The Absolute Best Slow-Cooker Pork Carnitas (Seriously Crispy!)

If you’re looking for a recipe that delivers maximum authentic flavor with minimal fuss, this is IT. It’s perfect for busy weeknights, lazy weekends, taco Tuesdays (or Thursdays!), game days, or whenever you need a serious comfort food fix that’s secretly easy to make.

Why These Pork Carnitas Will Rock Your World

I’m not kidding when I say this recipe is a game-changer. Here’s why you’ll absolutely love making these carnitas:

• Effortless Flavor Infusion: The slow cooker does all the heavy lifting, letting the pork simmer slowly in a blend of savory spices and a hint of orange until it’s melt-in-your-mouth tender.
• THE CRISPY BITS (The Best Part!): That final step of crisping the pork in a hot skillet? This is the secret! It transforms tender shredded pork into a textural masterpiece with those irresistible golden, crispy edges that true carnitas are famous for.
• Incredibly Versatile: Tacos are a classic, but think beyond! These carnitas are amazing in sandwiches, salads, quesadillas, burrito bowls, or just piled on a plate with your favorite sides. Plus, it’s naturally low-carb!

What You’ll Need (The Good Stuff)

Here’s your shopping list. Nothing too fancy, just good, honest ingredients for the best carnitas!

Pork & Aromatics:

• 1 (4-pound) boneless pork shoulder roast (Boston butt) – This cut is essential for carnitas; its marbling ensures moist, tender results after slow cooking.
• 1 medium yellow onion, thinly sliced – Adds a lovely sweetness as it cooks down with the pork.
• 3 large cloves garlic, minced – Because authentic flavor always involves garlic! Fresh is best.

Spice Rub:

• 1 ½ tablespoons kosher salt (e.g., Morton’s) – Kosher salt has larger crystals. If using table salt, you’ll need less.
• 2 ¼ teaspoons dried oregano – Mexican oregano is fantastic here if you can find it!
• 1 ½ teaspoons ground cumin – For that classic warm, earthy depth.
• ¾ teaspoon freshly ground black pepper – Makes a difference!
• 1 teaspoon smoked paprika – Adds a subtle smokiness that complements the pork beautifully.
• 1 ½ tablespoons olive oil – Helps create a paste with the spices and aids in the initial browning if you choose to sear, though not required for this slow cooker method before crisping.

Liquid:

• ½ cup fresh orange juice – A traditional touch that adds a subtle tang and helps tenderize the pork.

Let’s Get Cooking: Step-by-Step to Carnitas Perfection

1. Prepare the Pork: Thoroughly rinse the pork shoulder roast and pat it completely dry with paper towels. This is key for getting the spice rub to adhere well.
2. Mix the Spice Rub: In a small bowl, combine the kosher salt, dried oregano, ground cumin, freshly ground black pepper, smoked paprika, and olive oil. Stir these ingredients together until they form a cohesive paste.
3. Season the Roast: Generously rub the entire surface of the pork roast with the prepared spice mixture, ensuring it’s evenly coated. Don’t be shy – massage it in!
4. Layer in Slow Cooker: Position the seasoned pork roast in the slow cooker, preferably with the fattier side facing upwards. This allows the fat to baste the pork as it cooks, making it extra juicy. Distribute the thinly sliced yellow onion and minced garlic over the top of the pork. Pour the fresh orange juice evenly over the roast and aromatics.
5. Slow Cook: Secure the lid on the slow cooker. Cook on the LOW heat setting for 8 to 9 hours, or until the pork is exceptionally tender and can be easily shredded with a fork. Your kitchen will smell incredible!
6. Shred the Pork: If a significant fat cap remains intact on top of the roast, carefully remove and discard the largest pieces. Gently pull the pork apart into bite-sized pieces and chunks directly in the slow cooker or after transferring to a large bowl. For authentic carnitas texture, aim for a mix of shredded and chunkier pieces, not super fine shreds. Using a slotted spoon or tongs, remove the shredded pork from the slow cooker, allowing excess liquid to drain back into the pot. Definitely reserve those delicious cooking juices!
7. Crisp the Pork (The Secret!): This is where the real magic happens for carnitas! Heat a large, heavy-bottomed non-stick skillet or cast-iron pan over medium-high to high heat. Once hot, add approximately 1.5 to 2 cups of the shredded pork to the skillet in a single layer (don’t overcrowd the pan, or it will steam instead of crisp). Press down lightly with a spatula. Cook for about 2-3 minutes per side, or until the pork achieves those signature crispy, golden-brown edges. A little splash of the reserved cooking liquid in the pan while crisping can add extra flavor!
8. Serve: Transfer the crisped carnitas to a serving platter. If desired, moisten them slightly with a few more spoonfuls of the reserved cooking juices. Repeat the crisping process with any remaining pork. Serve warm and watch everyone’s faces light up!

My Expert Tips & Tricks

• Spice Level: Want a little kick? Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the spice rub.
• Citrus Swap: While orange juice is traditional, in a real pinch, you could use a bit of lime juice mixed with water, but the orange provides a unique sweetness.
• Salt Check: The recipe specifies kosher salt. If you’re using fine table salt, reduce the amount by about a third to a half, as it’s denser and saltier by volume.
• Crisping is Key: Seriously, don’t skip or rush the crisping step! This is what makes carnitas, carnitas. Use a hot pan and don’t move the pork around too much initially to let it develop that beautiful crust.
• Storage & Reheating: Leftover carnitas are amazing! Store them in an airtight container in the refrigerator for 3-4 days. To reheat and keep them crispy, a quick pan-fry is best.
• Freezer Instructions: These carnitas freeze beautifully. If you plan to freeze leftovers or make a batch ahead, complete up to step 6 (shredding the pork). Allow the pork and its cooking juices to cool. Transfer the shredded pork along with a generous amount of the juices into freezer-safe bags or containers. To serve, thaw completely in the refrigerator. Reheat gently (you can add a splash of water or broth if needed) and then proceed with step 7 to crisp the pork in a skillet.

Serving & Pairing Perfection

Carnitas are the ultimate fiesta food! Here are some favorite ways to enjoy them:

• The Classic Taco: Warm corn tortillas are a must! Top with chopped white onion, fresh cilantro, a squeeze of lime, and your favorite salsa (verde, roja, or a spicy arbol). Crumbled cotija cheese is also delicious.
• Carnitas Bowls: Serve over cilantro-lime rice with black beans, pico de gallo, avocado or guacamole, and a dollop of sour cream or Mexican crema.
• Quesadillas or Tostadas: Layered with cheese and crisped to perfection.
• Breakfast Star: Add to scrambled eggs or a breakfast burrito for an amazing start to your day.
• Drink Pairings: A chilled Mexican lager (like Modelo or Pacifico), a classic Margarita on the rocks, or a refreshing Agua Fresca (like horchata or jamaica).