If you’re craving tender, melt-in-your-mouth pork that’s bursting with bold, smoky flavors, you’re absolutely going to love this Crock Pot Carnitas Recipe. I first tried making carnitas in my slow cooker when I wanted a fuss-free dinner that could easily feed a crowd, and it quickly became one of our family favorites. Whether you’re prepping for taco night, meal prepping for the week, or just want to impress friends with minimal effort, this dish hits all the right notes. Stick around—I’m about to share some insider tips and tricks to get your carnitas just right every single time!
Why You’ll Love This Recipe
- Hands-Off Cooking: Once you sear the pork and add your ingredients, your slow cooker does all the work—perfect for busy days.
- Tender Yet Crispy: I love how this recipe combines slow-cooked tenderness with a broiled finish for that irresistible crispy edge.
- Rich, Layered Flavors: The wet spice rub and smoky additions create a depth of flavor that’s anything but boring.
- Super Versatile: Use the carnitas in tacos, salads, rice bowls, or even on their own—the options are endless!
Ingredients You’ll Need
What’s awesome about this Crock Pot Carnitas Recipe is that the ingredients all come together naturally to bring out that authentic, mouthwatering taste. A mix of citrus, spices, and a secret smoky touch makes it sing. When you pick your pork, try to get a good cut of pork butt with just a bit of fat—it makes a huge difference!
- Pork butt/Boston butt: This cut has the perfect fat content to stay juicy during the long slow cook.
- Vegetable oil: For searing the pork and locking in flavor.
- Orange juice & lime juice: These add bright, fresh acidity that tenderizes the meat beautifully.
- Liquid smoke: Adds that classic smoky undertone without needing a grill.
- Bay leaves: Enhance the savory aroma and depth.
- Yellow onion & jalapeno: Bring sweetness and gentle heat.
- Olive oil & tomato paste: Form the base of the wet spice rub, giving body and richness.
- Reduced sodium soy sauce: Adds umami without overwhelming saltiness.
- Brown sugar: Balances spices with a touch of sweetness.
- Ground cumin, oregano, chili powder, garlic & onion powder: Classic Mexican spice staples.
- Smoked paprika, black pepper, and chipotle chili: Kick it up a notch with smokiness and heat.
Variations
One thing I love about this Crock Pot Carnitas Recipe is how easy it is to switch things up depending on your mood or pantry staples. Don’t be afraid to play around with the spices or swap the heat level to suit your taste buds!
- Saucy Carnitas: Instead of crisping the pork in the oven, drain excess juices and stir in enchilada sauce, salsa, and green chilies for salsa-style carnitas—my family loves this version for easy burrito bowls.
- Spicy Kick: Add extra chipotle chili powder or fresh chopped serranos if you like it hotter; I discovered this trick when trying to impress my spice-loving friends!
- Slow Cooker to Instant Pot: For faster results, cut pork into chunks, add extra liquid (pineapple juice is an amazing choice), and cook in your Instant Pot for about 50 minutes; it saves me when I’m short on time.
- Herb Variations: Try swapping oregano for fresh cilantro added at the end to brighten up the dish.
How to Make Crock Pot Carnitas Recipe
Step 1: Searing the Pork to Lock in Juices
This step is where the magic starts. Heat your vegetable oil over high heat in a large skillet until shimmering. Use tongs or forks to carefully sear the pork butt on all sides—don’t rush this! Getting a golden-brown crust enhances the flavor and seals in those juicy bits. Once browned, move the pork to a cutting board and let it cool just enough to handle—this makes it easier to apply the spice rub evenly.
Step 2: The Wet Spice Rub and Slow Cooker Setup
While your pork cools, whisk together olive oil, tomato paste, soy sauce, brown sugar, and all those beautiful spices into a wet spice rub. I learned early on that massaging this rub all over the pork creates an even flavor, so don’t hold back! Pop the pork into your slow cooker, pour in the orange juice, lime juice, liquid smoke, and tuck in the bay leaves along with chopped onions and jalapeno on top. Set it on low for 8 to 10 hours (or high for 5-6) and prep for some serious craving satisfaction.
Step 3: Shredding and Broiling for Crispy Perfection
When the pork is fall-apart tender, transfer it to a cutting board and shred it up—grab your forks and have fun! Return the shredded meat to the slow cooker to soak up the juices for another 20 minutes on low. Now comes the secret to that signature carnitas crispiness: spread the shredded pork evenly on foil-lined baking sheets, drizzle with reserved juices, then bake at 450°F for 15 minutes. Finish under the broiler for 5-10 minutes, keeping a close eye so it crisps without burning. This final step always gets my family’s stamp of approval!
Pro Tips for Making Crock Pot Carnitas Recipe
- Don’t Skip Searing: Searing develops flavor and texture, so even though it’s an extra step, it’s totally worth the effort.
- Balance Your Juice: If you find the carnitas are too wet after cooking, drain some liquid before broiling to avoid sogginess.
- Watch the Broiler Closely: That last crisping step can go from perfectly caramelized to burnt in minutes—stay near the oven!
- Use Fresh Citrus Juice: I’ve noticed fresh orange and lime juice add a brightness that bottled versions can’t match.
How to Serve Crock Pot Carnitas Recipe
Garnishes
When it comes to garnishes, I love topping mine with fresh cilantro, diced white onion, and a squeeze of lime—simple but packs a punch. Avocado slices or a dollop of smoky chipotle crema also add beautiful creaminess and heat contrast. You’ll find that these toppings really elevate the dish without complicating it.
Side Dishes
My go-to sides for Crock Pot Carnitas include Mexican-style street corn (elote), cilantro lime rice, and black beans. They balance the rich pork perfectly and round out the meal. On casual nights, I just pile the carnitas in corn tortillas and call it taco night—easy and always delightful.
Creative Ways to Present
For special occasions, I like serving carnitas in mini taco cups or over a vibrant salad with pickled red onions and fresh radishes for a colorful plate. Another fun idea is making carnitas nachos with melted queso and fresh pico de gallo—my friends always ask for the recipe when I do this!
Make Ahead and Storage
Storing Leftovers
I usually store leftover carnitas in an airtight container in the fridge for up to 4 days. The pork actually tastes even better the next day once the flavors meld. Just make sure to separate any crispy bits from the juices if you want to keep them crispy.
Freezing
Freezing carnitas works like a charm. After shredding and cooling, I portion out into freezer bags with some of the cooking juices to keep the meat moist. It freezes well for up to 3 months, making it a great meal prep option for busy weeks.
Reheating
To reheat, I gently warm carnitas in a skillet with a splash of the reserved juices to prevent drying out. For that extra crisp, a quick broil or pan-sear right before serving works wonders—and that makes leftovers feel fresh again!
FAQs
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Can I make this Crock Pot Carnitas Recipe without liquid smoke?
Absolutely! While liquid smoke adds that signature smoky flavor, you can omit it if you don’t have any on hand. Your carnitas will still be delicious—just a bit less smoky. Alternatively, a small amount of smoked paprika helps mimic a similar flavor profile.
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Is pork butt the only cut I can use?
Pork butt (Boston butt) is preferred because of its marbling, which keeps the meat tender when slow-cooked. You can technically use pork shoulder, but avoid leaner cuts like loin, as they may dry out during the long cooking process.
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Can I prepare the spice rub ahead of time?
Yes! The wet spice rub can be made a day or two in advance and stored in the fridge. This makes assembling the carnitas easier on the day you’re cooking, plus it allows the flavors to deepen.
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Can I double this Crock Pot Carnitas Recipe for a crowd?
Definitely! If your slow cooker is large enough, doubling the recipe works great. Just make sure the pork fits comfortably in a single layer if possible for even cooking, or adjust cooking times accordingly.
Final Thoughts
I absolutely love how this Crock Pot Carnitas Recipe manages to be effortless and impressive all at once. Whether you’re a carnitas veteran or trying it for the first time, this recipe will quickly become your go-to for Mexican-inspired dinners. It’s a perfect blend of tender, flavorful meat and crispy edges topped with fresh garnishes—my family literally goes crazy for it. So go on, give it a try, invite some friends over, and enjoy the satisfying yumminess you created with so little fuss. I promise, once you make it, you’ll wonder how you ever did taco night without it!
Print
Crock Pot Carnitas Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8-10 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Crock Pot Carnitas recipe offers tender, flavorful slow-cooked pork shoulder infused with a rich blend of spices and citrus, finished with a perfect crispy broil for authentic Mexican-style shredded pork ideal for tacos, burritos, salads, and more.
Ingredients
Pork and Marinade
- 4-5 lbs boneless pork butt (Boston butt), trimmed of excess fat
- 1 tablespoon vegetable oil
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 1 teaspoon liquid smoke
- 2 bay leaves
- 1 yellow onion, chopped
- 1 jalapeno, deveined, deseeded, chopped
Wet Spice Rub
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon reduced sodium soy sauce
- 1/4 cup packed brown sugar
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2-1 teaspoon ground chipotle chili pepper (optional, for heat)
Instructions
- Sear the pork: Heat 1 tablespoon vegetable oil in a large skillet over high heat. Using tongs or forks, sear the pork butt on all sides until lightly browned, then transfer to a cutting board to cool enough to handle.
- Prepare the spice rub and coat pork: Whisk together all Wet Spice Rub ingredients in a medium bowl. Once pork is cool, massage the spice rub evenly all over the meat, then place it into the slow cooker.
- Add liquids and aromatics: Pour the orange juice, lime juice, liquid smoke, and bay leaves into the slow cooker. Top the pork with chopped onion and jalapeno.
- Slow cook the pork: Cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the pork is fall-apart tender and easily shredded with a fork.
- Shred and reheat: Remove the pork to a cutting board, shred it thoroughly, then return the shredded pork to the slow cooker and toss with the cooking juices. Cook on LOW for an additional 20 minutes.
- Preheat and prepare for broiling: While the pork reheats, preheat your oven to 450°F (232°C) and line two baking sheets with foil.
- Crisp the pork: Spread the shredded pork evenly across the lined baking sheets. Drizzle about 1/4 cup of the reserved juices over the pork. Bake for 15 minutes, then broil for 5-10 minutes, watching carefully to avoid burning, until desired crispiness is reached.
- Serve: Drizzle additional juices over the crisped pork and toss gently. Serve warm in tortillas, with rice, salads, or favorite toppings.
Notes
- Liquid Smoke is sold near barbecue sauces in grocery stores and adds a smoky flavor.
- Variation: For a saucier carnitas, drain excess juices after slow cooking, then add to the pork: 1/2 cup enchilada sauce, 1/4 cup salsa, 4 oz green chilies, brown sugar, and hot sauce to taste instead of broiling.
- Instant Pot adaptation: Cut pork into large chunks, add extra liquid to total 1 cup (pineapple juice recommended), cook on high pressure for 50 minutes with a 15-minute natural release.
Nutrition
- Serving Size: 1/8 of recipe (approx. 6 oz shredded pork)
- Calories: 380
- Sugar: 5g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg
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