Crock Pot Pork Carnitas (Slow Cooker Carnitas)

Want tender, fall-apart pork carnitas without standing over the stove for hours? This slow cooker recipe makes rich, flavorful pork carnitas with minimal effort. It’s ideal for tacos, burritos, salads, nachos, or for freezing into ready-to-use portions for future meals.

This version uses a classic pork shoulder slow-cooked until juicy and easy to shred, then finished with a crisping step if you like browned edges. The method keeps prep simple while delivering authentic carnitas flavor.

Ingredients

• 5 lb boneless pork shoulder roast, trimmed of excess fat and cut into large chunks
• Salt and pepper
• 4 tablespoons butter or lard
• 1 medium onion, diced
• 3 cloves garlic, minced
• ⅓ cup lime juice
• 4–5 sprigs fresh thyme or 2 teaspoons dried thyme
• 4 small bay leaves
• 1 teaspoon dried oregano, crushed
• 1 teaspoon salt
• ½ teaspoon red pepper flakes
• 2 cups water

Directions

1. Trim the pork shoulder of excess fat, cut into large chunks, and season generously with salt and pepper.
2. Heat a large skillet over medium-high heat and melt the butter or lard.
3. Brown the pork chunks in batches, turning to develop a golden crust on all sides. Transfer browned pieces to a 6–7 quart slow cooker as you go.
4. Reduce heat, add the diced onion and minced garlic to the skillet, and sauté until the onion is translucent but the garlic does not burn.
5. Scrape the onion, garlic, and pan drippings into the slow cooker with the pork.
6. Add lime juice, thyme, bay leaves, oregano, salt, red pepper flakes, and water to the crock pot and stir to combine.
7. Cover and cook on low for 8–10 hours, or until the pork is very tender and easily shredded with forks.
8. Remove the meat to a bowl or platter. Shred with two forks and discard bay leaves and thyme stems.
9. Serve on warm tortillas with your favorite toppings, or proceed to crisp the edges (see tips below).

How to make crispy edges on slow-cooker carnitas

• Limit liquid coverage: When slow cooking, try not to submerge the meat completely so some exposed edges can brown slightly during cooking.
• Broil in the oven: For the most authentic crispy edges, shred the cooked pork, spread it in a single layer on a rimmed baking sheet, and broil at high heat for a few minutes, tossing occasionally until the edges are browned and crisp.

These carnitas come out juicy and tender. Serve them with fresh salsas, chopped cilantro, diced onion, lime wedges, or a fruity salsa like pineapple-mango for contrast.

How to make a sauce from the cooking juices

Turn the slow-cooker juices into a flavorful sauce to spoon over the shredded pork.

1. Strain the liquid from the crock pot into a saucepan and bring to a boil.
2. Reduce heat to a simmer and cook until reduced by about half to concentrate the flavor.
3. Alternatively, whisk 2 tablespoons cornstarch with 4 tablespoons cold water to make a slurry. Add it to the boiling juices, stir well, and cook until thickened. Spoon the sauce over tacos or served carnitas.

Recipe FAQ

Can you get crispy edges on crock pot carnitas like traditional carnitas?

Slow cookers won’t produce the same crisping as deep-frying in lard, but finishing shredded pork under a broiler or in a hot skillet will give you browned, crispy edges similar to traditional carnitas.

Expert recipe tips

• Freeze leftovers: Shredded carnitas freeze well. Portion into meal-sized containers and freeze for quick dinners later.
• Make freezer meals: Prepare the pork fully, then freeze in portions to use in tacos, quesadillas, nachos, and more during the month.
• Oven crisping: Spread shredded pork on a baking sheet and broil or bake at 400°F (about 200°C) for a few minutes, tossing occasionally until edges are browned.
• Serving ideas: Aside from tacos, try carnitas in burritos, salads, chalupas, or atop nachos with melted cheese and pickled jalapeños.
• Reheating: Reheat gently in a covered skillet with a splash of reserved cooking liquid or in the oven at low temperature to keep meat moist. For crisping, finish under the broiler briefly.

Nutrition (approximate per serving)

• Calories: 337 kcal
• Protein: 51 g
• Fat: 12 g
• Carbohydrates: 2 g
• Sodium: 400 mg
• Potassium: 895 mg

More Mexican crock-pot recipe ideas

• Crock Pot Mexican Cornbread Casserole
• Cheesy Frito Taco Casserole
• Crock Pot Salsa Chicken
• Crock Pot Chicken Enchilada Casserole

Use these carnitas for other meals

• Pulled pork nachos
• Pork chalupas
• Homemade chimichangas
• Pork quesadillas

This Crock Pot Pork Carnitas recipe is an easy, reliable way to get savory, tender pork for a variety of Mexican-style dishes. Prepare once, serve tonight, and freeze extra portions for quick meals later.