Mexican Pork Carnitas Recipe (Slow Cooker)

Mexican pulled pork with crispy edges on a sheet pan topped with onion, cilantro, and lime wedges.

5 from 1 vote

Mexican Pork Carnitas Recipe (Slow Cooker)

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.

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 207kcal

Author: Jami Powell

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.

Video

Notes

Cooking Notes:

Pat the pork dry before seasoning so the spice rub sticks properly. Cook low and slow until the meat shreds effortlessly. Spread the shredded pork thinly when broiling so the edges crisp instead of steaming.

Tips for Best Results:

Cook on LOW for the most tender texture and easy shredding.
Spread pork in a thin layer before broiling so it crisps evenly.
Don’t add too much cooking liquid before broiling or the pork won’t crisp.
Broil just until the edges brown and crisp. Watch closely to avoid drying it out.

How to Know It’s Ready:

The pork should shred easily with two forks. After broiling, the edges will be browned and slightly crisp while the inside stays juicy.

Nutrition