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Crockpot Carnitas

Crockpot carnitas are slow-cooked until fall-apart tender, then broiled to crisp and caramelize the edges. This Mexican-style shredded pork is juicy from orange and lime, with bold spices and easy tortilla serving.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Pork and aromatics
  • 4 lb bone-in pork shoulder (or boneless Use pork shoulder for best tenderness.
  • 0.5 cup orange juice
  • 0.25 cup lime juice (about 2 limes)
  • 4 garlic, minced
Spice mixture
  • 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
Serving
  • 1 corn tortillas Warm before assembling.
  • 1 diced white onion
  • 1 fresh cilantro
  • 1 lime wedges

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Mix and season
  1. In a bowl, mix cumin, chili powder, smoked paprika, dried oregano, garlic powder, onion powder, cinnamon, salt, and black pepper until evenly combined.
  2. Rub the spice mixture all over the pork shoulder so it’s coated on all sides.
Slow cook
  1. Place the pork shoulder in the slow cooker and add orange juice, lime juice, and minced garlic around it.
  2. Cover and cook on low for 8–10 hours, until the pork is completely fall-apart tender.
  3. If cooking on high, cook for 5–6 hours, until the pork is completely fall-apart tender.
Shred and crisp
  1. Remove the pork from the slow cooker and shred with two forks while it’s hot and tender.
  2. Spread the shredded pork in an even layer on a rimmed sheet pan.
  3. Broil for 5–7 minutes until the edges are crispy and caramelized, watching closely to avoid burning.
Serve
  1. Serve the crispy carnitas in warm corn tortillas with diced white onion, fresh cilantro, and lime wedges.

Notes

For the crispiest edges, spread the shredded pork thinly on the sheet pan so more surface area hits the broiler; don’t pile it thick. Refrigerate leftovers in a covered container up to 4 days and reheat in a skillet or in the oven to re-crisp. Freezing is yes: freeze shredded pork (without toppings) up to 3 months, then thaw and re-broil briefly. For a lower-sodium option, use reduced-salt in place of the full salt amount while keeping the spice balance.