Mom's Best Recipes
Recipe

Crock Pot Carnitas

Tender slow-cooked pork finished under the broiler for those crispy, salty edges carnitas are famous for.

Author By Matt Campbell
4.8
A platter of crock pot carnitas with crispy edges, served with warm tortillas, diced onion, cilantro, and lime wedges on a cozy kitchen table
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Carnitas are one of those “how is this so good for how little effort I put in” meals. The crock pot does the heavy lifting, the citrus keeps everything bright, and a quick blast under the broiler gives you the crisp edges that make carnitas carnitas. Not sad shredded pork. Not watery taco filling. We are chasing juicy bites with little caramelized corners.

This is my go-to when I want tacos tonight and leftovers tomorrow. It is also extremely forgiving. If your pork is a little fattier, great. If you only have one citrus, we can work with that too. Just promise me one thing: do not skip the crisping step at the end. That is where the magic lives.

Pork shoulder chunks on a cutting board surrounded by bowls of cumin, oregano, salt, pepper, minced garlic, and halved oranges and limes on a bright kitchen counter

Why It Works

  • Slow cooker = reliably tender pork. Pork shoulder typically turns spoon-tender after a long, gentle cook, and the fat helps keep it juicy.
  • Citrus + spices build real carnitas flavor. Orange and lime bring sweetness and tang, while cumin and oregano give you that classic warm, savory backbone.
  • Broiler finish for crisp edges. Spreading the shredded pork on a sheet pan and cooking it hot and fast gives you caramelized bits without drying it out.
  • Meal prep friendly. The pork holds well in the fridge and freezer, and it reheats like a champ.

Pairs Well With

Recommended

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Storage Tips

How to Store and Reheat

Fridge: Store carnitas in an airtight container for up to 4 days. For best results, stash some of the cooking juices with the meat so it stays juicy.

Freezer: Freeze for up to 3 months. I like portioning into freezer bags, flattening them, and adding a few spoonfuls of cooking liquid before sealing.

Reheat (best methods):

  • Skillet: Medium-high heat, a splash of reserved juices, then let it sit untouched for a minute to crisp.
  • Oven or toaster oven: 425°F for 8 to 12 minutes on a sheet pan, spooning a little juice over halfway through.
  • Microwave: Works in a pinch. Add a spoonful of juices and cover so it steams instead of drying out.

Common Questions

Common Questions

What cut of pork is best for crock pot carnitas?

Pork shoulder (also sold as pork butt) is ideal. It has enough fat to stay moist and shred easily. Pork loin can work, but it is leaner and more likely to dry out.

Do I need to add broth or water?

Usually, no. Between the citrus and the moisture in the pork, you will end up with plenty of liquid. If your slow cooker tends to run dry, or your roast is on the leaner side, add 1/4 to 1/2 cup chicken broth.

Can I cook it on HIGH instead of LOW?

Yes. Cook on HIGH for 4 to 5 hours or LOW for 8 to 10 hours, until it shreds easily. LOW gives you a more forgiving texture.

How do I keep carnitas from being soggy?

Shred the pork, then spread it out on a sheet pan and broil or roast until the edges crisp. Do not pour all the juices on top before crisping. Add them after, a little at a time, until juicy but not wet.

Is it spicy?

As written, it is more savory and citrusy than spicy. If you want heat, add diced jalapeño to the slow cooker, or toss the shredded pork with chipotle powder before broiling.

How do I know it is done?

The easiest test is texture: it should shred easily with a fork. If you like numbers, aim for roughly 195 to 205°F in the thickest pieces so the collagen has time to break down.

I started making crock pot carnitas when I realized I was basically buying the same taco bowl over and over and pretending it was a personality. The first time I tried it at home, I skipped the crisping step because I was hungry. Big mistake. It tasted fine, but it did not have that “wait, what is that flavor?” moment. Now I treat the broiler like the final boss. A few minutes later, the pork has those golden, salty edges, and suddenly it feels like taco night got promoted.