Slow Cooker Pork Carnitas

Pork shoulder slow cooked with orange, lime, garlic, cumin and oregano, shredded and broiled until crisp at the edges, for tacos and burrito bowls. Serves 8.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoBudget-friendlyNo added sugarFreezer-friendly

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

  • Prep 15 min
  • Cook 8 hr 15 min
  • Total 8 hr 30 min
  • Yield 8 servings
  • Heat 🌶 Mild
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Storage | Print recipe

Crispy slow cooker pork carnitas in corn tortillas with onion and cilantro

Traditional carnitas simmer in lard for hours. This slow cooker version gets the same tender meat, and a few minutes under the broiler gives it the crisp, browned edges carnitas are known for.

Pile it into warm corn tortillas with onion, cilantro and salsa verde.

Instructions

  1. Season. Toss the pork with the salt, cumin, oregano, chili powder and pepper.
  2. Slow cook. Put the onion and garlic in the slow cooker, add the pork, pour in the orange and lime juice, and tuck in the bay leaves. Cover and cook on low 8 hours, until very tender.
  3. Shred. Lift out the pork, discard the bay leaves and shred the meat with two forks.
  4. Crisp. Heat the broiler. Spread the pork on a rimmed baking sheet, drizzle with 1/2 cup of the cooking juices and broil 5 to 8 minutes, until browned and crisp at the edges. Stir and broil a few minutes more if you like.
  5. Serve. Serve in warm tortillas with onion, cilantro, lime and salsa verde.

Nutrition per serving (estimated)

550Calories
6 gCarbohydrates
1 gFiber
5 gNet carbs
39 gProtein
41 gFat

Estimated per serving, based on 8 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoBudget-friendlyNo added sugar

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Do not skip the broiler; it is what makes carnitas taste like carnitas.
  • Crisp only what you will eat; store the rest in its juices and crisp it when reheating.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Make ahead Freezer-friendly

Crisp only what you will eat; store the rest in its juices, refrigerated up to 4 days or frozen up to 3 months, and crisp it when reheating.

Questions about this recipe

What cut of pork makes the best carnitas?
Pork shoulder (Boston butt), which has enough fat to stay juicy.
Are carnitas gluten-free?
Yes, served on corn tortillas.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: a cold Mexican lager, or a Malbec or Zinfandel. Wine pairing guide

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