Slow Cooker Carnitas
by Sommer Collier — last updated on Sep 26, 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.
Sommer’s Recipe Notes
What is it about Mexican cuisine that makes us simple ravenous with anticipation? I can’t quite put a finger on it, but I can tell you, tender shreds of spicy pork served with cheese, veggies, and warm tortillas always sounds good to me. Always!
We make carnitas as a base recipe for all sorts of Mexican creations. Seriously… you can use a good carnitas recipe in anything from chili, to quesadillas, to nachos, even on pizza. I’ll stop now before I pass out from the thought of a steaming pork carnitas pizza covered in cheese!
Why You’ll Love Slow Cooker Carnitas
- Set it and forget it – Let the slow cooker do the heavy lifting while you go on about your day.
- Restaurant-worthy – Authentic flavors that rival your favorite Mexican restaurant, but without the restaurant price tag!
- Endless possibilities – Pile it into tacos, quesadillas, nachos, burritos, salads, or even on pizza – the options never end!
This authentic carnitas recipe is sure to leave you smiling with a full, happy belly and curb all your Mexican restaurant cravings!
Ingredients and Tips
- Bacon grease – Reserve a little of that liquid gold next time you make bacon for the ultimate carnitas flavor boost! Here in the south we save it for just such occasions, however, you can also use oil if you prefer… but c’mon, make some bacon, it’s always a good idea!
- Onions and garlic – Essential flavor powerhouses, and using fresh garlic makes all the difference!
- Pork – The best cut of meat for carnitas is marbled with a high-fat content, like pork shoulder (or pork butt). This will help the pork to stay juicy and full of flavor.
- Orange juice – A must as it brings natural sweetness and tang and balances the heavier flavors and spices. Fun science fact – the acidity also helps break down the meat to soften it!
- Liquid smoke – Adds that kissed-by-the-smoker taste without the hassle of firing up a grill.
- Ground cumin – Warm and earthy with a subtle peppery kick.
- Ancho chile pepper – A rich, smoky, and flavorful chile pepper that is a carnitas staple, however chili powder would work in a pinch.
How To Make the Best Slow Cooker Carnitas
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.
Storage 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.
Serving Suggestions
This simple “Best Slow Cooker Carnitas” recipe is a must-have in your arsenal of recipes. We use it most often in “street tacos” with onions, cilantro, and fresh warm puffy tortillas. Es increíble!
Serve this fall-apart tender recipe in a homemade corn tortilla and load it up with classic favorite toppings like salsa, black beans or refried beans, guacamole, and pico de gallo. Or get creative with a fruity spin and top with pineapple or mango!
Obviously, we can’t forget dessert! After chowing down on these carnitas tacos, you can always stick with the Latin theme and make a decadent tres leches pie or tres leches cake!
Frequently Asked Questions
Pork Carnitas are high in proteins. If you are worried about the fat content of the pork butt, you can opt for a leaner piece of meat. This recipe is gluten-free and low carb as well.
This is keto-friendly as it is low in carbs, but be careful what you pair with it. Maybe make a cheese wrap and load it with vegetables.
Carnitas is a Mexican version of Southern Pulled Pork. It tends to include more spices, giving it a bolder flavor than pulled pork.
Best Slow Cooker 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 made this for my son and his family and they absolutely loved it! They wanted the recipe.
Great recipe. I made it for my family with some fresh pico de gaillo and we all ate our fill until we were completely stuffed with plenty left over.
A couple of things I did differently:
1. Left out the liquid smoke. Not a big fan and the cumin was enough.
2. I was unable to find ancho powder (even in a local bodega) but was able to find whole ancho chilis. I diced one up and used seeds and all in place of the powder.
3. Left out the bacon grease since there was enough fat on the meat.
Wowzers- so good we barely got this onto the tacos just from stealing tastes.
Not a fan in general of liquid smoke so we skipped it and it most definitely wasn’t lacking for it.
For sure our new slow-cooker go to meal – literally everything besides the pork is a kitchen staple.
We made this today without the chile because we cannot take the heat. The meat was absolutely delicious! We had it tonight on taco or tortilla shells, with lettuce, red onion, sour cream and shredded cheddar cheese. Tomorrow I will broil some to top a salad and/or fix sliders. A delicious result from a very simple recipe! I am glad I saw this and had just bought a pork roast.
I’ve made this recipe probably half a dozen times and it definitely was changed! It should call for diced onion, orange juice, and liquid smoke. I don’t remember the quantities exactly but I think it was half an onion, diced, 1 to 1.5 cups orange juice, and a tablespoon of liquid smoke? I hope they fix it and put the original recipe back up, it was perfect!
Hi Jeremy,
We are in the middle of a recipe format update but unfortunately there have been some glitches. Sorry about that. All fixed!
Awesome recipe this will be my go to for carnitas from now on!
This is a wonderful recipe! I made this yesterday for dinner and it was a big hit! The spices are perfect as written.. I slow-cooked it for 10 hours and the meat was perfectly cooked. The only change I would make is to take it out of the sauce it cooks in and to broil it — but the taste is PERFECT! I made taco’s.. with the “Fresh Warm Puffy Tortillas” which were so simple to make, but SO GOOD.
The little Mexican joint we like finishes their Carnitas in a cast iron skillet. When we make them at home we finish them on a silicone sheet on the grill.
Turned out great! I didn’t have any orange juice, so I substituted a combination of lemon juice / lime juice / apple cider vinegar that together equaled one cup. I also added a pineapple / red bell pepper relish on top when making the tacos (just cooked red bell peppers and added to a can of a pre cut pineapple).
these look amazing! I’m not a huge fan of “citrusy” pork…is the OJ a prominent flavor when the meat is done? If so, what about chicken stock instead?
Hi Lisa,
I don’t think of the orange juice as a prominent flavor at the end. It does provide a bit of acidity to balance the fat, but it is not overwhelming.
Sommer—your website is amazing Just love the recipes and photos you post. I’m a gal from Brooklyn NY living in NC for over thirty years. I can truly cook a Southern or Mexican dish thanks to sites like yours. Have a great day!!
Best carnitas ever! Easy to make and absolutely delicious!