Easy Crockpot Carnitas

Slow-cooked, tender, and packed with flavor, crockpot carnitas are a delicious, no-fuss way to bring authentic Mexican cuisine into your home kitchen. Traditionally, carnitas are made by braising pork in lard until it’s meltingly tender and crisped at the edges. This crockpot version captures all that irresistible flavor with a fraction of the effort and mess. By using a slow cooker, you allow the meat to marinate in its own juices and spices over hours, resulting in mouthwatering pork that’s perfect for tacos, burritos, bowls, and more.

The beauty of this recipe lies not only in its taste but in its convenience. You can set it and forget it, letting the crockpot do all the heavy lifting while you go about your day. It’s a fantastic option for weeknight dinners, meal prepping, or feeding a hungry crowd during gatherings. The versatility of carnitas makes them suitable for a wide variety of dishes and dietary preferences. Whether you like them crispy, spicy, or simply savory, this easy crockpot version will quickly become a go-to in your recipe rotation.

Why You’ll Love This Recipe

1. Hands-Off Cooking – The slow cooker does all the work, making it ideal for busy schedules or stress-free entertaining.
2. Incredible Flavor – A simple blend of spices and aromatics infuses the pork with rich, savory depth.
3. Versatile Uses – Perfect for tacos, nachos, burrito bowls, salads, and sandwiches.
4. Great for Meal Prep – Makes a large batch that stores and freezes well for future meals.
5. Crowd-Pleaser – Tender, flavorful pork with crispy edges is a hit with both kids and adults.

Ingredients

• Pork shoulder or pork butt
• Garlic
• Onion
• Orange juice
• Lime juice
• Cumin
• Oregano
• Chili powder
• Salt
• Black pepper
• Bay leaves

Variations

• Spicy Carnitas: Add jalapeños or chipotle peppers in adobo sauce for extra heat.
• Citrus Blend: Swap orange juice with pineapple or grapefruit juice for a unique flavor twist.
• Low-Carb Version: Serve over cauliflower rice or in lettuce wraps.
• Instant Pot Option: Speed up the cooking time by using a pressure cooker.
• Crispy Stove-Top Finish: For extra crispy bits, broil or pan-fry the shredded meat after cooking.

How to Make the Recipe

Step 1

Place the pork shoulder in the crockpot and season it generously with salt, pepper, cumin, chili powder, and oregano.

Step 2

Add chopped garlic, sliced onion, and bay leaves around and on top of the pork.

Step 3

Pour in orange juice and lime juice to help tenderize the meat and add bright flavor.

Step 4

Cover and cook on low for 8–10 hours or on high for 4–5 hours until the pork is fork-tender.

Step 5

Remove the pork from the crockpot and shred it with two forks.

Step 6

(Optional) Spread shredded pork on a baking sheet and broil for 5–7 minutes until edges are crispy.

Step 7

Drizzle a bit of the reserved cooking liquid over the crisped meat to enhance juiciness and flavor.

Tips for Making the Recipe

• Trim excess fat before slow cooking to avoid an overly greasy texture.
• Don’t skip the citrus—it helps balance the rich flavors.
• For the crispiest carnitas, broil in small batches so the meat gets evenly browned.
• Use fresh garlic and onion for maximum aroma and flavor depth.
• Let the pork rest for 10 minutes before shredding to lock in moisture.

How to Serve

• Pile into warm corn tortillas with diced onion, cilantro, and lime.
• Add to rice bowls with beans, avocado, and salsa.
• Top nachos for a hearty party snack.
• Layer into sandwiches or tortas with pickled veggies.
• Serve over salads for a low-carb option.

Make Ahead and Storage

Storing Leftovers

Refrigerate carnitas in an airtight container for up to 4 days. Keep some cooking liquid to prevent the meat from drying out.

Freezing

Freeze shredded carnitas (with some juice) in freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a skillet for crispy results, or microwave with a splash of broth or juice for moisture. Avoid overcooking to keep the meat tender.

FAQs

1. What cut of pork is best for carnitas?

Pork shoulder or pork butt are ideal because of their fat content, which keeps the meat juicy and flavorful during slow cooking.

2. Can I make this recipe in the Instant Pot?

Yes, you can pressure cook the pork for about 60 minutes on high, followed by a natural release.

3. Can I use pork loin or tenderloin instead?

While possible, those cuts are leaner and may turn out dry. Pork shoulder is preferred for authentic texture and flavor.

4. Is it necessary to broil the meat after cooking?

No, but broiling adds a crispy texture that mimics traditional carnitas cooked in lard.

5. Can I cook this overnight?

Yes, cooking on low for 8–10 hours overnight works well. Be sure to set a timer if needed.

6. What can I use instead of orange juice?

Pineapple juice or a mix of lime and a bit of honey can work as substitutes.

7. How do I make it spicier?

Add jalapeños, cayenne pepper, or chipotle peppers to the crockpot for added heat.

8. Can I double the recipe?

Yes, as long as your slow cooker is large enough. Adjust cooking time if needed.

9. Do I need to sear the pork first?

Not required, but searing before slow cooking can add deeper flavor.

10. What toppings go best with carnitas?

Cilantro, diced onion, salsa, avocado, lime, radishes, and pickled jalapeños are all great choices.

Conclusion

Easy Crockpot Carnitas are a game-changer for anyone craving tender, flavorful, and versatile Mexican-style pork without the hassle. Whether you’re prepping for a weekday dinner or feeding a party crowd, this recipe delivers with minimal effort and maximum reward. The combination of simple ingredients, rich seasoning, and slow-cooked tenderness ensures these carnitas will quickly become a family favorite. Customize them to your taste and enjoy them in countless ways—from tacos to bowls to burritos. Once you try this easy version, you’ll never look back.

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