These spicy slow cooker pork carnitas are juicy, crispy, and packed with bold flavor. The pork cooks low and slow until it falls apart with a fork, then it gets crisped up for those golden edges everyone loves. This recipe is easy to make, smells amazing while it cooks, and works great for tacos, bowls, burritos, or nachos.
Servings: 8
Prep Time: 15 minutes
Cook Time: 8 hours low or 5 hours high
Total Time: About 8 hours 15 minutes
Why I Love This Recipe
The first time I made carnitas in the slow cooker, I could not believe how easy it was. The pork turned out tender and full of flavor without much work. Now it is one of those meals I make when I want something comforting that also feeds a crowd. The spicy seasoning and crispy edges make this recipe extra special.
What makes this recipe so good:
- The pork gets super tender after slow cooking all day
- Crisping the meat at the end gives it amazing texture
- The spice level is bold but easy to adjust
- It works for tacos, rice bowls, salads, and sandwiches
- The leftovers taste even better the next day
What You’ll Need
- 4 pounds pork shoulder, trimmed and cut into large chunks
- 1 tablespoon olive oil
- 1 onion, sliced
- 5 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 1 chipotle pepper in adobo, chopped
- 1 tablespoon adobo sauce
- Juice of 2 limes
- Juice of 1 orange
- 1 cup chicken broth
Tools You’ll Need
- Black oval crockpot
- Cutting board
- Chef knife
- Measuring spoons
- Measuring cup
- Mixing spoon
- Forks for shredding
- Baking sheet
Why This Recipe Works (Quick Science)
Slow cooking breaks down the tough fat and connective tissue in pork shoulder. That is what makes the meat tender and juicy. The citrus juice helps balance the rich pork flavor, while the spices soak into the meat as it cooks. Crisping the shredded pork at the end gives you crunchy edges and deep flavor from caramelization.
Pro Tips
- Do not trim all the fat from the pork. A little fat keeps the meat juicy.
- Shred the pork while it is still warm. It pulls apart much easier.
- Broil the pork in small batches so the edges get crispy instead of steaming.
- Save some cooking liquid to spoon over leftovers before reheating.
- Warm tortillas before serving for the best texture.
Substitutions and Variations
- Use boneless chicken thighs instead of pork for a lighter version
- Add extra chipotle peppers for more heat
- Use orange juice if you do not have fresh oranges
- Add diced jalapeños for even more spice
- Try serving the pork over rice instead of tortillas
Make Ahead Tips
- Season the pork the night before and store it in the fridge
- Cook the pork a day ahead and crisp it up right before serving
- Freeze shredded pork in airtight containers for up to 3 months
Recipe Instructions
Step 1: Season the Pork
Place 4 pounds pork shoulder chunks into a large bowl. Add 1 tablespoon chili powder, 2 teaspoons smoked paprika, 2 teaspoons cumin, 1 teaspoon oregano, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon crushed red pepper flakes. Toss until the pork is fully coated with the seasoning.
Step 2: Add Ingredients to the Crockpot
Pour 1 tablespoon olive oil into the black oval crockpot. Add the sliced onion and 5 minced garlic cloves. Place the seasoned pork on top. Add 1 chopped chipotle pepper, 1 tablespoon adobo sauce, juice of 2 limes, juice of 1 orange, and 1 cup chicken broth.
Step 3: Slow Cook the Pork
Cover and cook on low for 8 hours or high for 5 hours until the pork is very tender and easy to pull apart with a fork.
Step 4: Shred the Pork
Remove the cooked pork from the crockpot and place it on a baking sheet. Use two forks to shred the pork into bite-sized pieces. Spoon a few tablespoons of cooking liquid over the shredded pork.
Step 5: Crisp the Carnitas
Place the baking sheet under the broiler for 4 to 6 minutes until the edges are crispy and browned. Watch closely so the pork does not burn.
Step 6: Serve
Serve the spicy pork carnitas in warm tortillas with cilantro, lime wedges, and sliced jalapeños.
Common Mistakes
- Using lean pork cuts can make the meat dry
- Not cooking the pork long enough will keep it tough
- Skipping the broiler step means missing the crispy texture
- Adding too much liquid can water down the flavor
- Overcrowding the baking sheet can stop the pork from crisping
What to Serve With
- Warm corn tortillas
- Mexican rice
- Refried beans
- Street corn
- Avocado slices
- Fresh salsa
- Pickled onions
- Tortilla chips
Leftovers and Storage
Store leftover carnitas in an airtight container in the fridge for up to 4 days. Reheat in a skillet or oven for the best crispy texture. Add a spoonful of cooking liquid before reheating to keep the pork juicy.
Freeze cooled carnitas for up to 3 months. Thaw overnight in the fridge before reheating.
Macros Information
Approximate per serving:
- Calories: 420
- Protein: 35g
- Carbohydrates: 6g
- Fat: 28g
- Fiber: 1g
- Sugar: 3g
FAQ
Q: Can I make this less spicy?
A: Yes. Use less crushed red pepper and skip the chipotle pepper if you want a milder flavor.
Q: Can I use pork loin instead of pork shoulder?
A: You can, but pork shoulder stays much juicier and more tender.
Q: Do I have to crisp the pork?
A: The pork is still delicious without crisping, but the crispy edges add the best texture and flavor.
Q: Can I freeze the carnitas?
A: Yes. Let the pork cool completely before freezing in airtight containers.
Q: What tortillas work best?
A: Corn tortillas are the classic choice, but flour tortillas also work well.
Final Thoughts
These spicy slow cooker pork carnitas are rich, flavorful, and easy enough for any night of the week. The slow cooker does most of the work, and the crispy finish takes the flavor to another level. Once you make them, you will want to use this recipe again and again for tacos, bowls, and party meals. Try it out and leave a comment sharing how you served your carnitas and any fun twists you added.