Introduction
Craving a mouthwatering, Mexican-inspired dish that’s tender, flavorful, and incredibly easy to prepare? Look no further than Slow Cooker Pork Carnitas! This classic recipe transforms pork shoulder into juicy, shreddable perfection, infused with citrusy orange juice, garlic, and warm spices. The slow cooker does all the work, delivering restaurant-quality carnitas that are perfect for tacos, bowls, or burritos. Ready to fill your kitchen with the irresistible aroma of slow-cooked pork? Let’s dive into this versatile, crowd-pleasing recipe that’s sure to become a favorite!
Overview: Why Slow Cooker Pork Carnitas are a Must-Try
Slow Cooker Pork Carnitas are a savory, succulent dish featuring tender pork shoulder cooked low and slow with onions, garlic, and spices, then shredded and mixed with its own flavorful juices. The orange juice adds a subtle sweetness that balances the earthy spices, creating a versatile filling for tacos, rice bowls, or any Mexican-inspired meal. It’s a budget-friendly, hands-off recipe that delivers big on flavor.
- Time Requirement: 15 minutes prep, 8-10 hours on low or 4-5 hours on high, plus 10 minutes for shredding and serving.
- Difficulty Level: Easy! It’s a “set it and forget it” recipe, perfect for beginners or busy cooks.
- Why It’s Special: This dish is high in protein, naturally gluten-free, and ideal for feeding a crowd or meal prep. The slow cooker ensures tender, juicy pork with minimal effort, and the versatility makes it perfect for tacos, burritos, or bowls.
This recipe is ideal for weeknight dinners, game-day feasts, or casual gatherings. It’s a dish that brings bold, Mexican flavors to any table!
Essential Ingredients
The magic of Slow Cooker Pork Carnitas comes from its simple, high-impact ingredients. Each one adds flavor, tenderness, or aroma to create a rich, satisfying dish. Here’s what you’ll need:
- Pork Shoulder (3 lbs, cut into large chunks): A fatty, flavorful cut that becomes tender and shreddable when slow-cooked.
- Substitution: Pork butt (similar cut), pork loin (leaner but less juicy), or jackfruit for vegetarian (reduce cooking time).
- Onion (1, quartered): Adds sweet, savory depth to the braising liquid.
- Substitution: Yellow or white onion, shallots, or 1 tsp onion powder.
- Garlic (4 cloves, minced): Infuses the pork with warm, aromatic flavor.
- Substitution: 1 tsp garlic powder if fresh isn’t available.
- Orange Juice (1 cup): Provides a bright, citrusy note that tenderizes the pork.
- Substitution: Lime juice, pineapple juice, or a mix of citrus juices.
- Cumin (1 tsp): Adds earthy, warm flavor.
- Substitution: Ground coriander or chili powder for a different vibe.
- Oregano (1 tsp): Brings herbal, slightly peppery notes.
- Substitution: Mexican oregano, dried thyme, or Italian seasoning.
- Chili Powder (½ tsp): Adds mild heat and complexity.
- Substitution: Paprika, cayenne (use less for less heat), or ancho chili powder.
- Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
- Fresh Cilantro (for garnish): Adds a fresh, herbaceous finish.
- Substitution: Parsley, green onions, or no garnish.
- Lime Wedges (for serving): Provides a zesty, tangy contrast.
- Substitution: Lemon wedges or omit.
- Tortillas or Rice (for serving): Perfect for tacos, burritos, or bowls.
- Substitution: Corn or flour tortillas, quinoa, or lettuce wraps for low-carb.
Why They’re Important: The pork shoulder is the juicy, flavorful star, orange juice and spices create a vibrant braising liquid, and onions and garlic add depth. Cilantro, lime, and tortillas or rice complete the dish with freshness and versatility.
Step-by-Step Instructions
Making Slow Cooker Pork Carnitas is a breeze—just toss the ingredients in the slow cooker and let it work its magic. Here’s how to do it:
Step 1: Prep the Pork
- Trim excess fat from 3 lbs pork shoulder if desired, then cut into large chunks (about 3-4 inches).
- Place the pork chunks in the slow cooker in an even layer.
- Tip: Leave some fat for flavor and tenderness, but trim large pieces to avoid a greasy result.
Step 2: Add Seasonings and Liquid
- Add 1 quartered onion, 4 minced garlic cloves, 1 cup orange juice, 1 tsp cumin, 1 tsp oregano, ½ tsp chili powder, a generous pinch of salt, and a pinch of pepper to the slow cooker.
- Stir gently to coat the pork with the spices and liquid, ensuring the onions are distributed evenly.
- Tip: Squeeze fresh orange juice for the best flavor, but bottled works in a pinch.
Step 3: Cook
- Cover and cook on low for 8-10 hours or high for 4-5 hours, until the pork is tender and easily shreds with a fork.
- Check at the lower end of the time range to avoid overcooking; the pork should be juicy and falling apart.
- Tip: If possible, turn the pork chunks halfway through to ensure even flavor absorption, but avoid lifting the lid too often.
Step 4: Shred and Mix
- Remove the pork from the slow cooker using tongs and transfer to a large bowl or cutting board. Discard any large onion pieces or excess fat if desired.
- Shred the pork with two forks into bite-sized pieces.
- Return the shredded pork to the slow cooker and stir to coat with the cooking juices for maximum flavor.
- Tip: For crispy carnitas, spread the shredded pork on a baking sheet and broil at 400°F (200°C) for 5-7 minutes, watching closely to avoid burning.
Step 5: Serve
- Serve the carnitas hot, either in warmed tortillas for tacos or over rice for a bowl.
- Garnish with chopped fresh cilantro and serve with lime wedges for squeezing over the top.
- Tip: Offer toppings like diced onions, avocado, salsa, or sour cream for a customizable experience.
Assembly: Serving Your Slow Cooker Pork Carnitas
Now it’s time to plate this tender, flavorful dish and make it look as good as it tastes! Here’s how to assemble Slow Cooker Pork Carnitas:
- Serve the Carnitas: Spoon a generous portion of shredded pork into warmed corn or flour tortillas for tacos, or over a bed of rice for a bowl. Include plenty of the juicy sauce for flavor.
- Add Toppings: Top tacos with diced onions, avocado slices, or crumbled cotija cheese. For bowls, add shredded lettuce, pico de gallo, or guacamole.
- Garnish: Sprinkle with chopped fresh cilantro and serve with lime wedges for a zesty, fresh finish. A pinch of chili powder or a drizzle of hot sauce adds a final touch.
- Presentation Tip: Use colorful plates or a wooden board to showcase the vibrant pork and garnishes. A cilantro sprig or lime wedge makes it Instagram-worthy.
- Optional Sides: Pair with Mexican rice, refried beans, a corn salad, or grilled vegetables for a complete meal.
Pro Tip: Serve family-style by placing the shredded pork in a large bowl with a serving spoon, alongside warm tortillas, rice, and a variety of toppings, letting everyone build their own tacos or bowls—it’s a fun, communal way to enjoy this dish!
Storage and Make-Ahead Tips
Slow Cooker Pork Carnitas are perfect for leftovers or meal prep, as the flavors deepen over time. Here’s how to keep them fresh:
- Storing Leftovers:
- Let the pork and juices cool, then store in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave (1-2 minutes, stirring with a splash of water or broth) or on the stovetop over low heat. For crispy texture, reheat in a skillet over medium heat for 5-7 minutes.
- Make-Ahead Tips:
- Pork: Season and layer the pork with ingredients in the slow cooker insert up to 24 hours ahead, cover, and refrigerate. Start cooking when ready.
- Freezing: Freeze cooked, shredded pork with the juices in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight and reheat gently, adding a splash of broth if needed.
- Sides and Toppings: Prep rice, tortillas, or toppings like diced onions a day ahead and store separately. Garnish with fresh cilantro and lime just before serving.
Tip: Use leftovers in quesadillas, nachos, or breakfast burritos with eggs and cheese for a quick, flavorful meal.
Recipe Variations
Slow Cooker Pork Carnitas are super versatile—here are some fun ways to mix it up:
- Spicy Version: Increase chili powder to 1 tsp or add a diced jalapeño or chipotle pepper in adobo sauce for smoky heat.
- Citrus Twist: Add ¼ cup lime juice or grapefruit juice to the orange juice for a brighter, tangier flavor.
- Beer-Braised: Replace half the orange juice with a light Mexican beer (like Corona) for a deeper, malty flavor.
- Vegetarian: Swap pork for jackfruit or portobello mushrooms, cooking for 4-5 hours on low, and use vegetable broth instead of juice.
- Low-Carb: Serve in lettuce wraps or over cauliflower rice instead of tortillas or rice.
- Herb Boost: Add 1 tsp smoked paprika or fresh cilantro to the slow cooker for extra depth.
Get creative and make it your own—this recipe loves a little experimentation!
Conclusion
You’re now ready to make Slow Cooker Pork Carnitas that’ll bring bold, Mexican flavors to your table! This dish is all about tender, juicy pork with vibrant spices, made effortless by the slow cooker. Whether you’re serving it for a taco night, a festive gathering, or meal-prepping for the week, it’s sure to be a hit. So grab your slow cooker, toss in that pork, and let the kitchen fill with the irresistible aroma of carnitas. Play with toppings, try new sides, and enjoy every flavorful, shreddable bite. Happy cooking!
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Slow Cooker Pork Carnitas
Description
Craving a mouthwatering, Mexican-inspired dish that’s tender, flavorful, and incredibly easy to prepare? Look no further than Slow Cooker Pork Carnitas! This classic recipe transforms pork shoulder into juicy, shreddable perfection, infused with citrusy orange juice, garlic, and warm spices.
Ingredients
-
Pork Shoulder (3 lbs, cut into large chunks): A fatty, flavorful cut that becomes tender and shreddable when slow-cooked.
-
Substitution: Pork butt (similar cut), pork loin (leaner but less juicy), or jackfruit for vegetarian (reduce cooking time).
-
-
Onion (1, quartered): Adds sweet, savory depth to the braising liquid.
-
Substitution: Yellow or white onion, shallots, or 1 tsp onion powder.
-
-
Garlic (4 cloves, minced): Infuses the pork with warm, aromatic flavor.
-
Substitution: 1 tsp garlic powder if fresh isn’t available.
-
-
Orange Juice (1 cup): Provides a bright, citrusy note that tenderizes the pork.
-
Substitution: Lime juice, pineapple juice, or a mix of citrus juices.
-
-
Cumin (1 tsp): Adds earthy, warm flavor.
-
Substitution: Ground coriander or chili powder for a different vibe.
-
-
Oregano (1 tsp): Brings herbal, slightly peppery notes.
-
Substitution: Mexican oregano, dried thyme, or Italian seasoning.
-
-
Chili Powder (½ tsp): Adds mild heat and complexity.
-
Substitution: Paprika, cayenne (use less for less heat), or ancho chili powder.
-
-
Salt and Pepper (to taste): Enhances all the flavors.
-
Substitution: Sea salt or low-sodium options for dietary needs.
-
-
Fresh Cilantro (for garnish): Adds a fresh, herbaceous finish.
-
Substitution: Parsley, green onions, or no garnish.
-
-
Lime Wedges (for serving): Provides a zesty, tangy contrast.
-
Substitution: Lemon wedges or omit.
-
-
Tortillas or Rice (for serving): Perfect for tacos, burritos, or bowls.
-
Substitution: Corn or flour tortillas, quinoa, or lettuce wraps for low-carb.
-
Why They’re Important: The pork shoulder is the juicy, flavorful star, orange juice and spices create a vibrant braising liquid, and onions and garlic add depth. Cilantro, lime, and tortillas or rice complete the dish with freshness and versatility.
Instructions
Step 1: Prep the Pork
-
Trim excess fat from 3 lbs pork shoulder if desired, then cut into large chunks (about 3-4 inches).
-
Place the pork chunks in the slow cooker in an even layer.
-
Tip: Leave some fat for flavor and tenderness, but trim large pieces to avoid a greasy result.
-
Step 2: Add Seasonings and Liquid
-
Add 1 quartered onion, 4 minced garlic cloves, 1 cup orange juice, 1 tsp cumin, 1 tsp oregano, ½ tsp chili powder, a generous pinch of salt, and a pinch of pepper to the slow cooker.
-
Stir gently to coat the pork with the spices and liquid, ensuring the onions are distributed evenly.
-
Tip: Squeeze fresh orange juice for the best flavor, but bottled works in a pinch.
-
Step 3: Cook
-
Cover and cook on low for 8-10 hours or high for 4-5 hours, until the pork is tender and easily shreds with a fork.
-
Check at the lower end of the time range to avoid overcooking; the pork should be juicy and falling apart.
-
Tip: If possible, turn the pork chunks halfway through to ensure even flavor absorption, but avoid lifting the lid too often.
-
Step 4: Shred and Mix
-
Remove the pork from the slow cooker using tongs and transfer to a large bowl or cutting board. Discard any large onion pieces or excess fat if desired.
-
Shred the pork with two forks into bite-sized pieces.
-
Return the shredded pork to the slow cooker and stir to coat with the cooking juices for maximum flavor.
-
Tip: For crispy carnitas, spread the shredded pork on a baking sheet and broil at 400°F (200°C) for 5-7 minutes, watching closely to avoid burning.
-
Step 5: Serve
-
Serve the carnitas hot, either in warmed tortillas for tacos or over rice for a bowl.
-
Garnish with chopped fresh cilantro and serve with lime wedges for squeezing over the top.
-
Tip: Offer toppings like diced onions, avocado, salsa, or sour cream for a customizable experience.
-
FAQs
Q: Can I use pork loin instead of shoulder?
A: Yes, but pork loin is leaner and may be less juicy. Cook for 7-8 hours on low or 3-4 hours on high, and add ¼ cup broth to keep it moist.
Q: Is this recipe spicy?
A: It’s mildly spiced with chili powder. For less heat, reduce chili powder to ¼ tsp or use paprika. For more heat, add cayenne or a diced chili.
Q: Can I cook this in the oven?
A: Yes! Place ingredients in a covered Dutch oven and bake at 325°F (165°C) for 3-4 hours, until shreddable, checking liquid levels halfway.
Q: Can I skip the broiling step for crispy carnitas?
A: Yes! The pork is delicious straight from the slow cooker with its juicy texture. Broiling is optional for a crispy, caramelized finish.
Q: Can I freeze leftovers?
A: Yes! Freeze cooked pork with the juices for up to 3 months in an airtight container. Thaw in the fridge and reheat gently, adding broth if needed.
Q: What’s the best way to serve this for a crowd?
A: Set out the shredded pork in the slow cooker or a large bowl, with warm tortillas, rice, and toppings like cilantro, lime, and avocado. Let guests build their own tacos or bowls for a festive, communal meal.