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Carnitas on a plate next to tortillas.
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5 from 105 votes

Best Carnitas (Slow Cooker Pulled Pork)

Create the most juicy and tender carnitas right in your crockpot. Then broil it in the oven for the perfect crispy, golden edges. Watch the video below to see how I make it in my kitchen!
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: carnitas, carnitas recipe, slow cooker carnitas
Servings: 8 servings
Author: Lisa Bryan

Equipment

Ingredients

  • 4 pound boneless pork shoulder or butt
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 2 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 yellow onion diced
  • 4 garlic cloves minced
  • 1 jalapeno pepper deseeded and finely diced
  • 1 orange juiced
US Customary - Metric

Instructions

How to Make Carnitas

  • Mix the seasoning. In a small bowl stir together the oregano, cumin, black pepper, salt, and chili powder.
    Carnitas seasoning in a bowl.
  • Season the pork. Trim any excess fat from the pork shoulder (but remember that some fat is good), then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
    Seasoning on a pork shoulder.
  • Add ingredients. Add the onion, minced garlic, jalapeno pepper, and orange juice to the slow cooker. Cover and cook on low for 8 to 10 hours, or high for 5 to 6 hours (until the meat falls apart).
    Cooking carnitas in a slow cooker.
  • Shred the pork. Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat. If the meat doesn't shred easily, just place it back in the slow cooker for another 30 minutes, or until it does shred easily. Don't get rid of the liquid as you will be using it later.
    Shredding carnitas with forks.

To Crisp In The Oven (Optional)

  • Pour liquid on top. Place the shredded pork on a baking sheet. Pour 1 cup of the reserved slow cooker liquid over the pork to keep it moist and tender.
    Prepping carnitas for broiling.
  • Crisp it up. Broil for 5 to 10 minutes or until the meat becomes golden browned and crispy on the edges.
    Crispy carnitas on a sheet pan.

Video

Notes

  • Getting the pork shoulder out of the slow cooker after it's cooked can be a little difficult, given that it's so tender and will likely fall apart. I recommend using a spatula underneath to support it when removing.
  • To store leftovers in the fridge: Place the shredded pork in a sealed container in the fridge for 4 to 5 days.
  • To freeze and enjoy in the future: Store the pork in a freezer-safe container and store it in the freezer for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat in the oven. 

Nutrition

Calories: 227kcal | Carbohydrates: 5g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 93mg | Sodium: 406mg | Potassium: 565mg | Fiber: 1g | Sugar: 2g | Vitamin A: 234IU | Vitamin C: 13mg | Calcium: 51mg | Iron: 3mg