Juicy, melt-in-your-mouth pork takes center stage in this slow cooker carnitas recipe. The shoulder simmers low and slow until tender, then is shredded and optionally pan-fried for crispy edges. Pile it into warm tortillas for classic tacos, or use it as a rich enchilada filling.
If you follow my site, you know carnitas are a favorite here. This original recipe first appeared on Kevin Is Cooking on February 10, 2013, and I’ve since added faster pressure cooker/Instant Pot options and an authentic deep-fried version. This post remains the OG slow cooker/stove-top method, updated with new photos and video.
How do these carnitas stay both tender and crisp? The secret is a flavorful rub, low-and-slow cooking for about 10 hours in the crock pot, then a quick crisp in a skillet using some of the cooking liquid. The result: juicy meat with perfectly caramelized, crispy edges.
Mexican cuisine brings together seasoned meat, fresh toppings, and corn tortillas — a combination I keep returning to and enjoy recreating here on the blog.
Table of Contents
- Ingredient Notes and Substitutions
- How to Make Classic Carnitas in the Slow Cooker (CrockPot)
- Frequently Asked Questions
- The early years…
- Spice Blends for Sale
- Classic Carnitas Recipe (Slow Cooker) Recipe
Ingredient Notes and Substitutions
(See the recipe card for exact ingredient amounts)
- Boneless pork: Use boneless pork shoulder (often labeled pork butt). Skinless is easiest to shred after slow cooking.
- Oranges, carrots & onion: Add these to the crockpot with the shoulder. Orange adds brightness and helps tenderize the meat.
- Bay leaves & stock: Chicken stock adds depth; orange juice can be used instead for more citrus flavor.
- Rub: The rub layers flavor into the pork. It contains garlic, salt, brown sugar, Mexican or regular oregano, cumin, and a touch of cinnamon.
- Serving add-ons: The meat is delicious on its own, but it’s best with warm corn or flour tortillas, refried beans, sliced white onion, chopped cilantro, lime wedges, pico de gallo, salsa verde, roasted tomato salsa, guacamole, or pickled carrots.
How to Make Classic Carnitas in the Slow Cooker (CrockPot)
- Prep the meat: Mix the rub ingredients in a small bowl. Rub the mixture all over the pork shoulder, covering the surface thoroughly.
- Slow cook: Place the shoulder in the slow cooker, fat side up. Add halved oranges, carrots, quartered onion, bay leaves, and chicken stock or orange juice. Cover and cook on Low for 10 hours (or High for about 6 hours).
- Crisp (optional but recommended): Remove the pork and let it cool slightly. Shred with two forks. In a large skillet over high heat, add a tablespoon of oil and fry the shredded pork in batches. Pour in 1/4 cup of the cooking liquid as it fries, simmer until the liquid evaporates and the meat becomes caramelized and crispy.
- Serve: Warm tortillas and serve the carnitas with refried beans and your favorite toppings.
Frequently Asked Questions
Both are slow-cooked pork, but carnitas are typically finished in a skillet or oven to create crispy, caramelized edges. The spice profiles also differ, making carnitas distinct from classic pulled pork.
Pork shoulder (pork butt) is ideal for carnitas because of its marbling and connective tissue, which break down during long cooking to yield tender, flavorful meat. Boneless and skinless is easiest to shred.
Yes. Start with the seasoned raw shoulder in the slow cooker; long, low heat yields juicy, tender results. After cooking, shred and crisp as desired.
Tip From Kevin
The early years…
This recipe debuted on February 10, 2013 and has been refined over the years with updated instructions, new photos, and a video. Early photos and large batches for parties inspired tweaks like removing the skin and adjusting citrus additions.
Spice Blends for Sale
Chili Powder Blend
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All-Purpose BBQ Dry Rub
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Cajun Blackened Seasoning
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Sazon Seasoning
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Classic Carnitas Recipe (Slow Cooker)
Print Recipe
Video
Ingredients
Carnitas
- 6 lbs boneless pork shoulder (pork butt)
- 2 oranges, cut in half
- 2 large carrots, cut in half
- 1 onion (white or yellow), cut into quarters
- 3 bay leaves
- 3/4 cup chicken stock
- 3/4 cup orange juice
Rub
- 6 cloves garlic, minced
- 2 tsp kosher salt
- 1/4 cup brown sugar
- 2 tbsp Mexican or regular oregano
- 1 tsp ground cumin
- 1/2 tsp cinnamon
Assembly
- Flour or corn tortillas
- Refried beans
- 2 white onions, sliced
- 1 bunch cilantro, chopped
- 3 limes, sliced
- Pico de gallo, salsa verde, roasted tomato salsa, guacamole, pickled carrots (optional)
Instructions
- Combine the rub ingredients in a small bowl. Massage the rub over the entire surface of the pork.
- Place the pork butt in the slow cooker, fat side up. Add oranges, carrots, onion, and bay leaves. Pour chicken stock or orange juice over the pork and cover.
- Slow cook on Low for 10 hours, or on High for 6 hours.
- Use a slotted spoon to transfer the pork to a platter. Let it cool slightly, then shred by hand or with two forks. You can serve it as-is, but it’s best if crisped first.
Crispy
- Remove and discard the cooked oranges and vegetables from the cooking liquid; set the liquid aside.
- In a large skillet over high heat, add a tablespoon of oil. Fry the shredded carnitas in batches, adding about 1/4 cup of the cooking liquid as it fries. Simmer until the liquid evaporates and the meat becomes crispy and caramelized.
- Serve with hot tortillas, refried beans, sliced onions, tomatoes, cilantro, limes, and your choice of salsas.
Nutrition
Nutrition estimates are provided by an online calculator and should not replace professional advice.
