Easy Slow Cooker Carnitas

Slow Cooker Carnitas – Tender, Flavorful, and Perfect for Tacos

Who else loves tacos as much as we do? Y’all, let me tell you—Slow Cooker Carnitas are hands-down one of my favorite ways to turn an ordinary dinner into something truly mouthwatering. As a busy mom, I’m all about easy, flavorful meals, and this recipe delivers every single time.

These moist and flavorful carnitas cook low and slow all day, filling your home with the most amazing aroma. The pork becomes fall-apart tender, with perfectly crispy edges once you finish it off in the oven or skillet. And here’s the best part—they’re even better the next day! So if you have time, make them ahead and let those rich, savory flavors develop overnight.

Whether you're building the ultimate taco, loading up a burrito bowl, or making a next-level nacho platter, these carnitas are a game-changer. Trust me—you’ll be making this again and again!

One thing I love about this recipe is that I can make a smaller pork butt for my family and have left overs or make a larger one and feed a crowd! With really minimal effort. It is so easy! If you are looking for another slow cooker recipe in the Tex-Mex arena try my Chicken Verde!

Ingredients

• pork shoulder
• chili powder
• onion powder
• ground cumin
• oregano
• smoked paprika
• salt
• pepper
• garlic
• jalapeño
• oranges
• limes
• chicken broth

See exact quantities in recipe card below.

Instructions

Watch the SHORT video below to see this recipe come together so quickly!

All you need to do is combine the dry rub ingredients in a bowl and then pat dry the pork. Using a knife poke holes all over the pork butt and then rub the seasonings all over and making sure to press some into those holes. To the bottom of the slow cooker add the juices, jalapeño, garlic and broth, then place the pork butt right on top. If I will be home I like to cook it for an hour on high then on low for 8 hours. However, if am not at home I just cook for about 9 hours on low until it is falling apart. To get that that nice crispness that carnitas are known for, simply add all the shredded meat to a sheet pan and put under a broiler for a few minutes until you see it crisping. That is it!

How To Serve

• Tacos
• Burritos
• Bowls
• Enchiladas
• nachos

Storage

Ya'll! These carnitas are fabulous as left overs!! Store in an airtight container for 3-4 days. They are also a dream to freeze, yielding easy dinners later on! I put however many servings I will need into a freezer baggie. Then press flat and remove as much air as possible. Pop in the freezer for later.

Equipment

Having a couple different sizes of slow cookers is always nice. But if you can only fit one, then definitely get a 7 qt if you have a family of 4 or more. This way you can make larger and smaller size recipes. Here is a LINK to a couple of my favorites!

Serving

Here are a few ideas of what to serve along side.

Print Recipe

5 from 1 vote

Slow Cooker Carnitas

These slow cooker carnitas are juicy, tender, and full of flavor. An easy set-it-and-forget-it recipe that’s even better the next day—perfect for tacos, bowls, and more!

Prep Time10 minutes mins

Course: Main Course

Keyword: carnitas, crock pot, pork, pulled pork, slow cooker, tacos

Servings: 5

Author: Misty Tannery

Ingredients

• 3-4 pounds pork shoulder also known as pork butt
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• 5 cloves garlic minced
• 1 fresh jalapeño can substitute can diced green chiles
• 2 oranges juiced
• 2 limes juiced
• ⅓ cup chicken broth

Instructions

• Mix herbs and seasoning together in small bowl.

  Juice fruits into a bowl.

  Add juice, jalapeño, garlic and broth to bottom of slow cooker.

  Pat dry pork butt. With a sharp knife pierce holes all over the pork. Rub entire pork butt with dry rub, making sure to get into all the holes and leaving no meat uncovered.

  The entire pork butt should be covered. Place into slow cooker. Cook on low for 8-10 hours. If you are able I personally like to cook on high for 1-2 hours then turn down to low for 8. It gets the cooking process going quicker and then has the benefit of cooking slow. Yielding a tender and juicy meat every time.
• Once finished cooking remove from slow cooker. Trim fat and shred meat. Place on baking sheet and slide under broiler for just a couple minutes. This will give some pieces a crisp that carnitas are known for. Serve in tacos! So good!

Notes

This recipe is for a 3-4 pound pork butt. If larger than 6 pounds be sure and double the ingredients.