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    Slow Cooker Carnitas

    Allergy Friendly Recipes Dairy-Free Recipes Easy Pork Recipes Main Courses Real Food Slow Cooker Recipes March 25, 2023 | By Kristen Chidsey | 77 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    Slow Cooker Pork Carnitas are an incredibly easy recipe that is full of flavor! Made with an inexpensive cut of pork and a flavorful braising liquid, this shredded Mexican pork comes together effortlessly in the crockpot.

    Made with an inexpensive pork roast and a flavorful braising liquid, Crockpot Carnitas are an incredibly easy crockpot recipe that is full of flavor!

    No time to slow-cook your pork roast? Try out my recipe for Instant Pot Carnitas. It works great if your pork is frozen as well.

    Tortilla filled with slow cooker carnitas and topped with Mexican slaw and queso freso.

    When I want a flavorful family recipe that feeds a crowd, I love turning to this recipe for Crockpot Pork Carnitas.

    Just like my recipes for Crockpot Salsa Chicken and Slow Cooker Pulled Pork, this easy recipe for Slow Cooker Carnitas produces a meal that is relatively inexpensive, full of flavor, and always a crowd-pleaser.

    While this recipe may not produce authentic carnitas meat, it is every bit as delicious. Not to mention lower in fat and much easier to make!

    why you'll love this recipe

    • Easy. No searing, no sauteeing, simply dump and cook! Crockpot Carnitas is one of the easiest dinner recipes to prepare.
    • Outrageously Delicious. These Slow Cooker Pork Carnitas are braised in a flavorful combination of spices, beef, and orange juice and then crisped up in the oven, to create the most tender, flavorful shredded pork.
    • Endless Serving Options. While I love serving Crockpot Carnitas on tortillas with fresh Mexican slaw, it is also delicious served over rice, in the filling of burritos or enchiladas, or even used to create a delicious Taco Salad.
    • Feeds a Crowd. This recipe makes a ton of shredded Mexican pork that can be stretched out to serve a lot of people--especially if you serve the carnitas as part of a taco or burrito bar.

    Notes on Ingredients

    Ingredients for pork carnita on counter with labels.
    • Pork Roast: You can use a pork shoulder, pork butt, or pork loin. For the best flavor and results, I recommend using a pork shoulder or pork butt. However, pork loin is a great substitute if you need the recipe to be lower in fat.
    • Beer: Use a mild lager-style beef like Corona or Coors Light. If you do care to use alcohol or need this recipe to be gluten-free, use chicken stock in place of the beer.
    • Orange Juice: Orange juice can not be substituted. It adds flavor, depth, and acidity that help to flavor and tenderize the pork. Be sure to use pulp-free orange juice.
    • Spices: The meat is flavored with garlic powder, cayenne, cumin, and cayenne pepper. Feel free to omit the cayenne for less spice if desired.
    • Slaw (optional): The Mexican-flavored slaw is completely optional but adds insanely delicious flavor and texture to the pork tacos. It is made with fresh limes (zest & juice), cilantro, red onion, cumin, salt, olive oil, and cabbage. Use red or green cabbage and feel free to omit the cilantro if you don't care for its flavor.

    How to Make Crockpot Carnitas

    • Cut the pork roast into 3 to 4-inch chunks. This will help the pork to absorb more flavor and break down easier as it cooks.
    • Season the pork liberally on all sides with salt and pepper.
    • In a large crockpot, mix together the beer, orange juice, and seasonings.
    • Place the seasoned pork into the liquid inside the crockpot.
    Pork shoulder in slow cooker with orange juice, beer, and seasonings.
    • Set the crockpot to low for 10-12 hours or on high for 5-7 hours.
    Pork shoulder cooked in slow cooker in braising liquid.
    • Once the meat has cooked, remove the pork to a large mixing bowl and shred the pork with 2 forks.
    • Add ½ cup of the cooking liquid from the slow cooker to the mixing bowl with the pork, to keep the meat moist and flavorful.
    Shredded pork shoulder in mixing bowl.
    • To achieve a crispy texture on the carnitas meat, place the slow-cooked shredded pork onto a rimmed sheet pan.
    • Broil for 3-5 minutes and then remove the sheet pan, flip the pork, and broil for 2-3 more additional minutes until slightly charred.
    Crispy shredded pork on rimmed sheet pan.

    Mexican Slaw

    When serving this carnitas meat as a base for tacos, adding a Mexican slaw that is made with lime juice, cumin, cilantro, and red onion adds such a tangy, crisp, fresh element that is a perfect contrast to the richness of the carnitas.

    • To prepare this slaw, mix together lime juice, lime zest, olive oil, minced red onion, minced cilantro, cumin, and salt together in a large mixing bowl until combined.
    • Fold in shredded red or green cabbage.
    • Cover and refrigerate for at least 30 minutes prior to serving to allow the cabbage time to absorb the flavor of the dressing.
    Side by side bowl with ingredients for Mexican Slaw before and after adding shredded red cabbage.

    Serving Suggestions

    While Crockpot Carnitas makes the perfect base for tacos, the options on how to use this spiced shredded pork are endless. It is an easy set-it-and-forget-it crockpot recipe that makes a great family meal.

    • Strain off the cooking juices and serve in flour tortillas, corn tortillas, or taco shells topped with slaw or cabbage, queso fresco, and cilantro.
    • Use the carnitas meat in place of taco meat in Taco Pizza or Taco Salad.
    • Serve the shredded pork over a baked sweet potato or baked potato.
    • Swap out the shredded chicken for carnitas in Enchiladas or Enchilada Casserole.
    Three flour tortillas topped with mexican shredded beef and mexican slaw.

    Storage

    Store the leftover shredded pork in an airtight container for up to 4 days or freeze it for up to 3 months in an airtight container. Defrost the pork in the refrigerator overnight before reheating and serving.

    The slaw can be stored in an airtight container in the refrigerator for up to 3 days.

    recipe modifications

    • Gluten-Free Crockpot Carnitas: If you need a recipe for Gluten-Free Carnitas, omit beer and use chicken stock and serve on corn tortillas. You can even use these homemade corn tortillas from Foolproof Living.
    • Use Chicken: This recipe works well with an equal amount of boneless, skinless chicken breasts or thighs in place of the pork roast. Simply put the cooking time down to just 5-6 hours on low and 2-3 hours on high.

    Side Dishes to Serve with Crockpot Carnitas

    • Instant Pot Refried Beans
    • Instant Pot Cilantro Lime Rice
    • Instant Pot Spanish Rice
    • Mexican Quinoa Salad
    • Grilled Corn on the Cob

    Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.

    If you tried these Slow Cooker Carnitas, I would love for you to leave a comment and rating below. 

    Tortilla filled with slow cooker carnitas and topped with Mexican slaw and queso freso.

    Slow Cooker Carnitas

    These Slow Cooker Carnitas come together effortlessly in the crockpot with only a handful of ingredients, an inexpensive cut of pork, and a flavorful braising liquid.
    4.89 from 18 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 10 hours hours
    Total Time: 10 hours hours 10 minutes minutes
    Servings: 10 people
    Calories: 173kcal
    Author: Kristen Chidsey

    Ingredients

    Pork Tacos

    • 2 ½ lb pork shoulder or pork butt roast cut into 4-inch chunks
    • 1 ½ teaspoons kosher salt divided
    • 2 teaspoons ground cumin
    • 1 teaspoon garlic powder
    • ½ teaspoon freshly cracked black pepper
    • ¼ teaspoon ground cayenne pepper optional
    • 12 ounces pale beer (or chicken stock)
    • ½ cup pulp-free orange juice

    Slaw

    • 1 teaspoon lime zest
    • ¼ cup fresh lime juice about 2 limes
    • 1 tablespoon olive oil
    • ½ cup chopped cilantro optional
    • ¼ cup minced red onion
    • ½ teaspoon cumin
    • ½ teaspoon kosher salt
    • 3 cups purple or green cabbage shredded
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    For the Carnita Meat

    • Cut the pork roast into 4-inch chunks and season with the pepper and ½ teaspoon of salt.
    • Combine the beer (or stock), orange juice, remaining salt, garlic, cumin, chili, and cayenne together in the slow cooker, and then nestle the pork into the liquid.
    • Set the crockpot to cook on low for 10-12 hours or on high 5-7 hours. 
    • Once cooked, remove the meat to a large mixing bowl and shred the meat with 2 forks. Once shredded, add ½ cup to 1 cup of the cooking liquid to the meat and stir to moisten.
    • For crispy pork, place the shredded pork onto a rimmed sheet pan. Broil for 3-5 minutes, flip the meat, and continue to broil for another 2-3 minutes, or until crispy. Keep an eye on the meat, so it does not burn.
    • Serve the crispy, shredded pork on tortillas or over rice and top with slaw and crumbled queso fresco or feta if desired.

    Mexican Slaw (optional)

    • While the meat is cooking, combine lime zest, lime juice, olive oil, cilantro, onion, cumin, and salt together in a large mixing bowl. Add the cabbage and toss to coat. Cover and refrigerate for at least 30 minutes prior to serving.

    Equipment Needed

    • 6-8 quart Slow Cooker

    Notes

    For Gluten-Free Carnitas, just replace the beer with low-sodium chicken broth or stock. 
    Pork: Instead of a pork shoulder or pork butt, use a pork loin for lean, yet flavorful carnitas meat.
    Serving: Carnitas are delicious served on tortillas or with rice, topped with avocado, cheese, and cabbage.
    Storage: Store leftover cooled, shredded pork in an airtight container for up to 4 days or freeze for up to 3 months in an airtight container. Defrost in the refrigerator overnight before heating.

    Nutrition

    Calories: 173kcal | Carbohydrates: 3g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 425mg | Potassium: 430mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 2mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This recipe was originally shared in 2016 but has been updated in 2021 with new tips and photos.

    « Air Fryer Potatoes
    Instant Pot Carnitas »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

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    1. Ashley (QLCC)

      April 28, 2015 at 3:52 pm

      I never had pork tacos until I moved to Texas. Now I can't get enough of 'em!

      Reply
      • Kristen Chidsey

        April 28, 2015 at 5:19 pm

        Pork tacos are pretty amazing!

        Reply
    2. Jennifer Stewart

      April 28, 2015 at 3:16 pm

      We eat a lot of pork carnitas because my hubby makes them all the time but it is always a long process. Such a nice treat to have them from the crock pot!

      Reply
      • Kristen Chidsey

        April 28, 2015 at 5:20 pm

        Well you are a lucky lady that your husband makes them--but I am NOT in the same boat and don't have that kind of patience.

        Reply
    3. Joy @ Joy Love Food

      April 28, 2015 at 2:58 pm

      I love making pork carnitas in the crock pot, your version with the slaw sounds delicious!

      Reply
      • Kristen Chidsey

        April 28, 2015 at 5:20 pm

        Thanks Joy. The slaw does add so much.

        Reply
    4. eat good 4 life

      February 19, 2015 at 9:36 pm

      I love Mexican food but never made tacos before. I think I should soon because my family would love them for sure!

      Reply
      • Kristen Chidsey

        February 20, 2015 at 8:05 am

        Oh, you must try these soon! I think you would love them for sure!

        Reply
    5. Karen @ Karen's Kitchen Stories

      February 19, 2015 at 3:46 pm

      Those carnitas look delicious! Great idea for a cole slaw too!! I'm pretty sure I'm making this this weekend!

      Reply
      • Kristen Chidsey

        February 19, 2015 at 8:01 pm

        Thanks so much Karen. I hope you enjoy them!

        Reply
    6. pam (Sidewalk Shoes)

      February 19, 2015 at 8:37 am

      I don't know which I like better, the sound of the pork or the slaw!

      Reply
      • Kristen Chidsey

        February 19, 2015 at 8:56 am

        HA! That is why you need them both!

        Reply
    7. Jackie

      February 19, 2015 at 7:56 am

      This is a perfect dish to try on a busy weeknight! I can't wait to put this into my rotation.

      Reply
      • Kristen Chidsey

        February 19, 2015 at 8:17 am

        Totally! It really helps make dinner so much easier during the weeks.

        Reply
    8. Dana

      October 03, 2014 at 2:29 pm

      Cooked this yesterday... We love it... I am thinking the leftovers would make great enchiladas...

      Reply
      • Kristen Chidsey

        October 03, 2014 at 3:25 pm

        Yea!! That makes me so happy! And yes, the leftovers would be amazing in enchiladas. I love "morphing" one meal into another.

        Reply
    9. Bonnie

      August 12, 2014 at 2:37 pm

      What type of beer would you recommend using?

      Reply
      • Kristen Chidsey

        August 12, 2014 at 4:15 pm

        Any lighter flavor beer would work. Corona is great. The last time I made these I used one of my husbands bud lights and it was great. I would just steer clear of a flavored beer or a really dark beer like Guinness.

        Reply
        • Bonnie

          August 13, 2014 at 10:29 am

          thank you Kristen! making these tonight!

          Reply
          • Kristen Chidsey

            August 13, 2014 at 10:31 am

            Let me know how you like them!!! Can't wait to hear!

            Reply
    10. Julia@Mini Van Dreams

      July 28, 2014 at 12:20 pm

      5 stars
      I cannot wait to try this! My husband will love it. Thank you for linking up at Tickle My Tastebuds last week. I am featuring you this week and would love if you would stop by and link up some more delicious recipes!

      Julia @ Mini Van Dreams

      Reply
      • Kristen Chidsey

        July 28, 2014 at 4:55 pm

        Awesome!! Thank you so much for the feature and I will be sure to stop by again! Enjoy the Pork--it is delicious!

        Reply
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    Slow Cooker Pork Carnitas are an incredibly easy recipe that is full of flavor! Made with an inexpensive cut of pork and a flavorful braising liquid, this shredded Mexican pork comes together effortlessly in the crockpot.

    Meet a Mind "Full" Mom

    A Picture of A Mind"Full"Mom

    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

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    Slow Cooker Pork Carnitas are an incredibly easy recipe that is full of flavor! Made with an inexpensive cut of pork and a flavorful braising liquid, this shredded Mexican pork comes together effortlessly in the crockpot.

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