Slow-Cooker Carnitas Recipe

If you’re craving something tasty but don’t want to spend all day in the kitchen, you’re going to love these Slow Cooker Crispy Carnitas.  Just toss everything in the crockpot, let it do its thing, and four to six hours later, you’ve got perfectly tender pork ready to crisp up in a pan.  The edges become golden and crunchy, while the inside stays juicy, and the flavor is irresistible.  Grab some tortillas, load’em up with your favorite toppings, and you’ve got yourself the ultimate taco Tuesday, with minimal effort and maximum deliciousness!  

Ingredients for slow cooker pork carnitas recipe:

Spices for Rub for Pork Loin

• Oregano-  1 tablespoon of dried oregano 
• Cumin-  2 teaspoons of ground cumin
• Salt-  1 teaspoon of salt
• Black Pepper-  1/2 teaspoon of black pepper
• Olive oil-  1 tablespoon of olive oil

For Carnitas

Pork Tenderloin-  

3 pounds of pork tenderloin or pork shoulder.  I can get away with about half this amount for 4 people having three tacos each, but there are no leftovers, so keep that in mind.  The picture above is a pork loin from Trader Joe’s, which was about 1.5 lbs.   The cut of pork is up to you, I’ve only used a tenderloin, but I know other cuts will work as well.  In a traditional carnitas recipe, it will call for pork shoulder or pork butt because of its high fat content and marbling, which lends itself to juicy and tender meat when cooked slowly over time.  

Onion-  

1 onion, roughly chopped.  You can use a white or yellow onion.  

Orange Juice-  

3/4 of a cup of orange juice.  I usually use what’s in my fridge, but you can also use freshly squeezed orange juice if you prefer.  You’ll probably need about 3 oranges to yield 3/4 cups.  

Garlic-  

4 cloves of garlic, peeled and whole.  No need to cut the garlic, just remove the papery skin on the outside of each clove.  

Jalapeno Pepper-  

1 jalapeño, sliced in half.  This does not make the pork spicy, just the broth that it cooks in.  So don’t be afraid of the heat!  

Kosher Salt and Black Pepper-  

2 1/2 teaspoons of salt and 1 teaspoon of black pepper.  

*Special Equipment:  

Slow cooker (Crock-Pot).  There is no substitute for this, sorry.  

For tacos:

• Tortillas- small street taco size.  (corn tortillas or flour tortilla).  Warm tortillas over the open flame on your stove.  Cook in batches and keep warm by wrapping them in foil.  
• Onion- 1/2 cup of finely diced onion for topping your taco.  You could also use red onions or green onions.  
• Fresh cilantro-  1/2 cup of finely minced cilantro.  
• Avocado-  Thin avocado slices work great in these tacos.  You can also top with homemade guacamole if you prefer.  
• Salsa-  Use your favorite salsa or try my quick homemade salsa.  
• Lime-  1-2 limes, cut into wedges.  Fresh lime juice adds the perfect freshness to the top of carnitas tacos.  

Step-by-Step Instructions

    Step 1:  Mix the rub

In a small bowl, combine oregano, cumin, salt, and black pepper.  

    Step 2:  Prep the pork

Rub the pork with olive oil, then coat it evenly with the spice mixture.  Place the pork in your crock pot.

    Step 3:  Add the flavor

Add the chopped onion, orange juice, whole garlic cloves, halved jalapeno, salt, and pepper to the crock pot.  

    Step 4:  Slow cook

Cook on love for 6-8 hours, or if you’re pressed for time, you can cook on high for 4-6 hours, until the pork pulls apart and shreds easily with a fork.

    Step 5:  Shred the pork

Remove the pork from the crock pot.  Place on a large plate or cutting board.  Using two forks, shred it apart into smaller pieces.  The pieces will be long and stringy.  Reserve the cooking liquid.  

    Step 6:  Crisp the pork

Heat a stainless steel pan or cast iron pan over medium-high heat.  Add shredded pork in a single layer and brown the edges without stirring too much, for maximum crispness.  Work in batches if needed.  You’re looking for crispy edges, so it only takes a minute or two.  

    Step 7:  Add extra moisture and flavor (optional). 

If desired, use a slotted spoon and pour some of the reserved cooking liquid over the crisped pork before serving.  

    Step 8:  Serve

Fill warm tortillas with the carnitas and top with diced onion, fresh cilantro, avocado or guacamole, salsa, and a squeeze of fresh lime.  Enjoy!  

These Slow-Cooker Carnitas are the kind of fall-apart tender goodness that makes any meal feel special.  Pair them with fluffy Mexican rice, a side of black beans or refried beans, and you’ve got a complete Mexican dish that’s full of flavor and comfort.  You can use them to make tacos, quesadillas, or burrito bowls.  Whichever you’re craving-and they just might be the best carnitas you’ll ever make at home!

More Recipes To Try!

Easy Mexican Corn Elote 

Baked Zucchini Casserole

Sheet Pan Quesadilla

Slow Cooker Shredded Beef Tacos