Crockpot Pork Carnitas

The best Crockpot Pork Carnitas start with a hot sear and end with a fork tender shred. I learned long ago in my Midwest kitchen that the slow cooker is a busy cooks best friend, especially when feeding a crowd on a budget.

I remember visiting my grandmas old farmhouse where the woodstove hummed and rich aromas wrapped around you like a warm quilt. While she did not use a modern slow cooker, she knew that low, slow heat transforms inexpensive cuts into absolute magic. That is exactly what happens with these Crockpot Pork Carnitas. The bright citrus and warm spices mingle with the pork for eight hours, creating meat that falls apart the second you touch it. Your kitchen is about to smell incredible.

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What Makes This Crockpot Pork Carnitas So Special
Growing up in the Midwest, stretching a dollar while filling bellies was just how we did things. This slow cooker carnitas recipe is the epitome of that practical, comforting philosophy.

• Uses an inexpensive cut of meat that turns incredibly tender
• Makes a massive amount of food, perfect for large family gatherings or easy meal prep
• Delivers consistent, crowd pleasing results with a simple spice blend
• Adapts effortlessly to tacos, burritos, nachos, or hearty rice bowls
• Requires mostly pantry staples you likely already have on hand

• Ingredient Spotlight
• 7-8 lb Pork Butt (Boston butt): This heavily marbled cut breaks down beautifully over eight hours, ensuring your meat stays juicy rather than drying out.
• Heath Riles Every Day Rub (or salt, pepper, garlic powder blend): In my kitchen, I prefer a reliable, savory foundation for the initial sear that does not overpower the citrus notes added later.
• Orange juice and lime juice: The natural acid in these juices tenderizes the pork while adding that authentic, vibrant carnitas flavor profile.
• Chicken broth: I always choose a quality broth to keep the meat moist during the long cooking process without making the dish taste watered down.
• Green Chiles: These add a mild, pleasant heat that balances the richness of the pork fat perfectly.
• Chopped onion: As it slowly cooks down, it releases a natural sweetness that deeply flavors the surrounding cooking liquid.

Betty’s Tested Technique

• Step 1. Betty always starts by giving her crockpot a quick spray with cooking spray to make cleanup a breeze later.
• Step 2. I have learned that generously seasoning the pork butt with your salt, pepper, and garlic powder rub creates a flavorful crust, whether you use a bone in or boneless cut.
• Step 3. After years of making this, I know that searing all sides of the pork in a hot skillet with a little oil is the secret to locking in those savory juices.
• Step 4. Place that beautifully golden roast right into the bottom of your slow cooker.
• Step 5. Pour the chicken broth, orange juice, lime juice, minced garlic, and diced green chiles directly over the top of the meat.
• Step 6. Season the liquid with salt, cayenne pepper, chili powder, cumin, dried cilantro, and black pepper.
• Step 7. Toss the chopped onion on top, put the lid on, and set your slow cooker to low for about 8 hours until it shreds easily with two forks.
• Step 8. The key I discovered is removing the meat to shred it, picking out the large pieces of remaining fat, and returning the shredded pork to those flavorful juices.
• Step 9. For the ultimate tacos, dip white corn tortillas into the crockpot juices and pan fry them in a skillet over medium heat until nicely browned on both sides.
• Step 10. Crisp up the shredded pork right next to the tortillas, then pile it on with a little Chihuahua cheese for a meal my family requests time and time again.

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Making the Most of Leftovers
Since this recipe makes a ton of food, you will definitely have leftovers to enjoy. I typically store leftover shredded pork in an airtight container in the refrigerator, where it stays fresh and flavorful for about 4 to 5 days. The meat actually absorbs more of the juices as it sits, making it taste even better the next day.

If you are feeding a smaller crowd, Bettys freezing method works well because it saves you a future meal with almost no effort. I recommend vacuum sealing the cooked meat in 1 to 2 lb portions, which keeps it safe from freezer burn for up to 3 months. For the best texture, I reheat by throwing the frozen or thawed pork directly into a hot skillet to crisp up the edges, though the microwave works in a pinch on busy weeknights.

Perfect Partners for Crockpot Pork Carnitas

• Homemade Pico de Gallo: The bright, fresh acidity cuts right through the rich, savory pork.
• Traditional Guacamole: Creamy avocado adds a cooling contrast to the warm, spiced meat.
• Crispy Chicken Taquitos: Serve these alongside your pork tacos for a varied, crowd pleasing spread. You can find my go to method for making these at https://nonnafood.com/crispy-chicken-taquitos/
• Easy Rotisserie Chicken Enchiladas: If you want to offer a second main dish for a large party, these enchiladas pair perfectly with a side of the slow cooked pork. Check out the full recipe at https://nonnafood.com/easy-rotisserie-chicken-enchiladas/
• Spicy Voodoo Shrimp: Adding a seafood element brings a coastal contrast to your Midwest taco bar. See how I make this quick dish at https://nonnafood.com/spicy-voodoo-shrimp/
• Sweet Chili Pineapple Shrimp: The sweet and spicy profile of this shrimp balances the earthy, rich flavors of the braised pork beautifully. Grab the recipe at https://nonnafood.com/sweet-chili-pineapple-shrimp/

FAQs

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Crockpot Pork Carnitas

Slow Cooker Carnitas are pretty easy and inexpensive to make. This recipe makes a ton of food, so it is perfect for feeding a crowd. The pork is tender, juicy, and packed with flavor.

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Prep Time 30 minutes mins

Cook Time 8 hours hrs

0 minutes mins

Total Time 8 hours hrs 30 minutes mins

Servings: 16 portions

Course: Dinner, Main Course

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

• 7-8 lb Pork Butt (Boston butt) Bone-in or boneless
• 1-2 tbsp Heath Riles Every Day Rub Any salt, pepper, garlic powder blend will work
• 1-2 tbsp oil
• 2 cups chicken broth
• 1/2 cup orange juice
• 1/4 cup lime juice
• 2 tbsp minced garlic
• 1/4 cup green Chiles
• 1 onion chopped
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 4 tsp chili powder
• 2 tsp cumin
• 2 tsp dried cilantro
• 2 tsp black pepper

Equipment

• Crockpot/slow cooker
• large skillet
• Forks (for shredding)

Method

 

1. Spray a crockpot with cooking spray and set aside.
2. Season a pork butt generously with salt, pepper, and garlic powder (or your preferred rub). You can use a bone-in or boneless butt for this recipe.
3. Add oil to a large skillet and sear all sides of the pork butt over medium-high heat until golden.
4. Place the seared roast in the bottom of the slow cooker.
5. Pour chicken broth, orange juice, and lime juice over the top of the roast along with minced garlic and diced green chiles.
6. Season everything with salt, cayenne pepper, chili powder, cumin, dried cilantro, and black pepper.
7. Add the chopped onion over the top, place the lid on, and flip the slow cooker to low heat. Let the roast cook for about 8 hours or until it shreds easily with a couple of forks.
8. Remove the cooked meat from the crockpot and shred it, removing any large pieces of remaining fat before adding the shredded meat back to the juices.
9. To make tacos, dip white corn tortillas into the juices from the crockpot and pan fry them over medium heat in a large skillet until browned on both sides.
10. Crisp up the pork on the other side of the skillet, then add it to the crispy tortilla with a little Chihuahua cheese and your favorite toppings.

Notes

Use white corn tortillas for the best tacos. The pork releases fat into the crockpot juices, which is what you use to dip the tortillas in before pan-frying for crispy and flavorful tacos. Chihuahua cheese is preferred for easy melting and flavor, but any cheese on hand will work.