Classic Mexican Carnitas Recipe: Crispy Slow-Cooked Pork

This slow-cooker carnitas recipe braises pork all day in a fragrant, savory liquid. After shredding, the meat is briefly broiled to create crisp, caramelized edges — tender inside and crunchy on the outside. It’s an easy, crowd-pleasing preparation perfect for tacos, bowls, burritos, and more.

What cut of pork is used for carnitas?

For this recipe, a 3–4 pound pork shoulder (also sold as pork butt or Boston butt) works best. Choose a cut with some marbling and a bit of fat — that fat melts during slow cooking and yields moist, flavorful carnitas.

Cuts of Pork

Not sure which pork cut to use? Pork shoulder is ideal for slow-cooked dishes like carnitas because of its fat content and connective tissue, which break down into silky, tender meat during long, low cooking.

Ingredients for Pork Carnitas

The recipe uses a simple spice rub and a few pantry staples to braise the pork. Below is everything you need to make tender, flavorful carnitas in the slow cooker.

• 3–4 pound pork shoulder — boneless is easiest to shred; look for some marbling for flavor.
• 2 tablespoons olive oil — for browning the roast (butter or another oil will also work).
• 1 medium white onion, chopped — cooks in the braising liquid and adds depth to the sauce.
• 5 garlic cloves, minced — for savory aroma and flavor.
• 1/2 cup broth — any type of broth works; it forms the base of the cooking liquid.
• 1/4 cup orange juice — brightens the braise and balances the spices.
• 3 tablespoons fresh lime juice — squeeze over the finished carnitas.
• 1/3 cup fresh cilantro, chopped — a fresh garnish that complements the pork.

What are the spices in carnitas?

Mix these dry-rub spices together and massage them into the pork shoulder before browning:

• 1 tablespoon garlic powder
• 1.5 teaspoons chipotle powder (or smoked chili powder)
• 1/2 tablespoon brown sugar
• 1/2 tablespoon chili powder
• 1/2 teaspoon ground oregano
• 1/2 tablespoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 1 teaspoon salt

How to Make Carnitas

1. Dry the pork. Pat the pork shoulder dry with paper towels so the spice rub adheres well.
2. Make and apply the dry rub. Combine the spices, then rub them thoroughly over the entire roast. Let it rest 10–15 minutes to absorb flavor.
3. Sear the pork. Heat a large skillet over medium-high heat with olive oil. Brown the pork 3–4 minutes per side until nicely caramelized.
4. Assemble in the slow cooker. Place the chopped onion, minced garlic and broth in the slow cooker. Add the seared pork and pour the orange juice over it. Cover.
5. Slow-cook. Cook on high for 7–8 hours, or until the pork pulls apart easily with forks.
6. Shred the meat. Remove the pork and shred it directly in the slow cooker using two forks, mixing it with the cooking juices.
7. Crisp under the broiler. Spread shredded pork on a rimmed baking sheet and broil at 450ºF for 5–7 minutes to crisp the edges.
8. Finish and serve. Squeeze fresh lime juice over the carnitas, scatter chopped cilantro, and serve in tacos, bowls, burritos, or however you like.

Slow Cooking is Best!

Slow cooking breaks down the pork shoulder’s connective tissue and fat, turning what could be tough meat into meltingly tender carnitas. The low, steady heat also allows the spices, onion, garlic, and citrus to infuse the meat, producing deep, layered flavor.

Don’t Skip this Step!

After hours in the slow cooker, broiling the shredded pork for 5–7 minutes adds irresistible texture: soft, juicy meat with golden, crispy edges. That contrast is what makes great carnitas.

How to Serve Carnitas

These carnitas are versatile. Serve them in street-style tacos, build burrito bowls for meal prep, or use them in burritos, quesadillas, or nachos. Here are a few ideas:

Tacos: Warm corn or flour tortillas, chopped cilantro, diced onion, a squeeze of lime, and a spoonful of the braising juices.

Burrito Bowls: Layer carnitas over rice with beans, street corn salad, and salsa for easy meal-prep bowls.

Burritos: Large flour tortillas stuffed with carnitas, rice, beans and roasted vegetables; wrap and freeze for later meals.

Nachos: Pile carnitas over tortilla chips with melted cheese, jalapeños, olives, salsa and guacamole for game-day snacks.

Tips + Tricks

Pulled pork vs. carnitas

Both dishes feature shredded pork, but pulled pork is typically associated with American barbecue and is often served with barbecue sauce. Carnitas are a Mexican-style preparation flavored with aromatic spices, citrus, and finished to create crunchy edges.

What to serve with carnitas

Try carnitas in tacos, burrito bowls, quesadillas, scrambled eggs, or over nachos. Leftovers also freeze well in burritos or in airtight containers.

• Street tacos with onion and cilantro
• Burrito bowls with rice and beans
• Quesadillas filled with melted cheese and carnitas
• Scrambled eggs topped with carnitas for a hearty breakfast

If carnitas are dry

If the shredded pork seems dry, spoon additional braising juices from the slow cooker over the meat or toss it with a little extra orange juice or broth before broiling.

Pork Cooking Temp

For food safety, whole cuts of pork should reach a minimum internal temperature of 145ºF when measured with a meat thermometer in the thickest part. For pulled-style preparations like carnitas, the meat is cooked until it is much more tender than the minimum temperature — typically after several hours of slow cooking — but a thermometer is the best way to confirm safe doneness.

Storage

Allow carnitas to cool completely before storing them in an airtight container. Refrigerate for up to 7 days, or freeze portions for longer storage. Reheat gently and add a splash of broth or orange juice to restore moisture.