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–+ servings
slow cooker carnitas in a bowl with rice, pickled onions, black beans, mango salsa and guacamole
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4.81 from 21 votes

Crispy Slow Cooker Pork Carnitas

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!
Prep Time5 minutes
Cook Time8 hours
Total Time8 hours 5 minutes
Course: Dinner
Cuisine: Mexican
Servings: 6 people
Author: Mary Smith

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

Calories: 278kcal | Carbohydrates: 7g | Protein: 43g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 119mg | Sodium: 979mg | Potassium: 845mg | Fiber: 2g | Sugar: 3g | Vitamin A: 313IU | Vitamin C: 22mg | Calcium: 45mg | Iron: 2mg