Ultimate Carnitas Crockpot Recipe (Crispy Tender Pork)

Ultimate Carnitas Crockpot Recipe creates fall-apart tender pork shoulder infused with bright citrus and warm spices, then crisped to golden, crunchy-edged perfection for the best tacos, burritos, bowls, or nachos. This easy slow cooker recipe needs just 10 minutes of hands-on prep before the crockpot works its magic over 8 hours, yielding juicy, flavorful meat that serves 10-12 hungry eaters. Pile it high on warm corn tortillas with fresh toppings for an authentic Mexican feast that beats takeout every time.

Picture this: Shreddable pork swimming in its own rich cooking juices, with caramelized bits that snap under your teeth. Whether you’re feeding a crowd for Taco Tuesday or meal prepping for the week, these carnitas deliver restaurant-quality results at home. Fresh orange and lime juices tenderize the meat while cumin, oregano, and garlic build deep savory layers. The secret crisping step takes it over the top. Let’s dive in.

Ingredients

Gather these simple pantry staples for pork carnitas that burst with flavor. This recipe scales easily; use a 6-quart crockpot for best results.

For the Pork:

• 4-5 pounds pork shoulder or pork butt (boneless or bone-in), trimmed of excess fat
• 1 tablespoon avocado oil or olive oil
• 1 large yellow onion, chopped into large chunks
• 6 garlic cloves, smashed
• 1 jalapeño, seeded and sliced (optional for heat)
• 1 teaspoon ground cumin
• 2 teaspoons dried Mexican oregano
• 1 teaspoon chili powder
• 2 teaspoons kosher salt
• 1 teaspoon black pepper

For the Cooking Liquid:

• 3/4 cup fresh orange juice (about 2 oranges)
• 1/4 cup fresh lime juice (about 2 limes)
• 1 cup low-sodium chicken broth

For Serving (Tacos Shown):

• 20 corn tortillas, warmed
• 1 cup chopped white onion
• 1/2 cup chopped fresh cilantro
• Lime wedges
• Salsa verde or pico de gallo
• Avocado slices or guacamole

This combo yields tender, juicy carnitas with balanced acidity and spice. Bone-in pork adds extra richness; swap for chicken broth if citrus is limited.

Step-by-Step Instructions

Follow these foolproof steps for carnitas that shred effortlessly and crisp beautifully. Total time: 10 minutes prep + 8-10 hours cooking + 15 minutes crisping.

1. Prep the Pork: Pat the pork dry with paper towels. In a small bowl, mix cumin, oregano, chili powder, salt, and pepper. Rub the spice mixture all over the pork. Heat oil in a skillet over medium-high heat and sear the pork on all sides for 2-3 minutes per side until golden (optional but boosts flavor). Transfer to the crockpot.​
2. Add Aromatics and Liquids: Scatter chopped onion, smashed garlic, and jalapeño slices around the pork. Pour orange juice, lime juice, and chicken broth around the edges (not directly on top to preserve the spice crust). Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until the pork shreds easily with a fork.​
3. Shred the Meat: Remove pork to a large bowl (discard bone if using). Shred with two forks. Skim fat from 2 cups of the cooking juices and pour over the shredded pork; toss to coat. (Save extra juice for reheating or moistening.)​
4. Crisp for Perfection: Preheat broiler to high. Spread pork in a single layer on a foil-lined baking sheet. Broil 5-8 minutes, stirring halfway, until edges are crispy and caramelized. Watch closely to avoid burning. Alternatively, heat 2 tablespoons oil in a skillet over medium-high and fry batches for 3-5 minutes per side.

Serve immediately with warm tortillas and toppings. Your kitchen will smell amazing long before it’s done.​

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Nutrition Information

Per 4-ounce serving (about 1/2 cup shredded carnitas, makes 12 servings). Values are approximate; track with your app for precision.​

Nutrient	Amount
Calories	350
Protein	30g
Carbohydrates	3g
Fat	25g
Fiber	0g
Sugar	2g
Sodium	520mg

High-protein, low-carb friendly. Keto? Skip orange juice and use broth only.​

Recipe Variations

Customize these carnitas for your cooker or diet. All maintain the signature juicy-crisp texture.

Method	Cook Time	Notes
Instant Pot	90 minutes high pressure + 20 min natural release	Add 1 cup broth; crisp after.
Oven (Dutch)	3-4 hours at 300°F	Covered, then uncovered to crisp.
Air Fryer Crisp	8-10 minutes at 400°F	Batches post-shred; shake halfway.
Chicken Carnitas	4-5 lb thighs, 6 hours low	Shred skin-on for fat.
Low-Carb/Keto	Omit orange juice	Use broth + extra lime.​

Half the recipe? Use 2.5 lb pork in a 4-quart crockpot; times similar.​

Serving Suggestions

These carnitas shine in endless ways. Start with tacos, then get creative.

• Classic Tacos: Layer on corn tortillas with onion, cilantro, lime, and radishes.
• Burrito Bowls: Over cilantro-lime rice, black beans, corn, cheese, and salsa.
• Quesadillas or Nachos: Mix with cheese; bake or air fry.
• Tostadas: Top crispy shells with carnitas, refried beans, lettuce, and crema.
• Lettuce Wraps: Low-carb option with romaine leaves.

Perfect Sides:

• Mexican street corn (elote)
• Cilantro lime rice
• Chips and guacamole
• Pickled red onions (slice thin, soak in vinegar 30 min)

Make a carnitas bar for parties: Let guests build their own.

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Expert Tips for Perfect Carnitas

• Low and slow wins: 8+ hours on low prevents dry meat.
• Don’t skip crisping: It’s the crave-worthy contrast to juicy pork.
• Fat is flavor: Trim excess but leave some for moisture.
• Meal prep hero: Cook a double batch; freezes perfectly.
• Too spicy? Remove jalapeño seeds or omit.

Common fixes: Dry pork? Add reserved juice before crisping. Not shredding? Cook 1 more hour.​

Storage and Freezing

Keep carnitas fresh for days or stash for quick meals.

• Fridge: Store in airtight container with juices up to 5 days. Reheat in skillet with splash of broth.
• Freezer: Portion into freezer bags with juice (flattened for space). Freeze 3 months. Thaw overnight; crisp to refresh.
• Make-Ahead: Cook fully 2 days early; crisp before serving.

Reheats like a dream for busy weeknights.​

Frequently Asked Questions

Can I use pork loin?
No, it’s too lean. Stick to shoulder or butt for tenderness.​

Fresh vs bottled citrus?
Fresh oranges/limes brighten flavor best; bottled works in pinch.​

What if no crockpot? See variations table above.​

Kid-friendly?
Omit jalapeño; serve plain or mild tacos.​

How much for 20 people?
Double recipe; uses two crockpots or larger cut.​

Vegetarian swap?
Use jackfruit or mushrooms; simmer same way.​

These carnitas transform simple ingredients into fiesta-worthy magic. The slow braise melts connective tissue for pull-apart texture, while broiling creates those addictive crispy bits everyone fights over. Load up your tacos, grab a lime, and savor every juicy bite. Your family will beg for seconds, and you’ll love the effortless prep.

Pin this recipe for later, drop a 5-star rating if you love it, and share your tweaks in the comments below!

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