I’ve been making this slow cooker carnitas-style pulled pork for years when I want hands-off, crowd-pleasing tacos. It takes a modest ingredient list—pork shoulder, citrus, a few spices—and turns into tender, juicy meat that’s perfect for weeknight dinners, game-day spreads, or a make-ahead party centerpiece. The slow-cook method gives forgiving timing and deep flavor, and a quick broil at the end delivers the crisp edges that make carnitas addictive.
Why you’ll love this dish
This recipe is the kind of comfort food that’s also smart cooking: low effort, wallet-friendly, and endlessly adaptable. Pork shoulder slow-cooks into shreddable bliss while the orange and lime brighten the richness, and the simple spice mix (chili powder, cumin, oregano) keeps the flavor familiar and family-friendly. It’s ideal for busy evenings, potlucks, or when you want to feed a crowd without hovering over the stove.
“Exactly what I wanted — juicy, shred-able pork with zippy citrus and a little crisp at the end. Kids loved the tacos, and I loved how easy cleanup was.” — a home-cook review
If you like other slow-cooker dinners that free up time without sacrificing flavor, check out this best crock pot chicken recipe for more weeknight inspiration.
The cooking process explained
Before you dive in, here’s a quick overview so you know what to expect:
- Sear the pork shoulder to build flavor and color.
- Transfer to the slow cooker with aromatics (onion, garlic) and citrus juices plus spices.
- Slow-cook low and slow until the meat falls apart (8–10 hours low, 4–6 high).
- Shred the pork, toss with some juices, and optionally crisp under the broiler or in a skillet for true carnitas texture.
This process gives you tender meat with a bright, savory profile and an optional caramelized finish.
Key Ingredients
- 4 pounds pork shoulder (also called Boston butt) — well-marbled for best results.
- 1 onion, quartered.
- 4 cloves garlic, minced.
- 1 orange, juiced (plus a little zest if you like).
- 1 lime, juiced.
- 2 teaspoons chili powder.
- 1 teaspoon ground cumin.
- 1 teaspoon dried oregano.
- Salt and pepper, to taste.
- 2 tablespoons olive oil (for searing).
- Tortillas, for serving.
- Optional toppings: fresh cilantro, diced white onion, lime wedges.
Notes and substitutions: If you don’t have fresh orange, use 1/3 cup bottled orange juice. For extra smoke, add 1/2–1 teaspoon smoked paprika or a chipotle in adobo (minced). Pork shoulder gives the best texture; pork loin will be leaner and can dry out.
For a different slow-cooker flavor profile, you might like this garlic butter beef bites as another make-ahead protein option.
Directions to follow
- Pat the pork shoulder dry and season all over with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat. Sear the pork on all sides until browned (about 3–4 minutes per side). Browning adds depth of flavor but you can skip this step in a real time crunch.
- Transfer the seared pork to the slow cooker. Add the quartered onion and minced garlic around the pork. Pour in the orange juice and lime juice. Sprinkle chili powder, cumin, and oregano over the meat. Taste and add salt and pepper as needed.
- Cover and cook on low for 8–10 hours or on high for 4–6 hours. The pork is ready when it’s fall-apart tender and a fork slides through easily.
- Remove the pork to a cutting board and shred with two forks. Skim some fat from the cooking liquid, then toss shredded pork with a few spoonfuls of the juices for moisture and flavor.
- For classic carnitas texture, spread the shredded pork on a rimmed baking sheet and broil 3–5 minutes, watching closely, until the edges crisp. Alternatively, crisp small batches in a hot skillet.
- Serve in warm tortillas with cilantro, diced onion, and lime wedges.
Best ways to enjoy it
These carnitas-style pulled pork tacos are a natural, but don’t stop there:
- Stack in soft corn or flour tortillas with chopped onion, cilantro, and a squeeze of lime.
- Make burrito bowls over rice with black beans, pico de gallo, and avocado.
- Use as a topping for nachos or on tostadas with refried beans.
- Transform leftovers into quesadillas, breakfast hash, or a pulled-pork grilled cheese.
Pair with a crisp cabbage slaw, pickled onions, or a citrusy tomatillo salsa. For seasonal spreads, serve with grilled corn and a light green salad. If you like making condiments from scratch, try recipes like this homemade pear butter for a sweet-savory twist on sandwiches.
Keeping leftovers fresh
- Refrigerator: Store cooled pork in an airtight container for 3–4 days. Reheat gently to 165°F (74°C) — in a skillet with a splash of water or stock, or microwave covered.
- Freezer: Freeze shredded pork in freezer bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Safety: Always cool leftovers within two hours of cooking and reheat to an internal temperature of 165°F. If you broiled the meat to crisp it, allow it to cool before refrigerating to prevent steam buildup in the container.
Pro chef tips
- Don’t skip searing if you can — it adds Maillard flavor that deepens the final dish.
- Trim excessive exterior fat, but leave some marbling for moist, flavorful meat.
- Taste the cooking liquid before adding salt; citrus can mask salt levels during cooking.
- If you prefer a saucier result, reserve 1–2 cups of the cooking juices, skim the fat, and simmer to concentrate before tossing with the shredded pork.
- For the crispiest carnitas, broil on a high rack and watch closely; those edges go from perfect to burnt in a minute.
Flavor swaps
- Smoky: Add chipotle in adobo or smoked paprika for a smoky kick.
- Herb-forward: Add a handful of chopped cilantro to the slow cooker near the end.
- Citrus twist: Replace half the orange juice with pineapple juice for tropical notes.
- Instant Pot: Brown on Sauté, then pressure cook 60 minutes + natural release for a faster version.
- Lower-sodium: Reduce added salt and use low-sodium broth if you’re adding liquid.
Common questions
Q: Can I use frozen pork shoulder in the slow cooker?
A: It’s safest to thaw pork before slow-cooking. Placing frozen meat in a slow cooker can leave it in the bacterial danger zone too long. Thaw in the fridge overnight.
Q: Do I have to sear the pork first?
A: No, but searing improves color and flavor. If short on time, you can skip it—just expect slightly less depth in the final dish.
Q: How do I get that crispy “carnitas” finish?
A: After shredding, spread the pork on a baking sheet and broil until edges crisp, or crisp in a hot skillet in small batches. Tossing with a little of the reduced cooking juices before crisping adds flavor.
Q: What’s the best cut of pork for this?
A: Pork shoulder (Boston butt) is ideal because of its fat content and connective tissue that breaks down into tender, juicy meat.
Q: How long can I freeze the leftovers?
A: Up to 3 months for best quality. Use airtight freezer bags and squeeze out extra air.
Conclusion
If you want another slow-cooker carnitas reference or recipe inspiration, see this detailed guide at Carnitas (Mexican Slow Cooker Pulled Pork) – RecipeTin Eats, and for variations using Instant Pot or different finishes, check out Pork Carnitas Recipe (Slow Cooker or Instant Pot) | The Modern Proper. These pages offer complementary techniques and flavor ideas to expand your carnitas game.
Carnitas-Style Pulled Pork
Ingredients
Main Ingredients
- 4 pounds pork shoulder (Boston butt) Well-marbled for best results.
- 1 onion, quartered
- 4 cloves garlic, minced
- 1 orange, juiced (plus a little zest if you like)
- 1 lime, juiced
Spices and Seasonings
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
For Searing
- 2 tablespoons olive oil For searing.
Serving
- Tortillas For serving.
- Fresh cilantro, diced white onion, lime wedges Optional toppings.
Instructions
Preparation
- Pat the pork shoulder dry and season all over with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat. Sear the pork on all sides until browned (about 3–4 minutes per side).
- Transfer the seared pork to the slow cooker. Add the quartered onion and minced garlic around the pork.
- Pour in the orange juice and lime juice. Sprinkle chili powder, cumin, and oregano over the meat. Taste and add salt and pepper as needed.
Cooking
- Cover and cook on low for 8–10 hours or on high for 4–6 hours until the pork is fall-apart tender and a fork slides through easily.
- Remove the pork to a cutting board and shred with two forks. Skim some fat from the cooking liquid, then toss shredded pork with a few spoonfuls of the juices for moisture and flavor.
- For classic carnitas texture, spread the shredded pork on a rimmed baking sheet and broil for 3–5 minutes, watching closely, until the edges crisp.
- Alternatively, crisp small batches in a hot skillet.
Serving Suggestions
- Serve in warm tortillas with cilantro, diced onion, and lime wedges or use in burrito bowls, nachos, or quesadillas.
