With only about 10 minutes of hands-on preparation, this carnitas recipe is perfect for busy days, meal prep or feeding a crowd. Serve the shredded pork in tacos, burritos, quesadillas and rice bowls-or eat those crispy little pieces straight from the baking sheet. I won’t judge.
Traditional carnitas are slowly cooked in rendered pork fat. This slow cooker version takes a practical home-cook approach, using the pork’s own fat and flavorful cooking juices to keep the meat tender before it is quickly broiled for crispy edges.
⭐️ Why you’ll love this pork carnitas recipe?
- Easy: The slow cooker does most of the work, with only about 10 minutes of preparation.
- Flavor: Beer, fresh citrus, garlic and warm spices season the pork as it slowly cooks.
- Texture: Pork shoulder becomes fall-apart tender, while broiling creates browned, crispy edges.
- Meal Prep: Carnitas can be prepared ahead of time and stored in their cooking juices until ready to crisp and serve.
- Versatile: Use the pork carnitas in tacos, burritos, quesadillas, nachos, salads or rice bowls.
- Budget-Friendly: Pork shoulder is an economical cut that can feed a family or a larger gathering.
- Dietary: Contains pork. Dairy-free, egg-free and nut-free. To make it gluten-free, replace the beer with certified gluten-free beer or chicken broth.
🔎 What Are Carnitas?
Carnitas means “little meats” in Spanish. This traditional Mexican dish originated in Michoacán and is typically made by slowly cooking pork until exceptionally tender, with browned or crisp edges.
Recipes and cooking methods vary by region and from one cook to another. This slow cooker adaptation uses pork shoulder, beer, citrus, garlic and spices. Once the pork is tender, it is shredded and quickly broiled, creating an irresistible combination of juicy meat and golden, crispy edges.
✔️ Ingredients Substitutions and Swaps
For the complete list of ingredients and exact quantities, check the printable recipe card below.
- Pork Shoulder: Boneless pork shoulder, pork butt or Boston butt has enough fat and connective tissue to become juicy and tender during slow cooking. Avoid lean cuts such as pork loin or pork tenderloin, which can become dry and do not shred the same way.
- Mexican Beer: A mild Mexican lager or pilsner adds flavor without overwhelming the pork. Avoid strongly bitter or heavily hopped beer. For an alcohol-free or gluten-free option, substitute chicken broth or stock.
- Orange Juice: Fresh orange juice adds a subtle sweetness that balances the savory pork and warm spices. Freshly squeezed juice offers the brightest flavor, but bottled orange juice can be used when needed.
- Lime Juice: Fresh lime juice adds acidity and balances the richness of the pork. Freshly squeezed lime juice tastes much better than bottled lime juice in this recipe.
- Garlic: Fresh garlic adds savory flavor to the cooking liquid. Garlic paste can be used as a convenient substitute.
- Chili Powder: Use the mild American-style chili powder blend sold in most supermarkets, not pure ground chile unless you want considerably more heat.
- Oregano: Mexican oregano is a great choice if you have it, but regular dried oregano also works well.
- Cumin and Onion Powder: These warm, earthy seasonings complement the pork, garlic and citrus.
- Salt and Black Pepper: These essential seasonings enhance all the other flavors. The cooking juices will become slightly concentrated, so taste the finished pork before adding additional salt.
- Cilantro: Fresh cilantro is an optional garnish. If you don’t enjoy cilantro, simply leave it out.
🐷 What Is the Best Cut of Pork for Carnitas?
Pork shoulder is the best cut for slow cooker carnitas. Pork shoulder, pork butt and Boston butt although come from slightly different portions of the shoulder, all contain the marbling and connective tissue needed for slow cooking.
As the pork cooks, collagen in the connective tissue gradually transforms into gelatin. This is what gives properly cooked carnitas their rich texture and makes the meat tender enough to pull apart with a fork.
Lean cuts such as pork loin and pork tenderloin don’t contain enough fat or collagen for this method. They can become dry before developing the soft, shreddable texture we want.
🥘 How to Make Slow Cooker Carnitas?
- Prepare the pork: Trim only large pieces of excess exterior fat from the pork shoulder. Leave some fat behind to help keep the carnitas juicy. Cut the pork into approximately 3-inch chunks and place them in the slow cooker.
- Mix the cooking liquid: In a large measuring cup or bowl, combine the beer, orange juice, lime juice, garlic, salt, black pepper, chili powder, onion powder, oregano and cumin.
- Slow cook the pork: Pour the mixture over the pork. Cover and cook on low for 6-8 hours or on high for 4-5 hours. The exact cooking time depends on your slow cooker and the size of the pork pieces.
- Check for tenderness: The pork is ready when it can be easily pulled apart with a fork. If it still feels firm or resistant, cover the slow cooker and continue cooking.
- Shred the pork: Transfer the tender pork to a large bowl or cutting board and shred it with two forks. Don’t discard the cooking liquid.
- Prepare for broiling: Position an oven rack about 6 inches from the broiler and line two rimmed baking sheets with aluminum foil.
- Add the cooking juices: Spread the shredded pork over the baking sheets in loose, even layers. Spoon 2-3 tablespoons of the cooking liquid over each pan.
- Broil until crispy: Working with one baking sheet at a time, broil the pork for 2-4 minutes or until the edges begin to brown. Flip or toss the meat and broil the other side until golden and crispy. Watch it carefully, as broilers vary considerably.
- Serve: Spoon a little additional cooking liquid over the carnitas, if needed, and garnish with chopped cilantro. Serve immediately with tortillas and your favorite toppings.
🔪 Tips for the best crockpot carnitas
- Use the Right Pork Cut: Pork shoulder contains enough fat and collagen to withstand several hours of cooking. Given enough time, the tough connective tissue softens and creates pork that is juicy, tender and easy to shred.
- Large Pieces Prevent Dry Pork: Cutting the pork into large, 3-inch chunks exposes enough surface area to the flavorful cooking liquid while helping the meat retain moisture. Very small pieces can cook too quickly and become dry around the edges.
- Prep the pork: Trim large deposits of exterior fat, but don’t remove every bit. Some fat is needed for juicy, flavorful carnitas.
- Crockpot Size: Use a 8 to 10-quart slow cooker so the pork fits comfortably.
- Don’t add extra liquid: The pork releases additional juices and fat as it cooks.
- Cook on low: For the most tender carnitas, cook the pork on low when time allows.
- Perfect doneness: Use tenderness-not the clock-as your final test. The pork should separate and shred easily when pressed with a fork.
- Cooking liquid: Don’t discard the cooking liquid. It is useful for moistening the pork and keeping leftovers from drying out.
- Broil to get crispy edges: Spread the meat in a thin, loose layer before broiling. Crowded pork steams instead of browning.
- Watch it: Keep a close eye on the carnitas under the broiler. The difference between crisp and burnt can be less than a minute.
- Make-ahead or meal-prep: If you are making this recipe ahead or are meal-prepping, crisp only the portion you plan to eat immediately. Store the remaining pork with some of its cooking juices and crisp it after reheating.
- You don’t have to crisp every piece: Carnitas are best when they include a combination of juicy, tender pork and golden, crispy bits.
🔎 How to Serve Carnitas?
- Carnitas Tacos: Spoon the crispy pork into warm corn tortillas and top with diced white onion, fresh cilantro, salsa and a squeeze of lime. Pickled red onions, guacamole, queso fresco and sliced jalapeños are also delicious additions.
- Carnitas Burritos: Fill a warm flour tortilla with carnitas, rice, beans, shredded cheese, salsa, sour cream and guacamole.
- Carnitas Bowls: Serve the pork over Mexican rice or cilantro lime rice with black beans, corn, pico de gallo, avocado and lime crema.
- Quesadillas: Add carnitas and shredded cheese to flour tortillas and cook until the tortillas are crisp and the cheese is melted.
- Nachos: Scatter carnitas over tortilla chips with beans and shredded cheese. Bake until hot, then add salsa, guacamole, sour cream and pickled jalapeños.
- Carnitas Plate: Serve the pork carnitas with warm tortillas, refried beans, Mexican rice, salsa and lime wedges for a simple family-style meal.
🔎 Make Ahead, Storage, Freezing and Reheating
- Make Ahead: Slow cook and shred the pork up to two days in advance. Store it with some of the cooking liquid in an airtight container in the fridge. Reheat and broil the meat just before serving so the edges remain crisp.
- Refrigerator: Store leftover carnitas with some of its cooking liquid in an airtight container in the refrigerator for up to 4 days.
- Freezer: Allow the pork to cool completely and freeze it with some of its cooking liquid in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the pork with a small amount of its cooking liquid in a covered baking dish in a 325°F oven until warmed through. Uncover it during the final few minutes or transfer it to a baking sheet and broil briefly to restore the crispy edges. Individual portions can also be reheated in a skillet or microwave. Add a spoonful of cooking liquid before reheating to prevent the meat from drying out.
💛 Conscious Bites
Your priorities, your recipe. Learn about Intentional Cooking.
Finances: Pork shoulder is usually more affordable than leaner pork cuts and can provide enough meat for several meals. Use leftover carnitas in tacos, bowls, sandwiches or quesadillas to make the most of one batch.
Animal Welfare: When your budget and access allow, look for pork carrying meaningful animal-welfare certifications or purchase from a local farmer who can explain how the pigs are raised. If those options aren’t available, using the entire batch thoughtfully and preventing food waste still matters.
Community, Culture and Tradition: Carnitas are deeply connected to the food traditions of Michoacán, Mexico. A slow cooker changes the traditional cooking method, but learning about the dish’s origins and acknowledging the cooks and communities who created it helps us enjoy this practical adaptation with greater respect.
🤔 Frequently Asked Questions
Do I need to sear the pork before slow cooking?
No. Searing can add browned flavor, but it isn’t necessary for this recipe. Because the shredded pork is broiled after slow cooking, you still get plenty of golden, caramelized edges without adding another preparation step.
Can you overcook carnitas in a slow cooker?
Yes. Pork shoulder is forgiving, but it can eventually become dry or mushy if cooked considerably longer than necessary. Begin checking the pork at the lower end of the suggested cooking time. It is ready when it pulls apart easily with a fork.
Do carnitas need to be submerged in liquid?
No. The pork does not need to be completely submerged. It will release juices as it cooks, creating more liquid in the slow cooker.
Can I make slow cooker carnitas without beer?
Yes. Replace the beer with an equal amount of chicken broth or stock. The finished pork will have a slightly different flavor but will still be tender and delicious.
Can I make carnitas with pork loin or tenderloin?
I don’t recommend it. Pork loin and tenderloin are much leaner than pork shoulder and can become dry during long, slow cooking. They also lack the collagen necessary to create the rich, shreddable texture associated with carnitas.
Do I have to broil carnitas?
No, the pork can be served immediately after shredding. However, broiling creates the browned, crispy edges that distinguish carnitas from regular shredded pork.
Can I make carnitas crispy in a skillet?
Yes. Heat a small amount of the rendered pork fat or cooking juices in a large skillet over medium-high heat. Add the shredded pork in a single layer and cook without stirring until the bottom becomes browned and crisp. Turn the pork and brown the other side.
Why aren’t my carnitas crispy?
The most common cause is overcrowding. Spread the pork in a thin layer and broil it in batches. Using too much cooking liquid can also cause the meat to steam rather than brown.
What toppings go well with carnitas?
Chopped white onion, cilantro, salsa, pico de gallo, pickled onions, jalapeños, guacamole, queso fresco and lime wedges all pair well with pork carnitas.
Can I put frozen pork in the slow cooker?
No. Thaw the pork completely before placing it in the slow cooker. Frozen pork may spend too long warming through and may also cook unevenly. The USDA recommends thawing meat before slow cooking.
👀 Take a look at these other Tex Mex and Mexican recipes:
🛒 Essentials you’ll adore for this recipe
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Slow Cooker – Crock Pot
This roomy 8-quart Crock-Pot is ideal for large recipes, meal prep and feeding a crowd. The programmable controls make timing easy, while the automatic warm setting keeps food ready to serve without overcomplicating dinner.
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Baking Sheet Pans (Half sheet)
These professional-grade aluminum sheet pans are by far my favorite and most used kitchen item. These are the baking pans used in all commercial kitchens for a reason! They are well-made and if washed by hand, they can last forever! Perfect for roasting veggies, baking cookies, sheet pan meals, and more.
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John Boos Rectangular Cutting Board
This 17×21 Walnut 1.5 inch thick cutting board beauty is definitely an investment worth making. With proper care this board will last a lifetime!
Slow Cooker Carnitas
Equipment
- Crockpot
Ingredients
- 1 4-pounds boneless pork shoulder roast, excess fat trimmed, cut into 3-inch chunks.
- 1 cup Mexican beer, (Pilsner or lager beer)
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 5 garlic cloves, finely chopped
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Chopped cilantro to garnish, optional
Suggestions for Serving
- Warm corn tortillas, rice, pico de gallo, , chopped onions. chopped cilantro, salsa, crumbled cheese (Queso Fresco or Cotija cheese), lime wedges.
Instructions
- Place the pork pieces into the slow cooker.
- In a large measuring cup or bowl combine the beer, orange juice, lime juice, garlic, salt, black pepper, chili power, onion power, oregano and cumin.
- Pour the mixture over the pork. Cover and cook on low for 6-8 hours or on high for 4-5 hours, or until the pork is tender enough to pull apart easily with a fork.
- Transfer the pork to a large bowl or cutting board and shred it with two forks. Reserve the cooking liquid.
- Position an oven rack about 6 inches from the broiler. Line two rimmed baking sheets with aluminum foil and preheat the broiler. see Chef’s notes below for alternative.
- Spread the shredded pork across the prepared baking sheets in loose, even layers. Spoon 2-3 tablespoons of the reserved cooking liquid over the pork on each pan.
- Working with one baking sheet at a time, broil the pork for 2-4 minutes or until the edges begin to brown. Turn or toss the meat with a spatula and broil the other side until golden and crispy. Watch carefully, as broiler temperatures vary. Repeat with the second baking sheet. Alternately, for even more browning, crisp the carnitas in a hot skillet instead of under the broiler. Work in batches and add a spoonful of cooking juices to each batch.
- If desired, skim excess fat from the remaining cooking liquid. Spoon a little additional liquid over the carnitas without soaking the crispy edges.
- Garnish with chopped cilantro and serve with warm tortillas, rice, beans and your favorite toppings..
Notes
- Chicken broth or stock can be substituted for the beer.
- For gluten-free carnitas, use certified gluten-free beer or chicken broth.
- Broil the pork in uncrowded batches so it browns instead of steaming.
- Save the cooking liquid for storing and reheating leftovers.
- If preparing carnitas for meal prep, crisp only the amount you plan to serve immediately.
- These Mexican carnitas can be serve straight from the crockpot without broiling.
- Instead of the broiler, crisp the carnitas in a hot skillet for extra browning. Work in batches and add a spoonful of cooking juices to each batch. You don’t need to add additional oil.
Nutrition
This post was updated with new information, clearer instructions and helpful cooking tips. The reader-loved recipe remains the same.
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