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Crockpot Carnitas

Crockpot carnitas with fall-apart tender pork shoulder, braised in orange and lime with garlic, then finished under the broiler for crisp, caramelized edges. Shred it and serve in warm corn tortillas with onion, cilantro, and lime.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

pork shoulder
  • 4 lb bone-in pork shoulder (or boneless)
juices
  • 0.5 cup orange juice
  • 0.25 cup lime juice (about 2 limes)
aromatics
  • 4 clove garlic, minced
spice mixture
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cinnamon
  • 1 tsp salt
  • 0.5 tsp black pepper
serving
  • 1 Corn tortillas, diced white onion, fresh cilantro, and lime wedges for serving Use as needed to assemble tacos.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Make the spice rub
  1. Mix cumin, chili powder, smoked paprika, dried oregano, garlic powder, onion powder, cinnamon, salt, and black pepper together until evenly combined.
Slow-cook the pork
  1. Rub the spice mixture all over the pork shoulder so the surface is fully coated.
  2. Place the pork in the slow cooker and add orange juice, lime juice, and minced garlic around it.
  3. Cook on low for 8–10 hours or high for 5–6 hours, until the pork is completely fall-apart tender and pulls easily.
Broil for crispy carnitas
  1. Remove the pork and shred with two forks.
  2. Spread the shredded pork in an even layer on a rimmed sheet pan and broil for 5–7 minutes until the edges are crispy and caramelized.
Serve
  1. Serve the crispy carnitas in warm corn tortillas with diced white onion, cilantro, and lime wedges.

Notes

For the crispiest finish, spread the shredded pork in a thin, single layer before broiling so you get dark caramelized edges instead of steaming. Refrigerate leftovers in a sealed container up to 4 days; reheat in a skillet or briefly broil again for texture. Freezing is yes—freeze shredded pork (without tortillas) up to 3 months and thaw in the fridge overnight. For a lighter option, use a leaner cut like pork loin (reduce cook time and watch closely), but the texture may be less tender than shoulder.