Name: Slow Cooker Carnitas Recipe (Crispy Mexican Pork Carnitas Tacos)
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 5 pounds pork shoulder (pork butt (4-6 pounds)); 1 tablespoon Mexican oregano; 1 tablespoon chili powder ((optional - I enjoy guajillo and ancho)); 2 teaspoons freshly ground cumin; 2 teaspoons salt; 1/2 teaspoon back pepper ((or to taste)); 2 tablespoons lard ((or use vegetable oil)); 1 small onion (chopped); 1 jalapeno pepper (chopped (optional, for spicy)); 5 cloves garlic (chopped); 1-1/2 cups chicken broth ((or use beer, orange juice, or a mix)); 1 tablespoon vegetable oil ((or use lard)); Chopped roasted jalapeno peppers, chopped onion, chopped cilantro, warmed corn tortillas (or any of your favorite toppings)

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My slow cooker pork carnitas recipe makes the best pork carnitas tacos, with pork shoulder cooked low and slow, then quickly seared until crispy, served cantina style with warmed tortillas, onion, cilantro and roasted jalapeno peppers. I've been making this recipe for years! It never fails!

Crispy Mexican carnitas (pulled pork tacos) on a plate, served with chiles toreados

Slow Cooker Pork Carnitas Recipe

I am a man in love with Mexican pork carnitas. We're talking juicy pulled pork that's been seasoned and seared, then slowly cooked in juices until it is fork tender, and finally finished with a light sear in oil to make it crispy, all served on corn tortillas with your favorite toppings.

What You'll Love About This Recipe

The slow cooker makes it so easy to make. Everything goes into the crockpot for low and slow cooking, waiting for you to make crispy carnitas.
This is a recipe I have made over and over again through the years, and it always delivers.

You have to make pulled pork in a slow cooker to fully grasp the ultimate juiciness of it, the captured flavor, in short, the perfection of it.

There aren't any big secrets to making slow cooker pork carnitas. The process is fairly simple.

Let's talk about how to make Slow Cooker Carnitas!

Slow Cooker Pork Carnitas Ingredients

Pork Shoulder (aka Pork Butt).
Seasonings. Mexican oregano, chili powder, cumin, salt, black pepper. For the chili powder, I prefer a mix of ancho and guajillo powders.
Vegetable Oil. For searing the pork. Or you can use lard, which is more traditional.
Vegetables. Onions, optional jalapeno peppers, garlic.
Chicken Broth. Or use chicken stock. Or, you can use beer, orange juice, or a mix.
For Serving. Roasted jalapeno peppers, diced onion, chopped cilantro, warmed corn tortillas (or flour tortillas).

How to Make Slow Cooker Pork Carnitas - the Recipe Method

Season and Sear the Pork Shoulder. Season the pork shoulder with chili powder, Mexican oregano, cumin, and salt and pepper.

Sear it in a large cast iron pan in lard or oil until nicely browned. Set it into a crock pot or slow cooker.

Searing seasoned pork shoulder and vegetables in a cast iron pan to make crockpot carnitas

Onion, Peppers, Garlic. To the pan, add onion and jalapeno pepper. Cook to soften, then add the garlic and cook for 1 minute.

Deglaze the Pan. Add 1/2 cup chicken broth to the hot pan and scrape up the browned bits from the bottom. Pour it all into the slow cooker with the extra chicken broth.

Adding the seared pork shoulder to the slow cooker with seared vegetables and chicken broth to make crockpot carnitas

Slow Cook the Pork. Cover and cook on low for 6-8 hours, or until the pork is fall apart tender. Remove it to a bowl and shred it with forks, or simply pull it apart if you prefer.

Shredded pork added back to the slow cooker to warm for making crockpot carnitas

How to Make Crispy Carnitas

Crisp the Pork Carnitas. Heat a pan to medium high heat and add a bit of oil or lard. Add the shredded pork to the pan and press with a spatula.

Cook until the bottom of the pork forms a crispy crust, just a couple minutes.

Searing slow cooker pulled pork in a hot pan to crisp them up for making crispy carnitas

Spoon some of the reserved juices over the pork and serve it on warmed tortillas.

Top and Serve! Top with onion, cilantro and chopped jalapeno peppers, and lime juice.

Boom! Done! The best slow cooker carnitas around. I also like to serve with some hot sauce or picante. Bring in your favorite toppings!

Crispy carnita tacos on a plate, ready to serve

Recipe Tips & Notes

Do I Need to Sear the Pork? No, but it is preferred. You CAN just toss the seasoned pork into the slow cooker without searing it. However, you'll get extra flavor by searing first.
Slow Cooker Liquid. I often use chicken stock to make my slow cooker carnitas, but you can vary up your liquid in the slow cooker. I used chicken broth, but feel free to sub in other liquids, like beer, orange juice, beef or pork stock.
Stove Top Carnitas. You can make slow cooker carnitas on the stove top in a large pot or Dutch oven by adding all of the ingredients, then cooking low and slow for 4-6 hours, or until the pork pulls apart easily. Just keep an eye on it, as cooking time can vary.

Serving Pork Carnitas

I enjoy serving our crockpot carnitas "cantina" style, with onion and cilantro, and also roasted jalapeno peppers - chiles toreados. They're so juicy and tender.

Try it with my homemade picante sauce, but feel free to serve fixings to your liking, like homemade guacamole, shredded cheese, hot sauce, tomatoes, chopped onions, pico de gallo, you name it!

They're also great for making general tacos, burritos, or burrito bowls.

Storage & Leftovers

Leftover pork carnitas will last up to 3-4 days in the refrigerator in a sealed container.

You can also freeze the pulled pork for 2-3 months. I do this all the time. There are only 2 of us here, so we will enjoy it for dinner, then I can freeze the remainder in containers with some of the liquid.

Try My Other Popular Taco Recipes

If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.

Slow Cooker Carnitas Recipe (Crispy Mexican Pork Carnitas Tacos)

I've been making this slow cooker carnitas recipe for years - it always make the best pork carnitas tacos, with so tender pulled pork seared until crispy.

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Course: Main Course

Cuisine: Mexican

Keyword: pulled pork, tacos

Prep Time: 15

Cook Time: 6

Total Time: 6 15

Calories: 232kcal

Author: Mike Hultquist

Servings:

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4.88 from 8 votes

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Ingredients

For the Slow Cooker Carnitas

5 pounds pork shoulder pork butt (4-6 pounds)
1 tablespoon Mexican oregano
1 tablespoon chili powder (optional - I enjoy guajillo and ancho)
2 teaspoons freshly ground cumin
2 teaspoons salt
1/2 teaspoon back pepper (or to taste)
2 tablespoons lard (or use vegetable oil)
1 small onion chopped
1 jalapeno pepper chopped (optional, for spicy)
5 cloves garlic chopped
1-1/2 cups chicken broth (or use beer, orange juice, or a mix)

FOR CRISPY CARNITAS

1 tablespoon vegetable oil (or use lard)
Chopped roasted jalapeno peppers, chopped onion, chopped cilantro, warmed corn tortillas (or any of your favorite toppings)

Instructions

Trim the pork shoulder of excess fat.
Season the pork shoulder with the spices – chili powder, oregano, cumin, salt and pepper. Be sure to really really rub it into the meat.
Heat the lard or oil in a cast iron pan to medium-high. Sear the pork shoulder on each side for 3-4 minutes to form a brown crust.
Transfer the seared pork shoulder to a slow cooker or crock pot.
Add onion and jalapeno (if using) to the pan. Cook 3-4minutes to soften.
Add the garlic and cook 1 minute, until the garlic blooms.
Add ½ cup chicken broth to the pan to deglaze. Scrape up any browned bits from the bottom of the pot. Pour the mixture into the slow cooker.
Add the remaining chicken broth and cover. Cook on low for 6-8 hours or on high for 4-5 hours, until the pork is fall-apart tender.
Remove the pork and shred it with forks in a large bowl. Keep the liquid in the slow cooker – skim the fat, if desired.
You can return the pork to the slow cooker with the liquid and serve this way, or you can crisp them up for crispy pork carnitas.

TO ASSEMBLE THE CARNITAS – CANTINA STYLE

Heat a pan to medium heat and add the oil or lard. Add the shredded pork to the pan and press with a spatula. Cook until the bottom of the pork become crispy, just a couple minutes.
Spoon some of the reserved juices over the pork and serve it on warmed tortillas and your favorite toppings.

Nutrition Information

Calories: 232kcal Carbohydrates: 3g Protein: 28g Fat: 12g Saturated Fat: 4g Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Cholesterol: 93mg Sodium: 589mg Potassium: 545mg Fiber: 1g Sugar: 1g Vitamin A: 422IU Vitamin C: 5mg Calcium: 47mg Iron: 2mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 3/5/25 to include new information. It was originally published on 12/15/16.

Slow Cooker Carnitas (Crispy Mexican Pulled Pork Tacos)