The BEST slow cooker carnitas recipe starts in a crock pot and finishes in a skillet. Learn the secret to making perfectly crispy but juicy carnitas for Taco Tuesday, homemade burritos or delicious carnitas sliders.
This Carnitas Slow Cooker Recipe is always a hit
Whether you’re having friends over to watch the big game or a backyard cook-out, carnitas are one of those foods that are always a hit. Once you try this slow cooker carnitas recipe and realize how easy it is to have juicy pork with crispy edges, you’ll be making these on a regular basis.
You’ll start out by rubbing on some seasoning and then it will slowly cook with some orange juice until it’s so tender. However, the magic of carnitas comes with the crispy texture. The best way to get a crispy texture is in a skillet with a little bacon grease and the juice from the slow cooked pork.
Try serving this with a splash of eastern carolina bbq sauce, it’s the best.
Did you know that a pork butt is actually the shoulder and the butt of the pig is a ham. Who knew! For carnitas you will use the shoulder.
Not sure how much meat you will need per person, I’ve created a planning guide so that no one goes hungry!
Why you’ll love this Slow Cooker Carnitas Recipe
- They’re tender and crispy.
- There is very little prep and the slow cooker does all the work!
- This recipe is versatile – you can enjoy sliders, tacos and burritos or make a fajita bowl.
- You can feed a crowd with minimal effort.
- You can prepare the meat in advance and freeze it until you’re ready to serve.
If you’ve cooked a pork shoulder before, you’ll know that you generally have fat throughout that you pull out of the meat when you shred it. The fat gives it flavor and it’s easy to remove.
This recipe is fabulous but if you have your own flavors that you like, you can change it up and just use this technique. It will give you crispy edges, which we all love, but the pork will be so juicy.
Carnitas Slow Cooker ingredients
- Pork shoulder/Boston butt – highly recommend purchasing your pork from a free range farm
- Jalapeno – remove the seeds for a less spicy version
- Oranges – use fresh juice to create tender pork
- Rub mixture – dried oregano and cumin
- Pantry staples – onion, garlic, salt and pepper
How to make Slow Cooker Carnitas
Step 1
Dry the pork shoulder and rub with salt and pepper. Combine the Rub ingredients and rub all over the pork. Place in a slow cooker with the fat layer facing up.
Step 2
Top with onion, jalapeño, garlic and orange juice. Cover and cook on low for 8-10 hours or high for 6 hours.
Pro tip: I use orange juice for this instead of lime juice which most people use for carnitas. Both work well because the citrus in the fruit helps break down the meat so it’s tender when it’s ready to eat, I just like the flavor the orange adds.
Step 3
After it’s so tender you can shred it with a fork, remove some of the liquid from the slow cooker and place it in a skillet on the stove. Reduce it so that you have about 2 cups of liquid. Set aside.
Step 4
In a separate skillet, place a tablespoon of bacon grease or oil and heat over high heat. Place about ¼ of the shredded pork in the skillet and pour some of the reduced liquid over the top. Cook until the bottom is crispy, turn and cook the other side just briefly. You only want it a little crispy. Set aside and continue with the remaining pork.
How to crisp this Slow Cooker Carnitas Recipe in the Oven
Another option for getting crispy edges to your pork roast would be to use the oven rather than the stove top. To do this, cover a baking sheet with edges with aluminum foil and place a layer of shredded pork on the baking sheet. Drizzle with the reduced liquid and place under the broiler for a few minutes until the edges turn crispy. It will only take a couple of minutes.
If you have any left over, save it and make the best ever pulled pork mac & cheese, you’ll thank me later.
Topping Ideas for Crispy Slow Cooker Carnitas
- pineapple salsa
- salsa verde
- salsa roja
- cilantro
- diced red onion
- pico de gallo
- guacamole
- sour cream
How to serve this Carnitas Slow Cooker Recipe
The liquid adds back all the delicious flavor from the pork and keeps it tender and juicy but still crispy. I’ve served these in soft tortillas or eaten it just by itself. However my favorite way is as a slider on a Hawaiian roll.
- Load up a soft tortilla and add some avocado, pico de gallo and diced jalapenos!
- Slip some carnitas in between cheese and tortillas for a fabulous quesadilla.
- Make a burrito bowl – start with brown rice, carnitas, and any of your favorite toppings + some peach salsa!
- Make a dish of Nachos.
- If you’re having a tailgate party, make a batch of challah rolls or Hawaiian Rolls then top them with carnitas for some incredible sliders.
- Of course another favorite option is to eat pork on a biscuit!
Even if you can’t find free range pork, crockpot carnitas are delicious and great for when you have a crowd.
If you need some ideas on what to serve with sliders, I’ve compiled some of my favorites.
How to store Crispy Slow Cooker Carnitas
Carnitas can be stored in an airtight container in the refrigerator for 3-5 days and in the freezer for 3-4 months. To re-heat the carnitas, add a little broth or water to the skillet and warm them up.
Can you freeze Slow Cooker Carnitas?
Slow Cooker Carnitas freeze well! Because you’ve shredded your meat, you want to avoid it drying out when it’s reheated. So be sure to spoon some of the liquid it cooked in over the meat before you place it in the freezer. That way when it’s reheated, it’ll have that to help the meat stay juicy.
More slow cooker meals
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Pork Carnitas (Slow Cooker Recipe)
Ingredients
- 5 lbs pork shoulder/Boston butt
- 1 onion chopped
- 2 jalapeno seeds removed and chopped
- 2 ½ teaspoons salt
- 1 teaspoon pepper
- 4 cloves garlic minced
- 2 oranges juice only, ¾ cup
Rub
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 1 tablespoon bacon grease/olive oil
Equipment
Instructions
- Dry the pork shoulder and rub with salt and pepper. Combine the Rub ingredients and rub all over the pork. Place in a slow cooker with fat layer facing up.
- Top with onion, jalapeño, garlic and orange juice. Cover and cook on low for 8-10 hours or high for 6 hours.
- Remove when the meat is tender and you can easily shred. Shred with 2 forks. Remove the liquid from the slow cooker and place it in a skillet on the stove. Reduce it so that you have about 2 cups of liquid. Set aside.
- Place 1 tablespoon of bacon grease or oil in a skillet over high heat. Place about ¼ of the shredded pork in the skillet and pour some of the reduced liquid over the top. Cook until the bottom is crispy, turn and cook the other side just briefly. You only want it a little crispy or it will be dry. Set aside and continue with the remaining pork.
Barbara’s Tips + Notes
- You can use lime juice instead of orange juice.
- You can crisp these in the oven instead of the stove top. Place the shredded pork on an aluminum lined rimmed baking sheet and pour a little of the juice over them. then place under the broiler for just a couple of minutes.
- You can freeze pulled pork, add some juice to the container with the pork.
- These are great served on Hawaiian Rolls or Challah Rolls.
Nutrition
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Heidi Brown says
Can’t wait to make this!
Bernard says
The carnitas look great. Very nice explanation. Thanks.
Barbara Curry says
Let me know how your’s turn out!
anne lang says
Made this recipe for 20 people….it was a major hit! I was repeatedly requested to share the recipe. It truly is fall off the bone and ooooh so tender! With or without bread or additional sauces….it is simply scrumptious 🙂
Barbara Curry says
That is such great news, there’s nothing like pulled pork when you’re feeding a crowd.
Sherry Preston says
I’ve had ‘old school’ carnitas which are crispy but instead of shredding the pork, it’s served more cube-like. Would that work for this recipe, do you think?
Barbara Curry says
Yes, that would work.
Sherry Preston says
Super. I’m gonna give it a go…
Sherry Preston says
While very tasty and tender, I couldn’t get them to crisp up. Was afraid to cook too long so they never ‘got there’. Will try again.
Barbara Curry says
You may have had too much in the pan. Try crisping it in batches.