Favorite things in life, in order:
- tacos
- tacos
- tacos.
And one thing that has been known to transform the tacos in my life is juicy, tender, savory, fall-apart pork that is both massively flavorful (garlic, spices, and just a hint of tangy lime) and juuust browned and crispy enough to keep me snacking on little bites of it while prepping my taco ingredients.
Yes, you know it. We’re talking about crockpot carnitas.
In my life, I give bonus points to any recipe that is idiot-proof easy to make and can be popped in the slow cooker or Instant Pot to cook while you manage your normal life things. More bonus points for recipes that can be frozen, prepped ahead, or kept easily as leftovers. And let’s just say that this carnitas recipe is racking up the bonus points right now.
Are you so into this right now? I AM SO INTO THIS.
Super Simple Carnitas
This recipe is absolutely my go-to for “entertaining” aka “hey you guys should come over and watch the game and we’ll eat something yummy while sitting on the couch.”
You can prep all your beautiful extras (guacamole, fresh cilantro and lime, sour cream, cotija cheese, radish, red onion, tortillas, pico de gallo) in advance, and maybe even run a few errands (oops, forgot the drinks, and the dog could probably use a walk, and have I showered yet today?), all while the meat does its delicious thing, needing no supervision whatsoever.
Time For a Quick Browning Treatment
When it’s time for friends to arrive, you shred that meat, you brown it up under a broiler (THIS IS ESSENTIAL DO NOT SKIP), and you plate it up nice and pretty and let everyone compliment you for this delicious, juicy, colorful spread.
Juicy, tender, saucy and simultaneously crispy carnitas. Truly a thing of beauty.
Carnitas is a staple of Mexican cooking and eating and literally means “little meats.” The method to make it can vary from person to person, but what’s always consistent is shreddable pork for tacos, tortas, and more. This is a simple slow cooker version of carnitas, but traditional carnitas recipes are typically cooked by simmering or braising the pork in oil. You can learn all about the history of carnitas here. Also, to explore Mexican food more, highly recommend checking out the vibrant and fun Chicano Eats cookbook, written by Esteban Castillo and described as “Mexican food with an immigrant sensibility that weaves seamlessly between Mexican and American genres and cultures.”
More Pork Recipes To Make Over and Over Again
- Caramelized Pork Tacos with Pineapple Salsa (this chili mayo sauce could rule the world)
- 15-Minute Egg Roll in a Bowl (low on cook time, big on flavor)
- The Best Swedish Meatballs (a bit more diva-status to make but oh-so good)
- 5-Ingredient Spicy Pork (a fancy-feeling dinner that comes together in a snap)
Watch How To Make This Recipe
Common Questions About Our Easy Crockpot Carnitas
You can use chicken broth instead.
Sure can! Watch our video here for how to make these easy carnitas in the Instant Pot.
Yes! Both are tougher cuts of meat that will do great with a long and slow cook.
Easy Crockpot Carnitas
- Prep Time: 10 mins
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 10–12 1x
Description
These are the easiest crockpot carnitas and simple enough for anyone to make! Juicy, flavorful, and perfectly browned with a crispy crust.
Ingredients
- 4–5 lbs. pork shoulder
- 5 cloves garlic
- 1 tablespoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1 tablespoon chipotle hot sauce (optional)
- juice of 2 limes
- 1/2 cup orange juice
- 12 ounces beer (a standard lager works great for this!)
- 1/2 cup salsa (I like to use a less chunky one)
Instructions
- Place the pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker (I actually kind of rubbed it onto the meat to get as much garlic flavor as possible, but you could just toss it in, too).
- Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork.
- Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8 hours.
- Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.
- Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until you get browned edges on the pork.
- Serve on tortillas with fresh cilantro, avocado, and lime juice.
Equipment
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- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Keywords: crockpot carnitas, easy carnitas recipe, carnitas recipe
One More Thing!
This recipe is part of our collection of yummy pork recipes. Check it out!
Pinterest
Hello! These look amazing. For a family who prefers chicken to pork, any idea if that could sub here, versus using another recipe?
I was so excited to make these, pulled our pork out and realized it’s bone in. Help. Will that still work?
Yes, you can still make the recipe with bone-in pork!
Hello! This is my all time favorite crockpot carnitas recipe! It comes out perfectly every time. If I am short on time, would the meat turn out differently if I were to cook it on high, instead of low for 8 hours? If cooking on high is fine, how many hours would you recommend cooking it?
Thank you!
Hi Ashley! Cooking on high for 4-6 hours should work just fine!
Wow … these were so flavorful and perfectly crispy while not being dry. The cinnamon takes it to another level. Best carnitas recipe I have made. Cheers to Lindsay from a former Minnesotan.
So glad you enjoyed the carnitas, Vicki!
This is my go-to recipe whenever we have friends over for dinner, and without fail, everyone we make it for asks me to send them the recipe. One of our absolute favorites (and great with copycat Chipotle cilantro lime rice as a side!).
Awesome, Meghan! Happy to hear it’s become your go-to recipe!
This was fantastic! I only did a small amount of the cayenne (and no hot sauce) and it still had plenty of kick. Thank you!!!
Glad to hear it!
Can these be made ahead with the oven portion before we’re ready to eat?
Yes, you can make the carnitas ahead of time!
Hi Lindsey, We made these tonight and loved these (and also your chicken tinga tacos are my absolute favorite). I had a question. If we wanted to make these spicier, what could I add? I’m guessing chili powder? I added some chipotle adobo sauce but it didn’t spice the meat. Any ideas would be helpful as we love spicy food. Thank you and keep up the great work. Love your blog!
Hi Christina! You could add in a 1/4 teaspoon cayenne pepper when you season the meat. You could also chop up a couple chipotle peppers in adobo sauce (instead of using just the sauce). The seeds and ribs of the pepper are what make things spicy!
So easy. So good. Try with cole slow mix and mango salsa!
Yum! On board with that!
Is it okay to cook on high for a shorter time?
Hi Taylor! Yes, cooking on high will work too!
Sub suggestions for the lime and orange juice? I have an allergy to all citrus
You could try balsamic or apple cider vinegar!
Hello Lindsay,
Can’t wiat to try your recipe. I’m new to AIP-Paleo and this pork carnitas recipe sounds great.
QUESTION: Do you have a recipe for gluten free, grain free tortillas that you use? I searched everywhere and could not find one or any references.
Many thanks,
Holly
Hi Holly! We usually use store-bought tortillas for our tacos. But here’s a recipe that might be worth checking out.
What type of tortillas do you use? They look homemade!
We typically use La Tortilla Factory’s corn tortillas.