When it comes to taco night, nothing beats juicy, crispy, and flavorful carnitas. This Easy Crockpot Carnitas recipe is everything you want in a Mexican inspired dinner: tender pork slow cooked with garlic, citrus, and spices, then finished under the broiler for that perfect golden brown crisp. The best part? The slow cooker does most of the work for you, making it an effortless meal that tastes like it came straight from your favorite taquería.
Whether you pile them into warm tortillas with fresh toppings, serve them in a burrito bowl, or even tuck them into quesadillas, carnitas are one of those recipes that never fail to impress. And since this recipe includes adaptations for the Dutch oven and Instant Pot, you can make them no matter what kitchen setup you prefer.
Why You’ll Love These Crockpot Carnitas
- Hands off cooking: Just season, set, and let the slow cooker work its magic.
- Incredible flavor: Citrus juices, salsa, and spices infuse the pork with zesty, smoky goodness.
- Crispy edges: A quick broil at the end adds that authentic taco shop style crispiness.
- Versatile serving options: Perfect in tacos, burritos, enchiladas, salads, or nachos.
Ingredients You’ll Need
- Pork Shoulder: The best cut for tender, pull apart carnitas.
- Garlic & Spices: Garlic, cumin, chili powder, oregano, cinnamon, cayenne, and black pepper for layers of flavor.
- Citrus: Fresh lime and orange juice add brightness and balance.
- Beer & Salsa: Help tenderize the meat and create a flavorful cooking sauce.
- Chipotle Hot Sauce (optional): Adds smoky heat if you like things spicy.
How to Make Easy Crockpot Carnitas
1Prep the Pork: Place pork shoulder in the slow cooker. Rub with chopped garlic and season generously with salt, cumin, chili powder, oregano, cinnamon, cayenne, and black pepper.
2Add the Flavor: Pour in lime juice, orange juice, beer, and salsa. Cover and cook on low for 8 hours until the pork is fork tender.
3Shred the Meat: Use two forks to shred the pork directly in the slow cooker.
4Crisp It Up: Transfer shredded pork to a foil lined baking sheet. Spoon a little of the cooking liquid over the top. Broil for 5–10 minutes until the edges are browned and crispy.
5Serve & Enjoy: Pile carnitas into tortillas and top with cilantro, avocado, salsa, and a squeeze of lime juice.
Alternate Cooking Methods
- Dutch Oven: Cook covered at 300°F for 4 hours, then shred and broil as directed.
- Instant Pot: Cut pork into chunks and pressure cook on manual high for 30 minutes with natural release. Shred, broil, and serve.
What to Serve with Carnitas
Carnitas are super versatile, but here are a few favorite pairings:
- Warm tortillas (corn or flour)
- Fresh pico de gallo
- Guacamole or sliced avocado
- Mexican rice or cilantro lime rice
- Black beans or refried beans
Final Thoughts
This Easy Crockpot Carnitas recipe is a true weeknight win and a weekend crowd pleaser. Juicy, tender, and full of flavor, it’s the kind of dish you’ll find yourself making again and again. Perfect for taco night, meal prep, or even a casual dinner party.
So grab your slow cooker, some fresh tortillas, and get ready to enjoy the best carnitas you’ve ever had; without ever leaving your kitchen!
Easy Crockpot Carnitas
Ingredients
- 4 –5 lbs pork shoulder
- 5 cloves garlic roughly chopped
- 1 tablespoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1 tablespoon chipotle hot sauce optional
- Juice of 2 limes
- 1/2 cup orange juice
- 12 oz beer lager works well
- 1/2 cup salsa smooth or less chunky preferred
Instructions
- Place the pork shoulder in the slow cooker. Rub with garlic, salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne until evenly coated.
- Add lime juice, orange juice, beer, and salsa. Cover and cook on LOW for 8 hours, or until the pork is fork tender.
- Shred the meat with two forks directly in the slow cooker.
- Preheat the broiler. Line a baking sheet with foil. Spread shredded pork on the sheet and spoon some cooking liquid over the top.
- Broil for 5–10 minutes, until the edges of the pork are browned and crispy.
- Serve hot on tortillas with cilantro, avocado, salsa, and lime wedges.
Notes
- Dutch Oven Method: Cook in a Dutch oven at 300°F for 4 hours, covered. Then shred and broil as directed.
- Instant Pot Method: Cut pork into large chunks. Cook on Manual High Pressure for 30 minutes with natural release. Shred, broil, and serve.
