Carnitas Crockpot Recipe

Introduction

Carnitas made in a crockpot is a simple and flavorful way to enjoy tender, slow-cooked pork. This recipe infuses the meat with citrus and spices, perfect for tacos, burritos, or a hearty bowl. Let your crockpot do the work for a delicious meal with minimal effort.

Ingredients

• 4-5 pounds pork shoulder
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 cup freshly squeezed orange juice
• 1/4 cup lime juice
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon oregano
• Salt and pepper, to taste
• 2 bay leaves
• Optional: chipotle peppers in adobo sauce for a smoky flavor

Instructions

1. Step 1: Trim excess fat from the pork shoulder and cut it into large chunks. Season generously with salt and pepper.
2. Step 2: (Optional) In a medium skillet over medium heat, sauté the diced onion and minced garlic until fragrant and translucent to enhance flavor.
3. Step 3: Place the pork chunks in the crockpot. Add the sautéed onion and garlic if used, orange juice, lime juice, cumin, chili powder, oregano, bay leaves, and chipotle peppers if desired. Stir gently to combine.
4. Step 4: Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shredded.
5. Step 5: Remove the pork from the crockpot and shred it using two forks. Return the shredded meat to the crockpot and mix with the cooking juices.
6. Step 6: Serve the carnitas in tacos, burritos, or over rice. Garnish with fresh cilantro, diced onions, and avocado as desired.

Tips & Variations

• If pressed for time, skip sautéing the onion and garlic and add them directly to the crockpot for convenience.
• For extra crispy edges, spread shredded carnitas on a baking sheet and broil for 5-7 minutes before serving.
• Adjust the heat by adding more or fewer chipotle peppers according to your spice preference.
• Try adding a cinnamon stick or a splash of cola to the crockpot for a subtle sweetness and complexity.

Storage

Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over medium heat or in the microwave until heated through. Carnitas can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of pork?

Pork shoulder is best for carnitas due to its fat content and tenderness after slow cooking. However, pork butt or a pork picnic roast can also work well.

Do I need to brown the pork before slow cooking?

Browning the pork is optional but helps develop richer flavor. The recipe works perfectly without browning if you’re short on time.

Carnitas Crockpot Recipe

Print Recipe

★★★★★

4.6 from 102 reviews

This slow-cooked Carnitas recipe uses pork shoulder simmered in a flavorful blend of orange juice, lime juice, and spices for tender, juicy pulled pork perfect for tacos, burritos, or bowls. The meat is cooked low and slow in a crockpot, resulting in melt-in-your-mouth carnitas with vibrant citrus and smoky chipotle notes.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 8 hours (low) or 4 hours (high)
• Total Time: 8 hours 20 minutes (low) or 4 hours 20 minutes (high)
• Yield: 8–10 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat

• 4–5 pounds pork shoulder, trimmed and cut into large chunks

Vegetables & Aromatics

• 1 large onion, diced
• 4 cloves garlic, minced

Liquids

• 1 cup freshly squeezed orange juice
• 1/4 cup lime juice

Spices & Seasonings

• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon oregano
• Salt and pepper, to taste
• 2 bay leaves
• Optional: Chipotle peppers in adobo sauce, to taste

Instructions

1. Prepare the Pork: Trim excess fat from the pork shoulder and cut it into large chunks for even cooking. Season generously with salt and pepper to build a savory base.
2. Sauté Aromatics (Optional): In a skillet over medium heat, sauté the diced onion and minced garlic until fragrant and translucent. This step enhances flavor but can be skipped for convenience.
3. Combine Ingredients in Crockpot: Place the pork chunks into the crockpot. Add the sautéed onions and garlic if used, then pour in orange juice, lime juice, and sprinkle cumin, chili powder, oregano, salt, and pepper. Add bay leaves and optional chipotle peppers. Gently stir to combine all ingredients.
4. Slow Cook: Cover and cook on low for 8 hours or high for 4 hours. This slow cooking tenderizes the pork, infusing it with the aromatic spices and citrus flavors.
5. Shred the Meat: Remove pork from crockpot and shred it thoroughly using two forks. Return the shredded pork to the crockpot and mix with the cooking juices for extra moisture and flavor.
6. Serve and Enjoy: Use the carnitas in tacos, burritos, or served over rice. Garnish with fresh cilantro, diced onions, and avocado slices for added freshness and texture.

Notes

• Trimming excess fat helps reduce greasiness but some fat is essential for flavor and moisture.
• Sautéing the onion and garlic before adding to the crockpot deepens the flavor but is optional.
• If using chipotle peppers, add gradually as they can bring significant heat.
• Leftover carnitas can be crisped in a hot skillet for a few minutes before serving for added texture.
• For a classic Mexican touch, garnish with fresh cilantro and chopped white onion when serving.

Keywords: Carnitas, Slow Cooker Pork, Pulled Pork, Mexican Recipe, Crockpot Dinner