Slow Cooker Pork Carnitas
The easiest carnitas you will ever make right in the crockpot, cooked low and slow for the most amazing fall-apart tender pork goodness!
Have you joined The Walking Dead fan club yet? The season premier is on Sunday night and they’ve been playing every single episode from start to finish on AMC for this premier. And even though I’ve already watched all the episodes, I’m still hooked.
There’s just something about creepy zombies that leaves you in front of the tv. That and Norman Reedus, his poncho, and his bow and arrow. But I digress. Zombies or not, it’s officially fall and the slow cooker is being put to very good use in these epic carnitas. After all, you can’t go wrong when you let this baby cook in all its glory for 8 hours.
You can even prep everything the night before and put it in the slow cooker right before leaving for work. And when you get home, you’ll have the most tender, most juicy pulled pork ever. Although I highly recommend finishing this under the broiler, letting these babies get nicely caramelized.
I should also mention that this recipe creates enough to feed an army so be prepared to have tacos, quesadillas and burritos all week long!
Slow Cooker Pork Carnitas
Ingredients
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt, or more, to taste
- 1 teaspoon ground black pepper
- 4 pound pork shoulder, excess fat trimmed
- 4 cloves garlic, peeled
- 2 onions, quartered
- 2 oranges, juiced
- 2 limes, juiced
Instructions
- In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides.
- Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.
- Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
- Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
- Serve immediately.
Did you make this recipe?
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I have been making this recipe for years now! It’s an absolute favorite!
Looks great – perfect for me, can’t wait to try it. Have made several of your receipes and enjoyed them all.
This is my go-to recipe for carnitas and a family favorite! We usually serve the carnitas right from the slow cooker instead of broiling first and often over rice, but tacos are great too. I love the aroma wafting through the house as the pork is cooking. Highly recommend and thank you for an amazing recipe!
My family loves this recipe! It is awesome! I usually use juice from a jar of lime juice and orange juice, today I purchased the fruit and will be adding that. I’m excited to taste the difference. I also am going to try to take juices after cooking and reduce them then put on top before I put in broiler. Thank you for your amazing recipe!!
I’ve made this recipe countless times from start to finish. Always delicious, always flavorful! We typically make into tacos but I’ve also paired with a fried egg and fresh salsa for a protein packed breakfast. This time I used a 7lb cut of meat and am excited to freeze some for enjoyment later. Don’t keep reading reviews, recipe is excellent as is!
Did you change the cooking time using the bigger cut of meat?
These are the best carnitas! I make them exactly as written and they are wonderful and easy. Mine always take longer to cook, so I start them the day before I want to eat them and just cook them however long it takes for them to easily shred. It makes enough to feed an army, so I freeze multiple portions and broil when I defrost. Delicious! Making them for the holidays!
This recipe is perfect! I had an 8lb pork butt and doubled everything. It barely fit in my crockpot, but came out amazing! I did need to add some salt to taste, but that was easy enough. I brought it to feed tacos to a group and everyone asked for the recipe. I didn’t even do the broiling step, so if you don’t have time for that, know that you’ll just have extra saucy, delicious carnitas.
I love that this recipe doesn’t call for beer, because I’ve tried others that do and enjoyed them, but we don’t usually have beer on hand.
I enjoyed the flavors so much that I’m trying the ingredients with some frozen chicken thighs in my instant pot right now. How bad could it be, right? Provided I cook them long enough of course…
Thank you for this gem!
Hiii with doubling your meat, how long did you end up cooking it for?
I’m don’t remember exactly, but I know it wasn’t quite done (part of it didn’t quite shred). I think maybe 8.5/9 hours… I had to bring it for a group and couldn’t wait.
Depending on your slow cooker, I’m guessing 9-10 hours and check for easy shredding. You can also Google around for other recipes that use an 8 lb piece of meat and just borrow the cooking time.
I made this with two pork tenderloins in the instant pot. I didn’t change any of the ingredients. I pressure cooked it for an hour with a natural release. The tenderloin was falling apart. I removed it from the pot and used an immersion blender on the remaining ingredients. I then replaced the meat. It was delish!!
As always your recipes are absolutely amazing! This is my go to recipe for carnitas and it never fails me! Thank you!!
8 hours seems like a long time! but wow that looks so delicious. I give it 5 stars because of how tasty that looks. Hope when I try it, it ends up being the same.
Delish! We will be making this again!
Thank you for this recipe! I’ve used several others from Damn Delicious and each one is fabulous! We’ve made these many times. In fact, I just put some in the crock pot this morning. My family likes a little heat, so I add 3 fresh jalapeños to the crock pot. I serve the meat on tortillas with fresh pico de gallo, cilantro, queso fresco and a lime wedges. Absolutely amazing!!!
Could the meat be frozen after cooking?
I’ve got this in the crockpot as we speak! I’m sure it’ll be delicious. I love your recipes! I read your post and saw how you like The Walking Dead….I was an Alexandrian and worked on the show for a few years. 🙂
I used a 2 lb Pork Loin and halved the ingredients except the onion, lime and orange these ingredients truly are the flavors of Carnitas. I did not add chili pepper I’ve been making this for years and no recipe ever called for it before. I cubed the pork loin and shook it up with the seasonings to cover thoroughly then cooked it in the crock pot on high for 4 hours and low for 1 hour, I shredded all the meat and returned it to the crock pot on low for 1 hour (we were not ready to eat) it had absorbed most of the liquid by now so I pulled it out, spread it out on a cookie sheet and put it under the broiler for 5 minutes. I served it with Tortilla’s, Mexican crumble cheese, lime & cilantro, absolutely delicious. I’ll use the leftovers for a quesadilla, should be amazingly good!
Our carnitas turned out REALLY tender and juicy. We didn’t have oranges or lime so we just used some chicken broth. It was still yummy.
Great! We halved the recipe and will be using leftovers for quesadillas this week!
This is amazing! I used a 19lb pork butt from Costco and put everything in times 5! (Except the onions. I think I only had six so I did that).
A-mazing!
I use Damn Delicious for a lot of recipes. My favorite one is the Carne Asada recipe with flank steak. Always a winner with company and with my five kids. It’s a discipline not to eat the steak while I’m cutting it.
Hi Hanna! I too purchased a very large Pork butt from Costco. Did you cut it up to fit in your crock pot? Or did you cook it in two pots? We are making this for Christmas and I don’t want to mess it up.
So easy and delicious. I made this last week and here I am making it again this week. The day after I made this I decided to just warm them up on my griddle since it was just for me, and they tasted even more authentic! When my husband tried them he said the same thing. This was an absolute winner in our house!
Made Carnitas for my first holiday get together. This recipe is a winner! I followed the recipe using the 8 hour slow and low cook. The meat was so tender and succulent! The guests absolutely enjoyed this delicious dish! I will definitely make this again and again! Mele Kalikimaka! Merry Christmas from Hawaii!
This is delicious!! My family asks for it all the time now!
THIS is in our forever recipe box of tricks! My boyfriend has been making this recipe since we discovered it about a year ago… at least over a half dozen times.. tonight is my turn to try my hand at it. DEFINITELY do the broiler finish… it takes this to the next level and you WON’T be disappointed! Just be careful, I really like the charred caramelized bits and once we went a bit too long under the broiler. Though it didn’t burn, it did seem to somewhat dry out this amazing meat, stripping it of some of the flavor we love!
Made for Sunday dinner after church. Used pork steaks and cooked 6 hrs in crock pot. Put in broiler while I changed clothes and got out some precooked beans. Served with corn and flour tortillas, cheese, salsa and sour cream. Easy and fast! Through with dinner and dishes before 1 pm.
I followed this exact recipe. I just increased the ingredients because the pork shoulder was 7lb. with bone-in. It was so easy and the results were delicious, juicy and tender meat. Browning it in the broiler was a great idea, better than frying it in oil. I browned about 1/2 of it and will be using the other 1/2 for pulled pork sliders. Thank you for the recipe!
Can you make this with chicken breast. Same ingredients. Just have an in-law who has Heart Disease. Just wondering if it would work.
Jason, I don’t know about chicken, but I make this with lean pork all the time. It slow cooks with liquid so it’s great for lean pork, it does not dry out. I buy loin cuts (boneless loin chops or tenderloin if it’s on sale) and trim the meat, loin cuts are about the same as chicken for fat and cholesterol. With the meat trimmed, I’m adding almost no fat to the crockpot and it still comes out great. It would probably be a wonderful treat for someone that has been limiting pork consumption, it’s delicious with lean pork and wouldn’t even be cheating on their diet! Good luck!
Made this as directed except subbed a smaller pork loin as my store didn’t have shoulder at the time. Cooked about 7 hours on low. The meat was falling-apart tender and very tasty. Used street taco sized corn tortillas and topped with lots of chopped onion and cilantro. Great dinner with chips and homemade salsa on the side!
What about an 8.5 lb shoulder??
I used 9 lb butt and doubled everything in the recipe. Came out wonderfully!
Absolutely phenomenal! Made them exactly as instructed and my entire family devoured them, thank you for another wonderful recipe!
I make my own carnitas, follow this to the letter and you will not be disappointed. It is the most fantastic dish I’ve ever made in a slow cooker.
I fried it in a pan to get the crispiness out of it, sometimes the broiler catches me off guard and burns what I place under it.
Learn to make your own corn tortillas with some Maseca corn flour, cut up some limes and chop some cilantro and onions and eat directly.
I also make my own salsa and I didn’t use it once while eating this. It was so delicious!
I’ve made this for 5 Super Bowls in a row. It’s consistently awesome!!
Made this recipe last week and it was AMAZING! The pork fell apart as I was pulling it out of the crock pot. Highly recommend. Followed the recipe exactly and turned out perfect.
The name of the website describes exactly how the carnitas taste. DAMN DELICIOUS! It doesn’t specify what kind of Chili Powder to use, so I used Ancho Chili Powder. This will be my forever go to carnitas recipe.
Easy to prepare and the family loves it! We make pork tacos, enchiladas and quesadillas.
Made carnitas for the first time last night for company and everyone agreed it was fanrecipe! It was so simple, and thr only thing I did differently was add a handful of banana pepper rings and some of the juice for a little extra kick. Thank you for sharing this amazing recipe!
I’ve made this recipe several times thru the years. It reminds me of a roadside carnitas place 17 K south of La Paz, on the way to San Jose del Cabo. They made it in a huge black pot. The best in Baja ! I always throw in a couple of jalapeños and do the 8 hours on low. Best carnitas recipe ever! Thanks
I just made this tonight to use tomorrow. I was unable to get a pork shoulder in the correct weight so the butcher recommended a pork sirloin roast (4.5 pounds). I cooked the pork on high for 5 hours and it was very dry. I don’t blame the recipe since most people who reviewed it had good results. I just don’t know what went wrong. I’ve never had pork come out so dry in a crock pot before. Not sure if I should have cooked it on low instead, or if I should have ignored the butcher and waited until I could find a pork shoulder in the correct amount. Does anyone know what I did wrong?
it sounds like the pork sirloin roast didn’t have enough fat in it like the shoulder or butt does.
UPDATE: I tried the recipe again tonight… since the first try (with a pork sirloin roast) turned out so dry–like leather. This time I used a 4 pound pork shoulder which is specified in the recipe and cooked it on low for 8 hours. What a difference!! The carnitas were AMAZING! I served them with an assortment of toppings including: limes, shredded Mexican cheese, homemade guacamole, chopped cilantro, thinly sliced jalapeno, diced red onion, salsa, and sour cream. My husband and son loved them, and asked that I make them again. So the cut of meat DOES make a difference. I agree with Elle’s comment. Thank you Chungah for another wonderful recipe!
I believe it’s the difference between low and high, rather than the cut of the pork. I’ve made this recipe with all different cuts (this is my go to recipe to clear pork out of my deep freeze, I often make it with extremely lean cuts to make the recipe healthier). Even with no fat (trimmed pork loin), it’s always fall apart tender because it’s cooked low and slow with liquid. The low temperature makes a huge difference. If you cook on low, you should be able to substitute cuts as you please. Enjoy!
I added about 16oz of Coke and that was the best Caritas I’ve ever ate
Then you didn’t make this recipe.
Question…excuse my ignorance but I thought in a slow cooker there has to be lots of liquid. I’m cooking this recipe now actually. My husband looked at it and put a cup of water in it telling me I gonna break the slow cooker or something. The water won’t make it less flavorful will it?
I added about 16oz of Coke and that was the best Caritas I’ve ever ate
The juice from the oranges and limes, plus the natural juices in the meat are plenty for this recipe to work. When I get to the broiling step, I cook it for a few minutes, then pour leftover juices on the meat and broil it for another few minutes. This recipe is so good!
I am so excited to eat tonight. I seared the roast before it went in the crock pot and I added 2 tsps of brown sugar to the spice mix because I love a bit of sweetness. I massaged half the spice mix onto the before the sear and half the spice mix was sprinkle over the onions and the seared roast. It already smells amazing in here. I’ve never had carnitas before, but my boys love tacos and I need to switch it up. Reading the recipe made my mouth water so I knew I had to try it. I’m giving it 5 stars ’cause I have no doubt when we eat later that’s what the kids will be saying. Thanks.
What would it be in cups for the orange juice and lime juice?
I do not have that on hand just the juices. Thanks
I googled it and it said 4 TBSP per orange, so I used prepared orange juice too. I also only had one lime, and it all worked out very well. If you are using bottled lime juice, I would cut it in half and use water for the other half.
This recipe is SO EASY and SO DELICIOUS! Topped it off with cilantro, pickled red onions, jalepenos, sour cream and cojita cheese. One of my favorite recipes to make for company 🙂
damn delicious is right. easy and delicious, you can’t go wrong with this recipe!
This was a easy and tasted amazing!!
This was a easy and tasted amazing!!
I’ve made this several times and it’s always a huge hit!!
Yummy! I had a pork roast that I needed to use up and it turned out perfectly. Easy, flavorful, and loved by the whole bunch! Thank you for another delicious recipe.
So, I really need to use up some pork chops taking up space in the freezer. Do you think think cut, boneless pork chops would work for this? Trying to make space and not make another trip to the store 🙂 Thanks!
Your pork fibers would be pretty short if pre-cut, and pork chops are relatively lean (especially if boneless). I’m sure you could get good fall apart pork and good flavor though. Any meat will be fall apart tender if cooked low and slow.
This recipe is amazing! It’s my go-to when I’m craving carnitas. I actually prefer this over restaurant carnitas!
No modifications needed! I’ve made this at least 15 times over the last several years and it always turns out perfect!
Thank you for sharing your recipes with us!
My spouse and I have made this dish 10+ times. We enjoy it fresh the day we prepare it and then divide and freeze the left overs for future meals. We’ve made this for family and friends on a number of occasions and they always rave about it. Highly recommend!
I loved this carnitas. I have tried different recipients but I like this one best.
Question: If I make the recipe in half do I still have to cook for 8 hrs on low? Thank you.
You would still cook for 8 hours. size of recipe for a slow cooker wouldn’t affect cook time.
Amazing! Favorite meal!!!
I made this on Tuesday for Cinco De Mayo and my whole family devoured it!!! My new favorite meal to cook.
I’ve made this over a dozen times the past few years. We’re delighted every time. I’ve found it to be forgiving on the citrus as well. Sometimes I have to substitute some lemon if I don’t have enough limes. It’s still delicious.
We serve it with corn tortillas we charred quickly over the flame, and the “Mexican Street Corn Salad” as topping.
Soooooooo good.
I have 2lbs of pork shoulder how much time should I cook it for
Someone already asked this but I did not see a reply. If your pork roast is only 2lbs, how do you adjust the cooking time?
They said size of roast does not effect cook time still 4 hours on high or 8 on low .
How much is in a serving?
Made this for Cinco de Mayo night last night. Delicious! Super easy in the slow cooker. Kids loved it. Will definitely make this again. We’re having leftovers for lunch today. Thank you!
Love these so much! My slow cooker seems to run a little hotter than most, so I just had to cut the time, but other than that, I made no modifications! Used for taco night and then taco salads for lunch the rest of the week. This recipe is a keeper, added to heavy rotation!
I make these on a regular basis, and they’re just the best. I live alone, so once it’s done (I actually cook it in the Instant Pot – high pressure, 45 min, 15min slow release) I have TONS left over, which goes flat in a gallon ziploc bag and into the freezer. I break off a little chunk each time I want 3-5 carnitas and reheat it in the broiler, or even easier, in a warm skillet… just enough to get it warm and a bit crispy. Served in a warm tortilla with a quick sour cream/mayo/chili powder coleslaw and topped with chalula: truly addicting.
Great idea, Casey! I was wondering how best to do this now that I’m alone. I’m still getting used to being a widow, and I cook way too much of everything! I love your idea of freezing it flat in a bag.
My 15 year old son made these tonight and they were so great that I had to write a review. He found the recipe online and we had a pork loin that needed cooking. Not the most ideal cut but it turned out AMAZING! The flavor was fantastic, the pork was moist and everyone had multiple helpings. Will absolutely make again and again!
I made this but skipped the step about broiling the meat. We made a corn and black bean salsa and cilantro/lime rice in order to make burrito bowls a la Chipotle. Turned out very good!
You skipped the “game-changer” part.
I actually “fry” individual portions in rendered fat to serve each “taco” hot and crispy. Also, I forbid cheese (a dollop of crema is as far as I will bend. Muy delicious!
Perfect mix of seasonings. Damn tasty!
Amazingly tender, wonderful flavor, the orange is they key (I think).
I let them broil even longer to get an almost burnt carmelized finish. Again, amazing.
I just have a question. I just put it in the cooker on high for 5 hours. My cooker has a steam release valve. Should I keep the steam in or out? (I’m brand new at slow cooking.)
I would keep the steam in as much as you can, as the pressure will help cook it more thoroughly, and also keep all that delicious moisture in the meat. Not that it should dry out anyway, but that’d guarantee the meat stays as tender as possible.
This is one of my favorite recipes! Over the last year I started making it the instant pot on high instead of slow cooking. Cook time of 45 mins plus pressure build up and release times. The best carnitas I’ve ever had in under an hour! Thanks for another great recipe!
thank you for IP info
Great recipe. I didn’t do the broiling step right. 1- Do you remove the onion before returning the shredded pork to the pot?
2- Should I drain the pork well before broiling or keep some juice with it? 3-Do you broil in batches? For 4 lbs of pork, your picture shows the pork is not crowded on the tray. 4- Do you broil with the tray on the 1st highest level rack or 2nd level rack? I will make some correction next time sand my pork will be PERFECT.
Thank
This was absolutely delicious and easy. I was worried the oven was going to dry the meat out, but it was crisp on the outside and remained super juicy on the inside.
I have a 3 pound boneless pork roast in my freezer, would this cut of meat work or is it too lean. Or what would you suggest to keep it moist.
These were so easy and so delicious! I would highly recommend them. This was the first time I tried a recipe from this site and was so happy with the carnitas that this will be one of my go to sites for looking for recipes.
Can anyone tell me…if you don’t have very
Much liquid (only covering the bottom
Of the roast), can you add water???
Ty
Don’t add water. The pork creates more than enough juice. Adding water might take away flavor.
If you ABSOLUTELY needed more liquid, try adding more orange/lime juice, or even beer. But the pork will have plenty of moisture in the meat itself, so you shouldn’t need too much extra.
I keep coming back to this recipe! I love the simple and fresh ingredients. I fry it on the stove in batches but I’ll try it in the broiler this time. I usually add jalapeños in cooler to give it some spice.
I made theses as directed except I pit the lime in the pot after squeezing. They were delicious. Please do not skip the broiling step. I also skimmed the fat from the broth and added it to canned refried beans. Delish. Since there was a lot of broth, I’m going to make spanish rice using it next time
I have made this recipe a handful of times now and it is hands down the best carnitas recipe I have ever used. The meat is so flavorful and tender. I have found that this recipe is also very forgiving. If you don’t have one of the spices or as much as you need it is still really tasty. I always serve mine with corn tortillas, homemade salsa, and sliced avocado. I would love to try making enchiladas with this recipe. Thank you for this recipe, you are a goddess.
We love this recipe! For a party, I’m going to try cooking in the slow cooker the day before, then storing in the fridge and reheating/crisping up in the oven. Has anyone else done this? What time and temp for the oven, do you think?
Easy and delicious!
Thanks for the recipe! Looks great!! What do you think the oven temp and cooking times would be in Dutch oven? 🙂
The first time I made this I cooked it on high for 4 hours and it was too tough to shred. The second time I put it on low for 8 hours and it was perfect. So easy. And my picky boys love it!
Ive made this recipe a few times before.. it is definitely a family fave! Tonight.. i was looking through the comments to see if anyone has tried making them in an instant pot.. i was wondering the time difference.. if some one has tried, they didn’t leave a comment.. so, i will test my own theory..
You can try this recipe instead, Katrina:
https://damndelicious.net/2018/09/07/instant-pot-pork-carnitas/. 🙂
Did you test IP? I see one above since your post and wondered if you agree w 45 min and 15 min SR?
I’m trying this for the first time. May just go ahead and go with the slow cooker. Thanks for any Instant Pot versions!
Louann
GREAT RECIPE! I have made various slow cooker pulled pork / carnitas recipes over time, and this one is officially at the top of my list now! So glad to have found it! I did my pork on high for 5 hours and it came out PERFECT. It was so tender because of the orange-lime-based liquid, I was able to use a fork to shred the pork. Put it back in the crock pot with the juice and it was amazing. This will be my go-to recipe from here on out, thank you!
This was easy and delicious. I use it for my pulled pork tacos. My family loves it.
This is a family favorite. I have made it many times and for many people and it’s always a hit!
Could not have been easier!!! My guy said one of the best meals I’ve made!!! ❣️
If I use a bone in pork roast do I need to adjust the cooking time?
Yes, cooking time may need to be adjusted.
My family and friends LOVE this recipe! It takes a while to cook but most definitely worth the wait!
This was delicious!
This is my go to recipe when I have a pork shoulder i need to use. The ingredients are usually always on hand and super easy to put together. Toss it in the slow cooker and it’s good to go! My absolute favorite part is the trick of putting it on a baking sheet to crisp properly. I’ve done this in a pan and it takes way too long to crisp what I need. The broiler is the perfect solution. Meat will crisp at the edges but remain juicy inside. Definitely a must try!!!
I’ve made this from a well known cookbook on the stove and I didn’t care for the way it turned out however I tried this one and I washed the orange’s and limes off and after squeezing them I put them in with the meat and cooked it for 8 hours , amazing flavor !!!!!!!!! Love it
Hi Chungah, I made this recipe with the suggestion to double up on the spices except for the cinnamon, but the cinnamon really ruined this recipe and it was too salty for my taste. I liked the other spices and will make again using water and absolutely no cinnamon.
There is no cinnamon in this recipe.
It’s C U M I N, not cinnamon. ♀️
Actually, if you Google carnitas then the recipe right below this has cinnamon in it. She probably clicked the wrong link to review it. I read the recipe right before I read this one. So maybe it was a M I S T A K E.
Have made this dozens of times, no better slow cooker carnitas recipe available. Delicious and a family favorite. Thanks!
This was delicious! Even my husband (who doesn’t like pork) loved it. I made chimichurri and pickled red onions to add to our taco toppings. Yum!!
The most flavorful carnitas I ever tasted. I combined all the onions, garlic, oranges and limes in a blender and liquefied it before cooking I’m going to try it this time and see how it is I’m sure it’ll be awesome!
If I’m not going to serve this for a few hours until after it’s done, should I put in the fridge and then broil right before serving or broil and then put in fridge? And heat up right before?
I recommend broiling right before serving. Hope that helps, Leah!
I broiled it and put it back in the slow cooker on Keep Warm for a party. Worked great!
Can this mexican pull pork be served on a bun?
Sure!
It’s *Mexican, not mexican. And the recipe is carnitas, not Mexicans pulled pork. That’s kind of super racist, fyi.
oh carl. ya gotta pick your battles man.
Because the M was not capitalized, it’s racist. ….? smh…let’s not sully this generous Lady’s recipe and blog with this irrelevant silliness by attacking a perfect stranger’s faultless question……lighten up, Carl.
This recipe is the best I have found, yet!
Can you freeze this recipe without cooking first? I want to have this meal later this fall, but I like to make my meals ahead of time. Thanks!
It could’ve been an honest mistake. No need to go SJW on them. Treating people like that is not kind.
“It’s *Mexican, not mexican. And the recipe is carnitas, not Mexicans pulled pork. That’s kind of super racist, fyi. “
Seriously ? You brought that nonsense in here ? Let me guess, your from California. Well “ FYI, you kind of a super idiot.”
Great flavor, but too salty. I think I would reduce the amount of salt by half next time. I also would double the Chile powder. I couldn’t taste any spice in the dish.
You definitely used tablespoon instead of a teaspoon
Awesome! Approved by a family with two 15 year old boys. I added one finely chopped jalapeno and added a bit of the juice from the slow cooker to the pan to the sheet pan before I put it the broiler. I will make this again!
I made these last week and they were killer!!! Sooo good. I still have leftovers in my freezer and I already want to make more! My question is, what would you change for 8 lbs? We buy bulk from costco and we have 4 2lbs roasts, and I’m making it all into carnitas. Should I double the whole recipe? Thanks in advance!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I’ve used this recipe multiple times, usually with pork loin. We cut the pork into 2-3″ chunks, but everything else is the same. It turns out AMAZING every tim! Thank you for posting!
These were damn delicious! I highly recommend this recipe for authentic tasting carnitas tacos!! Thanks for yet another stellar recipe!
Delicious!! Impressive meal with minimal effort. I used a large seeded and chopped jalapeño in place of chili powder but otherwise followed the recipe as written, even with a larger piece of meat. Had about 9lb bone in picnic roast that cooked in 8.5 hours on high in a 6qt crock. Used a skillet on the stovetop to caramelize the pork and some fat; reduced cooking liquid by half and added a good splash to the pan. Served with black beans, white rice and pico de gallo. Lots of meat leftover for pulled pork, etc.
So this tasted so good the day after making and a few days later. The day of it seemed like the flavors didn’t meld into the meat. What can I change so that those flavors I was tasting a few days later I get to taste the day of making? I did prep it all the night before thinking the flavors would soak in.
It’s hard to say, Briana. Some recipes simply taste better as a leftover, like lasagna! 🙂
This is absolutely my favorite recipe for pork carnitas – turns out great each and every time. Thank you so much for the great recipe!!
Thank you for this wonderful recipe. I have made it twice. The family loves it. I serve it on large buns with a slaw. It is a keeper! PattyG.
Great way to do it!
So where does all the juice come from when it is finished? since you dont add water or more juice.
It comes from the pork along with the orange and lime juices that are used in the recipe.
This is delicious! I made this recipe this past week and my entire family could not stop eating it! I doubled the recipe because of the size of size pork shoulder/Boston butt. Broiling it for just a few minutes took this recipe to the next level!
Here is what we did with this pork:
Carnitas for dinner 2 nights
Cuban sandwiches for dinner one night
Breakfast carnitas for breakfast one morning
My husband is already wondering when I will be making this again! It is a super easy recipe, delicious and a it uses the crock pot! It is a WINNER!
I was wondering if pork butt could be used instead because I have one one the freezer. Now I know, thank you!
This recipe is great, I have been using it for a couple of years now, although over time I have tweaked the ingredients a bit! Try doubling the garlic and throw some fresh whole jalapeno peppers into the cooker to kick it up a notch! I use 4 peppers for a 4 lb shoulder!
Thank you for the recipe!
Thank you for your feedback, Justin!
I tried this recipe last night and it was delicious. Thank you!
That’s great!
Hi. I just found you recipe and it looks delicious. I bought some pre-cut pork shoulder in the 30% off bin today at the grocery store. I have 1.5 pounds and want to try your recipe. (It is just me!!) I have never adjusted a recipe down before. How much would i cut the cooking time? Am kinda new to slow cookers!! Thanks.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Thank you for the recipe! I have this in my crock pot as we speak! It smells amazing! We like to have “Mexican bowl” night at our house! I will be serving these with some Mexican rice, black beans, pico and avocado!
That sounds heavenly!
Just had a Taco twosday party. This was amazing. I only found a 7lb roast but that meant leftovers!! This will probably be made once a month! Thanks
Love Taco Tuesdays! Glad you liked it!
Hi,
Did you use boneless or bone in pork shoulder? Thanks
I used boneless.
This recipe is absolutely delicious. We stumbled upon it a couple weeks ago and also made a cilantro lime coleslaw to have with it. I’m actually making it again today and it will be a staple in our household for many years to come Bravo
That’s so great to hear Darilyn!
If I want to halve the recipe, would I also halve the cooking time? I don’t use the crockpot often, so I just want to be sure.
Hi Tracy! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
So.
So.
Good!
I have toddlers at home, so I used paprika in place of chili powder to eliminate any chance of being spicy.
So good! ^-^
That’s great! So happy you like it 🙂
This is a great recipe!! I used pork butt and my mouth is watering thinking about it. The flavor was really good but personally love deep flavor! I didn’t tweak it at all, but next time I would double the lime juice (or use some zest), 1/2 of the orange juice and add more cumin and chili powder. I would add some coriander and a diced jalapeno with SOME of the seeds. I will post this to Pinterest and make it again!!
Wonderful, thank you Robin!
Can I use a boneless pork loin for this recipe? I accidentally bought that.
Yes, absolutely.
I made this last weekend. I’m making it again today – this was lip smacking, finger lickin GOOD. Once again, thanks for the AWESOME recipe.
This recipe was great. Made great tacos with it, and I made an incredible sandwich with it! I topped some crusty French bread with the carnitas along with some of the onions from the crock pot. I topped that with some grated cheese (a mix of cheddar, Jack and asadero) and then broiled it until the cheese was melted. Then, I dunked the sandwich in the juices from the crock pot. A Mexican Dip!
Could you use a pork tenderloin instead of the pork shoulder?
Yes, absolutely.
I made this the other night for dinner everyone loved it. The only change I made was I used lemon juice with the orange juice instead of lime, that’s all I had on hand. I shredded the whole roast and froze half and finished the rest with the taco’s following your method for broiling the meat. Wonderful flavor. Thanks for the recipe.
Came out Delicious!! added the same condiments + 2 cinammon sticks and 1 TSP of chipotle powder . WOW i was amazed by the flavor. once again THANK YOU!!!
Delicious! Did tweak though.. instead of squeezed orange I used a Mexican Coke. Seen other recipe that used it so I combined the two in a way.
Is 10 hours on low okay?
10 hours may be a bit too long!
What is the serving size for this recipe? Is it about 2 tacos?
About 2-4 depending on how much meat is used per taco.
I’m making this tomorrow! I bought lemons instead of limes. Can I substitute?
Yes, of course.
It was a hit!
Could it be made with a pork lion?
I’m so glad! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I think I may have left a comment quite a while back, but can’t be positive. I have made this recipe a few times, and have to say it IS damn delicious! I have just placed all ingredients in the crock pot to cook overnight. I have a pot luck tomorrow and I’m taking the carnitas with small truck taco size corn tortillas, diced onion and grated cheese. This recipe is perfect as is and also easy to add more or less of spice ingredients to your liking. Thank you, Chungah, for sharing this and so many other recipes that have become my and my family’s favorites.
Love this recipe! Make it all the time! Do you think I could use the same recipe with flank steak? Thank you and happy holidays!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I have made these carnitas for my Hispanic inlaws three times now and each time I get the highest compliments! I am excited to make them again this weekend for my mother in laws birthday. Best recipe ever!! I stick the the exact instructions and have been perfect every time.
Oh wow! I could eat all of that! (:
As usual, this looks amazing and I am sure it taste that way to. Will be making this to on taco night next Tuesday or Thursday. Thanks for sharing this dish
The combination of ingredients used in this recipe makes it sound amazing!! Will definitely try this!
Theresa
I suggest that you include the size of your slow cooker with every slow cooker recipe.
It’s so funny, my husband and I have a pork shoulder in the freezer and were talking about what to make with it this weekend. He suggested carnitas! This morning I wake up to this recipe in my email, it’s like you knew 🙂 Can’t wait to make them, they look amazing! All your recipes we have made have been amazing! Made the sausage and pepper foil packets last night, can’t wait for the leftovers for lunch today! Thank you for all your awesome recipes!
I noticed you didn’t need to sear the meat but other meats like pot roast it is suggested. Have you ever tried that with this recipe by chance? Looks delicious as always!
I actually haven’t – sorry!
Every dish I’ve made of yours has been INCREDIBLE. I am not much of a cook, but your recipes inspire me to do it. This was somebody of the best pork I’ve ever had. Will absolutely share this with friends. Love it.
I can’t wait to try your carnita recipe!
What type of onion would you suggest for this recipe? Thanks in advance!
Yellow or white would be great!
Thank you so much! I made this last night and we will be enjoying leftovers for a few days !!
Would I be able to use orange juice instead of two oranges, and if so, how much orange juice is equivalent? (I have every ingredient on hand except for oranges!)
Yes, of course! On average, one medium orange contains 2 ounces (or 4 tablespoons) of orange juice.
Freaking awesome recipe! I used a pressure cooker instead of a slow cooker, as I am not good with time management. Lol. Orange/lime juice provided a very subtle, welcome flavor. I did use sason goya in the dry rub, but then great cooks tweak every recipe. Yes, I went there – I’m a great cook. Well most of the time. This recipe was a no brainer. Thanks for sharing. Down side, now that I’ve tasted it, it may not make it under the broiler. Serving it over yellow riced cauliflower. YUM!!
Hello, I’m wondering what’s the best way to serve the pork? On its own? As a taco…or? Thanks!
Tacos would be great!
Oh my! I needed to make dinner for a young family with a newborn. I used a few shortcuts: seasoned pork shoulder chunks with Goya brand adobo seasoning plus 3 packets of Sazon seasoning from the Mexican section of the grocery store and refrigerated overnight. In the morning, I poured Tropicana OJ and lime juice on top as directed and cooked on low x 8 hours. Let it cool then shredded and placed it on a large foil pan with all the fixings for nachos. So easy. This is a new favorite!!
I have made this twice now using pork loin rather than shoulder. Turned out delicious both times. I do add a little bit of water or chicken broth – about 1 cup. Broiling at the end gives it that perfect texture. Served with pico, avocado chunks and lime wedges. Thanks for another easy and delicious recipe!
Is this recipe spicy? I’m planning to feed this to my kiddos and they don’t like hot spicy foods.
It shouldn’t be spicy at all but you can always decrease the amount of chili powder, to taste.
I’ve always been told that browing the meat before cooking it enhances he flavor. Do you think that would make a difference for this recipe?
Yes, you can absolutely sear the pork first if you’d like! 🙂
I have 4 lbs of New York style pork chops that I need to use up can I substitute them instead of the shoulder
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I’ve made these many times now and my family just eats it up. We love it! Thank you for the amazing recipe!
Hello. Do place the meat on top of the liquids and onions or are we supposed to cover the meat with liquid?
The pork will not be fully covered with liquid when it is first added to the slow cooker.
Hi! I love your recipes. I am just trying to figure out how much to make. I am planning to make this for a party of about 15 people and I will also have tamales and lots of sides. Do you think I should get two shoulders and have both my crock pots going? Or is a 4 pounder enough to feed a big group?
Also my broiler is a bit unpredictable so I was thinking of “crispifying” it in a stainless pan with a little olive oil, probably in batches?
Would super appreciate your thoughts! Thanks
It’s hard to say – it may be best to double the recipe just in case but as always, please use your best judgment. Hope that helps!
I love this recipe but I’m kind of wanting to try doing it in the instant pot pressure cooker, has anyone tried that?? I am new to instant pot so I’m not sure how to go about it!
I just did this recipe with instant pot a couple nights ago. My meat was 5.2 lbs, and I trimmed at least 1 lb off of it in fat. I followed this recipe exactly (2 oranges, 2 limes, 2 onions, 4 garlics) except I used a Mccormick’s packet of seasoning that said “Pork Carnitas” (which looks like it had basically the same spices in this recipe). I put it in on manual high for 75 minutes. It was too long, but we still smashed it because the flavors are amazing! Next time I will try 60 minutes.
This recipe is delicious!!!! I have made pork carnitas several times and always been quite underwhelmed. I was at the point of giving up and just going back to southern pulled pork, but then I found this great recipe. It is so good, and the addition of the orange juice gave it such a nice zing. As I was short of an orange I added the rind and also squeezed some lime on the meat just before serving. The broiling of the meat also enhanced the texture and flavor with the caramelization. Thanks so much for this, a keeper of a recipe.
I’ve made these following this recipe many times now. I love the simplicity of this recipe, very little prep time required but the results are always amazing!
Thank you Chungah!
This is one of our favorites! I love your recipes and the way you explain them. You are teaching me to be a good cook, Thank You!!!!
Hi! This is so so good! I was wondering how the carb count could possibly be that high though? Does that include a tortilla?
As I am not a registered dietician, I cannot answer with certainty. Sorry! And no, it does not include tortilla.
I’ve got a 4lb bone-in pork shoulder that I’d like to use for this recipe. Will I need to change the cooking time and/or method? Or just follow the instructions as they’re written? Not sure if the bone changes things… thanks!
It should be relatively the same. But as always, please use your best judgment regarding substitutions and modifications.
ive made this many times already and this recipe has not failed me! my husband prefers this recipe over the local mexican restaurants, i make this at least 2 x a month, thank you for sharing your recipes with us!
Best carnitas I have ever made. The flavors were great and broiling it at the end was money. I made some Spanish spiced rice, roasted sweet potatoes, steamed broccoli and zucch, added the pork in a bowl and topped with avocado, cilantro and fresh salsa. Thanks from me and my family for this great recipe!
YUM! Broiling now but I snuck a piece of meat while shredding…so juicy and flavorful! Thanks for all the great recipes, we love Damn Delicious at our house! <3
This will be brief, as I have a big ol’ pile of pork waiting for me – This pork is AMAZING. I will be cooking this frequently. Now I need to go eat.
Making this for the third time. So delicious. I do one thing different. After juicing oranges and lime I put the whole thing in the crock to cook. Juiced rinds add a great boost
I have made this recipe once a month for a couple of years now – it is amazing! Thanks so much for sharing, Chungah 🙂
Absolutely delicious, and so easy! Came out perfect, thanks so much for the great recipe!
Just made tonight. Delish. Would you recommend freezing the leftovers in the juices and then just following the broiling part of the recipe when I make it again?
Yes!
Can I wait and keep on warm?
Yes.
Thank you for this recipe. I made this for guests this week as I was intrigued at the simple ingredients. For chili powder, I used a Chipotle Morita (which gave it wonderful fragrant flavor) and added a dash of cinnamon to the rub. Also, rather than broil the meat afterwards (I found that step to be unnecessary for this meal) we put it in a heated dish, added some of the onions from the slow cooker and some hot juice and served in warm homemade corn tortillas (made 10 mins ahead) with avocado, pickled red onion, caramelized onion (made ahead) tomatillo salsa (made fresh) and goat cheese with cilantro garnish. It was devoured by our guests.
High quality natural pork is the key, I cooked on low for 8-9 hours on low, used only one large onion sliced 1/4 inch, used juice from only one lime. It came out fork tender.
With the juice left over, I skimmed of the fat (saved aside for leftovers) reduced the juices it down to a cup or less on the stove, then froze the concentrated reduction in ice cube tray to save for future flavor boost.
This recipe is a winner!
Hi Chungah! Thank you for the recipe! I can’t wait to taste it when I get home. But I made a BIG boo-boo. I accidently left the pot on “high” realizing this after I already left the house. Would it be okay to cook on high for 8-9 hours? Considering: I actually left the layer of skin/fat on the pork roast (side up). Should I rush home to turn it on to low or will the juice/fat from the pork be okay to stay cooking on high for 8 hours?
The pork may be a bit overcooked if left on high for that long – I would recommend reducing the heat to low.
Would it be ok to put all ingredients in the crock pot and refrigerate over night before heating the next day? I leave pretty early in the morning and trying to cut back on the steps in the morning.
Yes, absolutely.
The only pork shoulder my grocery store had was cut into “ribs.” While they are still boneless, would you recommend keeping the same cook time?
Yes, cooking time should remain about the same, but as always, please use your best judgment.
Made it this past weekend and it was amazing! The recipe is perfect as is, and no more liquid is required. I did end up broiling the meat longer, but that could have just been my oven. I am planning to make it again for company this weekend. We used small diced mango, red onion, pineapple, sour cream, cilantro and a squeeze of lime for tacos. A new fave in our house.
Hey this looks great. For a make ahead meal would you suggest leaving the meat and sauce separate then when its time to eat, heating them up together then broiling? or would you suggest mixing the meat and sauce immediately then reheating in the oven?
You can really go with either option – it’s up to you!
I’ve made this five or six times in the last few months – it’s fantastic. I don’t even get food truck tacos any more because these come out just as good if not better! 🙂 I usually use a splash of orange juice instead of an actual orange & it works fine. I serve them up with sliced avocado & cilantro and a lime wedge on a warm, soft corn tortilla. And y’all don’t be afraid to broil the meat on high, the crispy stuff is the best part & it doesn’t dry out the meat. Loooove this recipe.
This is one of my favorite crock pot recipes! The kids and my husband love it too! So yummy! Making it again tomorrow.
I’m making this as I type. I used a 3 1/2 pound boneless pork butt. I cooked on high because I got a late start today. After 4 hours it still was not tender enough to fall apart easily, it was kind of tough. So I left it for another 2 hours and now it is perfect!!! I skimmed out some of the big chunks of fat, but still left some. Some fat is good. I added some extra oregano, Goya adobo with cumin, garlic powder, onion powder, and a couple of bay leaves. I also added a good amount of my homemade vegetable bouillon, which I add to literally everything I cook, including the sauteed spinach we will be having as a side. I always like to eat something green with my dinner.
I already know this is going to be delicious. My next step is to broil it. Going to top with cilantro, onion, and avocado, and maybe some salsa if I feel the need, all wrapped in a toasted corn tortilla. Mmmmmmm, can’t wait to tantalize my taste buds. I’m sure my husband will be pleased as well.
Thank you for the recipe.
Yuuuummmmm!!!!!!! My husband and 6 month old loved it! Instead of salsa I just did chopped tomato, onion, avocado, cilantro, and a good squeeze of lime. I can’t stop eating them. I can’t decide if I want to freeze some or just eat it for the next few days. I ran out of toppings and am now just eating the meat on a tortilla with some lime. Yummmerzzzzz!!!
Very helpful comments! I will try your suggestions! Linda
This looks mouth wateringly good, I’m going to try this recipe out on my wife tonite… fingers crossed, wish me luck 🙂
Can I add chopped canned jalapeños to this while its cooking?
Yes, absolutely. That sounds amazing!
I never leave comments, but this recipe is the BEST. Thank you!!
I made this tonight and it turned out amazingly juicy and seasoned perfectly! Served with avocado, sour cream, and pico de galo on warmed flour tortillas. Left overs for 2 people will last awhile!
Hi! I have a boneless pork loin roast to use instead. About 2.5lbs, I cut the spices in half and did a little more than half the amount of fruit juices. Think it’ll be ok?
Yes, absolutely.
Just had these tonight and they were AMAZING! We did ours with a Pork Loin and it was still plenty juicy and very flavorful. That last 30 minutes with the meat back in the broth makes a BIG difference for the flavor! Thank you so much for sharing.
Everything looks so good!!!! Will try …
Hi! I know that this would no longer be “carnitas” but I have many beef roasts in the freezer, could this recipe be used with beef instead? Or do you have a link to a different version that links to beef?
Yes, chuck roast would be a great substitute!
This was so damndelicious!!! The final step of broiling is really a must for me. It takes the meat up a notch to a true carnita texture and flavor. I served this
I grew up in the Midwest, so I am very wary of slow cooker meals… (I still have nightmares of pork roast and soggy carrots). I made this recipe last night for an early Christmas celebration and holy crap. So. Good. This is definitely going on my list of “impressive meals to make for guests when I have no time at all”. Thank you!!
P.S. I used a porkloin because I had it in my freezer… It worked perfectly!
These are delish! Thank you for the amazing recipe!
So glad I found this recipe!! These carnitas look absolutely divine. I love slow cooking the meat then finishing them under the grill getting that charred bits. Thanks for sharing!
This is delicious! Though I found that broiling dried out the meat too much for our taste so the 2nd time we made it, heated a little oil in a large skillet and browned the meat that way. It still got nice and crispy (don’t stir it, just let it brown on the bottom) but not dry. One of our favorite crock pot meals! We made it with both shoulder and loin cuts of meat. Both turned out great – I preferred the loin simply for less fat throughout.
Hi Chungah,
I’m literally writing this as my husband is watching the latest episode of The Walking Dead. I’m a working mom with young kids who enjoys cooking, and out of desperation, we bought a slow cooker hoping that it would help us find the time to make weeknight dinners. We broke in our slow cooker with this carnitas recipe, cooked it for 2 hours on high, and then 4 hours on low. I was skeptical about the cooker even working, but it did indeed. This recipe is delicious. I am so excited about our carnitas tacos this week. We are trying out the Honey Sesame Chicken next. I never post comments on anything, but I had to. Thank you so much! Please keep sharing more slow cooker recipes!
d.
Would the recipe be as good if I used a pork loin?
Unfortunately, without having tried this myself, I cannot answer with certainty. Please use your best judgment.
I’ve made it with both. The loin is definitely less fatty and was my preference. My husband liked the shoulder but I think he’s weird. LOL
This is currently in my crockpot & smells fantastic! My question is do you set to high or low broil?
Either option will work – it just depends on how closely you are watching them 🙂
Does this Pork Carnitas recipe work with Pork Sirloin Roast as well?
I have not tried this with sirloin roast myself so I can’t really say with certainty – please use your best judgment.
Making these tomorrow after reading all the wonderful comments – so excited! Using a 2 1/2 lb bone-in pork shoulder and orange juice in lieu of actual oranges (don’t feel like going to store). Will report results!
Made the carnitas this weekend. Turned out sooooo good! Meat fell apart coming out of crock pot & was super tender. Used boneless pork shoulder strips & little cuties & finished in pan on stove-top. These were the only modifications. Lots of left overs to freeze for my family for a quick weeknight meal. Printed the recipe cuz its a keeper!! Thank-you!
Looks and sounds amazing. Can I use a taco packet for the spices instead? Or do you think that it might over-power the pork flavor too much. Just curious. Thank you!
I think it would be a great substitute for the spices!
My family and I love this recipe. Thank you for sharing.
Hello,
I bought a bone-in pork shoulder. Will I be able to make this work for the recipe? Do you think I should debone it before cooking it?
Yes, bone-in pork should work just fine, and you can really debone before or after – it’s up to you!
When in doubt always buy meat with the bone in. That is where the flavor is. You can de-bone this Butt with 2 fingers after 8 hrs. it will be that tender.
This recipe came out perfectly – we loved it. Thanks so much for sharing!
These were ABSOLUTELY amazing. Thank you so much. This is the first thing I’ve ever made in the slow cooker that I liked. Fantastic.
The garlic and onion aren’t addressed after putting them in the crockpot. Do you leave them in for that additional 30 minutes that the carnitas is back in the crockpot?
Lilly, the garlic and onion are cooked down during this entire process and inevitably combines with the carnitas.
I have huge pieces of onion & the whole clove of garlic. You say it “combines” but I don’t know if you mean that I should mince the cooked onions/garlic and put that in the oven too????
You can discard the onions/garlic prior to broiling the pork.
This recipe is great, I used pork shoulder butt and doubled ingredients as the roast was 8lbs. the 8lbs fed family and I that night and the rest went on camping trip that weekend everyone loved the carnitas. Thanks for the great recipe.
Wow, made these last week and they were terrific! I used country style boneless ribs and cooked them for 6 hours on low and they came out juicy and perfect. Always love your recipes as they make me look like a star!
Chungah, thanks for the great recipe. I made this two nights ago and it was fantastic. I made a couple minor tweaks for my own needs. (I used 6 cloves of garlic, 2/3 c bottles orange juice, and 4 TBS bottle lime juice, and I didn’t finish it in the oven because I prefer the moist texture. I also added the cooked onions, garlic, and 5 large spoonfuls of the cooking liquid to the meat and shredded it all together in a large bowl.) I served mine with cilantro, a little pico, and cotija cheese. Yum, yum, yum. 🙂
Great recipe! This was my first time making carnitas and they turned out perfect!
I have made carnitas in the oven before and they turned out great, but the crock pot makes amazing carnitas, thank you!!! No muss, no fuss. Fabulous when you have a carnitas craving in the summer and don’t want to heat up the house! I also add a couple of cinnamon sticks to the mix. Thanks again for a wonderful recipe, everyone LOVES it! I thoroughly enjoy your blog.
I started these yesterday morning but, since I could only find an 8lb pork shoulder and had to double the recipe, it took longer to cook than I expected and it wasn’t ready before we had to leave for an orchestra concert. I shredded it when we got home and put it back in the crockpot on warm overnight to sit in all those yummy flavors. I strained and drained it this morning and put it in the fridge until I crisped it up for dinner tonight. This is the first of about a jillion of your recipes that I pinned a couple days ago and it is fantastic. I served ours on corn tortillas with sour cream, limes, cilantro, avocados, and fresh onions. The best part is that I have another batch that I can freeze and break out again in a week or so for another meal. A+
I have to say, I came back to this page just to tell everyone how delicious this recipe is. I don’t even like mexican food, but my husband and friends from out of town do, so I made this last night for 4 adults. All 4 lbs were devoured by lunch today, and I certainly did my part. Our guests are staying us for the week and requested I make it at least once more before they leave.
Had to leave a comment–I’ve made these carnitas several times now. I love their simplicity and can’t get over how delicious they are!! Thought I’d leave a tip for shredding the meat–try a hand mixer! This has changed my life. My whole family loves this recipe–thank you so much!
I bought a bone in pork butt. Will this work ok.?
Yes, that should work just fine.
Oh my heavens, was this ever good! I usually cook the pork for carnitas lowly and longly in the oven, but it’s been hot out and I didn’t want to heat up the kitchen. I never thought of using the slow cooker! I did squeeze the oranges and then throw the peel part in with the pork since I love that flavor, and I threw in a couple of cinnamon sticks as well. I had my Mexican-food-loving family over and we all pigged out. Awesome, thank you!
Is it okay to use a boneless pork butt
Yes, absolutely! Either pork shoulder or pork butt should work just fine.
Thank you ….love your recipes my go to for new ideas
Pork shoulder and Boston Butt are the same cut of meat. The term changes as you move around the country. You can also use a picnic ham as it is just the cut right below the Butt. But trim the fat if you are going to use a picnic ham. It has twice as much outer fat than a shoulder. The final product is the same, juicy carnitas.
So excited to make this tomorrow. Can I freeze the meat later? There’s only two of us eating it and don’t want to waste it. I have had success freezing pulled pork barbecue so I was thinking it would work with this as well.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I have frozen shredded pork before in a ziploc bag before, and it defrosted (and tasted) fine afterwards. Always best when fresh, but as long as time in the freezer isn’t too long, it’s an option for leftovers.
Can totally freeze for later use, just double bag to prevent freezer burn. used to make enchiladas at a later date and they were delicious
Dude these carnitas are legit the BEST thanks for the recipie.
Just made this for dinner tonight! Absolutely fantastic. Plus it was very easy to cater to a group of 10 people (even one with celiac’s and two who are lactose intolerant). Thank you!!!
I tried this recipe and it was amazing! Going to make it again soon. The only thing I did different is at the end, I took all the juice (skim off the fat if you prefer), garlic cloves and onions and blended it in the VitaMix to make a flavorful gravey. Put the blended juice and shredded pork back in the crock to reheat. It was very good!
Made your recipe for my hubby’s birthday last week…..he LOVED it along with the entire family!!! It was sooooo yummy that everyone has requested that I make it again this week (5 hrs left on the crock pot timer….hehehe) The flavors of the pork brought us back to our honeymoon in Los Cabos. Thank you so much for this amazing recipe!
PS – We’re Corgi lovers too : )
Hi,
I read through most but not all comments, so I apologize if this has been answered and I didn’t see it. What type of oranges did you use? Did you get the largest possible to try to get the most juice? Did you ever measure out about how much juice you get with the oranges and limes just to get an idea the amount of liquid you are adding to the recipe?
I’m very excited about trying it, so thank you for sharing.
Julie, the amount of juice used does not have to be that exact here. There’s a lot of room to play with!
You can heat your lived fruits in tthe microwave 20 seconds, or until warm to maximize the juice.
I love making things in a slow cooker, aka my sous chef! Growing up, carnitas were a staple in my house. This recipe looks great! Pinned and shared! 😀
Hi there,
Is that 4 lbs with fat and then trim it or 4 lbs after fat has been trimmed off?
Thanks!
Linh
Linh, it really doesn’t matter as long the pork is about 4 pounds.
Have you heard of anyone using Cutie oranges in place of regular oranges? They are a bit sweeter and I have an entire bowl full sitting on my counter. 🙂
I haven’t tried it myself but it sounds like a great substitute!
Very nice recipe. I’m making for the second time this week. I actually fried the carnitas in a cast iron pan instead of broiling and they turned out very good, as well.
Do you put the lime and oranges in the pot or just the juice of each???
Sandra, the recipe calls for 2 oranges, juiced and 2 limes, juiced, so it would only be the juices of each.
Have you ever tried this with a frozen pork shoulder? I wanted to make this tomorrow but just realized that my pork is frozen and I doubt that it will fully thaw in time.
I actually have not tried this with frozen pork shoulder. It may be best to thaw completely prior to using.
It is a huge piece of meat but you can thaw in a plastic bag in a pot or other large vessel with very slowly dripping COLD water. The convection will help thaw the meat much faster and safer than just leaving out inside or outside the fridge. Since this piece is so big you may need to flip once or twice.
I took a rock hard frozen 2.66lb boneless pork roast and dropped it into a 6qt. pot of very hot, (not boiling ) tap water for 20 minutes and t was totally thawed
Finish it off with a pico de gallo and its amazing
This recipe looks delicious! After cooking, what did you do with the quartered onion pieces? Also, did you mince the garlic or did you throw the entire clove into the crock pot?
Sharon, I used whole cloves for this recipe. As for the onion pieces, we ate them of course!
HI! This looks wonderful. Pre-Super-Bowl, I was only able to buy a much larger piece of meat, 7.3 lb pork butt bone-in roast. It does fit into my crock pot. Do you think this will cook through on a slow cook time of 10 hrs? Thanks!!
Unfortunately without further recipe testing, I cannot say for certain if this will cook through in 10 hrs. Please use your best judgment to ensure that the pork is completely cooked through.
yummy yums
I’m looking to make this for my husband’s 40th birthday party. How many people will this recipe feed? We’ll have about 30 guests, but I’m making pulled chicken as well. Thanks!
Allison, this recipe yields about 8-10 servings.
Do you think it would be okay to use pork loin? This looks so yummy, and I have a loin purchased already, but don’t want to ruin the outcome with the wrong cut of meat.
Connie, it would be best to use pork shoulder to obtain the best results possible.
I use porkloin all the time and it is delicious!!
Pork loin is so lean I would be afraid it would become very dry. I just got a 6 lbs Butt on sale for .99 a lbs and we will have it for a crowd to watch football this weekend. Great recipe.
Hi! I am going to make these carnitas-my first time. They look yummy. What do you serve them with? I was thinking some tortillas and refried beans maybe? Not sure…
That sounds perfect!
When we make carnitas at my house the toppings include: cilantro, [picca de gaillo/chopped tomato/salsa/whichever we have] sliced avocados, fresh squeezed lime juice and
Homemade pickled red onion
1/2 cups apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 red onion, thinly sliced
On fresh tortillas this is the best!
That sounds AMAZING!
Hm. Mine turned out very tough. Like i cant even pull it apart with all my might. What did I do wrong?
I’m not entirely sure what you did wrong as I was not in the kitchen with you. Many factors could be at play here – ex. using the wrong cut of meat, not enough cooking time, etc.
It may be that you tried to shred the meat AFTER it has cooled. Next time shred the meat while it is as hot as you can stand it. Try using “Bear Paws” shredding tool. I find that using forks just do do it.
I make making these today 🙂 so excited to see the result,
Trying it this week. Just checking….we’re talking regular or dried oregano, not ground oregano, correct? Thanks! Looking forward to making my own carnitas!
Yes, that’s correct. You will need dried oregano, not ground.
Thanks!
This was exceptionally good! The seasoning was really flavorful. After broiling, the meat wasn’t as warm as I thought it would be. After popping into the microwave for a minute, it was fine. We had this with lime nacho chips and cheese. Tomorrow I will add bbq sauce for sandwiches. I can’t wait to try more of your recipes!!!
Tried it, Loved it!!! So tasty and the broil at the end is perfect. A little fresh slaw on a tortilla with this delicious slow cooked goodness is amazing. Thanks!
I made this today. No oranges, so I used orange juice. Split the time, 2 hrs on high, then 4 hrs on low for a 2 1/2 lb pork roast. Really so yum. Broiled to get the final caramel crisp too. Then put into Quesadillas. Thanks for a wonderful dinner. Merry Christmas. ♥
This is an awesome recipe! Very delicious. Definitely what we call a keeper in my home. Thank you!
Just curious, you use a bone- in pork shoulder, right?
I actually used boneless pork shoulder.
Is cooking in slo cooker on high for 5 hrs instead of low for 8 hrs ok? Pork carnitas.
Yum
Yes, that should be fine.
Made this two nights ago, we all loved it!!! my husband is already asking for it again. Serve with fresh tortillas, cilantro, guacamole and Spanish rice
Hi 🙂 love your recipes
in Italy we do not have the Slow Cooker … how can I make this delicious recipe without a slow cooker ? Thanks so much <3
Please understand that it is very difficult to give exact conversion information to translate a slow cooker recipe to the stovetop method without further recipe testing. Please use your best judgment to convert this recipe to be made on the stovetop/oven.
Thank you i will try 🙂
Can you not use a current convertor or do you just not have access to Crockpots in your stores?
I can send you a Crock.
if you need a slow cooker i’ll mail you one to Italy
I just made these. OMG! They are just like the ones from the Mexican restaurant up the street.OK maybe even better. I love love love this. Even my teen-aged daughter loved them. Can’t wait to try more.
What else did you add to the tacos? Like, some sort of slaw? Guacamole, salsa, cheese…???
Made this tonight. TY! YUMMY!
Two quick questions!
1. Is the pork shoulder frozen or refrigerated?
2. Is it fine if it is a “smoked pork shoulder?” The store I went to didn’t have anything else.
Thanks!
The pork should should be thawed. As for the “smoked pork shoulder”, I cannot answer with certainty as I have never tried that myself!
Since the pork shoulder is already smoked there is no need to cook it any more. Just heat and serve.
Looks good! This is going to be my first time making carnitas so I just have a quick question. The juices from oranges and limes….do I put that into the crock pot to cook the pork also?
Yes, that’s exactly right!
Made this tonight and it is sooo good! Thanks for the awesome recipe!
During my my childhood days, my mother used to cook us tacos made with carnitas filling. My favorite snack of all time. Now, I have my own family and I have that responsibility now. And this helps a lot, it’s a new taste for my family. I love using a slow cooker, since it is much easier and healthier. It is perfect while watching The Walking Dead. haha. Anyway, I’ll give you the quick steps on how to prepare Tacos with carnitas fillings:
1.In a large bowl, stir together ground pasilla pepper, coriander, garlic, oregano, orange peel, black pepper, and salt. Add pork to bowl; toss to coat with spices.
2. In a 3 1/2- to 4-quart slow cooker, place pork mixture; top with onion wedges. In a medium bowl, whisk together broth, orange juice, and honey until honey dissolves. Pour liquid over all.
3.Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 1/2 to 5 hours.
4.Use a slotted spoon to remove meat from slow cooker. Using two forks, coarsely shred meat; discard any fat. Drizzle meat with some of the cooking liquid.
5. Wrap tortillas in foil. Heat in a 350 degrees F oven for 10 minutes or until warm. To serve, top each tortilla with 1/4 cup of the meat, cilantro, and finely chopped green onions. Serve with salsa and, if desired, lime wedges.
im one of those people who have to have measurements for their recipes! Do you have that?
WHY did you just submit your own recipe on another person’s recipe post? That was inappropriate. Comments are for asking questions about the recipe and/or “reviewing” the recipe IF you made it.
Couldn’t agree more
I made the original posting recipe, instinctively added coriander powder, and while good, I felt it lacked the citrus and sweet. Voila, your recipe addresses that! I’ll try your version next time.
Do you think I could use a casteiron casserole instead of a crockpot? What temp and time?
Please understand that it is very difficult to give exact conversion information to translate a slow cooker recipe to be used on the stovetop without further recipe testing. I recommend using your best judgement to convert this recipe to be used in a cast iron.
Can you put the rub on the pork the night before, or would you recommend doing it the morning of?
Prepping everything the night before should be just fine!
H! I love that you can prep this the night before. I’m wondering, when you say you can prep everything the night before, does this mean doing all the steps with the exception of cooking it? Would I just put everything in the crockpot and put in fridge and then take out the morning of too cook? Thanks!!
Yes, that’s exactly right!
Hi Chungah,
I’m about to make this in about an hour. My question is, since I don’t have oranges, could I just use regular Orange juice (I get mine from Trader Joe’s). I don’t have time to run out and get oranges. Just wondering if orange juice would taste just as good as if I were to use two oranges. And if I use OJ, how many cups?
Thanks so much and cannot wait to try this!
Telma, you can certainly substitute Trader Joe’s orange juice but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
For a 2 pound shoulder would you just half everything? Including the time? Because theres only two of us and we could never eat all that meat.
You can certainly try halving the cooking time but without further recipe testing, I am not certain if this time frame is sufficient for a 2 pound pork shoulder. Please use your best judgment to make the appropriate adjustments.
Did you try halving it?? I would like to do same
Just made these tonight. They were AMAZING! I believe the exact words my 10 year old used was “When are we having this again?”
I followed your recipe to a T. The only thing I added was a quick avocado/tomato salad. I can’t wait to come up with yummy dishes for the leftovers. Thanks for the recipe! 🙂
I have loved every recipe that I have made of yours. Thank you for existing and posting such great meals, you have made it possible for me to cook! Can’t wait to try this one! Thanks again! 🙂
how big is your slow cooker? Because mine looks way smaller than yours.
I used a 3-qt slow cooker.
With your opening remarks I thought you were going to say this is what all the best zombie eat. Lol I love pulled pork abd this is simply beautiful. I have tried many of your recipes and loved each one. I will make this next week, thank you for being so great at cooking. From trying your recipes I cook and eat far better.
Mike
It looks like there is something green with the pork in the last photo, what is it? These look delicious!
Laura, I used chopped fresh cilantro leaves simply as a garnish.
Boy oh boy does that look fantastic! Definitely want to give this a try, thanks for sharing 🙂
Happy Blogging!
Happy Valley Chow
What? YES. On the pinterest this goes 🙂
Sarah
Midwest Darling
Thank you for the nice recipe.
I know I should never question your fabulous recipes, but is it necessary to put under broiler? Won’t it dry out the meat?
No, it is not. As I mentioned in the post, this is a completely optional step.
Although if you broil your pork just right, you get juicy but crispy pork which by definition is carnitas. 🙂 I recommend the broil!
My wife loved the caramelization of the onions the broiling added.
Reviewing the recipe for slow cooker pork carnitas. Is the only liquid to this recipe the juice of orange and lime? The photo looks like there is quite a bit of liquid. Please clarify if additional liquid is added.
Thank you,
Trish, the recipe is correct in that the only liquid to this recipe is the oranges and limes. The rest of the liquid is actually from the juices of the pork after being slow cooked for 8 hours.
i added about a cup of water will that ruin the recipe??
Nope, it should be fine. But there is a lot of liquid produced on its own so please be wary of possible overflow if a small crockpot is being used.
I agree, you don’t need the water. The fruit juices are enough! 🙂
I have a 7lb pork shoulder that I am going to cook lke this, hat do you think would change in this recipe?
Amber, the recipe calls for a 4 pound pork shoulder so you may need to double the recipe as needed.
If it I a 7 lb place to shoulder do I cook still for 8 hours?
HQP, you may need to adjust cooking time as needed to account for the larger pork shoulder. But as always, please use your best judgment regarding substitutions and modifications.
what is the green that is showing inthe did you add cilantro or something after cooking?
Cilantro.
Do you skim the fat or put the juices through a fat separator before you return the shredded pork to the crockpot for 30 minutes? I know you start by trimming the visible fat off, but won’t there still be a good amount of fat that cooks out?
I look forward to your posts – the recipes are great!
You can certainly skim the fat to your desired preferences but with the broiling step at the very end, most of the liquid/fat will not be used.
Mmm carnitas shredded pork is deeelicious! And you need so little else to serve with it before you have something out of this world 😀 Just a bit of leaves, guacamole and tortillas and you’re ready to roll 😀 I love the spice mix as well 🙂 x
I love slow cooking meats – they always result so tender and delicious! This is clearly no exception!
Can I just squeeze the lime and the orange throw them peeling and all in the cooker
Sure!
I put the orange and lime peel in the slow cooker and it was really bitter. I don’t recommend it.
The zest of an orange or a lime are always good no matter what but the pith the white stuff next to the meat is always bitter always better never put that in anything just saying
Recipe is freaking awesome! I started meal too late for slow cooking, so I pressure cooked it. OMG it melted in your mouth! The lime/orange was very subtle. I did add Sason Goya to the dry rub. Now that I’ve tasted it, I don’t know if it will make it under the broiler. Thanks for the great recipe. Every good cook tweaks every recipe, but this gave a darn fine foundation. No real need to deviate at all.
How long did you set pressure cooker?