Taco night is a beloved tradition in many homes, including mine. While the joy of building your own tacos never fades, it’s easy to fall into a routine with the same fillings. That’s why I’m thrilled to partner with the Ohio Pork Council to bring you this incredible recipe for Easy Slow Cooker Pork Carnitas. It’s a fantastic way to introduce new, exciting flavors to your weeknight meals, whether you’re serving it in classic tacos, a quick rice bowl, or a refreshing salad.

Every time I prepare these Slow Cooker Pork Carnitas, my family raves about how incredibly juicy and tender the meat is. It’s truly a dish that encourages everyone to go back for seconds (or even thirds!). The slow cooking process ensures the pork absorbs all the aromatic spices and citrus notes, resulting in an unforgettable taste and texture.

If you’re a fan of pork recipes and looking for more culinary inspiration, be sure to explore my other delicious pork recipes here. You might also enjoy my Slow Cooker Mexican Beef Brisket, or for speedier options, check out my Instant Pot Pork Carnitas recipe, Instant Pot Turkey Chili, Instant Pot Pork Chili, Instant Pot Turkey Taco Pasta, Instant Pot Chicken Tortilla Soup, or this comforting Instant Pot Beef Stew.

Essential Ingredients for Perfect Slow Cooker Pork Carnitas

Achieving truly delicious carnitas begins with selecting the right ingredients. Each component plays a vital role in developing the complex, savory flavors that make this dish so irresistible.

• Pork: The foundation of our carnitas! This recipe specifically calls for a boneless pork butt or pork shoulder. These cuts are ideal because they contain a good amount of intramuscular fat and connective tissue, which breaks down beautifully during the long, slow cooking process, resulting in incredibly moist and tender shredded pork. Avoid leaner cuts, as they tend to dry out.
• Spices: A carefully balanced blend of spices creates the signature flavor profile. We use paprika for a touch of sweetness and color, chili powder for a smoky depth, dried oregano for its earthy, aromatic notes, cumin for warmth and complexity, and a hint of cayenne red pepper (optional) to introduce a gentle kick of heat.
• Stock: Vegetable or chicken stock is added to the slow cooker to provide essential moisture and an additional layer of flavor. It helps keep the pork succulent and tender as it braises over several hours, ensuring it doesn’t dry out.
• Aromatic Vegetables: These provide a fresh, savory base for the pork. Onion and garlic are classic flavor builders, while jalapeños (seeded and ribs removed for less heat, or left in for more) and chipotle peppers in adobo sauce add a wonderful smokiness and a nuanced spicy undertone that is characteristic of Mexican cuisine. The chipotles are optional but highly recommended for that extra depth.
• Citrus: This is a crucial element for authentic carnitas. Freshly squeezed orange juice and lime juice not only tenderize the pork but also infuse it with a bright, zesty flavor that cuts through the richness of the meat, creating a perfect balance. Don’t skip these; they make a significant difference!

How to Make Slow Cooker Pork Carnitas: A Step-by-Step Guide

Creating mouth-watering pork carnitas in your slow cooker is simpler than you might think. Follow these detailed steps to achieve perfectly tender and flavorful shredded pork.

Step 1: Prepare the Pork and Apply the Spice Rub. Begin by carefully trimming any large pieces of excess fat from your boneless pork butt or shoulder. A little fat is good for flavor and moisture, but excessive amounts can make the dish greasy. In a small bowl, combine the salt, black pepper, paprika, chili powder, dried oregano, ground cumin, and the optional cayenne red pepper. Use your hands to thoroughly rub this spice mixture all over both sides of the pork, ensuring it’s evenly coated. This rub will infuse deep flavor into the meat as it cooks.

Step 2: Load the Slow Cooker with Aromatics and Liquids. Place the seasoned pork into your slow cooker. Pour in the vegetable or chicken stock around the pork. Then, scatter the coarsely chopped onion, minced garlic, chopped jalapeño, and chipotle peppers over and around the pork. Finally, squeeze the fresh orange juice and lime juice directly over the pork. The citrus juices are key for tenderizing the meat and adding that bright, authentic carnitas flavor.

Step 3: Cover and Slow Cook to Tender Perfection. Secure the lid on your slow cooker. Cook on the low setting for 8-10 hours, or if you’re short on time, cook on high for 4 hours. The goal is not just to cook the pork through, but to allow the connective tissues to break down completely, making the meat incredibly tender and easy to shred. Aim for an internal temperature of at least 170 degrees F, which indicates optimal tenderness for shredding. The pork should be fork-tender and practically falling apart.

Step 4: Shred the Cooked Pork. Once the pork is fully cooked and tender, carefully remove it from the slow cooker and transfer it to a large bowl. Let it cool slightly for a few minutes so it’s easier to handle. Using two forks, pull the pork apart into shredded pieces. You can discard any remaining large pieces of fat at this stage. The meat should shred with minimal effort.

Step 5: Fry for Crispy Carnitas. This final step is crucial for achieving the signature crispy edges of traditional carnitas. In a large pan, heat the vegetable oil over high heat until shimmering. Add the shredded pork to the hot pan. Using a wooden spoon or spatula, press the carnitas down into the hot oil, allowing it to fry undisturbed for a few minutes until a crust forms on one side. Flip and repeat until you achieve beautifully browned and crispy bits throughout. Serve the warm, crispy carnitas on fresh tortillas for authentic tacos, garnished with freshly chopped cilantro and your favorite toppings.

For the most succulent and tender carnitas, boneless pork shoulder (also known as pork butt) is highly recommended. It contains an ideal balance of fat and connective tissue that breaks down beautifully during slow cooking, ensuring a rich, juicy, and shreddable result. Avoid leaner cuts, as they can become dry.

Searing the pork before slow cooking is not strictly required for this recipe, but it is a highly recommended optional step. Browning the pork on all sides in a hot pan prior to adding it to the slow cooker adds a deeper, more complex layer of caramelized flavor, enhancing the overall taste of your carnitas. If you have the time, it’s definitely worth the extra effort.

Leftover pork carnitas can be stored in an airtight container in the refrigerator for up to 3-4 days. To maintain moisture, you can store it with a bit of the cooking liquid. For longer storage, carnitas freeze exceptionally well. Place cooled carnitas in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, the best method is to crisp it up again in a pan. Heat a tablespoon of oil (or a bit of the reserved cooking liquid) in a skillet over medium-high heat. Add the carnitas and fry until heated through and the edges become crispy. This brings back that wonderful texture. You can also microwave them for a quick reheat, but they won’t be as crispy.