This Pork Carnitas Recipe is incredibly easy to make with tender chunks of pork slow-cooked in citrus, spices, and garlic until juicy. A quick broil at the end adds those irresistible crispy edges, making it perfect for serving in tortillas with your favorite toppings like homemade guacamole or pineapple salsa.
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Holly’s Recipe Highlights: Pork Carnitas Recipe
Flavor: These tacos have a bright, zesty citrus flavor balanced with warm spices and savory garlic, and finished with rich, crispy edges.
Why Make It: Pork shoulder turns irresistibly juicy and tender in the slow cooker. The broiler gives it that restaurant-style crispy finish without any extra frying.
Serving Suggestions: Serve it piled into warm tortillas, spooned over burrito bowls, or added to taco salads or cheesy nachos.
Ingredient Notes
- Pork Shoulder: Pork shoulder is the best cut for carnitas because its marbling keeps the meat juicy and tender during the long cook. Pork butt works just as well.
- Oranges: Fresh orange juice adds natural sweetness while the peel brings a bright citrus aroma. So skip the bottled juice and use fresh oranges for the best flavor.
- Seasoning: A simple blend of chili powder, cumin, and dried oregano pairs perfectly with the citrus. A bay leaf is optional, but it adds an extra layer of flavor to the cooking liquid.
- Variations:
- Add a jalapeño to the slow cooker for a little heat.
- Swap in a splash of beer for some of the orange juice
- Sprinkle in a pinch of smoked paprika.
How To Make Carnitas
- Season and brown the pork.
- Add it to the slow cooker with the remaining ingredients.
- Slow cook, then pull it into large pieces (full recipe below).
- Spread it on a pan, spoon over a little cooking liquid, and broil.
Top with this homemade pico de gallo, pickled red onions, cotija, avocado, or coleslaw.
Leftovers Done Right
Keep leftovers in an airtight container in the refrigerator with a little cooking liquid to keep the meat moist. It will keep for up to 4 days in the refrigerator and up to 3 months in the freezer. Reheat in a skillet, air fryer, or under the broiler.
Fresh Sides For Carnitas
Did you enjoy this Pork Carnitas Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 3 to 4 pounds boneless pork shoulder roast
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 large navel oranges
- 1 lime
- 1 large onion quartered
- 3 cloves garlic
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup chicken broth
Instructions
- Cut the pork shoulder into large chunks (about 3"). Season with salt and pepper. Heat a large pan and add olive oil. Brown the pork in small batches.
- Using a vegetable peeler, peel 4-5 strips of rind off the oranges and 3 strips off the lime. Juice the oranges and lime.
- Place pork, citrus juices, peels, onion quarters, garlic, chili powder, cumin, dried oregano, and bay leaf in the slow cooker. Pour chicken broth over.
- Cook on high for 4 to 5 hours or low for 8 hours until the pork is fork tender. Discard bay leaf.
- Turn the oven on to broil. Pull the pork into large chunks and place in a single layer in a large pan. Spoon a little bit of juice on top. Broil 4 to 5 minutes or until crisp. Stir, then ladle in a little bit more broth. Broil for an additional 5 minutes.
- Spoon juices from the slow cooker over the pork.
- Serve in tortillas with your favorite toppings.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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First timer of carnitas, making it today, i don’t have a lime but I have lime juice, how much to use or I have lemons to use?? Hoping this isn’t spicy since stomach won’t take it!!
Hi Carla, you could reduce the chili powder if you want it less spicy. And for the limes, you could replace the juice with approximately 2 tablespoons of lime juice.
I
Bought a pork shoulder with a bone should I cut it off or place the entire thing in the crockpot?
This recipe suggests the pork is cut into large cubes before placing it in the slow cooker so you can cut the bone off.
I have a shoulder with a bone in. I dont like to waste food that doesnt need to be wasted. Can it still cook in the crockpot with the bone?
Sure you can (and the bone will add great flavor). You may need to add a little bit of extra time.
Can this recipe be frozen after cooking?
Yes, this recipe can be frozen.
Made this for the Suoer Bowl. Turned out great!
This was absolutely delicious! The lime and orange flavor really topped it off. So easy to make and had enough for leftovers.
This was INcredible. Made it in the Instant Pot and followed your IP directions….came out perfect. This will definitely be a recipe I will make again and again!
INCREDIBLE PORK
The pork shoulder I purchased was really quite fatty and and a thick layer of fat on one side. Should I trim it at all or is it best to cook with all the fat?
If it’s really thick you can cut some of it but the fat does melt into the meat which makes it tender so be sure to leave some.
A lot more work than it seems. Plus, it falls apart and can’t be easily cut into ‘cute’ pieces like she shows. Wish I had found a better recipe.
Yes, that’s correct Pork carnitas are not cut into pieces, they’re basically pulled pork. Once cooked, they’re pulled into chunks and broiled to crisp.
This was soo good. It was too hot to turn our oven/ broiler on. I was still able to get the crispness of the meat by using our cast iron skillet. Tree have made this as tacos and on top of cream of corn casserole with cheese and salsa verde. So good!
So glad you enjoyed the carnitas recipes Amy!
This turned out so good. It took me a little extra time to get everything prepped and into the crockpot.
So happy you loved it Amy!
Can I ask how you got your nutritional info for 4 servings? I’m assuming it serves much more than that?
Hi Hayley, the completed pork carnitas portion divided into four servings is where the nutritional information comes from. This does not include the tortillas or toppings.
I made this last night and everyone just loved it! It will likely be a weekly meal from now on. THANK YOU
You’re so welcome Lynn! It’s one of our favorites!!
We second that Natalie! Carnitas are delicious!
This Carnitas look so delicious! They are loaded with flavor!
Thanks Shanika! We think so too! Hope you enjoy!
I love carnitas but I’ve never been brave enough to try making it, this looks so easy and delicious though!
You got this Mikayla!! They are delicious…you won’t regret it!
You had me at orange zest. And then at that photo of the guacamole. And then those crispy-edged tortillas! What a decadently delicious looking meal!!
Thanks Luci! Guacamole and crispy-edged tortilla get us too!
Delicious and packed full of flavour – I love this recipe so much! This will be on regular rotation with my family! :)
Taco Tuesday here we come! Glad you loved it Alexandra!
I am so happy that you love carnitas now every bit as much as we do!
What can we say Mary! They are irresistible!
Can you use pork tenderloin?
Hi Cheryl, pork tenderloin is a lean cut of pork so it may turn out dryer than if you use a pork shoulder. It should still turn out delicious, let us know how you like it!
Oh no’ don’t have cumin – Will that make a huge difference? Or should I run out and get some
It does add great flavor but you can use a little bit of coriander or chili powder in place. It may change the flavor slightly but will still be delicious!