Crispy Slow Cooker Carnitas
Juicy, tender pork shoulder slow-cooked with citrus, garlic, and spices, then crisped in a skillet for irresistible crunchy edges. Perfect for tacos, burrito bowls, or nachos, this easy carnitas recipe delivers bold flavor and pure comfort with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 8–10 hours (LOW) or 5–6 hours (HIGH) plus 15 minutes crisping
- Total Time: 8 hours 30 minutes (LOW) or 5 hours 30 minutes (HIGH)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 3–4 lbs boneless pork shoulder (pork butt)
- 1 large orange (zest and juice)
- 1 large lime (juice)
- 1 large onion, quartered
- 4–5 garlic cloves, smashed
- 2 bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika (optional)
- 1/2 cup chicken broth or water
- 1–2 tablespoons olive oil or neutral oil (for crisping)
Instructions
- Trim excess fat from pork shoulder and cut into 3–4 large chunks.
- Mix salt, pepper, cumin, oregano, chili powder, and smoked paprika. Rub spice mix all over pork pieces.
- Place quartered onion and smashed garlic in the bottom of the slow cooker. Add seasoned pork on top and toss in bay leaves.
- Zest the orange, then juice both the orange and lime over the pork. Pour in chicken broth or water.
- Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until pork is fall-apart tender.
- Transfer pork to a large bowl. Remove bay leaves and onion pieces. Shred meat with two forks. Skim fat from juices, reserving at least 1 cup of liquid.
- Heat a large skillet over medium-high. Add oil and a single layer of shredded pork. Spoon in reserved cooking liquid (about 2 tablespoons). Cook undisturbed for 3–5 minutes, flip, and crisp the other side. Repeat in batches.
- Transfer to a platter and serve hot, or keep warm in a low oven until ready to eat.
Notes
Don’t skip the crisping step for best texture. For extra flavor, add a cinnamon stick with bay leaves. Work in batches when crisping to avoid steaming. Adjust chili powder for desired heat. Recipe is naturally gluten-free; check broth and spice labels for hidden allergens.
Nutrition
- Serving Size: About 1/6th of recip
- Calories: 335
- Sugar: 2
- Sodium: 700
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 5
- Fiber: 1
- Protein: 30
Keywords: carnitas, slow cooker, pork, Mexican, crispy, tacos, easy, dinner, gluten-free, meal prep