Home » Savory » Main Dish » Crockpot Pork Carnitas
by Danielle on May 7, 2015 (updated Aug 31, 2020) 40 comments »
Jump to Recipe
5 from 5 ratings
These easy anddeliciouspork carnitas are made right in the Crockpot. Perfect for an easy dinner during the week!
So, I originally had plans to post this recipe several months ago while it was still really cold outside. But somehowthese Crockpot pork carnitas got a little lost in all of the recipes and I never took pictures of them. Until I was digging around in my little junk drawer (everyone has one of these, right?) and found my recipe notes scribbled on it.
It was almost like fate. I knewI had to make the recipe and photograph it to share.This is a great recipe to prep before work so that when you come home dinner ispretty much ready. There is seriously nothing better than coming home to a dinner that is already cooked. Crockpots for the win!
Also, this recipe does make quite a bit. Literally enough to feed quite a few peopleor two people for several days. Not that I’m complaining, I’ve been eating this all weekand haven’t been tired of it yet. I promise you’ll love it too!
Ingredients For This Recipe
I love the homemade carnitas seasoning I used in this recipe! It’s so simple to whip up, and really packs in tons of flavor. Here’s what we’ll need to make these Crockpot pork carnitas:
- Boneless pork shoulder:Be sure to use boneless, as it makes shredding the meat easier after it’s done cooking.
- Dried herbs and spices:I used a blend of salt, pepper, cumin, chili powder, and oregano.
- Garlic:I used 4 cloves to really pack in the flavor.
- Orange juice:Use freshly squeezed oranges for the best flavor.
- Lime juice:Freshly squeezed is best here too. Roll the lime on the counter before cutting it to get more juice out of it.
How to Make Crockpot Carnitas
The thing I love most about this recipe is how easy it is to make. Just mix the spices up and rub them over the pork shoulder, toss in the garlic, orange juice, and lime juice and you’re done!
I let mine cook on low for 8 to 10 hours, which is the best way in my opinion. The meat literally falls apart and takes all of five seconds to shred with two forks, which you can do right in the Crockpot. Then, just put it on a baking sheet and pop it under the broiler for 5 to 10 minutes until it’s nice and crispy.
FAQ’s
Can I Prep SlowCooker Pork Carnitas in Advance?
Yes! These slow cooker carnitas can be made as the recipe card instructs, then refrigerated for up to 4 days. When ready to reheat, simply warm in the slow cooker on LOW or microwave for 30 seconds at a time until heated through.
Can I Freeze Pork Carnitas?
Yes, let the Crockpot pork carnitas cool completely, then seal inside a freezer bag or freezer-safe container. Be sure to freeze the Crockpot carnitas meat with its juices so it doesn’t dry out. To thaw, place in your fridge overnight.
Cooking Tips
- I’ve only cooked this recipe on low, but if you’re in a time crunch you can likely cook the pork carnitas on high for 4 to 5 hours instead.
- Use the slow cooker carnitas meat to make tacos, burrito bowls, taco salads, and more!
- To make the carnitas meat spicier, add a pinch of cayenne pepper or top with your favorite hot sauce when serving.
More Easy Dinner Recipes to Try!
- Crockpot Turkey Chili
- Chicken Enchilada Casserole
- Buffalo Chicken Taquitos
- Chicken Tamale Pie
- Baked Cream Cheese Chicken Taquitos
Crockpot Pork Carnitas
5 from 5 ratings
Prep Time: 15 minutes mins
Cook Time: 8 hours hrs
Total Time: 8 hours hrs 15 minutes mins
These easy anddeliciouspork carnitas are made right in the Crockpot. Perfect for an easy dinner during the week!
Print RecipePin Recipe SaveLeave a Review
Ingredients
Servings: 8 servings
- 4 lbs boneless pork shoulder
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 4 cloves garlic , minced
- 2 oranges , juiced
- 1 lime , juiced
Instructions
In a small bowl, mix together the salt, pepper, ground cumin, chili powder, and oregano. Rub the mixture all over the pork shoulder.
Add the pork shoulder, orange juice, and lime juice to the crockpot. Sprinkle the minced garlic on top.
Cover and cook on low for 8-10 hours.
Remove the lid and shred the pork with two forks.
Preheat oven to broil. Line a baking sheet with aluminum foil (for easy clean up) and place the shredded pork on the baking sheet. Add a few tablespoons of the juice from the crockpot over the shredded pork (optional, but I prefer to do it).
Broil for 5-10 minutes or until the edges are browned.
Serve with flour or corn tortillas and toppings of choice.
Notes
To freeze:Let the pork carnitas cool completely, then seal inside a freezer bag or freezer-safe container. Be sure to freeze the Crockpot carnitas meat with its juices so it doesn't dry out. To thaw, place in your fridge overnight.
Cuisine: Mexican
Course: Main Course
Author: Danielle
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
This site contains affiliate links, if you make a purchase through them, we receive a small commission.
Fall Main Dish Savory
originally published on May 7, 2015 (last updated Aug 31, 2020)
40 commentsLeave a comment »
5 Secrets to Baking Like a Pro
Don't be intimidated by baking: learn my secrets that make baking from scratch easy!
« Previous PostStrawberry Sweet Rolls
Next Post »Blackberry Lemonade
Leave a Reply
40 comments on “Crockpot Pork Carnitas”
Gayle @ Pumpkin 'N Spice —Reply
I use my crock pot year round! It’s so nice to not turn on the oven when it’s 100 degree out. This dish looks fantastic, Danielle! I love how tender and full of flavor it is. And the best part is that it’s a breeze to whip up, which is perfect for busy week nights! Pinned!
Danielle —Reply
I have been avoiding turning our oven on at all costs! We’ve been using the crockpot and grill like crazy! Thanks, Gayle 🙂
Kathy @ Olives & Garlic —Reply
This is my kind of recipe. We eat a lot of pork in my house. Kurt and I love it, especially on tacos.
Ohhhh good gosh, this meat looks SO ultra-moist and fall-apart juicy! I know I wouldn’t mind coming home to a crockpot full of this goodness! It looks amazing, Danielle. 🙂
Danielle —Reply
Thank you, Sarah!
Heather - Butter & Burlap —Reply
It is never too hot outside to enjoy a crock pot meal! I agree, I love coming home from a long day of work and my house smelling like delicious homemade dinner (that I didn’t have to baby sit)! I love carnitas, this is such a great recipe! Especially all the leftovers mmmm
Danielle —Reply
I think the leftovers are the best part 😉
This looks so good! Love that you put it under the broiler at the end to get it crispy.
Kelly - Life Made Sweeter —Reply
I love using my crock pot even in the summer too 🙂 This looks incredible, Danielle! So tender and full of flavor! Love how easy it is to whip up, it’s perfect for busy weeknights!
Kelley @ Chef Savvy —Reply
These look awesome! I love cooking in the crock pot it makes cooking so easy! Can’t wait to try these!
mira —Reply
Love carnitas and I think it is time to make some at home! Great recipe Danielle! Pinned!
Mariah @ Mariah's Pleasing Plates —Reply
I am soo glad you found that recipe in your junk drawer because this carnitas looks amazing! Love that it is an easy slow cooker recipe! Pinned!
Danielle —Reply
I was so glad to find it too! I tend to forget about recipes sometimes, this is one I never want to forget! Thanks, Mariah 🙂
Love that you happened upon the recipe in your drawer like fate! I scribble my ideas all over the place, and they get lost at times too! These are so good, and yours look amazing!
Danielle —Reply
I’m bad about scribbling notes, but I’ve been trying to keep them all in the same notebook now! Thanks, Amber!
Cyndi - My Kitchen Craze —Reply
I don’t use my crock-pot hardly. I don’t know why? I see all these delicious recipes and think why don’t I use it? These shredded carnitas looks great. My dad would love these tacos and slathered in green sauce. Yum!!
Danielle —Reply
I really wish I used it more often than I do, but I love my crockpot! Thanks, Cyndi!
Sandra Aguirre —Reply
This recipe is excellent. I followed it to the letter except halved the cumin and added three orange slices and three pineapple chunks, and a sprinkle of extra salt before the broiler. Delicious. A four lb piece served 5-6. Definite do-over. Next time I might add some chili’s or jalapeño to boost the flavor a notch.
Danielle —Reply
So glad to hear you enjoyed the recipe, Sandra! The jalapeño sounds like it would be a great addition as well 🙂
Jenna —Reply
This looks delish. Can’t wait to give it a try but I have a question.
I need to start it at my house & transport to another house not too far away to finish & serve. Should I leave the whole pork in the crock pot once finished cooking, bring to next house, shred there & then broil or do you think best if shred @ my house, put back in the juices then take out of juices & broil at the next house?
Hopefully my question makes sense:-)
Danielle —Reply
Hey Jenna! I think either way should work just fine. Hope you enjoy the recipe 🙂
Missy —Reply
Making this now but I’m short on time! Can I switch to high after a few hours to speed it up? Thanks!
Danielle —Reply
Hi Missy! I’ve always cooked it on low, but I think cooking it on high will be fine. If I were going to just cook it on high, I would probably do 4-5 hours. But if you’ve already started cooking it on low, it will take less than 4-5 hours if you switch it to high. The amount of time on high will depend on how long you’ve already cooked it. Hope that helps and I’d love to hear how they turn out for you too! 🙂
Laura —Reply
Is this recipe gluten free?
Danielle —Reply
As long as your spices are gluten free, I would think so. I don’t bake/cook gluten free myself though, so I would use your best judgement.
Janet —Reply
Made this recipe it was really good family enjoyed it. Pinned it to Pinterest.
Thank you
Danielle —Reply
So glad everyone enjoyed the carnitas, Janet!
Carol —Reply
I’ve made this several times, and even my Hispanic friends say it’s better than their family recipe that takes alot of work. I also add 3 jalapenes (2 seeded, 1 not) and a large onion slivered. After shredding I like to crisp in a pan with bacon grease, or just as is. Short on time so trying on high today, we’ll see how that works. I will add, my crock pot broke and it took awhile to replace it and I did this recipe iny cast iron dutch oven in my oven lid on at 300 and it came out just as good, so thinking high in the crock pot shpuld be ok.
Danielle —Reply
So glad you liked the recipe, Carol!
Rebecca Eichorn Erdiakoff —Reply
There is a large fat layer on my pork butt. What to do? Is this normal? Do I cut it off? Please advise. Thank you! And Happy New Year! ?
My Very Best,
Rebecca
Danielle —Reply
I prefer to cut it off first. You can also cook it and it should separate from the meat and you can remove it then too.
Jenny K —Reply
I made this a few nights ago and it was delicious. I would halve the salt next time, as it was a bit too salty for us. I served it with refried beans, spanish rice, sliced avocado and corn tortillas. Even my kids liked it, so win!
Hannah —Reply
Hi! This looks great!! Maybe stupid question, but do you juice the orange and lime yourself? By hand or with a juicer/food processor? If I don’t have that option, could I substitute the liquid with something else – and how much liquid would I need? 🙂
Danielle —Reply
Yes, I just juice them by hand. It’s equal to about 2 tablespoons lime juice and 1/2 cup orange juice if you want to use the bottled versions.
Rachael Blanton —Reply
I was wondering if I was gonna try to make this and cut the recipe in half to avoid wasting food would I reduce cook time in half as well
Danielle —Reply
Hi, Rachael! If you cut the recipe in half you could probably reduce the baking time some, but cutting in half may be a bit too much. I think it would be fine to still let it cook on low for 6-7 hours.
David M —Reply
I have cooked this several times… Mmmmm. Taste just like it looks!!
