Slow Cooker Pork Carnitas

The easiest slow cooker pork carnitas recipe that is full of flavor and cooks all day to tender and juicy perfection!  A recipe that you will make again and again!

If you have been following the blog then it is no secret that I love my slow cooker.  Most of my favorite recipes here on the blog are cooked in the slow cooker.   It is so nice as a busy mom to just throw something in the slow cooker and let it do its thing.  Then when dinner time rolls around you have an amazing meal ready.

Well I am here to tell you today that I found one of my favorite slow cooker pork recipes.

It slow cooks for eight hours in a spice rub and a citrus marinade and the flavor is out of this world!   The outside edges get crisp and the inside is melt in your mouth tender.


The pork comes out of the slow cooker and just falls apart it is so tender.   You can either eat the pork right out of the slow cooker or broil it in the oven to give it a crisp edge.

It is so versatile and can be used in tacos, burritos, quesadillas, you name it. It will add delicious flavor and taste to whatever you use it for.  I know that this recipe will become a family favorite and you will use it again and again!


4.8 from 4 reviews
Slow Cooker Pork Carnitas
Prep time
Cook time
Total time
The easiest slow cooker pork carnitas recipe that is full of flavor and cooks all day to tender and juicy perfection! A recipe that you will make again and again!
Serves: 6-8
  • 4 pounds pork shoulder roast
  • 1 Tablespoon Chili Powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¾ cup orange juice (2 oranges)
  • ¼ cup lime juice (2 limes)
  • 4 cloves garlic, minced
  • 1 onion, quartered
  1. In a small bowl combine chili powder, cumin, oregano, salt, and pepper. Rub on the outside of the pork shoulder rub thoroughly.
  2. In the slow cooker, combine orange juice, lime juice, garlic and onion. Place pork on the top. Cook on low for 8 hours or high 4-5 hours.
  3. Remove roast from slow cooker and shred. Return to slow cooker and heat for an additional 30 minutes.
  4. Remove the pork from the slow cooker and place on a baking sheet. Broil in the oven for 3-4 minutes to brown the edges of the pork.

Recipe adjusted to taste from Closet Cooking 



I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. This recipe sounds wonderful! I just wanted to let you know that the entire recipe does not come up when I click on the print button. I was able to highlight and print though. Thank you for all of your wonderful recipes!

  2. made it tonight! Amazing! Broiling at the end was key!! Amazing flavor. Server with charred corn tortillas, queso alfresco, cilantro, avocado, and and lime. Perfect!!

  3. Do you use boneless? Bone-in? Keep the rind on? Rindless? If on, scored?

  4. Mercedes says:

    doesbkt go back in after the broiler?

  5. is this really orange tasting? i’m not a huge fan of orange juice but this recipe sounds amazing. or do you have a recommendation for a substitution?

    • No it doesn’t have a strong orange taste. It helps to cook the pork very tender and with all of the spices combined I don’t think you will notice. 🙂

  6. How spicy is this, I was thinking of adjusting the Chili powder to make it a bit more mild

    • It wasn’t too spicy at all. It slow cooks all day in the juices and I feel like all of the spices are needed to maintain the flavor.

  7. I know it wouldn’t be as authentic but could you substitute the lime with lemon juice? do you think it would effect the taste in a negative way?


  8. Made this yesterday and I agree 100% it’s going to be a family favorite! 😀 <3

  9. This was delicious! Everyone in our family enjoyed it.

    It isn’t spicy – in fact, I think I’m going to kick up the spice level next time! And great call on the broiler. My husband is already looking forward to leftovers. 🙂

  10. This was fabulous! The spices are perfect, and broiling adds the perfect finishing touch. Many thanks!

  11. This is remarkably close to what is served at our favorite (authentic) Mexican restaurant. The seasonings are subtle but really yummy. And the final step of broiling the meat shouldn’t be skipped. Awesome!!

  12. Great recipe but not close to authentic tasting. Adjusted the spices and got it a little bit closer. After shredding, we tasted and that’s when the spices were adjusted. Added a little bit more OJ, Cumin and the extras we added were a few dashes of Cayenne and Chipotle Chili Pepper powder. Now we’re talkin’! 🙂 Thanks for a great new recipe! Served with toasted corn tortillas, pico de gallo, roasted tomatillo sauce and shredded cabbage.

  13. Do you think it would be okay on low for 10 hours? Should I add more fluids?

  14. What are the instructions for broiling? Temperature?

    • I broiled on high for no longer than 2-3 minutes. When the edges start to turn brown I remove it so that it doesn’t dry out. 🙂

  15. after you broil it do you leave it out or put back in juices?

  16. It’s in my crockpot right now!! After I quartered the onion, I pulled apart the onion, so the meat is sitting on top of the onions. Is that okay? Or should it be sitting in the juice? Thanks for the recipe!!

  17. I just made this tonight. OMG DELICOUS!! My whole family loved it!!

  18. Lindsay says:

    This was so delicious, made it a few weeks ago and making it again right now! Can’t wait to eat it again. The flavors are so good with corn tortillas and I made a nice little cabbage slaw to top it as well.

  19. Could you substitute broth or clementine juice for the OJ? I am allergic to Oranges, but this recipe sounds delicious.

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