Slow Cooker Crispy Carnitas

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By Polly Conner
15
November 11, 2020
November 11, 2020 | Share:
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This is the type of recipe our readers go ga-ga over. Slow Cooker Carnitas are a dump-and-go crock pot meal that’s easy to make, freezes well before or after cooking, and everyone loves them!

Find our Instant Pot Crispy Carnitas recipe here.

Find our Dutch Oven Carnitas recipe here.

Slow cooker crispy carnitas

Why You Must Make Carnitas in the Slow Cooker

Pork shoulders are one of my favorite cuts of meat to cook in the slow cooker. Coming from someone who has tested hundreds (yes, hundreds) of slow cooker recipes, that means a lot. I have probably made this slow cooker recipe more than any other one for groups of people.

Pork shoulder shredded and broiled on a foil lined baking sheet

The seasoning and marinade, plus the slow cooking method, pack some serious tangy-smoky-citrusy flavor into the meat. After being cooked all day and shredded, you’ll pop the meat under the broiler and broil until it begins to crisp up on the edges. You’ll find yourself going back to this recipe again and again!

What Ingredients Do I Need to Make These?

Like most of our recipes, the ingredients are fairly simple. To make Slow Cooker Carnitas, you’ll need:

  • Olive oil
  • 1 white or yellow onion
  • 5 cloves garlic
  • 1 (3-4 pound) pork shoulder (also known as pork butt or Boston butt), trimmed of excess fat 
  • Seasonings: oregano, cumin, chili powder, Salt & pepper
  • Lime juice
  • Orange juice
  • Hot Sauce
Ingredients for slow cooker carnitas

How Long Do I Cook Pork Shoulder in the Slow Cooker?

After testing hundreds of recipes for our slow cooker cookbook, From Freezer to Cooker, we found that cooking one (3-4 pound) pork shoulder should take 7-9 hours depending on your slow cooker.

Oftentimes, people take the pork out too early because it appears to be tough and dry. However, the pork needs lots of time to break down the fibers holding the meat together. When cooked correctly, pork shoulder in the slow cooker should be tender, juicy, and shred easily.

Cooked pork carnitas on a wooden spoon coming out of the slow cooker

Get our Slow Cooker Times Chart

After years of testing slow cooker recipes for our website and cookbooks, we’ve developed a reliable cooking times chart for all different types of recipes. Never overcook or undercook a recipe in the slow cooker again!

Can I Make Carnitas in the Instant Pot?

Absolutely! When using the Instant Pot, you can have these done in almost an hour!

We have instructions for Instant Pot Carnitas here. Enjoy!

Make It Into a Freezer Meal

As if our Carnitas weren’t good enough, I have even better news. They work really well as a make ahead freezer meal.

Simply double the recipe and freeze an uncooked batch. This won’t take much more time at all and will set you up for an incredibly easy dinner down the road! When you’re ready to prepare the frozen meal, thaw it using one of these safe methods. Then slow cook on low for 7-9 hours.

Or you can fully cook and shred the meat. Then, freeze it in the leftover juices from the slow cooker. When you’re ready to serve, thaw and rewarm the meat in the microwave, slow cooker, or over low heat on stove.

Pork carnitas in a freezer meal bag

Want more freezer-friendly Crockpot meals? We have SO many to choose from in this roundup of 20+ Crockpot Freezer Meals. Make sure to hop over and browse around.

How to Serve Pork Carnitas

One of the beauties of this meal is that it can be customized and served in so many different ways. That’s why I love making carnitas for large groups. Here are some ideas of how to serve them:

  • Change up taco night by using this filling instead of ground beef. To take these OVER THE TOP, make our Cilantro Lime Aioli and Easy Pickled Red Onions to serve as a garnish–YUM! 
  • Top a leafy green salad with it and other toppings like roasted fresh corn shaved off the cob, diced bell peppers, red onion, and crunched up tortilla chips.
  • Throw this shredded pork in a quesadilla or on top of a “burrito bowl” with brown rice, beans, and your favorite Mexican toppings.

So many options! I personally almost always serve it with our Avocado Lime Salsa.

Slow cooker pork carnitas on tortillas
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Slow Cooker Crispy Carnitas

★★★★★ 5 from 4 reviews
  • Author: Polly Conner
  • Prep Time: 10
  • Cook Time: 9 hours
  • Total Time: 9 hours 10 minutes
  • Yield: 8–10 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican
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Description

The seasoning and marinade, plus the slow cooking method, pack some serious tangy-smoky-citrusy flavor into the meat. After being cooked all day and shredded, you’ll pop the meat under the broiler and broil until it begins to crisp up on the edges. You’ll find yourself going back to this recipe again and again!

Ingredients

  • 1 white or yellow onion, diced
  • 5 cloves garlic, minced
  • 1 (3-4 pound) pork shoulder (also known as pork butt or Boston butt), trimmed of excess fat
  • 1 teaspoon oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 cup lime juice* (juice of about 4 limes)
  • 3/4 cup orange juice* (juice of about 3 oranges)
  • 1 tablespoon hot sauce
  • chopped cilantro (optional for garnishing)

*Freshly squeezed is the best!

Instructions

Make It Now:

(Find our Instant Pot Crispy Carnitas recipe here or our Dutch Oven version here.)

  1. Over medium-high heat, saute the onion just until softened, about 5-7 minutes. Season lightly with salt and pepper while it cooks. Stir in the garlic during the last 30-60 seconds. Set aside.
  2. In a small bowl, combine the oregano, cumin, chili powder, salt, and pepper.
  3. Pat the roast dry with paper towels and then rub the seasoning all over each piece. (Freezing instructions begin here.)
  4. Add the seasoned meat, onion/garlic mixture, lime juice, orange juice, and hot sauce into the slow cooker.
  5. Cover and cook on low for 7-9 hours.
  6. Remove the pork to a wooden cutting board, and shred with two forks.
  7. Optional: Preheat the broiler. Broil the meat on a rimmed baking sheet for 3 minutes. (Tip: Cover the pan with foil for easy clean up.) Using tongs, turn the meat over and spoon about ¼ cup of the juices from the slow cooker over the meat. Broil another 3 to 4 minutes, or until the edges of the meat start to crisp up and turn brown. Remove from the oven and spoon another ¼ cup of the juices over the cooked pork.
  8. Serve immediately in tacos, burritos, or salads, or enjoy a la carte. If serving in a corn tortilla, we suggest topping with diced avocado, pico de gallo, Cojita cheese crumbles, chopped cilantro, and lime wedges. To take these OVER THE TOP, make our Cilantro Lime Aioli and Easy Pickled Red Onions to serve as a garnish–YUM! 

Freeze For Later*: Follow Steps 1-3. Place the onion/garlic mixture, seasoned pork, lime juice, orange juice, hot sauce into a gallon-sized freezer bag. Seal and freeze.

Prepare From Frozen: Thaw 24-48 hours. Follow steps 5-8.

Notes

Find our Instant Pot Crispy Carnitas recipe here or our Dutch Oven version here.

*You can also fully cook, shred, and freeze the carnitas meat. Just make sure the meat it cooled and then place it in a freezer bag/container with the juices from the slow cooker. When you’re ready to eat it, thaw and rewarm over low heat or in the microwave. 

Want more slow cooker recipes?

Hop over to our round up of 25+ Slow Cooker Recipes for Groups of People.

slow cooker and crock pot Recipes for groups of people

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15 replies
  2. Maggie says:

    Did you change or update this recipe? I saved it in my notes, but I don’t remember it ever having lime juice and OJ in it?
    And I thought I also remember you had to put all spices in a food processor. Thanks

    Reply
  3. Kim says:

    At the beginning you state “Slow Cooker Carnitas are a dump-and-go crock pot meal that’s easy to make, freezes well before or after cooking”. The recipe talks about freezing before cooking. I was wondering if anything special needs to be done if freezing after cooking? Thinking of making my nephew, the starving college student.

    Reply
    • Rachel Tiemeyer says:

      You are so sweet to think about feeding your college-aged nephew, Kim. I would have loved to have an aunt like you back then! Hey, such a good point. I’m going to update the recipe to include this info. But, the main thing to know is you’ll want to freeze the fully cooked, shredded meat in the juice/sauce so it won’t dry out. Then, he can rewarm it in the microwave and serve it in a tortilla. Hope that helps!

      Reply
      • Kim says:

        Thanks, for the information. It was a Christmas gift idea for him. To have 3 deliveries of 4 meals. Got the first delivery in of Chicken Fried Rice, Zucchini Chocolate Chip Breakfast Cookies, Beef and Bean Burritos and Pesto Chicken Lasagna Rolls before COVID restrictions started. So starting it up again now that he’s moved back to school.

        Reply
  7. Kris says:

    This is the best! I made it using my electric pressure cooker, and putting it under the broiler at the end gave it the perfect crispy texture on the edges. This was for a family gathering of nine – a total hit! I am keeping this as a totally dependable recipe for serving a group. Thank you, Polly!

    ★★★★★

    Reply