Slow Cooker Carnitas are tender, juicy, and packed with huge flavor. These make some of the best tacos or burrito bowls that your family will absolutely love. Try serving with Mexican Black Beans for a totally satisfying dinner.
I often prepare these easy Slow Cooker Carnitas as part of my meal prep on Sunday, then simply placed the slow cooker insert in the fridge until Monday morning. All I have to do Monday is turn the slow cooker on for eight hours, shred the pork when I get home from work, then simply kept it warm in the slow cooker until we were ready to eat. Dinner really couldn’t be much easier than that. This recipe makes 10-15 servings, so we had enough for dinner, a few lunches during the week, and I froze multiple servings for later in the month.
I really love how inexpensive this dinner is as well. My pork shoulder was six pounds, and at less than ten dollars, even when the spices, cheese, tortillas, veggies, etc. are added in, it’s still incredibly economical.
FAQs:
Typically pork shoulder, sometimes called “pork butt,” is slow cooked, then shredded to create carnitas. It does have a higher fat content, but this is what keeps the pork so tender and juicy.
Absolutely! I usually buy about a six pound pork shoulder, and we end up with A LOT of leftover meat. I freeze it into two person portions, then simply thaw it for an easy dinner for those busy weeknights.
How to Make Slow Cooker Carnitas:
Prep is a cinch for these Slow Cooker Carnitas. Simply pour the lime juice, orange juice, and zest into the slow cooker insert. Then add the smoked paprika, cumin, chipotle powder, salt, pepper, oregano, and minced garlic.
Give everything a good whisk to combine the spices and juice. Thinly slice the onion, and add it and the diced green chilis to the juice mixture, whisking once again.
Trim the pork shoulder of any excess fat, and place on top of the onions and juice. Scoop some of the onion mixture on top of the pork shoulder, then place the lid on top and place in the fridge overnight to marinate.
In the morning, turn the slow cooker to low, and cook for eight to ten hours. (Slow cooker temps do differ. Mine cooks a little hotter.) After eight hours, remove the pork to a large cutting board. Using two forks, shred the pork, then return to the juices. Keep warm until ready to serve.
When ready to serve, use a slotted spoon and serve directly from the slow cooker. Or, be more traditional and place a single layer of the carnitas on a prepared baking sheet, and broil for about 7-8 minutes to crisp up the edges of the carnitas. Just keep a close eye on the pork so as not to burn it.
Serving Suggestions for Carnitas:
- Obviously, carnitas make fantastic tacos or burritos, but you could also make nachos or quesadillas with the meat.
- Personally, I love to serve carnitas in a burrito bowl to keep them gluten-free.
- Keep your meal low carb AND gluten-free by using lettuce wraps for your carnitas, or try using a Cilantro Lime Cauliflower rice to make a burrito bowl.
- Whatever you decide, you will love the flavor. Top with your favorite veggies such as tomato, avocado, shredded lettuce or spinach. But, don’t forget the Manchego cheese–it’s such a perfect complement, and a little goes a long way on flavor.
- Looking for more Mexican inspired recipes for your next party? Check out these Cinco de Mayo ideas.
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Recipe Notes:
- This recipe was first published on November 7, 2017, but was updated with photos, ingredients, and notes to make the recipe more user friendly.
- Depending on how you choose to wrap it or serve it, Slow Cooker Carnitas are easily adaptable for Whole30. If you're creating a bowl, swap in cauliflower rice, and omit the black beans and cheese. Just make sure to check your can of green chilis for the ingredients list.
- Cuisinart's slow cooker allows you to slow cook, roast, steam, and brown or sauté all in one appliance.
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Slow Cooker Carnitas
Slow Cooker Carnitas are tender, juicy, and packed with huge flavor. These make some of the best tacos or burrito bowls that your family will absolutely love.
Ingredients
- 1 6-pound pork shoulder
- 3 oranges, juiced (plus zest of one)
- 6 limes, juiced (plus zest of two)
- 1 medium yellow or brown onion
- 4-5 cloves minced garlic
- 1 7-ounce can diced green chilis (Do not drain.)
- ½ teaspoon smoked paprika
- ½ teaspoon chipotle powder
- 1 teaspoon Himalayan pink salt
- 1 teaspoon ground black pepper
- 1 tablespoon dried oregano
Instructions
Simply pour the lime juice, orange juice, and zest into the slow cooker insert. Then add the smoked paprika, cumin, chipotle powder, salt, pepper, oregano, and minced garlic. Give everything a good whisk to combine the spices and juice. Thinly slice the onion, and add it and the diced green chilis to the juice mixture, whisking once again.
Trim the pork shoulder of any excess fat, and place on top of the onions and juice. Scoop some of the onion mixture on top of the pork shoulder, then place the lid on top and place in the fridge overnight to marinate.
In the morning, turn the slow cooker to low, and cook for eight to ten hours. (Slow cooker temps do differ. Mine cooks a little hotter.) After eight hours, remove the pork to a large cutting board. Using two forks, shred the pork, then return to the juices. Keep warm until ready to serve.
When ready to serve, use a slotted spoon and serve directly from the slow cooker. Or, be more traditional and place a single layer of the carnitas on a prepared baking sheet, and broil for about 7-8 minutes to crisp up the edges of the carnitas. Just keep a close eye on the pork so as not to burn it.
Notes
You don't absolutely have to marinate the pork overnight, but I feel like it adds more flavor to the meat.
Don't have fresh oranges and limes. You can also use 1 cup orange juice and ⅓ cup lime juice.
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Nutrition Information
Yield 15 Serving Size 1Amount Per Serving Calories 562Total Fat 39gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 21gCholesterol 163mgSodium 229mgCarbohydrates 9gFiber 2gSugar 4gProtein 43g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
Vicki
These carnitas were beyond amazing!! I’ve cooked pork shoulder in my crockpot with bottled mojo sauce but would prefer to stay away from processed foods. Not only was this an easy, healthier option, there is no comparison to the flavor! I will definitely be making this regularly.
Inspired Fresh Life
I'm so excited that you liked them! I know you like your mojo pork, but this really isn't any more difficult to prepare, maybe just a few extra measurements.