Slow Cooker Carnitas

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

PORK SHOULDER – Look for a 6-pound pork shoulder, sometimes labeled pork butt or Boston butt at the store. They’re the same cut from the same part of the pig, just different names depending on who’s labeling it. A 4 or 5-pound shoulder works with the same cook time and the same spice rub. Pick one with good marbling running through the meat and a fat cap on top, which keeps the pork juicy as it cooks.

SPICE RUB – Ground cumin is the backbone of this rub and you’ll use more of it than anything else. If your cumin smells dusty when you open the jar, replace it before making these carnitas because stale cumin tastes like nothing. Chili powder brings the warmth, smoked paprika adds a layer of smokiness you can’t get from a slow cooker on its own, and onion powder rounds everything out. Skip the pre-mixed taco seasoning packets here because the salt-to-spice ratio is off for this much pork.

KOSHER SALT – One full tablespoon of kosher salt for a 6-pound roast looks like a lot sitting in the bowl, but pork shoulder is dense and the salt has to season through every layer. If you only have table salt, use 2 teaspoons instead because table salt is finer and packs more salt per spoonful.

GARLIC – Smash the cloves with the side of your knife instead of mincing them. Smashed garlic releases flavor slowly over the long cook and stays in pieces big enough to pull out at the end. Minced garlic disappears into mush after 8 hours and loses most of its punch by the time you open the lid.

ORANGE JUICE – Fresh orange juice from a real orange is the move here. About ¼ cup is what one medium orange gives you, give or take a tablespoon depending on the orange. Bottled works in a pinch but won’t have the same brightness. After juicing, toss both spent orange halves into the slow cooker because the peel releases oils as the pork cooks and adds a layer of flavor you can’t get from the juice alone.

How To Make Slow Cooker Carnitas

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Keep leftover Slow Cooker Carnitas in a sealed container in the fridge for up to 4 days. Save some of the strained cooking juices in a separate container and add a spoonful when you reheat. The pork stays much juicier that way.

FREEZE – Pack the carnitas into freezer bags or containers, press out the air, and freeze for up to 3 months. Freeze portions that match how you actually use leftovers, like enough for one taco night or two lunch bowls. Smaller portions thaw and reheat faster than one giant block.

REHEAT – Warm the pork in a skillet over medium heat with a splash of the reserved juices or chicken broth. Stir every minute or two until heated through and the edges crisp up again. The microwave works if you’re in a hurry, but the skillet brings back the texture.

MAKE AHEAD – Cook and shred the pork up to 2 days before serving, then store the shredded meat and strained juices separately in the fridge. The day you’re serving, crisp the pork in the cast iron skillet and toss with the reserved juices just like you would the day-of. The flavor actually gets better overnight.

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Serving Suggestions

STREET TACOS – Pile the crispy carnitas into warm corn tortillas with diced white onion, fresh cilantro, and a squeeze of lime. This is the classic move and what most people picture when they hear carnitas.

LOADED RICE BOWLS – Build a bowl with Stick of Butter Rice, Crock Pot Baked Beans, and a heap of carnitas on top. Add Cilantro Lime Dressing, salsa, and avocado for a weeknight dinner that feels like takeout.

TACO NIGHT WITH ALL THE SIDES – Set out the carnitas alongside Cilantro Lime Coleslaw and a big bowl of Queso Dip with chips. This is the kind of dinner that turns into a party without much extra effort on your part.

BURRITOS AND QUESADILLAS – Stuff carnitas into flour tortillas with rice, beans, and cheese for burritos, or fold into quesadillas with shredded cheese for a fast lunch. Leftover carnitas almost work better for this than fresh because the meat has had time to absorb more flavor.

Recipe Success Tips

PICK THE RIGHT CUT – Pork shoulder (also called pork butt or Boston butt) is the only cut that works here. The marbled fat melts during the long cook and bastes the meat from the inside, which is what keeps it juicy and tender. Pork loin, tenderloin, or sirloin will dry out and turn stringy because they don’t have enough fat to handle 10 hours of cooking. . If you want to read more about safe pork cooking temperatures, check USDA’s recommended pork cooking temperatures.

DON’T SKIP THE SEAR – The crispy, caramelized edges are what separate carnitas from regular shredded pork. Get the cast iron skillet ripping hot before you add the meat, and work in batches so each piece has room to actually touch the pan. A crowded skillet steams the pork instead of crisping it and you’ll end up wondering where the crunch went.

WORK WITH THE FAT – After the pork cooks, the juices in the slow cooker will have a layer of fat floating on top. Let them sit for about 5 minutes so the fat rises, then skim most of it off with a spoon. The pork still gets all the flavor from the juices below, but you don’t end up with greasy carnitas.

Expert Tip – Buy two pork shoulders when they go on sale, especially around grilling season when prices drop. Freeze the second one raw in its original wrapping. Pork shoulder is one of the more forgiving cuts to freeze, and having a backup roast in the freezer means a future weeknight dinner just got a lot easier.

LOW AND SLOW WINS – Resist the urge to bump the slow cooker to high just to save time. Low for 10 hours breaks down the connective tissue in the shoulder into gelatin, which is what gives carnitas that fall-apart, melt-in-your-mouth texture. High works in a pinch (5 to 6 hours), but the texture won’t be quite as tender.

Commonly Asked Questions