Crock Pot Mexican Pork Carnitas

This Crock Pot Mexican Pork Carnitas is a tender and flavorful recipe, which uses pork shoulder and fresh citrus juice. It’s a foolproof dish for tacos, burritos, or bowls, ready after slow cooking for about 8 hours and 10 minutes.

Crock Pot Mexican Pork Carnitas Ingredients

• 2 ½ teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 1 (4‑pound) pork shoulder
• 1 large onion, coarsely chopped
• 6 cloves garlic
• 1 orange, juiced
• 3 limes, juiced

How To Make Crock Pot Mexican Pork Carnitas

1. Prepare the spice rub: Combine salt, pepper, cumin, paprika, chili powder, and oregano in a small bowl. Coat the pork shoulder evenly with the spice mixture.
2. Set up the slow cooker: Spray the crock with nonstick cooking spray. Add onion, garlic, orange juice, and lime juice to the bottom. Place the pork on top.
3. Cook the pork: Cover and cook on low for about 8 hours (or on high for 4–5 hours) until pork is tender and easily shreds.
4. Shred and mix with juices: Remove pork, shred with two forks, and return to the slow cooker. Stir to coat with juices; adjust seasoning with salt and pepper if needed.
5. Broil for crispy edges: Preheat oven to broil. Spread half of the shredded pork on a baking sheet and broil 3–4 minutes until crispy. Repeat with remaining pork.
6. Serve and enjoy: Serve in tacos, burritos, bowls, or quesadillas with your favorite toppings.

Recipe Tips

• Can I use pork butt instead of shoulder? Yes, pork butt and shoulder are interchangeable in this recipe.
• How to get extra crispy carnitas: Broil shredded pork in batches to keep edges crispy without drying out the meat.
• Can I make this ahead of time? Yes, cook and shred pork, then store in the fridge. Crisp under the broiler right before serving.
• Do I need to sear the pork first? It’s optional. Slow cooking alone creates tender meat; broiling at the end adds a crispy finish.
• What if I don’t have limes? Substitute additional orange juice for a milder citrus flavor.

What To Serve With Pork Carnitas

These carnitas pair perfectly with Mexican sides:

• Warm corn or flour tortillas
• Mexican street corn (elote)
• Cilantro lime rice
• Pico de gallo or fresh salsa
• Guacamole or avocado slices

How To Store Pork Carnitas

Refrigerate: Store cooled pork in an airtight container for up to 4 days. Reheat in a skillet or oven with juices to keep moist.
Freeze: Freeze shredded pork with juices for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Pork Carnitas Nutrition Facts

• Calories: 228
• Protein: 28g
• Carbohydrates: 5g
• Fat: 10g
• Saturated Fat: 3g
• Sodium: 843mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make Mexican pork carnitas in an Instant Pot?
Yes. Cook on high pressure for about 60 minutes, then natural release for 15 minutes.

How do I make carnitas less greasy?
Trim excess fat from pork shoulder before cooking and skim fat from juices after slow cooking.

Do carnitas need liquid to cook in a crock pot?
Yes, citrus juice provides moisture and flavor during slow cooking.

Can I double this recipe?
Yes, but use a larger slow cooker (at least 7 quarts) and increase spices proportionally.

Try More Recipes:

• Crock Pot Maple Dijon Pork Chops
• Crock Pot Low-Carb Pork Chops
• Crock Pot Lemon Garlic Pork Loin

Crock Pot Mexican Pork Carnitas

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

8

hours 

Calories

228

kcal

Juicy, citrus‑marinated pork slow‑cooked until tender, shredded, and broiled for crispy edges — perfect for tacos and burritos.

Ingredients

• 2 ½ teaspoons salt
  

• 1 teaspoon black pepper
  

• 2 teaspoons ground cumin
  

• 2 teaspoons smoked paprika
  

• 2 teaspoons chili powder
  

• 2 teaspoons dried oregano
  

• 1 (4‑pound) pork shoulder
  

• 1 large onion, coarsely chopped
  

• 6 cloves garlic
  

• 1 orange, juiced
  

• 3 limes, juiced

Directions

• Mix spices and rub evenly over pork shoulder.
  
• Add onion, garlic, orange juice, and lime juice to slow cooker. Place pork on top.
  
• Cook on low 8 hours or high 4–5 hours until fork‑tender.
  
• Shred pork, return to juices, and stir to combine.
  
• Broil shredded pork on a baking sheet for 3–4 minutes per batch until crispy.
  
• Serve in tacos, burritos, or bowls with desired toppings.