This Mexican Pork Carnitas Recipe (Slow Cooker) is a hands-off, meal prep-friendly dinner with juicy meat and crispy edges that everyone loves. This Mexican carnitas recipe uses pork shoulder, citrus, and spices to slow cook until tender, then finishes under the broiler for that signature texture.
If you're looking for more low-effort recipes, try our Easy Chipotle Beans or our Crockpot Birria Tacos.
Carnitas, which means "little meats" in Spanish, is a traditional Mexican dish that originated in Michoacán. It's made by slow cooking pork until it's fall-apart tender, then crisping it for that perfect contrast in texture.
Traditional recipes use lard, but this slow cooker version gets the job done with citrus and broth. It's similar to pulled pork but with a distinctive flavor and texture.
If you like Slow Cooker Recipes check out our Chuck Roast with Gravy or Cuban Ropa Vieja.
Why We Love This Recipe
- Perfect for Busy Days: The slow cooker does all the work while you go about your day.
- Crispy Texture: A quick broil at the end gives it those golden edges.
- Feeds a Crowd: Easily stretches for tacos, bowls, sliders, or meal prep.
- Freezer-Friendly: Make ahead and enjoy later with no loss of flavor.
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Mexican Pork Carnitas Ingredients
This pork carnitas recipe uses pantry spices and a few fresh ingredients to make a juicy, slow-cooked meat that's anything but boring.
- Pork Shoulder: We use bone-in pork shoulder (also called pork butt) because it has enough fat to stay moist during the long cook.
- Orange and Lime Juice: Add brightness and help tenderize the meat.
- Chicken Broth: Adds depth and helps keep the pork juicy.
- Garlic, Onion, Jalapeño, Bay Leaves: Infuse the pork as it cooks.
- Cumin and Other Spices: These create a warm, earthy flavor that's distinctly Mexican.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Bone-In Pork shoulder: Substitute with boneless pork butt.
- Chicken Broth: Substitute with vegetable broth or water.
- Flavor: Add a splash of Coke or a cinnamon stick for a hint of sweetness.
- Equipment: No slow cooker? Use a Dutch oven in the oven at 300°F for 3-4 hours or pressure cook.
- Presentation: Serve on a large platter with lime wedges and chopped cilantro for entertaining.
How To Make Mexican Pork Carnitas Recipe
STEP ONE: Make the Spice Rub
Layer onion, garlic, and jalapeño in the bottom of a crockpot.
Mix salt, pepper, cumin, oregano, paprika, and chili powder. Rub all over the pork and place it on top.
STEP TWO: Build the Slow Cooker Base
Add citrus juice, orange halves, broth, and bay leaves.
STEP THREE: Slow Cook the Pork
Cover and cook on LOW for 7-9 hours or HIGH for 5-6 hours until fork-tender.
STEP FOUR: Shred and Crisp
Shred the pork, discard bone and fat. Reduce some cooking liquid (optional).
Spread pork on a baking sheet, spoon liquid over top, and broil for crispy edges.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use bone-in pork shoulder with some fat for tender results.
✔️ DO Broil or pan-fry at the end for crispy edges.
✔️ DO Reduce the liquid by simmering on the stovetop for more flavor.
❌ DO NOT Use lean cuts.
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Storage
Store leftover Mexican pork carnitas in an airtight container in the fridge for 3-4 days. Freeze portions of pork carnitas in the juice for up to 3 months. Reheat in a skillet or under the broiler for best texture.
Recipe FAQs
Pulled pork is often BBQ-style and sweeter. Carnitas are seasoned with Mexican spices and finished with crispy edges.
Yes, pork carnitas reheat well. Cook and shred the pork, then broil it just before serving.
Spoon cooking liquid over the shredded pork before broiling. This keeps them moist but still lets the edges crisp.
Yes, the terms are used interchangeably. Either cut works for slow cooking.
Serve this Mexican shredded pork with corn tortillas, salsa, guacamole, rice, beans, or a crunchy slaw.
More Pork Recipes You'll Love ♥️
📖 Recipe
Mexican Pork Carnitas Recipe (Slow Cooker)
Equipment
- Slow cooker
- Cutting board
- skillet (optional for crisping)
- Strainer
Ingredients
Pork Carnita Spice Rub
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Pork Carnitas
- 3 - 3 ½ pounds bone-in pork shoulder trimmed of excess fat
- 1 large onion quartered
- ½ head of garlic sliced in half crosswise
- 1 jalapeño sliced in half lengthwise
- 1 orange juiced (save both halves)
- 1 lime juiced
- ½ cup chicken broth or water
- 2 bay leaves
Instructions
- In a small bowl, combine salt, pepper, cumin, oregano, paprika, and chili powder. Stir until evenly mixed.
- Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the meat, pressing it in to coat thoroughly.
- Place the onion quarters, halved garlic head, and jalapeño halves in the bottom of the slow cooker. Set the seasoned pork shoulder on top.
- Pour in the orange juice and lime juice. Add the spent orange halves to the pot. Pour in the chicken broth and toss in the bay leaves.
- Cover and cook on LOW for 7-9 hours or HIGH for 5-6 hours, until the pork is fall-apart tender and easy to shred.
- Transfer the pork to a large bowl or cutting board. Discard the bone and any large fat pieces. Shred the meat with two forks.
- Skim excess fat off the top of the cooking liquid. Strain 1 cup of the liquid and reduce if desired.
- Preheat your oven to 450°F (232°C). Spread the shredded pork in a thin, even layer on a large baking sheet (use two if needed). Spoon ½ cup of the cooking liquid a few tablespoons at a time over the pork to keep it moist but not soggy. Spoon additional liquid if needed.
- Roast for 10-15 minutes, flipping halfway through, until the edges are browned and crispy.
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Video
Notes
- Bone-In Pork shoulder: Substitute with boneless pork butt.
- Chicken Broth: Substitute with vegetable broth or water.
Jami Powell says
Great for meal prep and so good!