Mom's Best Recipes
Recipe

Crock Pot Carnitas

Tender slow cooker pork with a quick broil for crispy edges, plus a bright citrusy cooking liquid you can spoon over everything.

Author By Matt Campbell
4.8
A large platter of shredded pork carnitas with crispy browned edges, topped with chopped cilantro and lime wedges on a wooden table with warm kitchen lighting
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Carnitas is one of my favorite kitchen magic tricks because it asks for almost nothing up front, then pays you back all week. You toss pork into the slow cooker (aka the Crock Pot) with citrus, garlic, and warm spices, walk away, and come back to meat that practically falls apart when you look at it.

But here is the part that makes it carnitas and not just “shredded pork”: we finish it hot and fast so you get those crisp, browned edges. That contrast is the whole point. Juicy strands, crunchy tips, and a little tang from the cooking liquid. Tacos, bowls, nachos, breakfast eggs. You are covered.

Overhead photo of carnitas ingredients on a kitchen counter including pork shoulder, oranges, limes, onion, garlic, cumin, oregano, bay leaves, and broth in small bowls

Why It Works

  • Set it and forget it tenderness: Pork shoulder has enough fat and collagen to turn spoon tender in the slow cooker.
  • Bright, not flat: Orange and lime add lift, so the meat tastes lively even after hours of cooking.
  • Crispy edges on demand: A quick broil (or skillet crisp) gives you the signature carnitas texture without deep frying.
  • Built-in sauce: The cooking liquid becomes a savory citrus broth. Reduce it or just spoon a little over the meat to keep it juicy.
A slow cooker insert filled with tender shredded pork and onions in a light citrusy broth, with a pair of tongs pulling the meat apart

Pairs Well With

Recommended

Slow Cooker Carnitas

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These slow cooker carnitas come out tender and juicy, then get a quick broil for the signature crisp edges. Perfect for tacos, bowls, and leftovers.

Crock Pot Carnitas

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Slow cooker carnitas that shred like a dream, then crisp up fast under the broiler. Bright orange and lime, warm spices, and plenty of tips for tacos and mea...

Crock Pot Pork Shoulder

Crock Pot Pork Shoulder

Set it and forget it pork shoulder with crisp edges at the end and a bold, citrusy garlic sauce. Weeknight-easy, party-ready, and amazing for leftovers.

Crock Pot Pulled Pork

Crock Pot Pulled Pork

Set it and forget it pulled pork with a smoky-sweet rub and a tangy sauce you will want to put on everything. Includes storage tips and easy serving ideas.

Storage Tips

How to Store Carnitas

Refrigerator: Store carnitas in an airtight container for up to 4 days (some kitchens prefer 3 to 4 days, so follow your household comfort level). Keep a little cooking liquid with it so it stays juicy.

Freezer: Freeze in portions for up to 3 months (best texture within 2 to 3 months). I like to freeze the pork with a few spoonfuls of the juices in a zip-top bag laid flat. It thaws faster and stays moist.

Reheat for best texture: Warm gently in a skillet with a splash of broth, then crank the heat to crisp the edges. You can also reheat on a sheet pan at 425°F until hot, then broil briefly to re-crisp.

Two glass meal prep containers filled with carnitas, rice, and roasted peppers on a kitchen counter with lids nearby

Common Questions

Common Questions

What cut of pork is best for crock pot carnitas?

Pork shoulder (also labeled pork butt or Boston butt) is the move. It has enough fat to stay juicy and enough connective tissue to shred beautifully. Pork loin will work in a pinch, but it can turn dry and stringy.

Do I have to sear the pork first?

No. This recipe is designed to be low drama. Searing adds a little extra depth, but the broiler finish gives you plenty of browned flavor where it counts. If you have 5 extra minutes, you can sear big chunks of pork in a hot skillet before slow cooking.

How do I get carnitas crispy without drying it out?

Spread shredded pork on a sheet pan, drizzle with a few spoonfuls of the cooking liquid, then broil until the tips brown. Toss and broil again. The liquid is your insurance policy against dryness.

Can I make this in advance for a party?

Absolutely. Slow cook and shred the day before, refrigerate with juices, then crisp under the broiler right before serving. It tastes fresh and the edges still crackle.

Is this spicy?

As written, it is more warm and savory than spicy. Add jalapeño, chipotle in adobo, or cayenne if you want heat.

Is this “real” carnitas?

Traditional carnitas are cooked confit-style in fat, then crisped. This is a slow-cooker shortcut that gets you the same juicy meat and crispy edges with a lot less hands-on time. Different method, same payoff.

Shredded pork spread on a rimmed baking sheet with browned crispy edges forming under high heat in a home kitchen

The first time I made carnitas in a slow cooker, I expected “fine.” Like, respectable shredded pork that needed a bunch of salsa to wake it up. Instead, I lifted the lid and got hit with that citrus-garlic steam that instantly makes you hungry. The real win was the broiler step. Five minutes later the edges were crisp, the middle stayed juicy, and suddenly it tasted like I had tried way harder than I actually did. That is my favorite kind of cooking.