This slow cooker pork carnitas recipe has been my go to for celebrations and quiet weeknight dinners alike. I first discovered this combination while trying to coax incredible flavor from a modest pantry and a big shoulder of pork. The long gentle cook transforms the meat into tender shreds that soak up bright citrus and warm spices. When the broiler crisps those shreds at the end the contrast of succulent interior and crunchy edges is irresistible. Every time I make this the kitchen fills with a rich aroma that pulls family and neighbors into the room.

I love this approach because it is forgiving and reliable. You can season the pork early in the day and let the cooker do the work. The final broil step is optional for softer carnitas but I have learned that those few minutes under high heat are the difference between good and unforgettable. Serve in tortillas with cilantro and pickled onions or pile on a salad for a lighter plate. This method yields consistent results whether you use a 3 pound shoulder or a 6 pound piece so it scales well for a crowd.

Ingredients

• Chili powder: One tablespoon of a medium heat chili powder works best. Look for a pure chili powder blend without fillers. It adds warm, savory depth and the familiar taco flavor.
• Ground cumin: Two teaspoons. Freshly ground or recently purchased cumin will give a nutty, slightly smoky backdrop so avoid stale containers for best aroma.
• Dried oregano: Two teaspoons of Mexican style oregano if you can find it. It is slightly brighter than Mediterranean oregano and complements pork beautifully.
• Salt and black pepper: Two teaspoons salt and one teaspoon black pepper is a starting point. I recommend kosher salt that dissolves easily while the meat cooks. Taste and adjust after shredding.
• Pork shoulder: Four pound bone in or boneless shoulder with excess fat trimmed. Look for well marbled meat labeled pork butt or Boston butt for the best texture when slow cooked.
• Garlic and onions: Four cloves garlic and two onions quartered. These aromatics melt into the cooking juices and add sweetness and complexity.
• Orange and lime juice: Half cup freshly squeezed orange juice and quarter cup freshly squeezed lime juice. Fresh juice brightens the dish and helps tenderize the meat during cooking.

Instructions

Step 1 Season the meatCombine one tablespoon chili powder, two teaspoons ground cumin, two teaspoons dried oregano, two teaspoons salt and one teaspoon black pepper in a small bowl. Rub the mixture evenly over the pork shoulder pressing it into all surfaces. Let it sit for a few minutes while you prepare the cooker so the salt begins to penetrate the meat.Step 2 Arrange aromatics and pork in the slow cookerPlace the quartered onions and whole garlic cloves into the bottom of a six quart slow cooker. Add the seasoned pork shoulder on top and pour in 1/2 cup fresh orange juice and 1/4 cup fresh lime juice. The juices should come up only partway on the meat so the meat roasts in its steam rather than stewing.Step 3 Cook low and slowCover and cook on low for eight hours or on high for four to five hours. The internal temperature should reach at least 195 degrees Fahrenheit for very tender shredding. Look for meat that slides apart easily when probed with tongs.Step 4 Shred and keep warmRemove the pork to a large tray and shred with two forks, reserving the cooking juices. Return the shredded meat to the slow cooker, stir to coat in the juices and adjust seasoning with additional salt and pepper as needed. Cover and keep warm for 30 minutes to allow the flavors to marry.Step 5 Broil for crisp edgesPreheat the oven broiler. Spread the shredded pork in an even layer on a rimmed baking sheet and broil about three to four minutes until the edges are crisp and caramelized. Watch closely to avoid burning. Remove and serve immediately.

Storage Tips

Allow the pork to cool slightly before transferring to airtight containers. Refrigerate for up to four days. For longer storage portion into freezer safe bags or containers with a bit of the cooking juices to prevent dryness and freeze for up to three months. Thaw overnight in the refrigerator and reheat gently in a saucepan with reserved juices or under the broiler for a minute or two to regain crisp edges. Avoid reheating repeatedly as that dries the meat.

Ingredient Substitutions

If you do not have pork shoulder you can use pork picnic roast though it may be slightly leaner. For citrus swaps use a mix of orange juice and a splash of apple cider vinegar for the tenderizing acid if limes are unavailable. Substitute smoked paprika for part of the chili powder for a deeper smoky profile. If you need to reduce salt for dietary reasons reduce the added salt by half and finish with a pinch at the table.

Serving Suggestions

Serve in warmed corn tortillas with chopped cilantro, diced onion and a squeeze of lime for classic tacos. For a bowl style meal place carnitas over cilantro lime rice with black beans, pico de gallo and avocado. Try on a crisp salad with pickled red onions and a crema for a lighter option. Leftovers make excellent nachos, breakfast hash or sandwich filling.

Cultural Background

Carnitas hail from Mexican culinary traditions where pork is slow cooked until tender then finished to a crisp. The technique of slow cooking in fat or juices yields an intensely flavored interior while finishing methods such as broiling or frying create the distinctive crunchy morsels. Regional variations exist across Mexico with different spice blends and cooking fats. This version borrows the citrus and spice balance that is common in many home style preparations.

Seasonal Adaptations

In summer emphasize fresh toppings like grilled pineapple salsa and ripe avocado. In fall and winter pair with roasted winter squash and pickled red onions. For holiday gatherings infuse the cooking juices with a few cloves and cinnamon for a warm note and finish with chopped fresh herbs to brighten the plate before serving.

Meal Prep Tips

Make a large batch and portion into meal sized containers with a small portion of reserved juices. Label and freeze for future meals. For weekly meal prep keep the meat in the refrigerator and the toppings separate. Reheat in a skillet over medium heat with a splash of the juices and finish under the broiler for minutes to restore texture. This makes weekday dinners effortless.

This pork carnitas approach has become a family favorite because it is forgiving and spectacularly delicious. Whether you are feeding a crowd or making a weekday dinner the results are reliably tender and full of flavor. Try it once and you will see why it becomes a repeat request.