Carnitas Recipe {Slow Cooker}

I finally nailed a slow cooker carnitas that shreds like butter, stays impossibly juicy, and gets crunchy, irresistible edges so you’ll want to keep scrolling for the secret.

I am obsessed with these slow cooker carnitas. I adore how the pork shoulder (Boston butt) becomes impossibly tender yet still throws those crunchy, caramelized edges that make me stop everything and reach for another tortilla.

I love the bright pop from fresh orange juice cutting through the richness so the pork never feels heavy. And the smell when it hits the house makes everyone show up at the counter.

Juicy, shreddable meat with scorched bits you actually fight over. Not precious.

Just glorious carnitas that I want for every meal this week. Bring on the salsa and cold cerveza.

Ingredients

• Basically pork shoulder, the juicy, shreddable heart of the whole dish.
• Plus kosher salt, it seasons deep and brings everything together.
• Black pepper, a little heat and that crunchy bite on top.
• Garlic, pungent and cozy, makes it smell like home.
• Cumin, warm earthy notes that nudge it toward Mexican vibes.
• Oregano, herbal backbone, kind of grassy and comforting.
• Smoked paprika, smoky color and a subtle campfire hint.
• Brown sugar, balances heat with a touch of caramel sweetness.
• Onion, sweet and soft, adds moisture and savory depth.
• Orange juice, bright citrus punch that keeps it tangy.
• Lime juice, sharp finish that wakes up the richness.
• Chicken broth, adds savory liquid so it stays tender.
• Bay leaves, background herbal note that you’ll barely notice.
• Chipotles in adobo, smoky spicy kick with a little tang.
• Vegetable oil, for crisping the shredded bits at the end.

Ingredient Quantities

• About 3 to 4 lbs pork shoulder (Boston butt), bone in or boneless, trimmed of excess fat
• 1 tablespoon kosher salt (adjust to taste)
• 1 teaspoon freshly ground black pepper
• 4 cloves garlic, minced or smashed
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (Mexican oregano if you got it)
• 1 teaspoon smoked paprika
• 1 tablespoon light brown sugar
• 1 large yellow onion, sliced
• 1/2 cup fresh orange juice (about 1 orange)
• 2 tablespoons fresh lime juice
• 1/2 cup low sodium chicken broth or water
• 2 bay leaves
• 1 to 2 chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce if you like it smoky
• 2 tablespoons vegetable oil or other neutral oil for crisping the shredded pork at the end

How to Make this

1. Pat the pork shoulder dry and trim big chunks of fat, then rub all over with the kosher salt, pepper, cumin, oregano, smoked paprika and brown sugar; press the minced garlic into the meat so it sticks.

2. Slice the onion and put it in the bottom of the slow cooker, place the seasoned pork on top of the onions.

3. Pour the orange juice, lime juice, and chicken broth or water around the pork (not directly over the rubbed areas) and tuck in the bay leaves; add the chopped chipotle peppers and the tablespoon of adobo sauce if you want it smokier.

4. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the pork shreds easily with two forks and is fall apart tender.

5. When done, carefully transfer the pork to a large cutting board or bowl and let it rest for 5 minutes; skim and discard the bay leaves from the cooking liquid.

6. Shred the pork with two forks, removing any large bits of fat or gristle you don’t want. Reserve about 1/2 to 1 cup of the cooking liquid and mix it into the shredded pork to keep it juicy.

7. Heat 2 tablespoons of vegetable oil in a large skillet over medium high heat until shimmering. You want it hot enough to sizzle.

8. Working in batches so you don’t crowd the pan, spread a single layer of shredded pork in the skillet and let it cook, undisturbed, for 3 to 5 minutes until the bottom gets well browned and crispy; flip or stir to crisp more edges, adding small splashes of reserved cooking liquid if it’s too dry.

9. Transfer crispy carnitas to a platter and repeat with remaining pork. Taste and adjust salt, lime, or adobo if needed.

10. Serve hot in warm tortillas with your favorite toppings, or use for enchiladas, quesadillas, nachos, salads, or whatever you like; leftovers keep well in the fridge for 3 to 4 days and freeze great for later.

Equipment Needed

1. Slow cooker or crockpot (6 to 7 quart)
2. Large cutting board
3. Chef knife
4. Measuring spoons and measuring cups
5. Mixing bowl or small bowl for spices and minced garlic
6. Two forks (for shredding)
7. Large skillet or frying pan (cast iron works great)
8. Tongs or a heatproof spatula

FAQ

Carnitas Recipe {Slow Cooker} Substitutions and Variations

• Pork shoulder: swap for pork picnic roast or pork loin if thats what you have. Picnic has the same fattiness, loin is leaner so watch the cook time and add a little extra broth so it stays juicy.
• Kosher salt: use sea salt or regular table salt. If you use table salt, cut the amount to about half, then taste and add more if needed.
• Fresh orange juice: sub with pineapple juice or a combo of 1/4 cup orange zest plus 1/4 cup water for brighter citrus flavor. Both keep the acidity that helps tenderize the pork.
• Chipotle peppers in adobo: if you dont have them, use 1 to 2 teaspoons chipotle powder or smoked paprika plus a little canned tomato paste and a splash of vinegar for that smoky heat. Start small and add more to taste.

Pro Tips

1) Don’t skip the rest after you pull it out. Let the pork sit 5 to 10 minutes so the juices reabsorb. Shredding it piping hot makes it dry, and nobody wants dry carnitas.

2) Save a good cup of the cooking liquid before you drain it. Mix some of that back into the shredded pork, but don’t drown it. A few tablespoons at a time keeps it juicy and lets you control how wet the final meat is.

3) When you crisp the shredded pork in the skillet, do it in small batches and get the pan really hot. Crowding steals heat and you’ll steam the meat instead of crisp it. Add a tiny splash of the reserved liquid only if it looks dry, not to make it soggy.

4) Taste and fix at the end. The salt, lime and adobo can all be adjusted after cooking, so start low and bump up slowly. If it needs brightness, hit it with a bit more lime. If it needs oomph, a touch more adobo or smoked paprika does wonders.