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Crispy Slow Cooker Carnitas

Tender, juicy pork shoulder slow-cooked to perfection and finished with irresistibly crispy edges. These carnitas deliver authentic Mexican flavors with minimal effort, perfect for tacos, burrito bowls, or simply served with rice and beans.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 hours 48 minutes
Course Main Course, Dinner, Mexican
Cuisine Mexican, Tex-Mex, Slow Cooker Recipes
Servings 6
Calories 400 kcal

Equipment

  • Slow cooker (5–7 quart)
  • Baking sheet (foil-lined) or cast iron skillet
  • Tongs and forks for shredding
  • Citrus juicer
  • Knife and cutting board

Ingredients
  

  • 3-4 lb pork shoulder (pork butt), trimmed
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1-2 bay leaves
  • 1 cup fresh orange juice
  • 2 tbsp lime juice
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp chili powder
  • 1 tsp black pepper
  • 2 tsp kosher salt (adjust to taste)
  • Optional: sliced jalapeño, chopped cilantro for garnish

Instructions
 

  • Prep the Pork: Trim excess fat, then season pork generously with salt, pepper, cumin, oregano, and chili powder.
  • Layer Aromatics: Place sliced onions, garlic, bay leaves, orange juice, and lime juice into the slow cooker.
  • Cook: Nestle pork into the mixture, cover, and cook on low for 6–8 hours or high for 4–5 hours until fork-tender.
  • Shred: Remove pork and shred with two forks, discarding any large pieces of fat. Return shredded pork to slow cooker juices to soak.
  • Crisp: Spread shredded pork on a foil-lined baking sheet or heat in batches in a hot cast iron skillet until edges are golden and crispy (5–10 minutes).
  • Serve: Toss with fresh lime juice and garnish with cilantro if desired. Serve in tortillas, bowls, or your favorite way.

Notes

  • Marinate Overnight: For deeper flavor, season pork and refrigerate overnight before cooking.
  • Fat Content: Leave some fat on pork shoulder for moisture and richness but trim excess for less grease.
  • Crisping Options: Broiler or skillet work well; avoid overcrowding for best texture.
  • Leftovers: Store in airtight container in fridge up to 4 days or freeze up to 3 months. Reheat and crisp before serving.
  • Serving Ideas: Perfect for tacos, burrito bowls, nachos, or salads. Add fresh toppings like pickled onions, avocado, and salsa for extra flavor.
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