If you’re craving restaurant-quality carnitas without the hassle, this simple carnitas crockpot recipe is your new kitchen treasure. It’s tender, juicy, and packed with bold Mexican-inspired flavor — plus, it crisps up beautifully for tacos, burritos, bowls, or nachos. With just a few fresh ingredients and a slow cooker, you’ll have a meal everyone will love.
Why You’ll Love This Simple Carnitas Crockpot
- Hands-off cooking: Your crockpot does all the work!
- Crispy perfection: A quick broil or pan-sear adds irresistible texture.
- Big flavor: Citrus, garlic, and spices soak into every bite.
- Versatile: Perfect for tacos, salads, or rice bowls.
- Meal-prep friendly: Freezes beautifully for easy future dinners.
This dish brings together the slow-cooked tenderness of pulled pork and the crisp edges that make carnitas unforgettable.
Ingredients for Simple Carnitas Crockpot
Main Ingredients
- 4–5 lb (1.8–2.3 kg) pork shoulder (or pork butt), trimmed
- 1 large onion, sliced
- 4 garlic cloves, minced
- ¾ cup orange juice (fresh preferred)
- ¼ cup lime juice (fresh or bottled)
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp chili powder
- 2 tsp salt
- 1 tsp black pepper
- 2 bay leaves
Ingredient Notes (Substitutions & Healthy Swaps)
- Pork Alternatives: Substitute pork with chicken thighs or smoked turkey for a lighter but equally flavorful version.
- Citrus: If you don’t have fresh orange juice, use bottled or mix ½ cup pineapple juice + ¼ cup lemon juice for a tropical twist.
- Low-sodium option: Use half the salt and adjust after cooking.
- Broth version: Add ½ cup chicken broth if your slow cooker runs hot or if you prefer extra saucy meat.
Step-by-Step Instructions
Step 1 – Prep the Pork
Trim excess fat from the pork shoulder. Cut into large chunks (about the size of your fist). Pat dry with paper towels, then season all sides with salt, pepper, cumin, oregano, and chili powder.
Step 2 – Layer in the Crockpot
Place sliced onions and garlic at the bottom of the slow cooker. Add the pork chunks on top. Pour in orange juice and lime juice, then tuck in the bay leaves.
Step 3 – Slow Cook Until Tender
Cover and cook on Low for 8 hours or High for 4–5 hours, until the meat is fork-tender and easily shreds.
Step 4 – Shred the Meat
Remove the bay leaves. Shred the pork directly in the crockpot using two forks, mixing it with the flavorful juices.
Step 5 – Crisp to Perfection
Transfer shredded pork to a baking sheet or skillet.
To broil: Spread evenly and broil for 5–7 minutes, flipping once until edges are crisp and golden.
To pan-sear: Heat a skillet over medium-high heat and cook the pork in batches until crispy.
Step 6 – Serve and Enjoy
Serve hot in tortillas, over rice, or as a filling for burritos, tacos, or bowls. Garnish with cilantro, diced onion, and lime wedges.
Pro Tips for Success
- Use the right cut: Pork shoulder or pork butt gives the best tenderness.
- Don’t rush the slow cook: Time develops flavor and softness.
- Keep some juice: When crisping, drizzle a bit of cooking liquid to keep it moist.
- Broil in batches: Overcrowding prevents crisping.
- Use fresh citrus: It makes the flavors pop.
- Save leftovers: Carnitas taste even better the next day!
Flavor Variations
- Spicy Carnitas: Add chipotle powder or diced jalapeño for smoky heat.
- Citrus Herb Carnitas: Include a bit of fresh rosemary and thyme for a gourmet twist.
- Sweet & Smoky: Mix 1 tbsp brown sugar with paprika for BBQ-style carnitas.
- Garlic Lovers: Double the garlic for rich depth.
- Tropical Fusion: Add pineapple chunks for a sweet island touch.
Serving Suggestions
- Tacos: Top with cilantro, diced onions, and salsa verde.
- Burrito Bowls: Pair with rice, beans, avocado, and cheese.
- Salads: Add carnitas to a fresh green salad for a protein-packed meal.
- Nachos: Layer on tortilla chips with cheese and jalapeños.
- Breakfast: Use in breakfast burritos or with scrambled eggs.
Storage and Freezing Instructions
- Refrigerate: Store leftovers in an airtight container up to 4 days.
- Freeze: Portion into freezer bags with a little juice; freeze up to 3 months.
- Reheat: Thaw overnight and reheat in a skillet or oven until hot and crisp again.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 330 kcal |
| Protein | 28 g |
| Carbohydrates | 6 g |
| Fat | 22 g |
| Fiber | 0 g |
| Sodium | 450 mg |
(Values approximate; based on 8 servings.)
FAQ About Simple Carnitas Crockpot
What’s the best cut of meat for carnitas?
Pork shoulder (also called pork butt) is ideal because it has enough fat to stay juicy during the long slow cook. Leaner cuts will dry out more easily.
Can I make this recipe with chicken?
Yes! Substitute with boneless, skinless chicken thighs and reduce the cook time by about 1 hour. You’ll get tender, flavorful shredded chicken carnitas.
Do I need to crisp the meat?
The crisping step isn’t mandatory but adds the signature carnitas texture. It makes the edges caramelized and flavorful — worth the few extra minutes!
Can I make this ahead of time?
Definitely. Carnitas reheat beautifully and even taste better after sitting overnight in their juices. Just crisp them again before serving.
How do I make it less fatty?
Trim visible fat before cooking, and after shredding, skim off any excess oil from the slow cooker juices.
Final Thoughts
This Simple Carnitas Crockpot recipe is proof that incredible flavor doesn’t need hours of effort. With bright citrus, tender pork, and a touch of crispiness, it’s a meal that fits any occasion — from easy weeknights to festive gatherings. Every bite is juicy, golden, and deeply satisfying. Once you try it, it’ll become a regular on your menu rotation!
Print
Simple Carnitas Crockpot That Crisps Perfectly
- Total Time: 8 hr 15 min
- Yield: 8 servings 1x
Description
Tender, flavorful pork slow-cooked with citrus and spices, then crisped to perfection for tacos or bowls.
Ingredients
4–5 lb pork shoulder or butt
1 large onion, sliced
4 garlic cloves, minced
¾ cup orange juice
¼ cup lime juice
2 tsp ground cumin
2 tsp dried oregano
1 tsp chili powder
2 tsp salt
1 tsp black pepper
2 bay leaves
Instructions
1. Trim pork and season with spices.
2. Layer onion and garlic in crockpot, add pork.
3. Pour citrus juices and add bay leaves.
4. Cook on Low 8 hr or High 4–5 hr until tender.
5. Shred pork, discard bay leaves.
6. Crisp under broiler or in skillet 5–7 min.
7. Serve hot in tacos, bowls, or burritos.
Notes
Use chicken thighs or turkey for a lighter version.
Add chicken broth for extra juiciness.
Fresh citrus enhances flavor.
Leftovers keep 4 days refrigerated or 3 months frozen.
- Prep Time: 15 min
- Cook Time: 8 hr
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 80 mg
