Easy Crockpot Carnitas

If you’re looking for a foolproof, flavor-packed recipe that delivers restaurant-quality Mexican food right from your kitchen, look no further than Easy Crockpot Carnitas. This slow-cooked pork dish is tender, juicy, and seasoned to perfection with garlic, citrus, and warm spices—then crisped up to golden perfection for the ultimate taco filling.

Traditionally made by simmering pork in lard until it’s melt-in-your-mouth tender, carnitas can be time-consuming. But this crockpot version simplifies the process without sacrificing authenticity. The pork shoulder is slow-cooked with a blend of spices, garlic, and fresh orange and lime juices that infuse it with irresistible flavor. Once cooked, a quick broil or pan-sear gives it that signature crispy edge carnitas are known for.

Whether you’re hosting taco night, meal prepping for the week, or feeding a crowd at a party, crockpot carnitas are a total win. They’re versatile, affordable, and absolutely delicious—plus, your house will smell amazing as they cook.

Why You’ll Love This Recipe

1. Set It and Forget It – Minimal effort with maximum payoff thanks to the slow cooker.
2. Crispy & Juicy – Slow-cooked until tender, then crisped for the perfect texture.
3. Big Flavor – Citrus, garlic, and spices infuse every bite with bold Mexican flavor.
4. Versatile – Serve in tacos, burritos, bowls, salads, or nachos.
5. Perfect for Meal Prep – Stores well and tastes even better the next day.

Ingredients

• Pork shoulder or pork butt
• Onion
• Garlic
• Orange juice
• Lime juice
• Cumin
• Oregano
• Smoked paprika
• Chili powder
• Bay leaves
• Salt
• Black pepper
• Olive oil or cooking spray (for crisping)
• Fresh cilantro and lime wedges (for serving)

Variations

• Spicy Carnitas: Add jalapeños or chipotle peppers in adobo to the slow cooker.
• Citrus Blend: Use a combination of orange, lime, and grapefruit juice for deeper flavor.
• Coca-Cola Carnitas: Add a splash of Mexican Coke for subtle sweetness and caramelization.
• Herbaceous Twist: Toss in fresh thyme or a cinnamon stick for a unique flavor layer.
• Low-Carb Option: Skip the tortillas and serve in lettuce wraps or over cauliflower rice.

How to Make the Recipe

Step 1: Prep the Pork

Cut the pork into large chunks and season generously with salt, pepper, cumin, oregano, chili powder, and smoked paprika.

Step 2: Add to Crockpot

Place pork in the crockpot along with sliced onion, minced garlic, orange juice, lime juice, and bay leaves.

Step 3: Slow Cook

Cover and cook on low for 8–10 hours or high for 4–5 hours, until the pork is fall-apart tender.

Step 4: Shred the Pork

Remove the pork and shred it with two forks. Discard any excess fat or gristle.

Step 5: Crisp It Up

Spread the shredded pork on a baking sheet, drizzle with some of the cooking liquid, and broil for 5–7 minutes until crispy. Alternatively, crisp it in a hot skillet with a bit of oil.

Step 6: Serve

Serve hot with tortillas, rice, or your favorite taco toppings.

Tips for Making the Recipe

• Trim excess fat from the pork before cooking to reduce grease.
• Don’t skip the broiling step—it adds authentic crispy texture.
• Add a splash of reserved cooking liquid to keep meat juicy after crisping.
• Sear pork before slow cooking for added depth of flavor (optional).
• Let the pork rest 10 minutes after cooking for easier shredding.

How to Serve

• Tacos: Load into warm corn tortillas with onions, cilantro, and salsa.
• Burrito Bowls: Serve over rice with beans, guac, and pico de gallo.
• Nachos: Pile onto chips with cheese and broil until melty.
• Salads: Top a bed of greens with carnitas, avocado, and lime vinaigrette.
• Breakfast: Use in breakfast burritos or with scrambled eggs.

Make Ahead and Storage

Storing Leftovers

Store carnitas in an airtight container in the fridge for up to 4 days. Keep the cooking liquid to retain moisture.

Freezing

Freeze cooled carnitas in portions for up to 3 months. Thaw in the refrigerator before reheating.

Reheating

Reheat in a skillet for crisp edges or microwave for a quick option. Add a splash of broth or cooking liquid to keep it moist.

FAQs

1. Can I use a different cut of pork?

Yes, pork butt or shoulder is best, but pork loin can be used for a leaner option (though it’s less juicy).

2. Do I have to crisp the pork?

No, but it adds authentic texture and makes the dish even more delicious.

3. Can I cook this overnight?

Absolutely—use the low setting and wake up to ready-to-crisp carnitas.

4. What size crockpot should I use?

A 6-quart slow cooker works best for 3–4 pounds of pork.

5. Can I make it ahead of time?

Yes, it reheats and freezes beautifully. Perfect for meal prep!

6. Is this recipe spicy?

Not inherently. Add chili flakes or jalapeños if you like heat.

7. Can I double the recipe?

Yes, just make sure your crockpot can accommodate the size.

8. What toppings go well with carnitas?

Onions, cilantro, salsa, avocado, cheese, lime juice, and pickled jalapeños are all great.

9. Can I use bottled citrus juice?

Fresh juice is best, but bottled will work in a pinch.

10. How do I prevent the pork from drying out?

Keep some cooking liquid and reheat gently to maintain juiciness.

Conclusion

Easy Crockpot Carnitas brings all the rich, savory magic of Mexican street food straight to your kitchen with minimal effort. Juicy, flavorful pork slow-cooked to perfection and finished with crispy edges makes this a go-to recipe for tacos, bowls, and so much more. It’s budget-friendly, make-ahead friendly, and sure to become a staple in your meal rotation. One bite and you’ll see why carnitas are always a crowd favorite.

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