Easy Crockpot Carnitas Recipe
If you love juicy, flavor-packed Mexican street food as much as I do, Easy Crockpot Carnitas might just become the highlight of your dinner rotation. This dish brings fall-apart tender pork with hints of citrus and spice to your home—no deep-frying or complicated steps required! Toss everything in the slow cooker in the morning, and you’ll have irresistibly crispy, savory carnitas by dinner. So whether you’re piling it onto warm tortillas or adding it to salads and rice bowls, you’ll find this recipe transforms everyday ingredients into a celebration of taste that’s truly hard to beat.
Ingredients You’ll Need
Ingredients You’ll Need
Simple as they are, these ingredients are the backbone of authentic carnitas flavor. Each one plays a special role, contributing depth, brightness, and that signature melt-in-your-mouth texture. Here’s what you’ll need (and why you shouldn’t skip a thing):
- Pork shoulder: Well-marbled and perfect for slow-cooking, this cut turns tender and juicy after hours in the crockpot.
- Olive oil: Ensures a golden sear, locking in all those flavors before the slow cook begins.
- Chili powder: The key to bringing a warm, smoky flavor base to your meat.
- Cumin: Lends earthy, savory notes for that must-have Mexican essence.
- Oregano: Adds a subtle floral and herbal backnote—don’t skip it!
- Garlic powder: Delivers deep garlicky flavor in every bite, boosting the aromatic profile.
- Onion powder: Gives sweetness and rounded flavor, balancing out the heat.
- Salt: Essential for drawing out moisture and intensifying the overall taste.
- Black pepper: A touch of spice to perk up all those rich pork juices.
- Smoked paprika: Contributes a gentle smokiness that makes the carnitas stand out.
- Juice of 2 oranges: The sweet citrus tang brightens and tenderizes the pork.
- Juice of 2 limes: Adds zing and contrast, balancing the deep pork flavors.
- Chicken broth: Keeps everything wonderfully moist and helps create that luscious cooking liquid.
- Small onion (quartered): Infuses the broth with mild sweetness and aroma during the slow cook.
- Garlic cloves (smashed): Whole cloves melt into the background, infusing their flavor gently.
How to Make Easy Crockpot Carnitas
Step 1: Prepare the Spice Rub
Combine the chili powder, cumin, oregano, garlic powder, onion powder, salt, black pepper, and smoked paprika in a small bowl. Mixing your own blend here means every bite of pork will be coated in vibrant, fresh flavor—so don’t be shy getting in there with your hands!
Step 2: Season and Sear
Rub the spice mixture all over your pork shoulder chunks, pressing gently to help the seasoning stick. Heat the olive oil in a large skillet over medium-high. Working in batches if needed, sear the pork on all sides until beautifully browned, about 2–3 minutes per side. This golden crust really enhances the meat’s final depth and keeps it juicy during the slow braise.
Step 3: Into the Crockpot
Transfer all the browned pork pieces into your crockpot. Add the orange juice, lime juice, chicken broth, quartered onion, and smashed garlic. These liquids will infuse the pork with bright, savory flavor and help keep it meltingly tender. The aroma as it cooks will have your whole house anticipating dinnertime!
Step 4: Slow Cook to Tender Perfection
Cover the crockpot and cook on low for about 8 hours (or high for 4–5 hours), until the pork is fall-apart tender. You’ll know it’s ready when it shreds effortlessly with no resistance—a true sign your Easy Crockpot Carnitas are ready.
Step 5: Shred and Crisp (Optional but Recommended!)
Remove the pork from the slow cooker and shred it using two forks. For that irresistible restaurant-style crispiness, spread the shredded meat on a baking sheet and pop it under the broiler for 4–5 minutes, just until the edges get dark and crunchy. Toss the crispy pork back in its flavorful juices for the ultimate upgrade!
How to Serve Easy Crockpot Carnitas
Garnishes
The right garnishes make all the difference! Think fresh cilantro, diced white onion, and plenty of lime wedges. These little touches brighten each bite and let you tailor every taco or rice bowl to your taste. Thinly sliced radish or a sprinkle of queso fresco also works wonders for a final flourish.
Side Dishes
Carnitas are endlessly versatile, so you can keep it classic with warm corn tortillas, fluffy rice, or hearty black beans. Add a simple salad, chunky guacamole, or street corn for more variety. The savory, citrusy meat pairs gorgeously with anything crisp, cool, or a little spicy—so let your side dishes reflect your cravings!
Creative Ways to Present
Of course, classic tacos are always a hit, but don’t be afraid to turn your Easy Crockpot Carnitas into nacho toppings, burrito fillings, or salad protein. Layer it on tostadas, stuff into baked sweet potatoes, or pile atop a grain bowl with avocado and pico de gallo. There are endless ways to highlight those crispy, succulent shreds.
Make Ahead and Storage
Storing Leftovers
Easy Crockpot Carnitas keep beautifully in the fridge for up to 4 days. Let the pork cool to room temperature, then store the shredded meat (with some broth to keep it moist) in an airtight container. This way you can quickly reheat and enjoy carnitas all week long—without ever sacrificing taste or texture.
Freezing
For ultimate meal prep convenience, carnitas freeze like a dream. Let the cooked pork cool thoroughly, then portion into freezer-safe bags or containers with a splash of the cooking juices. Squeeze out air before sealing to prevent freezer burn. Carnitas will taste delicious for up to 3 months—making last-minute dinners a breeze!
Reheating
To reheat, warm the pork gently in a skillet with a bit of leftover juice or broth until hot—it keeps the meat moist and flavorful. If you want to recapture those crispy edges, broil the reheated meat for a couple minutes before serving. Easy Crockpot Carnitas taste just as fantastic the second (or third!) time around.
FAQs
Can I use a different cut of pork for Easy Crockpot Carnitas?
Pork shoulder is the traditional choice, thanks to its marbling and tenderness, but you can swap in pork butt or even boneless country ribs if that’s what you have. Just avoid lean cuts like loin, since they tend to dry out during long cooking.
Do I need to sear the pork before slow cooking?
While you technically could skip this step, searing locks in flavor and creates that beautiful depth in the finished carnitas. It’s a quick task that makes a huge difference in taste and texture—totally worth the extra pan!
Is it necessary to crisp the shredded pork in the oven?
Crisping is optional, but highly recommended! Broiling brings those irresistible, taco-stand-style crispy bits to your carnitas. It only takes a few minutes and is a total game-changer for texture and flavor.
Can I make Easy Crockpot Carnitas ahead of time for a party?
Absolutely—these carnitas were made for make-ahead entertaining. Cook and shred the pork, then keep it in its juices on the “warm” setting in your crockpot until you’re ready to serve. Your guests will never guess how easy it was!
How can I keep carnitas moist when reheating?
Add a spoonful or two of cooking liquid or broth before reheating in a covered skillet. The steam helps the meat stay juicy and delicious. If the pork looks a bit dry, tossing it in its own juices always brings it back to life.
Final Thoughts
If you haven’t tried Easy Crockpot Carnitas yet, you’re truly in for a treat. With minimal prep and maximum reward, this recipe is your ticket to sensational, crowd-pleasing meals any night of the week. I hope you give it a go—your taste buds (and your future self) will thank you!
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Easy Crockpot Carnitas Recipe
- Total Time: 8 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make incredibly flavorful and tender Easy Crockpot Carnitas with this simple recipe. Perfect for tacos, burrito bowls, or salads, these Mexican-style shredded pork carnitas are a family favorite!
Ingredients
Pork Carnitas:
- 3–4 lb pork shoulder (boneless, cut into large chunks)
- 1 tbsp olive oil
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- juice of 2 oranges
- juice of 2 limes
- ½ cup chicken broth
- 1 small onion (quartered)
- 4 cloves garlic (smashed)
Instructions
- Prepare the Spice Rub: In a small bowl, mix chili powder, cumin, oregano, garlic powder, onion powder, salt, pepper, and smoked paprika.
- Sear the Pork: Heat olive oil in a large skillet over medium-high heat and sear pork chunks on all sides until browned.
- Slow Cook: Transfer pork to the crockpot. Add orange juice, lime juice, chicken broth, onion, and garlic. Cover and cook on low for 8 hours or high for 4–5 hours.
- Shred and Crisp: Remove pork, shred, and broil for crispy edges if desired. Return to juices before serving.
Notes
- Serve with tortillas, rice bowls, or salads.
- Leftovers freeze well for future meals.
- Garnish with fresh cilantro, diced onion, and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 3g
- Sodium: 440mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
