Slow Cooker 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.
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.
Recipe Variations and Dietary Swaps
- Instant pot – Instead of using the slow cooker, cook the pork in an Instant Pot for 60 minutes at high pressure.
- Beer – Add some beer into the marinade to make for even more tender meat.
- Chipotle – Add some chipotle peppers to amp up the spiciness.
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 shredded pork 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! Don’t forget that fresh squeeze of lime juice!
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 Recipe
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.
One of my most favorite go-to dinners! Thanks so much for sharing this tasty and delicious recipe.
I’ve made this recipe at least 10 times and everyone loves it! My husband is from Mexico and he says these are better than you can get in Mexico City! (Because they are so much less fatty!!)
I had a 2 lb. pork loin roast so I adjusted the recipe to suit. I also used olive oil as opposed to bacon fat. I can see why pork shoulder would be a better choice but mine tuned out well. The ancho chili powder takes it over the top.
Can’t wait to cook another using pork shoulder. This recipe is great!
orange juice and avocado give the right balance to the recipe
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!
Is there anything I can use besides liquid smoke. I’m not a very big fan of liquid smoke.
Hi Mike,
Smoked paprika leaves a lovely smokey flavor, but not as strong as liquid smoke.
Hi,
Do you broil these in Lo or High to make them crispy?
Thx
Hi Luciana,
I usually go with High Broil, because some people only have one broil setting. Hope this helps!
Thank you much! These turned out delicious 😊
I make mine like this minus the liquid smoke, but I add lime juice too and sometimes some chopped jalapeños with the onion and garlic. To crisp the carnitas, I first pour off the juices and separate the fat which i use in a hot skillet to brown the chunks. Then I fork it apart.
This was super easy to make! Loved how the flavor turned out!
I seriously loved it! So good for weeknights!
Absolutely DELICIOUS! I omitted the liquid smoke as I am not a big fan, but these were fantastic and so easy. I can’t wait to make them again!
Mmm… These carnitas look delicious! Putting them on my menu for next week! Thanks for the recipe :)