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Crockpot Carnitas

Crockpot carnitas with fall-apart tender pork, followed by a quick broil for dark, caramelized crispy edges. Serve on warm corn tortillas with white onion, fresh cilantro, and lime wedges for bright, classic Mexican flavor.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

Pork carnitas
  • 4 lb bone-in pork shoulder Use boneless if preferred; outcome is similar.
  • 0.5 cup orange juice
  • 0.25 cup lime juice About 2 limes.
  • 4 cloves garlic Minced.
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cinnamon
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 corn tortillas Diced or warmed for serving (quantity to taste).
  • 1 white onion Diced; for serving.
  • 0.25 fresh cilantro Chopped; for serving.
  • 1 lime wedges For serving.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Season and slow-cook
  1. Mix cumin, chili powder, smoked paprika, dried oregano, garlic powder, onion powder, cinnamon, salt, and black pepper together in a small bowl until evenly combined.
  2. Rub the spice mixture all over the pork shoulder so the surface is fully coated.
  3. Place the pork in the slow cooker and add orange juice, lime juice, and minced garlic around it.
  4. Cook on LOW for 8–10 hours (or HIGH for 5–6 hours) until the pork is completely fall-apart tender, with no resistance when pulled.
Shred and crisp the edges
  1. Remove the pork and shred with two forks, then keep the shredded meat loosely piled so steam can escape.
  2. Spread the shredded pork in an even layer on a rimmed sheet pan and broil for 5–7 minutes until the edges are crispy and caramelized, turning darker in spots.
Serve
  1. Serve the carnitas in warm corn tortillas topped with diced white onion, fresh cilantro, and lime wedges.

Notes

Pro tip: for the crispiest caramelized edges, spread the shredded pork in a thin, even layer on the sheet pan before broiling. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in a skillet or microwave. Freezing is yes—cool completely, freeze in portions up to 2 months, and thaw in the fridge before reheating. For a lighter option, use a leaner pork cut such as pork loin (texture will be less tender than shoulder).