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This easy Crockpot Carnitas recipe delivers tender, shredded pork braised in a bright citrus and spice mixture. Quickly finished under the broiler for those irresistible crispy edges, it's perfect for tacos, burritos, bowls, and more!
Looking for more easy crockpot dinner recipes suited to feeding hungry crowds on a budget? Don't miss my recipes for Crockpot Salsa Chicken, Crockpot Chicken Tortilla Soup, and Crockpot Pulled Pork.
Kristen's Keys for Crockpot Carnitas
To achieve a similar flavor and texture of authentic carnitas using the slow cooker, keep the following tips in mind.
- Cut the pork into large chunks. This helps the pork to soak up more flavor while it cooks and significantly speeds up the overall cook time.
- Orange juice + beer creates a tangy, flavorful braising liquid that helps to tenderize the pork. If you do not care to cook with alcohol or need this recipe to be gluten-free, use chicken stock in its place.
- Cook low and slow when possible. While high heat works in a pinch, low heat breaks down the meat more gently which results in the most tender pork.
- Broil at the end. That 5-8 minute broil is what transforms shredded pork into true carnitas with crispy, caramelized edges.
- Finish with dressed cabbage. Finished with a lime slaw is optional, but it adds a little bit of crunch and acidity that cuts through the richness and wakes everything up.
Notes on Ingredients
This recipe for pork carnitas skips the lard and uses easy to find ingredients. I have also included instructions and ingredients for the optional (but encouraged) slaw.
- Pork Roast: A pork shoulder or pork butt is the classic choice when making carnitas, as it is well marbled and becomes melt-in-your-mouth tender when slow cooked. That said, a pork loin (not tenderloin) works here for a leaner option.
- Beer: A mild lager (like Corona or Coors Light) works well. If you prefer not to use it, chicken stock is a great substitute.
- Orange Juice: Fresh or prepared orange juice works equally well here.
- Spices: The meat is flavored with garlic powder, cayenne, cumin, and cayenne pepper. Adjust cayenne to control the heat.
- Slaw (Optional): Made with shredded cabbage, cilantro, lime, olive oil, and cumin.
How to Make Slow Cooker Carnitas
No searing, no babysitting! Just tender pork with bold flavor and very little hands-on time.
Step One: Layer Ingredients
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
Add beer, orange juice, and seasonings to the base of a large slow cooker and whisk to combine. Nestle the pork into the liquid, making sure it is mostly submerged.
Step Two: Slow Cook
Cover and cook until the pork is easily shreds with a fork.
- For Pork Shoulder/Pork Butt: 10-12 hours on LOW or 5-7 hours on HIGH
- For Pork Loin: 8-10 hours on LOW or 5-6 hours on HIGH
No time to slow-cook carnitas? Try out my recipe for Instant Pot Carnitas.
Step Three: Make Slaw (Optional)
If serving the carnitas with a slaw, use the time that the pork is slow cooking to whip it up so the cabbage has time to break down and soak up the flavor.
Simply whisk together olive oil, the zest and juice of a fresh lime, minced onion, salt, and cumin together in a large mixing bowl. Add cabbage, toss, and refrigerate until ready to serve.
Step Four: Shred Pork
Once the pork is tender, transfer it to a large bowl and shred with two forks. Add a splash of the cooking liquid back in for moisture and flavor.
Step Five: Broil
To achieve a crispy texture, spread the 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 longer, keeping an eye on the pork so it doesn't burn.
Serving Suggestions
Carnitas, or shredded Mexican pork, can be served in endless ways. Below are a few of my favorite suggestions:
- Pork Tacos: Serve the crispy slow cooked carnitas in corn or flour tortillas topped with the prepared slaw, queso fresco, and sliced avocado or guacamole.
- Burrito Bowls: Top Instant Pot Cilantro Lime Rice or Instant Pot Spanish Rice with slow cooked carnitas and toppings of choice.
- Swap Out Taco Meat: Use slow cooked carnitas in place of taco meat to make taco pizza or taco salad.
- Enchiladas: Use carnitas to make salsa verde enchiladas or an easy enchilada casserole.
- Get Creative: Serve the shredded pork over a baked sweet potato or baked potato. Top with slaw and cheese as desired.
- Add a Side: Round out dinner with a side of Instant Pot refried beans, Mexican quinoa salad, or Mexican street corn salad.
Tip for Serving a Crowd
When I am serving a large crowd or hosting a Cinco de Mayo party, I often place the broiled pork back in the slow cooker with about a cup or two of the leftover braising liquid and set it warm.
This allows my guests to make tacos or bowls at their leisure while the pork stays hot and juicy! Just be sure to serve with a slotted spoon or tongs to drain off excess liquid.
More Favorite Crockpot Recipes
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If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Crockpot Carnitas
Video
Ingredients
Carnitas
- 2½-3 pound pork roast, shoulder, butt, or loin roast
- 12 ounces pale beer, or chicken stock
- ½ cup pulp-free orange juice
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper, optional
Mexican Slaw
- 2 medium limes, zested and juiced
- 1 tablespoon extra virgin olive oil
- ½ cup chopped cilantro, optional
- ¼ cup red onion, minced
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- 3 cups purple or green cabbage, shredded
Instructions
For the Carnitas
- Remove any large caps of fat from your roast and then cut into large chunks that are about 4-inches thick.
- Add the beer (or chicken stock), orange juice, 1½ teaspoons kosher salt, ½ teaspoon black pepper, 2 teaspoons ground cumin, 1 teaspoon garlic powder, and ¼ teaspoon ground cayenne pepper in the base of a slow cooker and whisk to combine. Then, nestle the pork into the liquid.
- Cover and set to cook for 10-12 hours on LOW or 5-7 hours on HIGH is using pork shoulder or pork butt. Set to cook for 8-10 hours on LOW or 5-6 hours if using pork loin.
- Once the pork easily shreds with a fork, transfer the meat to a large mixing bowl. Shred with 2 forks. Add ½ cup to 1 cup of the cooking liquid to the meat and stir to moisten.
- Transfer 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 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, zest 2 medium limes into a medium mixing bowl. Cut the limes open, then juice into the bowl. Add 1 tablespoon extra virgin olive oil, ½ teaspoon cumin, ½ teaspoon kosher salt, chopped cilantro and minced onion and whisk to combine. Add the shredded cabbage and toss to coat. Cover and refrigerate for at least 30 minutes prior to serving.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally shared in 2016 and updated in 2026.
This is a perfect dish to try on a busy weeknight! I can't wait to put this into my rotation.
Totally! It really helps make dinner so much easier during the weeks.
Cooked this yesterday... We love it... I am thinking the leftovers would make great enchiladas...
Yea!! That makes me so happy! And yes, the leftovers would be amazing in enchiladas. I love "morphing" one meal into another.
What type of beer would you recommend using?
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.
thank you Kristen! making these tonight!
Let me know how you like them!!! Can't wait to hear!
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
Awesome!! Thank you so much for the feature and I will be sure to stop by again! Enjoy the Pork--it is delicious!
This sounds absolutely amazing! We don't ever do much with pork at our house, because I didn't grow up eating it. I will definitely have to pick up the ingredients for this though because we love mexican here!
Thanks for sharing this at the Bloggers Brags Pinterest Party! I'm pinning this to the group boards as well as some of my personal boards.
Thanks Rebekah. I am sure this recipe would work with skinless, boneless chicken as well. Try them and let me know how you like them.
Thanks so much for sharing your delicious recipe at the Say G'day Saturday Linky Party. I've just pinned this to the Say G'day board and can't wait to try it!
Best wishes,
Natasha in Oz
Wow, this looks mouthwatering!
They are! I hope you enjoy!!