Recipe

Slow Cooker Carnitas

Juicy, citrusy pulled pork with crisp edges, made in the slow cooker and finished under the broiler for that classic carnitas bite.

By Matt Campbell

•

4.8

A platter of crispy-edged slow cooker carnitas piled high with lime wedges, cilantro, and warm tortillas on a simple wooden table setting

Jump to Recipe

Carnitas are one of those meals that make you feel like you did way more work than you actually did. The slow cooker handles the heavy lifting, the citrus and spices build that warm, savory backbone, and then we do one very important thing at the end: we crisp the pork. Because soft pulled pork is nice, but carnitas are supposed to have those browned bits that make you sneak “just one more bite” straight off the pan.

Quick note for the purists (said with love): classic carnitas are traditionally cooked confit-style, then crisped. This is a slow cooker shortcut that still gets you the tender inside and the crunchy edges, with ingredients you can find anywhere and vibes that stay low drama.

Use these for tacos, burrito bowls, nachos, quesadillas, tortas, salads, breakfast hash, or the very noble act of eating it out of a container while the fridge door is open.

Pork shoulder chunks on a cutting board surrounded by salt, cumin, oregano, garlic, and halved oranges, ready for seasoning on a kitchen counter

Why It Works

Big flavor with minimal effort: the slow cooker turns pork shoulder into tender, shreddable meat while the citrus, garlic, and spices do their thing.
Crisp edges on demand: a quick broil (or hot skillet) gives you that signature carnitas texture without deep frying.
Flexible and forgiving: great for tacos tonight, meal prep tomorrow, and freezer magic later.
Built-in sauce: the cooking liquid becomes your finishing splash so the pork stays juicy even after crisping.
Great yield for planning: expect roughly 8 to 10 cups of shredded pork (varies by cut and trimming).

Pairs Well With

Storage Tips

Refrigerator: Store carnitas in an airtight container for up to 4 days (some kitchens prefer 3 to 4 days, so follow your house rules). For best results, store some of the cooking juices separately (or spoon a few tablespoons over the meat) so it stays moist.

Freezer: Freeze in portions for up to 3 months for best quality. I like using freezer bags laid flat so they thaw fast. Add a little cooking liquid before freezing if you have it.

Reheating: Reheat gently with a splash of reserved juices, then crisp.

Skillet (best crunch): Medium-high heat, a little oil, spread pork out, press it down, let it brown 3 to 5 minutes, flip and repeat.
Oven or air fryer: 425°F for 8 to 12 minutes, stirring once.
Microwave: Works for speed, but finish in a pan if you want the good edges.

A glass meal prep container filled with shredded carnitas with a small container of cooking juices on a kitchen counter

Common Questions

Do I have to broil the carnitas?

You do not have to, but crisping is what makes carnitas feel like carnitas. If you cannot broil, crisp the shredded pork in a hot skillet or a 425°F oven until browned at the edges.

What cut of pork is best for carnitas?

Pork shoulder (also labeled Boston butt) is the classic choice because it has enough fat to stay juicy and shred beautifully. Pork loin can work, but it is leaner and easier to dry out.

Can I cook carnitas on high to make it faster?

Yes. Cook on HIGH for 4 to 5 hours or LOW for 8 to 10 hours. Low is more forgiving, but high still gets you great results as long as the pork hits “shreds easily.” If you like a number, aim for about 195 to 205°F in the thickest piece for the easiest shredding.

Should I sear the pork first?

Not required. You will get browning at the end during the broil. If you love extra depth and have time, a quick sear is great, but I usually skip it for weeknights.

Why are my carnitas salty or bland?

Salty: your broth was salted or you reduced the juices too much. Add a squeeze of lime and a splash of unsalted broth or water, then taste again.

Bland: add salt, lime, and a pinch of cumin. Then spoon a little cooking liquid over the crisped meat. The seasoning lives in that juice.

Can I make these less spicy?

This recipe is mild. Chili powder adds warmth more than heat. If you want zero kick, use sweet paprika instead.

Is this traditional carnitas?

Traditional carnitas are usually made by slowly cooking pork in fat, then crisping it. This is a weeknight-friendly slow cooker version that nails the same tender meat plus crispy edges vibe, without babysitting a pot.

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

Slow cooker (6-quart is ideal)
Cutting board and sharp knife
Measuring spoons
Large bowl (optional for mixing rub)
Rimmed baking sheet
Foil (optional for easier cleanup)
Broiler or large skillet for crisping
Tongs or two forks for shredding
Instant-read thermometer (optional, but helpful)

I started making carnitas when I realized they are basically the ultimate “feed a bunch of people” move that does not require you to hover over the stove. The first time I nailed the crisping step, I actually stopped mid-bite, looked at the pan, and thought, okay, we are doing this forever. It is the perfect mix of cozy and bright, and it makes the kitchen smell like something big is happening even if you are wearing sweatpants and winging taco night.