Recipe

Crock Pot Carnitas

Tender, citrusy pulled pork finished with a quick broiler crisp for the best caramelized edges.

By Matt Campbell

•

4.8

A platter of crispy-edged carnitas with chopped cilantro, diced onion, and lime wedges on a warm-toned kitchen table

Carnitas are one of my favorite kitchen magic tricks because they feel like restaurant food, but they are basically just pork + time + a little attitude at the end.

The crock pot does the heavy lifting here. You toss in a pork shoulder with orange, lime, and warm spices, then let it go low and slow until it shreds if you look at it too hard. After that, we do the crucial part people skip: a fast broil (or skillet crisp) that gives you those browned, crispy edges that make carnitas carnitas.

This is the kind of recipe that saves a weekday. Make a batch, stash the leftovers, and suddenly you have tacos, rice bowls, nachos, and scrambled eggs that taste like you planned your life.

Raw pork shoulder on a cutting board surrounded by halved oranges, limes, garlic cloves, and small bowls of spices on a bright kitchen counter

Why It Works

Big flavor with everyday ingredients: Orange, lime, garlic, and cumin do a lot without needing anything fancy.
Fall-apart tender: Slow cooking melts the tough stuff so you get juicy shreds, not dry chunks.
Crispy finish on demand: Broiling for a few minutes caramelizes the meat and concentrates flavor like a cheat code.
Meal-prep friendly: This reheats beautifully and can be repurposed a dozen ways without tasting like leftovers.

A slow cooker insert filled with tender shredded pork and citrusy cooking liquid on a neutral kitchen counter

Pairs Well With

Storage Tips

How to Store and Reheat Carnitas

Refrigerator: Store carnitas in an airtight container for up to 4 days. For the best texture, store some of the cooking juices separately and spoon a little over the pork before reheating.

Freezer: Freeze in portions for up to 3 months. I like freezer bags laid flat so they stack neatly. Add a few spoonfuls of juices before sealing to protect the meat from drying out.

Reheating (best methods)

Broiler (crispy): Spread pork on a sheet pan, add a splash of juices, broil 3 to 6 minutes, toss, then broil 2 to 4 minutes more.
Skillet (crispy): Sear in a hot skillet with a tiny bit of oil. Add a splash of juices at the end to keep it juicy.
Microwave (fast): Cover and reheat with a spoonful of juices. It will be tender, just less crispy.

Glass meal prep containers filled with carnitas, cilantro, lime wedges, and rice on a tidy kitchen counter

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 through a long cook and shreds easily.

Do I have to broil the carnitas?

You do not have to, but you will miss the signature crispy bits. If you cannot broil, crisp the pork in a hot skillet or on a grill pan.

Can I make this with pork loin?

You can, but it will be leaner and easier to dry out. If you use loin, cook on LOW and start checking early (around 5 to 6 hours), and definitely add extra juices when reheating.

Should I add the pork fat cap?

Yes. Trim only excessive thick outer fat. A little fat melts into the cooking liquid and keeps the meat flavorful.

Why is my carnitas bland?

Two usual reasons: not enough salt, or not re-seasoning after shredding. Taste the meat after shredding, then add salt and a squeeze of lime. Also, broiling boosts flavor fast.

Can I cook it on HIGH?

Yes. HIGH works when life is loud. Texture is slightly better on LOW, but HIGH still gives great results. Go by tenderness, not the clock. It is ready when it shreds easily (about 195 to 205°F if you check with a thermometer).

Any easy variations?

Keep it simple or play around. Add 1 sliced jalapeño for heat, swap the broth for beer, or toss in a small cinnamon stick for a subtle warm note. None of it is required, but all of it is fun.

Two carnitas tacos topped with diced onion and cilantro with lime wedges on a simple ceramic plate

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6-quart slow cooker
Cutting board and knife
Measuring spoons
Tongs
Two forks (for shredding)
Rimmed baking sheet (for broiling)
Aluminum foil (optional, for easy cleanup)

The first time I made carnitas at home, I thought the slow cooker would do everything, and I served it straight from the pot. It was good, but it was missing the thing I actually wanted, those crispy, browned edges that make you keep “taste testing” until dinner is mysteriously smaller. Now I treat the broiler step like a non-negotiable. It is five extra minutes that turns tender pulled pork into carnitas you would happily pay too much for.