Spice up taco night with these Easy Slow Cooker Pork Carnitas. The flavors are rich and the perfect addition to your next meal. This shredded pork also works great in quesadillas, on salads or in rice bowls.
We love taco night in my house. I try my hardest to switch up the type of meat we have with our tacos but sometimes I feel like I get stuck using the same ingredients. EasySlow Cooker Pork Carnitas are a great way to spice up taco night or use in a quick weeknight rice bowl or salad. If you like this recipe you also might like my Slow Cooker Mexican Beef Brisket
Whenever I make these Easy Slow Cooker Pork Carnitas my kids always tell me how juicy the meat is and we all go back for seconds. I love to make this as part of my meal-prep and then use it thought the week for rice bowls, tacos or adding it to salads. If you like pork recipes check out my other pork recipes hereYou also might like this Instant Pot Pork Carnitas recipeInstant Pot Turkey ChiliInstant Pot Pork ChiliInstant Pot Turkey Taco PastaInstant Pot Chicken Tortilla Soup or this Instant Pot Beef Stew
Recipe Ingredients You’ll Need |
For exact ingredient amounts and instructions, see the full recipe card below.
- Pork: This recipe uses a boneless pork butt or you can use a pork shoulder. It works so well in this recipe and creates the perfectly shredded pork.
- Spices: The spices in this recipe are paprika, chili poweder, dried oregano, cumin and cayenne red pepper.
- Stock: Add vegetable or chicken stock to the slow cooker to help the pork become juicy and tender.
- Vegetables: The veggies in this recipe are onion, garlic, jalapeños and chipotle peppers in adobo.
- Citrus: The orange juice and lime juice helps tenderize the pork and adds so much flavor!
 How to Make Slow Cooker Pork Carnitas |
Step 1: Rub Pork with Spices: Trim the excess fat from the pork and discard. In a small bowl mix the salt, pepper, paprika, chili powder, oregano, cumin and cayenne red pepper. Use your hands to rub the spice mixture on both sides of the pork.
Step 2: Place in Crockpot: Place the pork in a slow cooker and top with the stock, onion, garlic, jalapeño and chipotle peppers. Squeeze the orange juice and lime juice over the pork.
Step 3: Cover and Cook: Cover and cook on low for 8-10 hours or on high for 4 hours, or an internal temperature of at least 170 degrees F to make sure the meat is tender.
Step 4: Pull Apart Meat: Once the meat is tender and done cooking, remove from the crockpot and let cool slightly so you can handle it. Use two forks to pull apart the meat and set aside in a large bowl.
Step 5: Fry Pork: In a large pan heat the vegetable oil over high heat. Using a wooden spoon or spatula press the carnitas into the vegetable oil and fry until crusty on one side. Serve warm on tortillas for tacos with freshly chopped cilantro and toppings of your choice.
Storage Tips |
- Store the leftover pork carnitas in an airtight container for up to 4 days. To reheat you can heat in a skillet or in the microwave.
- You also can freeze the pork. Let it c oolong completely and then store in a ziplock bag or a freezer safe container.
Recipe FAQ |
Try to use pork shoulder or pork butt because it is the best cut because it has enough fat to stay juicy and tender during slow cooking.
Searing isn’t required, but it adds a deeper flavor. If you have time, brown the pork on all sides in a hot pan before slow cooking.
The Best Slow Cooker Pork Carnitas
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 8 hours 15 minutes
- Category: pork
- Cuisine: Pork, Slow Cooker
Description
Mix up taco night with these Slow Cooker Pork Carnitas. The flavors are rich and the perfect addition to your next meal. This shredded pork also works great in quesadillas, on salads or in rice bowls.
Ingredients
- 4 to 5 pounds boneless pork butt {or pork shoulder}
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 4 teaspoons dried oregano
- 2 teaspoon ground cumin
- 1/2 teaspoon cayenne red pepper {optional for spice}
- 1 cup stock {vegetable (chicken or beef stock works})
- 1/2 medium sweet onion (coarsely chopped)
- 6 garlic cloves (minced)
- 2 large oranges (juiced {cut in half and juice or use 1/4 cup orange juice})
- 2 limes (juiced {approximately 1/4 cup of lime juice})
- 1 jalapeño (seeded and ribs removed, chopped {optional for spice})
- 2 chipotle peppers in adobo (chopped {optional for a little extra spice and smokey flavor})
- 3 tablespoons vegetable oil
Instructions
- Trim the excess fat from the pork and discard. In a small bowl mix the salt, pepper, paprika, chili powder, oregano, cumin and cayenne red pepper. Use your hands to rub the spice mixture on both sides of the pork.
- Place the pork in a slow cooker and top with the stock, onion, garlic, jalapeño and chipotle peppers. Squeeze the orange juice and lime juice over the pork.
- Cover and cook on low for 8-10 hours or on high for 4 hours, or an internal temperature of at least 170 degrees F to make sure the meat is tender.
- Once the meat is tender and done cooking, remove from the crockpot and let cool slightly so you can handle it. Use two forks to pull apart the meat and set aside in a large bowl.
- In a large pan heat the vegetable oil over high heat. Using a wooden spoon or spatula press the carnitas into the vegetable oil and fry until crusty on one side. Serve warm on tortillas for tacos with freshly chopped cilantro and toppings of your choice.
Nutrition
- Calories: 382 kcal