Slow Cooker Pork Carnitas (Tender, Then Crispy)

Slow cooker pork carnitas are the closest a home cook gets to taqueria pork without a vat of lard. Pork shoulder cooks for hours with orange, lime, garlic, cumin and oregano until it shreds with a fork, then a few minutes under the broiler gives you the crisp brown edges that make carnitas worth eating.

The two step method is the whole point. The slow cooker handles the tenderizing and the flavor. The broiler handles the texture. Skip the second step and you have very good pulled pork. Do it and you have carnitas.

The recipe feeds 8 to 10 in tacos, bowls or nachos, and leftovers are honestly the best part. Full amounts and both LOW and HIGH times are in the recipe card.

Why this recipe works

• Pork shoulder is the right cut. Its fat and connective tissue melt over a long cook and keep the meat juicy through shredding and crisping.
• Citrus does two jobs. Orange juice adds sweetness that caramelizes under the broiler, and lime brightens the rich pork.
• A dry rub goes on first. Salt, cumin, oregano and chili powder season the meat deeply instead of sitting in the liquid.
• Very little added liquid. The pork releases plenty of its own juice, so 1/2 cup of broth is enough and the flavor stays concentrated.
• Broiling in the cooking juices. Spooning the reduced liquid over the shredded pork before it crisps gives you edges that are browned and sticky rather than dry.

Ingredients you’ll need

The recipe card lists everything with amounts. Here is what matters most.

Boneless pork shoulder, also sold as Boston butt, is the cut to buy. It has enough fat to stay moist and enough collagen to shred. Cut it into large chunks so the rub reaches more surface and the meat cooks evenly. It must be fully thawed before it goes in the slow cooker.

Cumin, dried oregano, chili powder, salt and pepper make the rub. Mexican oregano has a more floral, citrusy flavor than Mediterranean, but either works. Orange and lime provide the juice and the bright top note. Onion, garlic, bay leaves and an optional jalapeño round out the braising liquid.

A little low sodium chicken broth gets things started. That is all. Carnitas do not need a long ingredient list, just time and a hot broiler at the end.

Ingredient notes and smart substitutions

Pork shoulder

Bone in shoulder works at the same weight plus about 1 pound to account for the bone, and it needs 1 extra hour on LOW. Pork loin is too lean and will turn dry and stringy, so avoid it. Boneless country style ribs, which are cut from the shoulder, swap one for one. Pork is safe at 145°F after a rest, but for shredding it needs to reach 195°F to 205°F so the collagen breaks down.

Orange

One large orange gives about 1/2 cup of juice. Store bought orange juice works at the same amount, though avoid anything with added sugar. For a more traditional bitter orange flavor, use 1/4 cup orange juice plus 1/4 cup grapefruit juice.

Chili powder

Standard American chili powder blend is what the recipe calls for. Ancho chile powder works one for one and adds a mild smoky sweetness. Chipotle powder is much hotter, so use 1/2 teaspoon instead of a full teaspoon.

Oregano

Mexican oregano is the first choice. Regular dried oregano works one for one. Do not substitute fresh oregano here, as it turns bitter over a long cook.

Chicken broth

Water works fine in place of broth since the pork provides plenty of flavor. A light Mexican beer at the same amount is a traditional choice and adds a faint malty depth.

How to make it

1. Season the pork

Cut the pork shoulder into 3 inch chunks, trimming only the thickest slabs of fat. Pat the pieces dry and rub them all over with the salt, pepper, cumin, oregano and chili powder. Drying first helps the rub stick and encourages browning later.

2. Build the braise

Place the pork in a 6 quart slow cooker. Tuck the onion quarters, smashed garlic, bay leaves and jalapeño halves around the meat. Pour the orange juice, lime juice and broth over the top, then drop in the squeezed orange halves for extra aroma.

3. Cook until it shreds

Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours. Leave the lid alone. Every peek drops the temperature and adds time. The pork is ready when it reaches 195°F or higher and a fork twists through it with no resistance.

4. Shred and reduce

Transfer the pork to a rimmed sheet pan and shred it with two forks, discarding any large pieces of fat. Strain the cooking liquid into a saucepan, skim the fat, and boil it over high heat for 8 to 10 minutes until reduced by about half.

5. Crisp under the broiler

Spread the shredded pork in an even layer on the sheet pan and spoon about 1/2 cup of the reduced liquid over it. Broil 4 to 6 inches from the heat for 5 to 8 minutes until the edges are browned and crisp. Toss, drizzle with a bit more liquid and serve.

Common mistakes and how to fix them

The pork will not shred. It is not done yet, even if hours have passed. Pork shoulder needs to get well past its safe temperature, up to around 200°F, before the connective tissue gives up. Cover it and give it another hour.

The carnitas are dry. Either the meat was too lean or it was broiled without enough liquid. Use shoulder, not loin, and always spoon the reduced juices over the pork before it goes under the broiler.

The pork is soggy instead of crisp. Too much liquid on the sheet pan or the layer was too thick. Spread the pork thin, use only about 1/2 cup of juices for the first broil, and work in two batches for a double recipe.

The flavor is flat. Carnitas need salt and acid at the end. Toss the crisped pork with a big squeeze of fresh lime and a pinch of salt before serving. A drizzle of the reduced liquid brings it all together.

The cooking liquid is greasy. Pork shoulder renders a lot of fat. Skim it after straining, or chill the liquid briefly so the fat firms up and lifts off easily.

Timing and make ahead plan

Trimming, cutting and seasoning take about 15 minutes. The cook is unattended, and the shred, reduce and broil steps take about 20 minutes at the end. Start on LOW in the morning for dinner, or on HIGH at lunch.

Season the pork with the rub up to 24 hours ahead and refrigerate it uncovered on a plate. It acts as a dry brine and seasons the meat more deeply. Cut the onion and garlic at the same time and store them in a container.

The seasoned raw pork can be frozen in a zip top bag for up to 3 months. Thaw it completely in the refrigerator, which takes 1 to 2 days for this much meat, before cooking. Never put frozen pork in the slow cooker.

For entertaining, cook and shred the pork a day ahead, refrigerate it in its strained juices, then broil right before serving. The crisping step takes only minutes and the pork tastes even better after a night in the liquid.

Tips for the best pork carnitas

• Do not trim all the fat. It renders into the liquid and keeps the meat moist. Skim later instead.
• Cut the pork into evenly sized chunks so every piece finishes at the same time.
• Use a thermometer and look for at least 195°F before you try to shred.
• Broil in a single thin layer. Crowding the pan steams the pork instead of crisping it.
• Finish with fresh lime, chopped cilantro and a little salt right before serving.
• Save the reduced cooking liquid. A spoonful over each taco is better than any bottled sauce.

If you like extra crispy carnitas, broil once, toss the pork, add a little more liquid and broil a second time. The double broil gets you deeply browned edges without drying out the interior.

Variations

Spicy carnitas

Leave the seeds in the jalapeño and add 1 teaspoon of chipotle powder to the rub. A second jalapeño does not hurt if you like real heat.

Chicken carnitas

Use 3 pounds of boneless skinless chicken thighs with the same rub and liquid. Cook on LOW for 4 to 5 hours or HIGH for 3 hours to 165°F, then shred and broil the same way. Chicken crisps faster, so watch it closely.

Beer braised carnitas

Replace the chicken broth with 1/2 cup of a light Mexican lager and add 1 tablespoon of brown sugar to the rub. The sugar helps the edges caramelize under the broiler.

Carnitas bowls

Serve the crisped pork over cilantro lime rice with black beans, pico de gallo, avocado and a squeeze of lime. It is a good way to stretch leftovers into a second dinner.

Equipment that makes this easier

A 6 quart slow cooker fits 4 pounds of pork with room for the aromatics. An 8 quart cooker works too and shortens the cook slightly because the pork sits in a shallower layer.

A rimmed sheet pan is essential for the broiling step. Line it with foil for easier cleanup, and make sure it is heavy enough not to warp under the broiler.

An instant read thermometer tells you when the pork has passed 195°F, and a fine mesh strainer plus a fat separator make quick work of cleaning up the cooking liquid before you reduce it.

Scaling up or down

To double for a party, use an 8 quart cooker with 8 pounds of pork and double the rub and aromatics, but only increase the broth to 3/4 cup. Add 1 to 2 hours on LOW and check the temperature of the largest chunks. Broil in two or three batches.

To halve, use a 4 quart cooker with 2 pounds of pork and halve everything else. Cook time drops to about 6 to 7 hours on LOW or 4 to 5 on HIGH, but check with a thermometer rather than trusting the clock.

The broiling step scales by sheet pan, not by recipe. Never crowd more than about 2 pounds of shredded pork on one standard pan. Keep the finished batches warm in a low oven while the rest crisp.

For a large gathering, it is often easier to cook the pork a day ahead in two cookers, refrigerate it in the juices and broil everything in rounds right before guests arrive. The pork loses nothing in the wait.

What to serve with it

Warm corn tortillas, diced white onion, cilantro and lime are the classic setup. Add pickled red onions, salsa verde and crumbled cotija if you want more on the table. A pot of red beans and rice or a bowl of chipotle black bean soup makes a filling side.

For a taco night with options, run slow cooker chicken tacos in a second cooker. If you prefer a sweeter, saucier pork for sandwiches, slow cooker pulled pork uses a similar cut with a barbecue direction.

How to store, freeze and reheat

Refrigerator

Cool within 2 hours and refrigerate the pork with some of its juices in an airtight container for up to 4 days. Storing it in the liquid keeps it from drying out.

Freezer

Cooked carnitas freeze very well for up to 3 months. Portion the pork with a few spoonfuls of juice into freezer bags, press flat and freeze. Thaw overnight in the refrigerator.

Reheating

The best way to reheat is in a hot skillet with a little oil, which crisps the pork again as it heats to 165°F, about 5 to 7 minutes. You can also spread it on a sheet pan with a spoonful of liquid and broil for 5 minutes. Microwaving works but you lose the crisp edges.

Leftover ideas

Carnitas nachos are a natural. Layer tortilla chips with pork, black beans and shredded cheese, bake at 400°F for 10 minutes and top with jalapeños, sour cream and salsa.

Fold leftover pork into scrambled eggs with sauteed onion and peppers for breakfast burritos, or crisp it in a skillet and pile it onto a bun with slaw for a quick sandwich.

Stir chopped carnitas into a pan of enchilada sauce and roll into tortillas for a quick version of enchilada casserole with pork instead of chicken. Quesadillas with pork, Monterey Jack and pickled jalapeños are another 10 minute lunch.

Nutrition notes

One serving of carnitas, based on 10 servings of about 4 ounces cooked pork and not counting tortillas or toppings, lands roughly around 300 to 360 calories with about 28 grams of protein, 3 to 5 grams of carbohydrate and 18 to 24 grams of fat.

These are estimates. Pork shoulder varies a lot in fat content, and how much fat you trim and skim changes the numbers noticeably. Leaner shoulder and thorough skimming can bring the fat down closer to 14 grams per serving.

Frequently asked questions

What cut of pork is best for carnitas?

Boneless pork shoulder, often labeled Boston butt, is the best cut. It has enough fat and collagen to stay moist over a long cook and shred easily. Avoid pork loin, which dries out.

How long do carnitas take in the slow cooker?

A 4 pound pork shoulder takes 8 to 10 hours on LOW or 5 to 6 hours on HIGH. It is ready when it reaches at least 195°F and shreds with no resistance. Then allow about 20 minutes to reduce the juices and broil.

How do you get carnitas crispy from the slow cooker?

Shred the cooked pork onto a sheet pan, spoon some of the reduced cooking liquid over it and broil 4 to 6 inches from the heat for 5 to 8 minutes. Spread it thin so it crisps instead of steams.

Can I put frozen pork shoulder in the slow cooker?

No. A frozen roast spends too long at unsafe temperatures before the cooker heats it through. Thaw it completely in the refrigerator, which takes 1 to 2 days for a 4 pound roast.

Why are my carnitas dry?

Either the cut was too lean, usually pork loin, or the pork was broiled without any liquid. Use shoulder and always spoon the reduced juices over the shredded meat before and after broiling.

What do you serve with pork carnitas?

Corn tortillas, diced onion, cilantro, lime and salsa are the classics. Rice and beans, pickled onions, guacamole and cotija cheese round out a taco night.