Cinco de Mayo is just around the corner, and these crockpot pork carnitas make celebrating easy. Pair them with homemade flour tortillas and a refreshing piña colada and you have a simple, delicious fiesta-ready meal. I adore Mexican food—when we visit my husband’s family in California we hunt down the best taquerias. They vary in quality, but when they’re good they’re wonderfully authentic.
These pork carnitas are incredibly flavorful and tender, and the crockpot does most of the work. For the closest texture to traditional carnitas, finish the shredded pork under the broiler for a few minutes to develop a crisp, caramelized edge. If it’s too warm in the kitchen, you can skip broiling and still enjoy juicy, well-seasoned carnitas. Either way, this recipe is a winner—easy to prepare and perfect for gatherings.
Crockpot Pork Carnitas
Pin
Rate
Save
Ingredients
- 3.5 lbs boneless pork roast
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ½ cup orange juice
- 6 Tbsp lime juice (approximately 2 limes)
- 1 cup salsa
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- 1 Tbsp brown sugar (cuts the acidity of the juices & salsa)
Instructions
-
Trim large pieces of fat from the roast, season with kosher salt and black pepper, and place it in the crockpot. For faster cooking and easier shredding, cut the roast across the grain into large chunks.
-
In a bowl, combine orange juice, lime juice, salsa, minced garlic, and all the spices. Pour the mixture over the roast in the crockpot.
-
Cook on low for 4–6 hours or on high for 2–4 hours, depending on the roast size and whether it’s been cut into chunks. The meat should be tender and easy to shred.
-
Preheat the broiler. Remove the roast, shred the meat with two forks, and spread it on a foil-lined baking sheet. Pour some of the cooking juices over the shredded pork to keep it moist and flavorful.
-
Broil the pork for a few minutes with the oven door slightly open to prevent overheating, until the edges are lightly browned and crispy. Turn the meat and broil again until you reach the desired char and caramelization. Serve on warm flour tortillas with extra salsa, sour cream, avocado, and wedges of lime.
Notes
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did you make this?
Don’t forget to leave a rating below and follow for more recipes and ideas.