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These Slow Cooker Pork Carnitas are juicy, fall-apart tender, and finished under the broiler for that craveable crispy texture-perfect for tacos, burrito bowls, salads, or meal prep. This is an easy slow cooker pork carnitas recipe you'll want to make again and again!
Why You'll Love This Recipe
This is one of my all-time favorite meals. It's bursting with flavor from a simple spice mixture, citrus juice, and hot sauce-and the best part is, it cooks low and slow while you go about your day. Whether you're making it for Taco Tuesday, meal prep, or a Cinco de Mayo celebration, this recipe delivers every time.
What makes it extra special is the flexibility. I usually make this with a lean pork loin for a Whole30- and Keto-friendly version, but you can also use a well-trimmed pork shoulder or Boston butt for more traditional flavor. I often prep everything the night before in a zip-top bag, then just dump it into the crockpot the next morning. It’s that easy.
I love serving these carnitas in Siete Foods cashew flour tortillas with pickled onions, salsa, and a squeeze of lime. They’re also fantastic in burrito bowls over cilantro lime rice or tucked into lettuce cups with avocado and my cilantro cream sauce.
If you're looking for another crowd-pleasing option, try my Whole30 Instant Pot Salsa Verde Chicken for another flavorful protein that's just as versatile.
Ingredients You'll Need
Here's what you'll need to make these crockpot carnitas:
- Pork roast: Pork loin for a leaner option or pork shoulder/Boston butt for extra juicy, tender results.
- Spices: A blend of cumin, chili powder, cayenne, onion powder, sea salt, and black pepper creates a bold, flavorful rub.
- Garlic: Fresh garlic adds depth.
- Citrus: Lime and orange juice help tenderize the meat and brighten the flavor.
- Hot sauce: I use Frank's Red Hot.
- Chicken broth: Adds moisture and helps the pork cook evenly.
Feel free to swap the cut of meat depending on your preferences or what you have on hand-just trim any excess fat for the best texture.
How to Make Slow Cooker Pork Carnitas
Step 1: In a small bowl, mix the cumin, cayenne, chili powder, onion powder, salt, and pepper.
Step 2: Add the pork to your Crock Pot. Rub this spice mixture all over the pork.
Step 3: Add garlic, lime juice, orange juice, and chicken broth to the slow cooker. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is fork-tender.
Step 4: With 1 hour remaining, shred the pork using two forks. This gives it time to soak up all those flavorful juices.
Step 5: Preheat your oven's broiler. Transfer the shredded pork to a foil-lined baking sheet and broil for 8-10 minutes, or until the edges are golden and crispy. Keep a close eye so it doesn't burn!
Instant Pot Variation: Cut pork into 3-4-inch chunks and add everything to your pressure cooker. Cook on high pressure for 30 minutes, then allow a 15-minute natural release. Shred and broil as above.
How to Serve & Store Pork Carnitas
- Bowls: Pair with cilantro lime rice, shredded lettuce, avocado, salsa, and your favorite toppings.
- Meal prep: These carnitas store well in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months.
- Reheat: Warm in a skillet or microwave, or re-crisp on a sheet pan under the broiler.
- Taco night: Serve with the pickled red onions from this recipe, fresh cilantro, sour cream or a dairy-free crema, and pico de gallo in flour tortillas or grain-free taco shells.
Looking for more slow cooker recipes? Try my Slow Cooker Salsa Verde Chicken Chili or Mexican Chicken Salad for more inspiration.
Recipe FAQs
Pork shoulder or Boston butt is traditional and gives the richest flavor and texture. For a leaner, Whole30-friendly option, use pork loin and trim any visible fat.
After slow cooking and shredding the meat, broil it for 8-10 minutes on a foil-lined sheet to get those golden crispy edges.
Yes! Cut the pork into chunks and cook on manual high pressure for 30 minutes. Natural release for 15 minutes, shred, then broil as directed.
Absolutely. Let them cool completely, then freeze in an airtight container. Reheat in the oven or on the stovetop for best texture.
Yes-as long as your hot sauce and chicken broth are compliant, this recipe is naturally Whole30, Paleo, and Keto-friendly.
These slow cooker pork carnitas are a staple in our kitchen-simple, flavorful, and endlessly versatile. I hope you enjoy them as much as we do! If you make this recipe, let me know in the comments or tag me on Instagram. I love seeing how you serve your carnitas!
For more meal prep ideas, check out my Instant Pot Cider Pulled Pork next!
More Mexican-Inspired Recipes
Crispy Slow Cooker Pork Carnitas
Ingredients
- 2.5-3 lb pork loin roast, or 4-5 lb pork shoulder with fat trimmed
- 1 tbsp cumin
- 1 tsp cayenne pepper
- 1 tsp chili powder
- 1 tsp onion powder
- 1.5 tsp sea salt
- 1 tsp black pepper
- 3 cloves garlic, minced
- 2 limes, juiced
- 1 orange, juiced
- 2 tbsp Frank’s Red Hot, or other compliant hot sauce of choice
- 1 cup chicken broth, make sure to check labels for no sugar/additives if doing Whole30
Instructions
- Add pork to Crock Pot. Mix all spices in a bowl until well-combined and rub all over the pork.
- Add the lime juice, orange juice, and chicken broth to cover/surround the pork.
- Cook on low for 8-10 hours, or high for 4-5 hours.
- When there is 1 hour remaining, shred the pork using 2 forks to give it time to absorb all of the juices.
- Remove shredded pork and move to a foil-lined baking sheet. Broil for 8-10 minutes, keeping a close eye on it to ensure it doesn’t burn. Enjoy!
Instant Pot Instructions
- Cut meat into large chunks (about 3-4 inches wide). Add all ingredients to Instant Pot and cook on manual high pressure for 30 mins, slow release for 15, then shred using two forks. Follow same instructions above for broiling!
Notes
- Bowls: Pair with cilantro lime rice, shredded lettuce, avocado, salsa, and your favorite toppings.
- Meal prep: These carnitas store well in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months.
- Reheat: Warm in a skillet or microwave, or re-crisp on a sheet pan under the broiler.
- Taco night: Serve with the pickled red onions from this recipe, fresh cilantro, sour cream or a dairy-free crema, and pico de gallo in flour tortillas or grain-free taco shells.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
I do not see in the recipe directions, when to add the Franks red hot sauce? Can you help?
My family loved this! I made a large amount and froze half of it for later, then had it three times in a week. I can’t wait to eat it again!
So glad you enjoyed it Melisa!
Loved this recipe. We made burrito bowls and street tacos out of the meat. We will be making these again.
Thanks Kristina!
I absolutely LOVE this recipe and was planning on making it for family this weekend. Unfortunately I just learned someone does not eat pork. Is there any way I can adjust to make this with chicken instead? TIA!
Yes, any meat works!
Help! We LOVE this recipe and make it all the time, so thank you so much. But, I want to make it for my friend who has to follow a strict autoimmune paleo diet due to health reasons. She cannot consume cumin, cayenne pepper, chili powder, pepper or hot sauce. Without those ingredients, do you think the recipe would still be okay? And, if I remove those ingredients, do you think I should increase the quantity for the onion powder, salt, garlic, limes and orange juice? Any recommendations you can share would be greatly appreciated, as I am a novice cook. Thank you so much!
Hi! It may not have quite the same taste, but you can try it! I would add a little more onion powder, garlic and lime juice.
Help! We LOVE this recipe and make it all the time, so thank you so much. But, I want to make it for my friend who has to follow a strict autoimmune paleo diet due to health reasons. She cannot consume cumin, cayenne pepper, chili powder, pepper or hot sauce. Without those ingredients, do you think the recipe would still be okay? Thank you so much!
I love this recipe and a sure crowd pleaser. I have made carnitas other ways but this is the best
Thanks Ellen!
This is so good! Especially after the pork sits in the juices. A great “set it and forget it” meal. Yum!
Thank you Bree!
Making this for the 2nd time. We are bringing it to a superbowl party.
Thank you for another amazing recipe!!