Name: The Ultimate Carnitas Crockpot
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican
Ingredients: 1 (4-5 lb) pork shoulder (or pork butt); 1 large onion, sliced; 5 cloves garlic; ¾ cup orange juice; ¼ cup lime juice; 1 tablespoon ground cumin; 1 tablespoon dried oregano; 2 teaspoons chili powder; 2 bay leaves; 2 teaspoons salt; 1 teaspoon black pepper

When it comes to hands-off, flavor-loaded meals, nothing beats this slow-cooked Carnitas recipe. It turns humble pork into juicy, melt-in-your-mouth shreds, perfectly seasoned and finished off with crispy caramelized edges. The best part? The slow cooker does all the heavy lifting, making this dish effortlessly delicious.

Whether you’re planning for a taco night, meal prepping for the week, or feeding a crowd at a game-day gathering, these carnitas bring irresistible flavor and endless versatility. Serve them over rice, stuffed into burritos, piled into tacos, or tossed into salads—this is the kind of recipe you’ll crave on repeat.

Why You’ll Love This Carnitas Crockpot

This carnitas recipe is a true set-it-and-forget-it wonder. It requires minimal prep and simple ingredients, yet the result is a deeply flavorful and succulent pork that practically falls apart. You get all the crispy-on-the-outside, juicy-on-the-inside satisfaction without turning on the oven.

Plus, it’s naturally gluten-free and can be customized to be low-carb or keto-friendly. Want extra heat? Add more jalapeños. Want it mild? Leave them out. It adapts to your spice level, your favorite toppings, and your lifestyle.

What Cut of Pork is Best for Carnitas?

For truly tender carnitas, pork shoulder (also known as pork butt or Boston butt) is the gold standard. This cut has the right balance of meat and fat, which melts down beautifully in the slow cooker. The result is rich, flavorful meat that shreds effortlessly and crisps up like magic when seared.

Ingredients for the Ultimate Carnitas Crockpot

To make unforgettable carnitas, you only need a handful of pantry staples and quality pork:

Pork shoulder (or pork butt): This cut is ideal for slow cooking. Its marbling ensures tender, juicy results.
Onion: Adds sweetness and depth to the cooking liquid.
Garlic cloves: For savory, aromatic flavor.
Orange juice: Adds a touch of sweetness and helps tenderize the meat.
Lime juice: Brings brightness and balances the richness.
Cumin: A must for that earthy, Mexican-inspired flavor.
Oregano: Adds herby complexity.
Chili powder: Brings gentle heat and color.
Bay leaves: Deepen the savory base notes.
Salt and pepper: Essential for seasoning throughout.

How To Make the Ultimate Carnitas Crockpot

Step 1: Prep the Pork Shoulder

Trim excess fat from the pork and cut it into large chunks. Season generously with salt, pepper, cumin, chili powder, and oregano.

Step 2: Build the Flavor Base

Place sliced onion and whole garlic cloves in the bottom of your slow cooker. Lay the seasoned pork on top, then pour in orange juice and lime juice. Toss in the bay leaves.

Step 3: Slow Cook to Perfection

Cover and cook on low for 8 hours or on high for 4-5 hours, until the pork is fall-apart tender. Shred the meat with two forks right in the pot.

Step 4: Crisp It Up

For that iconic carnitas texture, transfer the shredded pork to a baking sheet or skillet. Broil or sear until edges are golden and crispy, then drizzle a bit of the cooking juices back over.

How to Serve and Store Carnitas Crockpot

This recipe makes enough to serve 6-8 people, depending on how you portion it. It’s a dream for taco bars, burrito bowls, or nacho nights.

To store, refrigerate leftovers in an airtight container for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove or microwave, and re-crisp in a skillet if desired.