If you’re searching for the ultimate hands-off dinner that still delivers bold, dazzling flavors, look no further than Crispy Slow Cooker Carnitas. This dish takes humble pork shoulder and transforms it into juicy, aromatically seasoned, perfectly crisped shreds of pork, thanks to a foolproof multi-step process. Whether you’re hosting taco night or meal prepping for the week, these carnitas are a crowd-pleaser that taste like they simmered in a Mexican abuela’s kitchen. Let’s dive into every delicious detail!
Ingredients You’ll Need
Gathering your ingredients for Crispy Slow Cooker Carnitas is as simple as it gets, but each one is indispensable for that irresistible mix of savory depth and citrusy brightness. These all-stars work together to give the pork its tender bite and signature golden edges.
- Pork shoulder (3 lbs, boneless): This cut has the perfect balance of fat and meat for juicy, shreddable carnitas.
- Olive oil (1 tbsp): For searing, which locks in flavor and helps create those incredible crispy bits.
- Onion, chopped (1): Provides a subtle sweetness that infuses the pork as it cooks low and slow.
- Garlic cloves, minced (4): Four cloves might seem bold, but they mellow beautifully and add amazing aroma.
- Dried oregano (1 tsp): Classic Mexican herb that brings earthiness and warmth.
- Ground cumin (1 tsp): Key for smoky depth, making every bite so satisfying.
- Chili powder (1/2 tsp): Adds a mild heat and that gorgeous, rusty color to the carnitas.
- Salt (1/2 tsp): Essential for flavor balance—don’t be tempted to skip or skimp!
- Black pepper (1/4 tsp): Just enough for a gentle peppery kick.
- Orange juice (1/2 cup): The secret weapon for natural sweetness and subtle acidity that tenderizes the pork.
- Lime juice (1/4 cup): Bright and zesty, this fresh citrus juice cuts through the richness perfectly.
How to Make Crispy Slow Cooker Carnitas
Step 1: Sear the Pork
For the best flavor and texture in your Crispy Slow Cooker Carnitas, start by heating a tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork shoulder chunks on all sides until each piece is deep golden brown—this should take about 6–8 minutes total. Searing builds layers of savoriness that really carry through into the final dish. If you’re short on time, you can skip this, but those crispy little seared edges are so worth it!
Step 2: Slow Cook for Maximum Tenderness
Transfer the seared pork to your slow cooker. Top the pork with chopped onion and minced garlic, then sprinkle in the oregano, cumin, chili powder, salt, and black pepper. Pour in the orange juice and lime juice, which will keep everything incredibly moist and infuse the pork with that irresistible tang. Cover and let the slow cooker work its magic: cook on low for 8 hours, or on high for 4–5 hours. You want the pork to be so tender that it practically falls apart when you poke it.
Step 3: Shred the Pork
Once your Crispy Slow Cooker Carnitas are cooked to melt-in-your-mouth perfection, carefully transfer the pork to a cutting board or large bowl. Use two forks to shred the meat—don’t worry about it looking perfect! Scrappy, irregular shreds are what will turn golden and crisp later. If you’d like, spoon some of the flavorful cooking juices back onto the pork for extra juiciness.
Step 4: Broil for Crispy Goodness
Now for the moment of truth: Heat your oven’s broiler and spread the shredded pork in an even layer on a foil-lined baking sheet. Drizzle with a little of the reserved cooking liquid for flavor and moisture. Broil for 5–8 minutes, watching closely, until the edges are crispy and golden—just the way carnitas are meant to be! Serve hot and get ready for lots of compliments.
How to Serve Crispy Slow Cooker Carnitas
Garnishes
Don’t underestimate the power of fresh toppings! Garnishing your Crispy Slow Cooker Carnitas with chopped cilantro, diced onions, vibrant radishes, or a squeeze of extra lime brings freshness and a pop of color. A few slices of avocado or a dollop of sour cream never hurt, either—these touches truly elevate your carnitas to the next level.
Side Dishes
No carnitas feast is complete without some classic, flavorful sides. Serve them with warm corn or flour tortillas, fluffy cilantro-lime rice, zingy pickled red onions, or hearty black beans. You can also try them alongside a bright corn salad or grilled street corn for a full Mexican-inspired spread that everyone will remember.
Creative Ways to Present
While tacos are the obvious choice, you can have loads of fun with Crispy Slow Cooker Carnitas. Pile them onto nachos with melty cheese and salsa, tuck them into burritos with rice and beans, or top a bowl of greens for a satisfying salad. They also make a sensational filling for enchiladas, quesadillas, or even sliders—let your cravings lead the way!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let your carnitas cool before transferring them to an airtight container. They’ll keep in the refrigerator for up to four days, retaining their flavor and texture. Stash some aside for easy lunches or quick dinners throughout the week.
Freezing
Crispy Slow Cooker Carnitas freeze beautifully, making them a dream for meal prep. Spread cooled, shredded carnitas in a freezer-safe bag or container, removing as much air as possible before sealing. They’ll stay fresh for up to three months—just thaw overnight in the fridge before reheating.
Reheating
To bring back that signature crispy texture, spread your carnitas on a baking sheet and broil for a few minutes until the edges are sizzling again. Alternatively, you can sauté them in a hot skillet. This ensures every bite is just as delicious as the first time around!
FAQs
Can I skip the searing step?
Yes, you can! The carnitas will still be full of flavor thanks to the long, slow cooking and vibrant spices. However, searing the pork before slow cooking helps develop extra layers of savory flavor and those irresistible crispy edges after broiling.
Can I use another cut of pork?
Pork shoulder is the classic choice because it has the right balance of fat and lean for tender, juicy carnitas. If you need a substitute, pork butt works well, but avoid leaner cuts like pork loin—they’ll dry out too easily.
Can I make Crispy Slow Cooker Carnitas ahead of time?
Absolutely—this recipe is perfect for making ahead! Prepare the carnitas up to the shredding step, store them in the fridge, and then broil just before serving so they’re perfectly crispy and fresh.
What do I do with the leftover cooking juices?
The cooking juices are liquid gold! Spoon some over the shredded pork before broiling to add moisture and extra flavor. You can also drizzle them on your tacos or bowls, or save the liquid to moisten reheated carnitas later.
Are Crispy Slow Cooker Carnitas gluten-free?
Yes, this recipe is naturally gluten-free—just make sure to serve with gluten-free sides and tortillas if necessary. It’s a fantastic, versatile dish for anyone at your table.
Final Thoughts
With minimal prep and maximum flavor, Crispy Slow Cooker Carnitas are destined to become your new favorite comfort food. Whether you’re feeding a crowd or making weeknight dinner extra special, take a little time to try this recipe and savor every crispy, citrusy, slow-cooked bite. Buen provecho!
Print
Crispy Slow Cooker Carnitas Recipe
- Total Time: 8 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious Crispy Slow Cooker Carnitas that are tender on the inside and crispy on the outside. This easy-to-follow recipe will have your family and friends coming back for more!
Ingredients
Pork:
- 3 lbs pork shoulder (boneless), cut into large chunks
Seasoning:
- 1 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Liquids:
- 1/2 cup orange juice
- 1/4 cup lime juice
Instructions
- Sear the Pork: Heat olive oil in a skillet, brown pork on all sides.
- Prepare Slow Cooker: Transfer pork to the slow cooker, add onion, garlic, seasonings, and juices.
- Cook: Cover and cook on low for 8 hours or high for 4–5 hours until tender.
- Shred and Crisp: Remove pork, shred, broil for 5–8 minutes until crispy.
- Serve: Enjoy in tacos, burritos, or with rice and beans.
Notes
- Skip searing step to save time—the pork will still be flavorful.
- Save cooking juices to drizzle over meat before broiling for extra flavor and moisture.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 410
- Sugar: 2g
- Sodium: 470mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 105mg
