This slow cooker pork carnitas recipe has been my go-to for easy weeknight feasts and festive gatherings. I discovered this method on a rainy Sunday while trying to feed a hungry house full of friends with minimal fuss. The beauty of this approach is that the pork does nearly all the work: a simple spice rub, a bath of citrus, and the slow cooker’s steady low heat transform a modest pork shoulder into deeply flavored, tender meat that pulls apart into glossy shreds. The first time I served it, the kitchen filled with the smell of citrus and toasted spices, and everyone went back for seconds — even the pickiest eater in our circle. What makes these carnitas special is the contrast created at the end of cooking: long, patient braising renders the pork ridiculously soft, then a short, hot broil adds the key textural element — crisp, caramelized edges. The orange and lime juice lift the richness of the pork with bright acidity, while the simple spice blend (chili powder, cumin, oregano) adds warmth without overpowering. This recipe is forgiving, pantry-friendly, and suited to make-ahead entertaining. I often double the batch for taco nights and freeze half for later; it reheats beautifully and still crisps up under the broiler.

Ingredients

• Pork shoulder (4 pounds): Also labeled Boston butt; choose a cut with some marbling and a modest fat cap. The fat renders during cooking and keeps the meat succulent — trim excessive outer fat but don’t over-trim. A 4-lb piece yields generous portions for 6–8 people.
• Chili powder (1 tablespoon): Use a mild to medium chili powder like McCormick or your favorite brand. It provides depth and color; adjust if you prefer more heat.
• Ground cumin (2 teaspoons): Adds warm, earthy background notes — freshly toasted and ground cumin will be more aromatic but pre-ground is fine.
• Dried oregano (2 teaspoons): Prefer Mexican oregano if available; its citrusy, slightly floral profile complements the pork beautifully.
• Salt (2 teaspoons): Kosher salt is ideal; season generously and adjust after shredding to taste. I recommend starting with 2 teaspoons and adding more if needed.
• Black pepper (1 teaspoon): Freshly ground for the best flavor.
• Garlic cloves (4): Whole peeled cloves add aromatic depth during the braise; they will soften and integrate into the juices.
• Onions (2, quartered): Yellow or white onions work well — they break down and add sweetness to the cooking liquid.
• Fresh orange juice (1/2 cup): Use freshly squeezed for the brightest flavor; the citrus helps tenderize the meat and cuts richness.
• Fresh lime juice (1/4 cup): Provides a sharper citrus note and balances the sweetness of the orange.

Instructions

Prepare the spice rub and pork: In a small bowl combine 1 tablespoon chili powder, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 2 teaspoons salt and 1 teaspoon ground black pepper. Pat the 4-pound pork shoulder dry and rub the spice mixture thoroughly over all sides, pressing it into any folds. Drying the surface helps the spices adhere and promotes better browning during the final broil. Load the slow cooker: Place the 4 peeled garlic cloves and the two quartered onions into the base of a 6-quart slow cooker. Nestle the seasoned pork shoulder on top, then pour in 1/2 cup freshly squeezed orange juice and 1/4 cup freshly squeezed lime juice. Cover and cook on low for 8 hours (or high for 4–5 hours). Low-and-slow gives the best texture: connective tissue converts to gelatin, yielding tender, moist meat. Shred and marry flavors: Remove the pork shoulder carefully and transfer to a cutting board. Use two forks or meat claws to shred the meat, discarding any large pieces of excess fat if desired. Return the shredded meat to the slow cooker and toss gently with the cooking juices. Taste and adjust seasoning with additional salt and pepper if needed. Cover and keep warm for 30 minutes to let the flavors meld. Crisp the edges under the broiler: Preheat your oven to the broil setting. Spread the shredded pork in an even layer on a rimmed baking sheet. Broil for 3–4 minutes until the top edges turn deeply caramelized and crisp; watch closely to prevent burning. For extra texture, give the pork a quick toss and broil another 2–3 minutes for additional crisped bits. Serve immediately: Serve the carnitas straight from the baking sheet with warm corn tortillas, chopped cilantro, diced onions, lime wedges and pickled jalapeños. They’re also fantastic in bowls, atop salads, or alongside rice and beans.

Storage Tips

Cool cooked carnitas to room temperature for no more than two hours, then transfer to airtight containers. In the refrigerator they keep beautifully for up to 4 days; for longer storage, divide into meal-sized portions and freeze in heavy-duty freezer bags or airtight containers for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator, then reheat on the stovetop in a skillet with a splash of oil to recreate crisp edges — avoid microwaving if you want texture preserved. Label bags with date and contents for easy meal planning.

Ingredient Substitutions

If you can’t find pork shoulder, pork butt is the same cut under another name and works identically. For a leaner result, use pork loin but expect drier meat — cook time will be shorter and you’ll need to watch carefully. Swap orange juice for apple cider in a pinch; it adds a different sweetness but still tenderizes. If you’re avoiding citrus, a cup of low-sodium chicken stock plus a tablespoon of apple cider vinegar will maintain acidity. To add heat, stir in 1/2 to 1 teaspoon crushed red pepper flakes to the spice rub.

Serving Suggestions

Serve on warm corn tortillas with chopped white onion, fresh cilantro, and lime wedges for classic tacos. For a bowl, spoon carnitas over cilantro-lime rice with black beans, roasted corn and pickled red onions. They pair beautifully with simple sides like Mexican street corn, shredded cabbage slaw, or a fresh verde salsa. For a hearty platter, offer tortillas, toppings and a few hot sauces so guests can assemble their own. A bright side salad or quick radish-cilantro slaw cuts through the richness.

Cultural Background

Carnitas translates to "little meats" and originates from the state of Michoacán in Mexico, where pork was traditionally simmered in lard for hours until tender, then crisped. Modern home cooks often favor slow cookers or electric roasters for convenience, achieving similar results with less hands-on time. The technique of braising then crisping is central: low heat melts connective tissue into gelatin for moist meat, while a final high-heat finish recreates the beloved crunchy bits found in classic preparations.

Seasonal Adaptations

In winter, serve carnitas with roasted root vegetables and warm tortillas for a comforting meal. In summer, lighten the plate with a crisp cabbage slaw, mango salsa and grilled corn. For holiday gatherings, double the recipe and keep meat warm in a slow cooker so guests can build tacos or carnitas sliders throughout the event. Add seasonal fruit-based salsas — like pineapple or peach — for a bright contrast to the savory pork.

Meal Prep Tips

Prepare the spice rub and trim the pork the night before to save time. After cooking and shredding, store meat in portioned containers so you can quickly assemble weekday bowls or tacos. Keep a small container of reserved cooking liquid to add when reheating; a splash will revive moisture and flavor. For busy mornings, scoop a portion into a microwave-safe container and heat for a minute or two, then crisp in a skillet to finish.

These carnitas bring the comfort of slow-cooked pork together with bright citrus and a crunchy finish — a combination that has earned a permanent spot in my entertaining rotation. Give the method a try and make it your own with toppings and sides that reflect your family’s favorites.