Slow Cooker Carnitas – juicy and highly-seasoned pork slow-cooked until tender enough to pull apart with forks then broiled slightly for crisp delicious edges. The most delicious, easiest, and healthiest version of carnitas! Great filling for tacos, burritos, or bowls.

Roasted pork is one of my preferred meaty dishes to make. It has a lot of upsides: easy to make, crowd-pleaser, plenty of leftovers and is great for entertaining (makes an excellent centerpiece). Can you guess what the best part is? I don’t have to slave in the kitchen all day. An added bonus is that you can incorporate various spices pantry ingredients and, of course, lots of onion and garlic goodness to make this pork very tasty. Very tasty could even be an understatement!

What is Carnitas?

Carnitas are one of the best dishes usually served during Cinco de Mayo parties (a Mexican celebration). But through the years of eating and preparing this, I can always attest that this pork dish here is always a crowd-pleaser year-round.

If you happen to know or have eaten pulled pork, Carnitas is the Mexican equivalent to it. Carnitas which literally means “little meats” are made by braising or simmering pork traditionally with lard in very low heat for hours until tender. After achieving that desired tenderness, the heat is cranked up until the outside portion of the pork starts to crisp. It is then pulled apart by hand or fork and use as fillings for tacos, tamales, burritos, and a whole lot of other exquisite Mexican dishes.

Pork Carnitas Ingredients

One of the reasons why I love making this in a slow cooker is because it’s so easy! I could go on with my day without worrying about what’s in the kitchen. I also love how simple the ingredients for this recipe are. Don’t believe me? Here’s everything you’ll need for this pork carnitas.

• Pork Shoulder – You can go with either Butt or Picnic.
• Garlic – Whether you use it fresh, dried, or powdered, this gives your whole dish a mouthwatering aroma. Check out my easy-to-follow guide on how to properly mince garlic.
• Bay Leaf – The tea-like aroma adds another layer of flavor to this dish with a hint of minty flavor.
• Chili Pepper – Give your dish a kick of heat with these peppers. I always like the tingling sensation it leaves in my mouth.
• Orange Juice – Whether boxed or bottled, this ingredient gives a sweet and flavorful hint of freshness. You can also use fresh oranges.
• Cumin – Has earthy, pungent, and mildly bitter taste but makes any dish flavorful
• Smoked Paprika – Has a pungent taste because of its pepper origins, also with a hint of sweetness from its origin of bell peppers.
• Dried Oregano –  Gives out a pungent smell and taste but creates lovely flavors when added to a dish
• Cinnamon Sticks – (Preferably Mexican canella)
• Onion – This veggie is great served fresh with its tangy flavor. I personally love it slightly caramelized for a bit of sweetness. Having a hard time cutting? This guide should help you out.
• Tortillas – Homemade tortillas are one of the most versatile bites you’re gonna want to make. Check out this easy recipe so you can make some at home.
• Cilantro – Perfect for garnishing this dish and adding a bit of crisp freshness.

How to Make Slow Cooker Carnitas?

Fortunately, modern technology has basically allowed us to experience carnitas in an easier and healthier way. This recipe somehow uses natural ingredients without the fattening content from lard or oil. And even without lard, this slow-cooked carnitas here yields flavorful meat that you would be proud of.

I started off by rinsing the pork under cold water and removing the pork skin or any visible fat. Then it gets easier after that. Just throw in the garlic, bay leaf, chili, and orange juice in the slow cooker, then rubbing the pork with salt, cumin smoked paprika, and oregano before adding it as well into the slow cooker.

Once you rub the dry spices onto the pork, you don’t need to sear the pork. You still will be rewarded with a nice crispy brownish exterior- my favorite part.

Notice that I use orange juice in this recipe along with Mexican Canela (Mexican cinnamon) which is the softer loose-bark variety of cinnamon stick that we commonly find at the grocery stores. You can buy them in the Mexican market or specialty stores or online through amazon.com. Regular cinnamon stick or ground cinnamon works fine as a substitute for this ingredient. The natural sugars from the orange juice tenderize the meat while giving a mouthwatering taste and a mesmerizing aroma from the cinnamon and bay leaf in every bite.

Once you have everything added into the slow cooker, you can now leave it to cook for 8 hours, do your other stuff or come home from work to a heavenly smelling house and lip-smacking dinner. You may serve it that way or broil the shredded pork for 10-15 minutes for that crisp and golden brown edges which I truly love!

Enjoy!

What to Serve With Pork Carnitas?

While I do enjoy Slow-Cooked Carnitas straight off the slow cooker (Oh yes I do! ), I also love serving them with Mexican Rice. For parties or feeding a crowd, you can use them as fillings for tacos, burritos, enchiladas, quesadillas, sandwiches, or even in salads. The possibilities are endless!

You may switch the orange juice with pineapple juice for a slightly sweet taste. If you like spicy pork, throw in a whole scotch bonnet for spicy and sweet pork then pop it in the oven until it’s cooked through. Slow and low is what makes this Slow Cooked Carnitas simply the BEST!

Tips and Notes: 

• Where to buy Mexican Canela? – Mexican Canela (Mexican cinnamon) is the softer loose-bark variety of cinnamon sticks that we commonly find at grocery stores. You can buy them in the Mexican market or specialty stores or online through amazon.com. Regular cinnamon stick or ground cinnamon works fine as a substitute for this ingredient.
• Use your preferred juice: For a slightly sweeter taste, you may switch the orange juice with pineapple juice.
• Give it a bit of heat: If you like spicy pork, throw in a whole scotch bonnet for spicy and sweet pork.
• Make it ahead: If you want to serve it later, shred the pork but don’t boil it. Store the pork and juice separately in the refrigerator for up to 3 days or freeze for up to 3 months.

How to Cook Carnitas In A Slow Cooker

Prep and Season

• Prepare the Pork: Remove pork from packaging and gently rinse pork under cold water.
• Trim the meat: Remove pork skin and any visible fat.
• Season with flavors: Add half of the minced garlic, bay leaf, chili, and orange juice to the slow cooker. Season pork with salt, cumin, smoked paprika and oregano. Place in the slow cooker.

• Start Cooking: Add the remaining crushed oregano leaves, cinnamon stick, and onions to the slow cooker.
• Cook on Low: Cover and cook on Low for about 8 hours or until the pork shreds easily with a fork.

• Shred the pork: Remove the pork roast from the slow cooker and shred. Reserve cooking liquid. The meat should be tender enough to pull apart with forks.
• Finishing touches: Place the shredded pork on a foil on a baking sheet. Use liquid from the pork to moisten carnitas. Broil on high for 10-15 minutes, stirring once, or until the edges of the pork begin to crisp and brown. Keep a close eye to avoid burning. Use tongs or spatulas to turn as needed. Serve warm as a filling for tacos, burritos or in bowls.

This post was first published in February 2014 and has been updated with new photos, content, and a recipe update.

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Slow Cooker Carnitas

Slow Cooker Carnitas - juicy and highly-seasoned pork slow cooked until tender enough to pull apart with forks then broiled slightly for crisp delicious edges. The most delicious, easiest and healthiest version of carnitas! Great filling for tacos, burritos or in bowls.

5 from 3 votes

Prep: 15 minutes mins

Cook: 8 hours hrs

Total: 8 hours hrs 15 minutes mins

Fusion

Servings 4 -5 people

Ingredients

• ▢ 3 1/2 - 5 lbs or 1.58-2.27 kg pork shoulder , either butt or picnic
• ▢ 4 garlic cloves , minced
• ▢ 1 bay leaf
• ▢ ½ - 1 tsp chili pepper
• ▢ 1 cup or 8 fl oz orange juice or 2 oranges
• ▢ 1 ½ tsp or 9 g salt , more to taste
• ▢ 1 tsp or 2.03 g cumin
• ▢ 1 tsp or 2.30 g smoked paprika
• ▢ 1 tsp or 1.01 g dried oregano
• ▢ 1 tsp crushed dried oregano leaves
• ▢ 1 cinnamon stick , preferably Mexican canela
• ▢ 1 large onion , chopped, plus finely chopped onion for garnish
• ▢ corn tortillas , warmed for serving
• ▢ chopped cilantro for garnish

US Customary - Metric

Instructions

• Remove pork from packaging and gently rinse pork under cold water. Remove pork skin and any visible fat.
• Add half of the minced garlic, bay leaf , chili and the orange juice to the slow cooker.
• Season pork with salt, cumin, smoked paprika and oregano. Place in the slow cooker.
• Add the remaining crushed oregano leaves, cinnamon stick and onions in the slow cooker.
• Cover and cook on Low for about 8 hours or until the pork shreds easily with a fork.
• Remove the pork roast from the slow cooker and shred. Reserve cooking liquid.
• The meat should be tender enough to pull apart with forks.
• Place the shredded pork on a foil on a baking sheet. Use liquid from the pork to moisten carnitas.
• Broil on high for 10-15 minutes, stirring once, or until the edges of the pork begin to crisp and brown. Keep a close eye to avoid burning. Use tongs or spatulas to turn as needed .
• Serve warm as a filling for tacos, burritos or in bowls.

Tips & Notes:

• Mexican Canela (Mexican cinnamon) is the softer loose-bark variety of cinnamon stick that we commonly find at the grocery stores. You can buy them in Mexican market or specialty stores or online through amazon.com. Regular cinnamon stick or ground cinnamon works fine as a substitute for this ingredient.
• For a slightly sweeter taste, you may switch the orange juice with pineapple juice.
• If you like spicy pork, throw in a whole scotch bonnet for a spicy and sweet pork.
• If you want to serve it later, shred the pork but don't broil it. Store the pork and juice separately in the refrigerator for up to 3 days or freeze for up to 3 months.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 352kcal (18%)| Carbohydrates: 10g (3%)| Protein: 41g (82%)| Fat: 15g (23%)| Saturated Fat: 5g (31%)| Cholesterol: 139mg (46%)| Sodium: 161mg (7%)| Potassium: 861mg (25%)| Fiber: 2g (8%)| Sugar: 5g (6%)| Vitamin A: 365IU (7%)| Vitamin C: 31.3mg (38%)| Calcium: 88mg (9%)| Iron: 3.5mg (19%)

Author: Imma

Course: Main

Cuisine: Fusion

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