Juicy Tender Crockpot Carnitas Recipe That Melts in Your Mouth

Slow-cooking pork shoulder unlocks incredible carnitas magic that melts in your mouth.

The secret lies in carefully selecting a well-marbled cut simmering in authentic Mexican carnitas spices.

Aromatic cumin, oregano, and garlic infuse every succulent bite with rich, bold flavors.

This classic dish promises restaurant-quality results right from your kitchen counter.

Crispy edges and juicy interior create a perfect texture combination that satisfies deep hunger.

Each tender morsel transforms simple ingredients into a celebration of traditional Mexican cuisine.

You’ll want to gather tortillas, salsa, and friends to enjoy this crowd-pleasing meal that brings warmth and joy to the table.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

Calories: 480 kcal

Servings: 8

What You’ll Need for Juicy Crockpot Carnitas

For Spice Blend: .

• Salt: Enhances meat's natural flavors and helps tenderize the protein.
• Black Pepper: Adds subtle heat and depth to the meat's overall taste.
• Cumin: Provides warm, earthy undertones typical in Mexican cuisine.
• Oregano: Brings herbal, slightly peppery notes to complement the pork.

• Onion: Creates aromatic foundation and adds subtle sweetness to the dish.
• Garlic: Delivers robust, punchy flavor that infuses throughout the meat.
• Bay Leaves: Contributes subtle herbal complexity and helps tenderize the meat.
• Orange: Adds bright, citrusy notes that help break down meat fibers.
• Lime: Introduces tangy brightness and helps balance the rich pork flavor.
• Broth: Provides moisture and additional depth of flavor during slow cooking.

• Pork Shoulder: Perfect cut with ideal fat content for tender, juicy carnitas.
• Cooking Juices: Helps maintain moisture and intensify flavor when crisping meat.

Must-Have Gear for Slow-Cooked Perfection

• Slow Cooker: Essential for tender, juicy carnitas with minimal effort.
• Baking Sheet: Perfect for crisping shredded pork in the oven.
• Two Forks: Ideal for easily shredding cooked pork.
• Small Bowl: Needed for mixing spice rub.
• Sharp Knife: Helpful for chopping onions and preparing ingredients.
• Measuring Spoons: Useful for accurate spice measurements.

Let’s Get Cooking: Carnitas Done Right

• Spice up the Pork

Grab your favorite pork and give it a flavor explosion with a zesty blend of seasonings. Massage those spices deep into every nook and cranny of the meat.

• Create a Flavor Base

Toss chopped onions and garlic into your crockpot, creating a mouthwatering foundation. Squeeze fresh citrus over the pork, letting those bright juices work their magic.

• Slow Cook to Perfection

Let the crockpot do its thing, transforming the pork into a tender, melt-in-your-mouth masterpiece. Walk away and let the low, slow heat work its culinary wizardry for 8-10 hours.

• Transform into Crispy Carnitas

Pull that succulent pork apart with two forks, then spread it on a baking sheet. Blast it in a screaming hot oven until the edges get delightfully crisp and golden.

• Feast and Celebrate

Pile those carnitas into warm tortillas or create a killer bowl. Top with fresh avocado, zesty salsa, and a sprinkle of cilantro to bring your meal to life.

Ways to Mix It Up—Flavor Tweaks & More

• Easy Pro Tips
• Choose pork shoulder or pork butt with good marbling for maximum tenderness and rich flavor that melts in your mouth.
• Pat meat completely dry before seasoning to ensure perfect browning and crispy exterior when roasting after slow cooking.
• Store shredded carnitas in airtight containers for up to 4 days, reheating gently to maintain moisture and texture.
• Serve carnitas over cauliflower rice or wrapped in lettuce leaves for a keto-friendly meal that's just as delicious.
• Add a splash of Mexican beer or orange juice to cooking liquid for deeper, more complex taste profile that elevates the entire dish.

How to Serve Carnitas Everyone Will Love

• Taco Night Delight: Set up a build-your-own taco bar with warm tortillas, shredded carnitas, and an array of fresh toppings like diced onions, chopped cilantro, and zesty salsa.
• Loaded Carnitas Bowl: Create a hearty rice or cauliflower rice bowl topped with the crispy pork, black beans, roasted corn, and a drizzle of creamy avocado sauce.
• Mexican-Inspired Salad Sensation: Toss the carnitas over a bed of mixed greens, add roasted vegetables, queso fresco, and a tangy lime vinaigrette for a light yet satisfying meal.
• Leftover Magic: Transform remaining carnitas into quick quesadillas, stuff into empanadas, or use as a protein-packed topping for nachos with melted cheese and jalapeños.

Save Some for Later: Make-Ahead & Leftover Ideas

• Prepare double the recipe and freeze individual portions in airtight containers for quick future meals. Perfect for busy weeknights or unexpected dinner rushes.
• Store shredded carnitas in sealed containers for up to 4 days. Keep cooking juices separately to maintain meat's moisture when reheating.
• Pack cooled carnitas in freezer-safe bags, removing excess air. Freeze up to 3 months. Thaw overnight in refrigerator and reheat gently in skillet with a splash of broth.
• Repurpose leftover carnitas into breakfast burritos, top salads, stuff enchiladas, or create loaded nachos for exciting meal variations throughout the week.

Tender Crockpot Carnitas Recipe

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4.6 from 30 reviews

• Total Time: 8 hours 15 minutes
• Yield: 9 1x

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Description

Mexican pulled pork carnitas shine with slow-cooked perfection, delivering mouthwatering tender meat infused with citrus and spice. Crispy edges and juicy center invite home cooks to savor authentic flavors that transport dinner straight to the heart of traditional Mexican cuisine.

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Ingredients

Scale 1x2x3x

• 4 lbs (1.8 kg) pork shoulder (boneless, trimmed and cut into large chunks)
• 1 tbsp salt
• 1 ½ tsp black pepper
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 orange, juiced (save the spent halves)
• 1 lime, juiced
• ½ cup (120 ml) chicken broth (for extra moisture, especially with lean cuts)

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Instructions

1. Seasoning Ritual: Meticulously blend salt, pepper, cumin, and oregano, thoroughly massaging the aromatic spice blend across every surface of the pork, ensuring complete flavor penetration.
2. Slow Cooker Foundation: Strategically arrange a bed of chopped onions, minced garlic, and fragrant bay leaves, gently positioning the seasoned pork atop this flavorful base. Generously splash fresh orange and lime juices, incorporating the spent citrus halves for enhanced depth, and optionally introduce broth to maintain moisture.
3. Transformative Cooking: Allow the slow cooker to work its magic, tenderly braising the meat on low for 8-10 hours or high for 5-6 hours until the protein surrenders effortlessly under a fork’s gentle pressure.
4. Crispy Metamorphosis: Elevate the oven to 425°F (220°C). Extract the succulent meat, disassembling it into tender strands. Distribute the shredded carnitas across a baking sheet, drizzling with reserved cooking liquid, then roast until edges crisp and caramelize beautifully.
5. Culinary Presentation: Unleash the carnitas in vibrant tacos, hearty bowls, or fresh salads, complemented by luxurious avocado, zesty salsa, fresh cilantro, and bright lime accents.

Notes

• Choose pork shoulder or pork butt with good marbling for maximum tenderness and flavor, ensuring juicy and rich carnitas.
• Toast cumin and oregano briefly before mixing to enhance their aromatic oils and intensify the spice profile of the meat.
• Don’t add too much liquid in the crockpot; the pork will release its own juices, preventing dry or overly wet carnitas.
• Pat meat dry before oven-crisping to achieve better browning and prevent steaming, creating deliciously caramelized edges.

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Category: Lunch, Dinner, Snacks
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 9
• Calories: 300
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 80 mg