This slow cooker pork carnitas recipe became my go-to the moment I tasted the first batch. I discovered this method one chilly autumn evening when I wanted big, bold flavors without babysitting the stove. The pork shoulder simmers gently with citrus and aromatics for hours, releasing its fat and collagen until the meat is impossibly tender and shreddable. The final quick blast under the broiler gives you those crackly, caramelized edges that make every bite sing. It’s the kind of dish that fills the kitchen with bright orange and garlic aromas and makes guests linger long after the meal. I love how forgiving this method is: a simple spice rub, a handful of pantry staples, and a 6- to 8-quart slow cooker are all you need. The texture is rich and silky from the long cook, while the citrus keeps the flavor lively so the finished shredded pork never tastes heavy. I first served this to my family at a casual taco night — my picky nephew ate three tacos and then asked for a bowl of meat on its own. That reaction sealed this dish as a permanent part of our rotation.

Ingredients

• Pork shoulder (4 lb): Look for well-marbled pork labeled "pork shoulder" or "Boston butt." The fat is necessary for moist, flavorful meat and a silky mouthfeel. Trim any excessively thick outer fat but leave a thin layer for flavor.
• Chili powder (1 tbsp): Use a good-quality chili powder blend (preferably ancho-based) for depth without too much heat. McCormick or Frontier are reliable choices.
• Ground cumin (2 tsp): Toasted cumin adds warm, earthy notes; use fresh cumin for the best aroma.
• Dried oregano (2 tsp): Mexican oregano if you can find it, otherwise Mediterranean oregano works fine — it brings a slightly citrusy-herbal lift.
• Salt (2 tsp) and black pepper (1 tsp): Salt is crucial for seasoning deeply; adjust to taste after shredding. Use coarse kosher salt for easier rubbing.
• Garlic (4 cloves): Peel and leave whole so the cloves infuse the cooking juices without disintegrating into the sauce.
• Onions (2 medium): Quartered yellow or Spanish onions add sweetness and body to the braising liquid.
• Fresh orange juice (1/2 cup) and fresh lime juice (1/4 cup): Fresh citrus brightens and tenderizes the pork; bottled juice won’t deliver the same brightness.

Instructions

Prepare the spice rub: In a small bowl combine 1 tablespoon chili powder, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 2 teaspoons salt and 1 teaspoon ground black pepper. Stir until evenly combined so every inch of pork gets balanced seasoning. Season the pork: Pat the 4 lb pork shoulder dry with paper towels. Rub the spice mixture thoroughly over all sides, pressing it into the meat. Dry meat allows the rub to adhere and helps render the fat during cooking. Assemble in the slow cooker: Place 4 peeled garlic cloves and 2 quartered onions in the bottom of a 6-quart slow cooker. Nestle the seasoned pork on top and pour in 1/2 cup freshly squeezed orange juice and 1/4 cup freshly squeezed lime juice. The citrus provides both acidity and aromatic notes that cut through the richness. Cook low and slow: Cover and cook on low for 8 hours (or high for 4 to 5 hours) until the meat reaches an internal temperature of at least 195°F and is easily shredded. Low, gentle heat allows connective tissue to dissolve into gelatin for tender, juicy results. Shred and season: Remove the pork to a cutting board and shred with two forks, discarding any large pieces of tough connective tissue. Return shredded pork to the slow cooker, stir to coat with the cooking juices, and season to taste with additional salt and pepper. Keep warm for another 30 minutes so the meat soaks up the juices. Crisp under the broiler: Preheat the oven broiler. Spread the shredded pork in a single layer on a rimmed baking sheet and broil 3 to 4 minutes until edges are crusty and caramelized. Watch closely — broilers vary and meat can go from crisp to charred quickly. Serve immediately: Serve hot with warm corn or flour tortillas, chopped cilantro, diced onion, and extra lime wedges. The contrast of tender interior and crisp edges is the hallmark of great carnitas.

Storage Tips

Cool leftovers quickly and refrigerate in shallow airtight containers for up to 4 days. For longer storage freeze in portioned zip-top bags or vacuum-sealed packs for up to 3 months. Reheat gently in a skillet with a splash of the reserved juice or water to prevent drying; for best texture, crisp leftover carnitas under the broiler or in a hot pan just before serving. Avoid repeated reheating — portion before storing to reheat only what you’ll use.

Ingredient Substitutions

If you don’t have pork shoulder, a pork butt of similar fat content works. For a slightly leaner version, use pork picnic roast but expect a firmer texture. Swap orange juice for grapefruit juice for a tangier profile, or add a splash of apple cider for sweetness. If you don’t have chili powder, a mix of smoked paprika and a pinch of cayenne replicates the depth without changing proportions. For a vegetarian twist, use jackfruit braised with the same aromatics and citrus until tender, though texture and cooking times will vary.

Serving Suggestions

Serve with warm corn tortillas, chopped white onion, cilantro, pickled red onions, and lime wedges. For a crowd, set up a taco bar with salsas, guacamole, and shredded cabbage. These carnitas also shine over rice bowls, atop nachos alongside black beans and queso fresco, or stuffed into tortas for handheld sandwiches. Garnish with crumbled cotija or a drizzle of crema if dairy is desired.

Cultural Background

Carnitas originate from the state of Michoacán, Mexico, where pork is traditionally simmered in lard until tender and then crisped. The method here adapts that approach for home kitchens by using a slow cooker and finishing under the broiler to mimic the original crisping step. While classic carnitas use lard for flavor, this version gives equally satisfying results using the pork’s own fat and fresh citrus for brightness, offering a balance of tradition and practicality for modern cooks.

Seasonal Adaptations

In winter, add a small cinnamon stick and a bay leaf to the slow cooker for extra warmth. For summer, lighten the dish with extra lime and chopped fresh cilantro, and serve with grilled corn and a citrusy slaw. Holiday variations include adding a chipotle in adobo for smoky warmth or tossing shredded pork with pineapple for a tropical, festive twist.

Meal Prep Tips

Make a double batch and freeze individual portions for quick lunches. Shred the meat while still warm for easier handling, then cool and package. If you plan to re-crisp later, freeze shredded meat flat in freezer bags so you can thaw single portions quickly. Label containers with the date and use within three months for best flavor.

There’s something comforting about a big pot of slow-cooked pork that brings people together. Whether you’re feeding a family of eight or prepping for weeknight meals, these carnitas are reliable, flavorful, and easy to make your own. Try them once and you’ll understand why I make them whenever I want a fuss-free, crowd-pleasing centerpiece.