This slow cooker pork carnitas recipe has become my go-to for busy weekends and weeknight feasts alike. I first discovered this method during a hectic holiday season when I wanted something hands-off that still delivered maximum flavor. The pork shoulder cooks low and slow until it is impossibly tender, then a quick blast under the broiler gives the edges that irresistible crispiness. The combination of chili, cumin and oregano with bright orange and lime juice creates a contrast between rich, fatty meat and fresh citrus notes that keeps everyone reaching for seconds.

I remember the first time I served these: the kitchen smelled like warm spices and caramelized meat, my kids lined up for tacos, and my usually picky aunt declared it the best carnitas she had ever tasted. Because the method is so forgiving and the ingredient list is pantry-friendly, I often double the batch and freeze portions for later. The result is consistently tender, juicy meat with crunchy, savory edges after the finishing step—an ideal balance of texture and flavor that makes this dish special.

Ingredients

• Chili powder: 1 tablespoon. Choose a medium-heat chili powder from a reputable brand for balanced warmth; it forms the backbone of the seasoning and browns nicely during the broil.
• Ground cumin: 2 teaspoons. Use freshly ground or a good-quality jar for the earthy, warm note that is essential to classic carnitas flavor.
• Dried oregano: 2 teaspoons. Mexican oregano if available, but Mediterranean oregano also works—adds herbal depth.
• Salt: 2 teaspoons, or more to taste. Kosher or sea salt helps extract juices during slow cooking and seasons the meat thoroughly.
• Ground black pepper: 1 teaspoon. Freshly ground for brighter spice.
• Pork shoulder (Boston butt): 4 pounds, excess fat trimmed. Look for a well-marbled cut with a good balance of fat and meat—this fat renders down and keeps the pork moist.
• Garlic: 4 cloves, peeled. Smash or leave whole—both work; they flavor the cooking liquid and the meat.
• Onions: 2 medium, quartered. Yellow or sweet onions are best; they add sweetness to the braising liquid.
• Fresh orange juice: 1/2 cup. Use freshly squeezed for the best acidity and brightness that cuts through the richness.
• Fresh lime juice: 1/4 cup. Adds sharp citrus brightness—fresh squeeze is key for vibrant flavor.

Instructions

Season the meat: In a small bowl, combine chili powder, ground cumin, dried oregano, salt and black pepper. Pat the pork shoulder dry and rub the spice mixture all over the surface, pressing it in so it adheres evenly. This initial seasoning forms the flavor base and helps create a caramelized crust during the broil. Assemble in the slow cooker: Place the peeled garlic cloves and quartered onions in the bottom of a 6-quart slow cooker. Nestle the seasoned pork shoulder on top, then pour in the orange juice and lime juice around the meat. Do not submerge the pork—keep the juices around it to create a braising environment. Cover and set to low for 8 hours (or high for 4–5 hours) until the meat is fall-apart tender. Shred and reheat: Remove the pork to a cutting board and shred with two forks or tongs. Skim excess fat from the cooking liquid if desired, then return the shredded meat to the slow cooker to soak up the juices. Taste and adjust salt and pepper—this is the time to balance flavors. Keep covered and warm for an additional 30 minutes so the meat reabsorbs the braising liquid. Crisp under the broiler: Preheat the oven to broil on high. Spread the shredded pork in an even layer on a rimmed baking sheet (reserve any juices to spoon over after broiling). Broil for 3–4 minutes until the top is crusted and caramelized—watch closely to prevent burning. Remove, toss with some of the reserved juices and broil an additional 1–2 minutes if you prefer more crispiness. Serve immediately: Serve the carnitas hot with warm tortillas, chopped onion, cilantro, lime wedges and your favorite salsas. They also work beautifully in rice bowls, nachos or salads.

Storage Tips

Store cooled carnitas in airtight containers in the refrigerator for up to 4 days. For freezing, portion into meal-sized airtight containers or heavy-duty freezer bags, removing as much air as possible; freeze for up to 3 months. To reheat while maintaining texture, warm gently in a skillet with a tablespoon of the reserved braising juices, then finish under the broiler for 1–2 minutes to recrisp the edges. Avoid microwaving if you want to preserve crispness; if using the microwave, re-crisp in a hot skillet or under the broiler briefly.

Ingredient Substitutions

Can’t find pork shoulder? A pork butt of similar weight works well because of its marbling. For a leaner option, use pork loin but expect less rendered fat and a slightly drier outcome—add a tablespoon of olive oil to the slow cooker. Substitute fresh orange with 1/3 cup store-bought orange juice concentrate diluted with water if needed, though fresh juice gives brighter flavor. For a smokier profile, add 1/2 teaspoon chipotle powder to the seasoning mix.

Serving Suggestions

Serve on warm corn or flour tortillas with finely chopped white onion, fresh cilantro and a squeeze of lime—simple toppings let the pork shine. For a hearty meal, build bowls with cilantro-lime rice, black beans, pickled red onions and avocado. For appetizers, use the carnitas on tostadas or in quesadillas with melted cheese and a sprinkle of cotija. Seasonal salsas—pineapple in summer, tomatillo in spring—pair wonderfully.

Cultural Background

Carnitas originate from the Mexican state of Michoacán and traditionally involve braising pork in lard until tender, then crisping the pieces in hot fat. The slow-cooker adaptation preserves the core technique—long, gentle cooking followed by a high-heat finish—while using modern convenience. The citrus and spice profile here echoes traditional flavorings and brings a balanced brightness to the rich meat.

Seasonal Adaptations

In winter, serve the carnitas with roasted winter squashes and a warmed mole for cozy complexity. During summer, top tacos with fresh mango or pineapple salsa for a bright counterpoint. For holiday gatherings, slow-cook two shoulders and keep warm in the cooker—set up a taco bar with a variety of toppings so guests can customize their plates.

Meal Prep Tips

For meal prep, shred the cooked pork and divide into eight portions with a little cooking liquid to keep it moist. Refrigerate 3–4 days or freeze. To reheat, thaw overnight in the fridge, then warm in a skillet with a splash of leftover cooking liquid. If preparing ahead for a party, broil right before serving to ensure the best texture. Label containers with date and use within three months for optimal quality.

There’s nothing quite like the combination of slow-cooked tenderness and broiled crispiness—this dish is a reminder that simple ingredients, given time and a little technique, can become something wonderful. Make a batch, invite friends, and let the kitchen fill with the kind of aroma that makes people gather.