Crockpot Carnitas
by Sommer Collier — last updated on Oct 10, 2025 
This easy Slow Cooker Carnitas recipe is the ultimate flavorful, fuss-free meal! Carnitas feature fall-apart tender and irresistibly juicy pork that’s perfect for tacos, burritos, or a simple rice bowl.
I love a slow cooker recipe where I can “set it and forget it” with confidence that anything I throw in there will come out tasting amazing. And you know I am a BIG fan of classic spicy and savory Tex-Mex flavors. That’s why I am so excited to share my crockpot carnitas recipe with you… It combines one of my favorite no-fail cooking methods with pork and vibrant ingredients to make melt-in-your-mouth tender shredded pork that tastes as good – if not better – than what you get at your favorite Mexican restaurant. Carnitas are perfect for loading into tacos or onto salads, or to use in whatever Tex-Mex dishes you want! (If you need something quicker you can always try out my instant pot carnitas. They have basically the same great flavor, but are ready to serve faster.)
Paul – ⭐️⭐️⭐️⭐️⭐️ Made this for Poker Night and it drew *RAVE* reviews!! The guys want to know when I’m making these again. I did not alter a thing but did set aside some hot sauces for those that wanted to add some spice/heat. Absolutely stellar!
Table of Contents
Sommer’s Recipe Highlights
- Fall-Apart Tender – It’s what I aim for every time: that flake away from your fork tenderness in the pork shoulder. Starting with a really great marbled cut of pork shoulder and adding liquids and spices, and then letting everything cook low and slow helps me get this every time. I can tell that it’s ready when I try to pick some up out of my crockpot and it falls apart when I pick it up. If I have to fight the pork with my fork, well then it isn’t ready yet, and I let it cook a little while longer until I achieve that texture.
- Set it and Forget it – If there is a way for me to have something cook itself, you better believe I’ll be adding it to my meal rotation for the week. I love these slow cooker carnitas for exactly that reason. I know if there is a busy day ahead of me, I can start my carnitas in the morning with maybe 5 minutes of actual prep work and then voila! They are ready by lunch or dinner, depending on my slow cooker settings. The most work I really am putting in is deciding what I want to put them on. Traditional tacos and burritos are always a perfect way to have these carnitas, but I have to tell you carnitas on a Mexican pizza, in a Mexican-style chili, or might i tempt you to veg it up a bit with my taco salad bowl? All are amazing, and it is all easy to make with the slow cooker basically doing all the work for you.
- Perfect for a Crowd – If I want to WOW everyone a little get together, this is one of my recipes I have in my back pocket. It gets great compliments and people always seem to be surprised I made it in a crock pot, and not smoking away all day with endless temperature checks in a smoker. It’s 4 lbs of pork that will fill a small group, so I definitely recommend this for your next get together!
Key Ingredients and Tips
- Bacon grease – I always surprise people with this one, but Bacon grease is what’s going to really score on your flavor profile with carnitas. I like to make sure any time I am making bacon that I reserve some liquid gold for these carnitas. It truly does boost the flavor. Here in the south we tend to save bacon grease for such occasions, however, you can use another cooking oil if you prefer. I’m going to get real with you though… Unless you are avoiding bacon grease for health or dietary reasons, I am going to say it’s a must for this recipe!
- Pork – For this recipe I look for a great cut of pork shoulder (also known as pork butt), that is really marbled showing that it has a high-fat content. The fattier it is, the more juicy and tender it’s likely to be, and that fat also helps enhance the flavor. So I like to look for lots of white streaks of fat running through the muscle when I am picking out my pork shoulder.
- Onions and garlic – I highly recommend using fresh garlic for this recipe! It truly makes the difference. The combination of onion and garlic always maximizes the flavor with a delicious extra savory, earthy bite.
- Orange juice – I know what you’re thinking, orange juice?! But yes, you read that right. Orange juice is perfect because it pulls out a natural sweetness in the carnitas and cuts through some of the heavier flavor or heat from the spices. Plus I have a little science knowledge for you… The acid in orange juice helps to break down the meat, along with the slow cooking process, to help us get that perfect tenderness.
- Liquid smoke – Remember earlier when I told you that people are going to think you were hanging out by the smoker all day? Well Liquid smoke is exactly why. It helps provide a kiss of that smoky flavor that is characteristic of carnitas. So if you don’t have this in your pantry, stop what you are doing and head to your nearest grocery to grab it quickly.
- Ground cumin – One thing I have learned is that cumin is a staple spice in many Mexican dishes, and for a great reason! It’s what provides the warm and earthy flavor that gives you savory dishes like these carnitas, a lot of depth, which is why I have included it in this carnitas recipe.
- Ancho chili powder – One of the reasons I prefer this is ancho chili powder over typical chili powder is that ancho is a poblano chili pepper which is more mild, sweet and smokey. The flavors we are aiming for. Whereas normal chili powder is a blend of multiple peppers and sometimes even other spices like garlic or cumin. So to ensure I am hitting the mark on the perfect carnitas, I like to use the ancho chili powder. However, if you don’t have this particular ancho chili powder you can use “regular” chili powder!
How To Make
Tips for success – If you like your carnitas crispy on the edges (like it’s served in restaurants) use a slotted spoon to scoop the meat out of the juices and spread in a thin even layer on a baking sheet(s). Place on the upper oven rack and broil for 2-5 minutes, until darker crispy edges form.
Find the full Slow Cooker Carnitas recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Prep – I start by peeling and chopping the onion, then peel and smash the garlic. Next, I smear the bottom of my large slow cooker with the bacon grease. The reason I do this is because it helps prevent the large chunks of pork from sticking to the bottom, plus it’s again going to enhance that amazing flavor in the carnitas. Then I cut all my pork into large chunks and place them inside my slow cooker. The reason I cut the pork into large chunks is so that they are able to cook through a little easier, while still retaining its natural juices. I suggest making the chunks all similar in size, so the pork cooks thoroughly and evenly.
Add Remaining Ingredients – Next, I add the diced onions and garlic right on top of the pork, followed by the orange juice and liquid smoke.
Cover and Cook – I set the lid in place, and depending on the time I would like this ready to serve in the evening, I either put my slow cooker on the low setting for 8-10 hours or I set it on the high setting for 4-6 hours.
Check and Shred – I know when the pork is done because the meat will fall apart very easily. Meaning I should be able to gently pull a fork through the meat and it flakes away from itself. When it’s ready, I use two forks to shred the pork into the juices.
If I have to use a knife to separate it, then it needs more time in the slow cooker… Should the meat needing to cook longer, look at my handy FAQs above the recipe card for guidance on how to fix undercooked carnitas in the crockpot.
Broil… Or Don’t – I really try to replicate the restaurant style of the crispy edges, so a great finishing touch that I really try not to skip is to broil the crockpot carnitas. To do this I take a slotted spoon and scoop my meat out of the juices in the slow cooker, and spread it all out in a thick layer on a baking sheet(s). I put the baking sheet on the upper oven rack and broil for 2-5 minutes. Keep your eyes on the broiler because it will burn quickly! Like, I literally hang out by my stove while they cook. I recommend starting at 2 minute broils and if you need more you can always put it back in for 1 or 2 minutes more. This is a true instance of you can always do more, but you can’t do less type of thing!
Recipe Variations
The pork in my carnitas recipe is already melt-in-your-mouth tender… But if I want even more tender meat I add a light beer to the marinade. (Like a Corona or Modelo Especial.) This provides additional acidity and can help break down the meat even further. Plus I really like the combo taste of beer and citrus together. I feel like it really creates a rich flavor, so I would give that a two thumbs up for trying!
Want a bigger kick of spicy flavor? Consider amping up the ancho chile peppers heat with some dried chipotle peppers. Fair warning though, it’s next level heat. I personally love it though, and for all my spicy people out there, I know it will tickle your fancy too.
Serving Suggestions
The best slow cooker carnitas is a must-have in your arsenal of the best crockpot recipes. (No doubt you’ve gotten them all from my site :)) We use it most often in “street tacos” with onions, cilantro, and fresh warm puffy tortillas or homemade corn tortillas.
Or feel free to load them up with other tasty topping you prefer, like –
- Lime juice (just a ‘lil squeeze)
- Salsa
- Black beans or Refried Beans
- Guacamole or fresh avocado slices
- Pico de Gallo
You can use shredded pork carnitas in everything from chili, quesadillas, and burritos, or on nachos and even pizza. And as I mentioned previously, the spicy and saucy shredded pork is fabulous over rice or on salads!
Storage Notes
I have great news for all those out there who love to have leftovers – crockpot carnitas are terrific for your weekly meal prep plans! Store the meat with the juices in an airtight container and keep it in the refrigerator for up to 4-5 days.
If I need to freeze any of these leftovers (as if I ever had that much left over… These go so fast in my house!) I put them in an airtight container and they can last me up to 3 months in the freezer. Then I just place them in the fridge to thaw overnight before reheating.
When you are ready to eat them just reheat on the stove top with the juices. Or use a slotted spoon to transfer the meat to a baking sheet and broil for a few minutes if you want to bring those crispy edges back to life. (But remember what I said before about keeping your eye on them while the carnitas broil!)
Frequently Asked Questions
If my pork isn’t falling apart like I would like it to, I give it another 1-2 hours on low, or 30-60 minutes on the high setting of my slow cooker, and then after those allotted times, check again. If after that time I notice its starting to flake but could be more tender, I give it another 1-2 hours on low or 30-60 minutes on high again.
This shouldn’t be a problem if you’ve saved the juices with the shredded pork. However, if you do run into an issue of the meat becoming too dry, you can add more liquid like either pork broth, beef stock or water. But to note, adding water is a last resort! When I add the liquid, I do it gradually because I don’t want to end up with a soupy mess or take off all my amazing spices and flavor. Once I have added some additional liquid I reheat either in the oven at 300 degrees F for 10-15 minutes. Or I’ll try the stove top which is probably the easiest option, stirring occasionally until it’s cooked through. Or if I have more time, I cook on low for 1-2 hours in the slow cooker again.
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More Slow Cooker Recipes
Crockpot Carnitas
Video
Ingredients
- 4 pounds pork butt roast
- 2 tablespoons bacon grease or oil
- 1 large onion, peeled and chopped
- 5-6 cloves garlic, peeled and smashed
- 1 cup orange juice
- 2 teaspoons liquid smoke
- 1 tablespoon sea salt
- 1 tablespoon cumin
- 2 tablespoons ancho chile powder
- 1 teaspoon ground black pepper
Instructions
- Smear the bacon grease on the bottom of a large slow cooker. Cut the pork into large chunks and place inside the slow cooker. Then add ALL remaining ingredients around the pork.
- Turn the slow cooker on: Low for 8-10 hours, or High for 4-6 hours. Once the pork is fork-tender, use 2 forks to shred the meat into the juices.
- If you like your carnitas crispy on the edges (like it’s served in restaurants) use a slotted spoon to scoop the meat out of the juices and spread in a thin layer on a baking sheet(s). Place on the upper oven rack and broil for 2-5 minutes, until darker crispy edges form. Do not take your eyes off the broiler, you can burn the carnitas quickly. Serve over rice, taco, or on top of salads!
Notes
- Storing leftovers – Keep the leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Reheating – Heat on the stovetop or pop under the broiler for a few minutes to bring back those crispy edges.
- Freezing – You can freeze leftover carnitas in the freezer in an airtight container for up to 3 months. Place in the fridge overnight to defrost before warming up in the oven.
I never try Slow Cooker Carnitas, but after read your article , your recipe and your step , i thought i would like it so much . i will try your recipe soon , Thankyou , Nice Artikel !!
Best carnitas recipe I’ve ever had!