Cooked low and slow for hours and then broiled to give a delicious crispy effect, these slow cooker carnitas are the perfect filling for pork tacos, tortas, tamales and more.
These Crispy Slow Cooker Pork Carnitas are one of the best recipes I’ve ever made! They are juicy and tender on the inside and nice and crispy on the outside. They are the perfect addition to tacos, burritos, salads and quesadillas.
The pork is cooked low and slow for 8 hours until it is fall apart tender. The pork is so flavorful thanks to the spices, diced green chili, fresh squeezed lime juice, garlic and onions. 
This pork only take 10 minutes of prep time to throw together. I like to sear the pork before putting it in the slow cooker for extra flavor. Then I add the pork along with the other ingredients directly to the slow cooker. That’s it!
After the pork is done cooking it gets shredded then broiled until crispy. I reserve the juices and pour them on after I crisp them up and broil again.
These carnitas also freeze well. Just store in an airtight ziplock bag and reheat in a hot skillet or in the oven or broiler to crisp them up again.
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Slow Cooker Carnitas
- Total Time: 315 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Fall-apart tender pork, crisped to perfection. Perfect for tacos, tortas, or just a bowl!
Ingredients
- 1 tbsp olive oil
- 4-5 lbs (1816-2268 g) pork shoulder/pork butt trimmed of excess fat
- 1 lime (juiced)
- 5 cloves garlic (minced)
- 1 medium onion (roughly chopped)
- 1 (113 g) can diced green chiles
- 1 cup (237 ml) chicken broth
- 3 bay leaves
- 1 tbsp chipotle chili powder
- 1 tsp pepper
- 1 tsp salt
- 1 tsp chili powder
- 2 tsp cumin
- 2 tsp oregano
Instructions
- Heat oil in a large pan over high heat. Add the pork and sear on each side until browned, about 1-2 minutes per side.
- Transfer pork to a large slow cooker.
- Add the remaining ingredients to the slow cooker. Cook on low for 8 hours or on high for 4-5 hours, or until the pork is tender.
- Remove the bay leaves.
- Remove the meat from the slow cooker and shred. Make sure to keep the liquid.
- Transfer the shredded pork to a baking sheet and broil for 5 minutes, or until crispy.
- Remove from the oven and pour ¼ cup of the reserved juices from the slow cooker onto the crispy pork and toss.
- Place the baking sheet back in the broiler for an additional 5 minutes, or until the meat is crispy. Pour an additional ¼ cup liquid over the crispy pork and serve immediately.
Notes
- For deeper flavor, marinate the pork in the lime juice, garlic, and spices for at least 30 minutes before searing.
- If your slow cooker is smaller, you may need to cook the pork in two batches.
- Leftover carnitas can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 5
- Protein: 40
- Cholesterol: 100
Frequently Asked Questions
What spices should I use for the carnitas?
The recipe doesn’t specify exact spices, but you can use a blend of cumin, oregano, and salt to enhance the flavor of the pork.
Do I really need to sear the pork before putting it in the slow cooker?
While it’s not mandatory, searing the pork adds extra flavor and depth to the carnitas.
How long should I broil the carnitas for a crispy texture?
Broil the shredded pork for about 5-7 minutes, keeping a close eye to ensure it doesn’t burn.
