This is one of those meals that fills your kitchen with the best smells all day long.
Crockpot carnitas are juicy, tender, and packed with flavor thanks to orange, lime, garlic, and bay leaves. Everything goes in the slow cooker, and you don’t have to fuss with it.
Just shred and crisp at the end. I make this on a busy day when I want something that feels special without doing much
Why I Love This Recipe
This recipe is a go-to for me because it’s so simple but makes you feel like you did something special. I’ve served it for friends, Sunday dinners, and even meal-prepped it for busy weeks. It never lets me down.
- The citrus and garlic give it bright, deep flavor
- You don’t need to sear anything first — just dump and go
- It’s super versatile — tacos, bowls, nachos, sandwiches
- Smells amazing while it cooks
- Freezes really well for later
What You’ll Need
- 3 lbs pork shoulder (boneless, cut into large chunks)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 large white onion, diced
- 6 cloves garlic, smashed
- Juice of 2 oranges (about ½ cup)
- Juice of 2 limes (about ¼ cup)
- 2 bay leaves
- ¼ cup water
Pro Tips
- Cut the pork into big chunks so they don’t dry out
- Don’t skip the bay leaves — they add that slow-cooked depth
- Use fresh citrus juice — bottled won’t give the same flavor
- Crisp in a hot skillet after shredding to get the best texture
- Taste before adding more salt — some pork cuts are already salty
Tools You’ll Need
- Slow cooker (6 qt or larger)
- Cutting board
- Chef’s knife
- Citrus juicer
- Tongs or slotted spoon
- Large bowl (for shredding)
- Skillet (optional for crisping)
- Forks for shredding
Substitutions and Variations
- Swap pork shoulder for pork butt
- Use lemon instead of lime if needed
- Add chipotle in adobo for a smoky kick
- Use chicken thighs instead of pork for a lighter version
- Add ½ tsp chili powder or smoked paprika for more spice
Make Ahead Tips
- Chop everything the night before and keep in fridge
- You can cook the carnitas, shred, and store up to 3 days ahead
- Reheat and crisp in a pan when ready to eat
How to Make Crockpot Carnitas
Step 1: Season the Pork
Rub 3 lbs pork shoulder chunks with 1 tbsp salt, 1 tsp black pepper, 1 tbsp dried oregano, and 1 tbsp ground cumin
Step 2: Add Aromatics to the Crockpot
Place 1 diced white onion and 6 smashed garlic cloves into the bottom of the slow cooker.
Step 3: Add Pork and Citrus
Layer the seasoned pork on top of the onions. Pour in ½ cup orange juice and ¼ cup lime juice. Toss in 2 bay leaves and ¼ cup water.
Step 4: Cook Low and Slow
Cover and cook on low for 8–10 hours or on high for 5–6 hours, until the pork is fall-apart tender.
Step 5: Shred the Pork
Use tongs to transfer the pork to a large bowl. Shred using two forks until it’s all pulled apart.
Step 6: Crisp (Optional but Highly Recommended)
Heat a large skillet over high heat. Add shredded pork in a single layer and cook without stirring for 2–3 minutes, until the bottom is browned and crispy. Do in batches if needed.
Step 7: Serve and Enjoy
Serve crispy carnitas in a shallow bowl or plate with lime wedges, chopped cilantro, and optional tortillas or rice.
Macros (Per Serving, makes 6 servings)
- Calories: 410
- Protein: 38g
- Fat: 26g
- Carbs: 4g
- Fiber: 1g
- Sugar: 2g
Why This Recipe Works (Quick Science)
Pork shoulder is a fatty, tough cut — perfect for slow cooking. The long, low heat breaks down collagen into gelatin, which makes the meat tender and juicy. Citrus juice helps tenderize while adding brightness. Bay leaves give a slow-roasted aroma that boosts depth.
Common Mistakes
- Using lean cuts like pork loin — too dry
- Not seasoning well enough — underseasoned pork tastes flat
- Skipping the crisping step — this adds texture and flavor
- Not cooking long enough — pork should fall apart easily
- Overcrowding the skillet — prevents crisping
What to Serve With
- Warm tortillas (corn or flour)
- Mexican rice or cilantro-lime rice
- Black beans or refried beans
- Sliced avocado or guacamole
- Pickled red onions
- Salsa verde or pico de gallo
FAQ
Can I make this in the oven?
Yes! Place everything in a Dutch oven, cover, and bake at 300°F for 3–4 hours.
Can I freeze it?
Absolutely. Let it cool, pack into containers, and freeze for up to 3 months.
Do I have to crisp the pork?
No, but it’s 100% worth it for the texture and flavor.
Can I use bottled orange or lime juice?
You can, but fresh juice gives way better flavor.
Leftovers & Storage
Store cooled carnitas in an airtight container in the fridge for up to 4 days. Freeze up to 3 months. Reheat in a skillet to re-crisp, or microwave if you’re short on time.
Wrap-Up
I hope you love these crockpot carnitas as much as I do. They’re juicy, flavorful, and work for just about any meal — from tacos to bowls. Try them out and let me know how they turned out for you in the comments! I’d love to hear your tweaks, questions, or favorite ways to serve them.