:
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Cilantro-lime rice
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Black beans
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Sliced avocado or guacamole
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Corn salsa or pico de gallo
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Crema or sour cream
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Pickled red onions
Carnitas Nachos:
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Tortilla chips
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Shredded cheese (melted)
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Carnitas
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Jalapeños, black olives, pickled red onions
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Drizzles of crema and salsa
Carnitas Burritos:
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Large flour tortilla
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Rice, beans, carnitas, cheese, salsa, sour cream
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Roll tightly and grill if desired
Carnitas Salad:
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Mixed greens or romaine
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Black beans, corn, avocado, tomatoes
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Carnitas
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Cilantro-lime vinaigrette
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and deepen over time.
To reheat and recrisp, spread the carnitas on a baking sheet and warm in a 400°F oven for 5-10 minutes, or in a hot skillet on the stovetop. Add a splash of reserved cooking liquid or orange juice to keep the meat moist.
These carnitas freeze beautifully for up to 3 months. Cool completely, then transfer to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Variations
Spicy Carnitas: Add 1 to 2 teaspoons of chipotle powder or cayenne pepper along with the chili powder and cumin. For smoky heat, add 2 chopped chipotle peppers in adobo sauce.
Garlic Carnitas: Add 6 to 8 cloves of minced fresh garlic to the slow cooker along with the spices. Garlic and pork are a classic combination.
Mojo Carnitas: Add ¼ cup of lime juice along with the orange juice. Add 1 teaspoon of dried oregano for an extra layer of flavor.
Cola Carnitas: Substitute ½ cup of the orange juice with cola (not diet). The cola adds sweetness and helps tenderize the meat.
Beer Carnitas: Substitute ½ cup of the orange juice with a light Mexican lager or pale ale. The beer adds complexity and a subtle bitterness that balances the richness.
The History of Carnitas
Carnitas originated in the state of Michoacán in western Mexico, a region known for its pork-based cuisine. The traditional method involves cooking pork shoulder (and sometimes other cuts) in a large copper pot filled with lard—essentially confiting the meat in its own fat. The pork cooks slowly for hours until it is incredibly tender, then the heat is increased at the end to crisp the exterior.
This labor-intensive process is traditionally reserved for special occasions and family gatherings. It requires a large pot, a significant amount of lard, and constant attention. The slow cooker version makes carnitas accessible to home cooks without sacrificing the essential qualities: tender, juicy, flavorful pork with those irresistible crispy edges.
The addition of orange juice is a common variation in modern carnitas recipes. The acid helps tenderize the meat and brightens the rich pork flavor. Some recipes include milk or condensed milk to promote browning and add sweetness, but this version keeps it simple with just orange juice and spices.
These carnitas honor the tradition while embracing modern convenience. They are proof that you do not need a copper pot full of lard to make extraordinary Mexican food at home. Just a slow cooker, five ingredients, and a little patience. The results are spectacular.