Crock Pot Carnitas Recipe

If you’ve been hunting for a foolproof way to get tender, flavorful pork that just melts in your mouth, you’ve got to try this Crock Pot Carnitas Recipe. It’s one of those magic slow cooker meals that practically cooks itself, while filling your kitchen with the most mouthwatering aroma. I absolutely love how rich and juicy the pork turns out, and the best part is that it’s perfect for tacos, burritos, or even a hearty salad. Stick with me, and I’ll walk you through every step to make sure your carnitas come out fan-freaking-tastic every time.

this Recipe

Ingredients You’ll Need

This recipe calls for ingredients that marry beautifully – the pork soaks up citrus brightness and smoky umami from the wet rub, then slow cooks until tender. When shopping, look for a pork butt with just enough fat to keep the carnitas juicy without being greasy.

• Pork butt (boneless): The star of the show – a well-marbled cut that becomes tender and shreddable after slow cooking.
• Vegetable oil: For searing the pork to lock in flavor before slow cooking.
• Orange juice: Adds a lovely citrus sweetness, balancing the rich pork.
• Lime juice: Gives a bright, tangy kick that wakes up the flavors.
• Liquid smoke: Don’t skip this if you want that authentic smoky depth without firing up the grill.
• Bay leaves: Classic aromatic to infuse subtle earthiness.
• Yellow onion: Adds natural sweetness and texture as it cooks down with the pork.
• Jalapeno: Brings mild heat and a fresh herbal note – deseed if you want it milder.
• Olive oil: Part of the wet spice rub base, helps everything blend nicely.
• Tomato paste: Concentrates savory umami notes in the rub.
• Reduced sodium soy sauce: Adds a salty umami punch without overpowering.
• Brown sugar: Balances spices with gentle sweetness.
• Ground cumin: Earthy spice essential to classic carnitas flavor.
• Dried oregano: Herbal backbone that pairs beautifully with cumin.
• Salt: Enhances every flavor – be generous but mindful.
• Chili powder: Adds warmth and depth.
• Garlic powder & onion powder: Double layers of aromatic savoriness.
• Smoked paprika: Reinforces the smoky flavor subtly.
• Pepper: Classic seasoning to round out the rub.
• Ground chipotle chili pepper (optional): For a smoky heat kick if you like it spicy.

Variations

I like to keep this Crock Pot Carnitas Recipe flexible because everyone’s taste buds and dietary needs differ. Feel free to customize it with your favorite spices or add-ins to make it your own.

• Saucy Carnitas: Instead of broiling, drain the juices and stir in enchilada sauce, salsa, green chilies, and a pinch of brown sugar for a wetter, saucier version that’s fantastic on rice bowls.
• Mild Heat: Omit chipotle and jalapeno or just deseed them if you prefer a gentler spice level for kids or sensitive palates.
• Instant Pot Version: If you’re short on time, chop the pork into chunks, add extra liquid, and pressure cook for about 50 minutes, followed by a quick release. It’s a lifesaver when slow cooking isn’t an option.
• Different Protein: Experiment with chicken thighs or turkey for a leaner twist—just adjust cooking times accordingly.

How to Make Crock Pot Carnitas Recipe

Step 1: Sear the Pork for Flavor

Start by heating the vegetable oil on high in a large skillet. When it’s nice and hot, carefully sear your pork butt on all sides until it’s beautifully browned. This step is a game changer — it locks in juiciness and gives the carnitas that irresistible caramelized crust. Use tongs or forks to turn it, and don’t rush. Once seared, transfer the pork to a cutting board and let it cool just enough so you can handle it without burning your fingers.

Step 2: Rub It Down and Toss Into the Crock Pot

While the pork cools, whisk together all the ingredients for the wet spice rub in a medium bowl. I love how this mix combines savory, sweet, and smoky flavors that penetrate deep into the pork as it slows cooks. Once the pork is comfortable to handle, rub the mixture all over every inch of the meat — don’t be shy, make sure it’s well coated. Then place the pork in your slow cooker, pour over the orange juice, lime juice, and liquid smoke, and tuck in those bay leaves. Top it all with chopped onion and jalapeno for extra aroma and flavor.

Step 3: Slow Cook to Tender Perfection

Set your crock pot on LOW and let it do its thing for 8 to 10 hours, or on HIGH for 5-6 hours, until the pork is fall-apart tender and shreds easily with a fork. The smell coursing through your kitchen at this point? Pure tease. Resist the urge to lift the lid too many times — every peek lets the heat escape and can add to cooking time.

Step 4: Shred and Toss for Maximum Juiciness

Carefully remove the pork from the slow cooker to a cutting board and shred it with forks. Don’t skip tasting it now — I always grab a piece here and there to check seasoning. Once shredded, toss it back into the crock pot with all the cooking juices and let it warm on LOW for another 20 minutes. This step is when the pork drinks up all those delicious flavors and stays super moist.

Step 5: Crisp It Up Under the Broiler

Here’s the part that really sets this Crock Pot Carnitas Recipe apart — broiling! Spread the shredded pork evenly across two foil-lined baking sheets, drizzle with about a quarter cup of the reserved cooking juices, and pop them in a 450°F oven for 15 minutes. Then switch your oven to broil and watch closely for 5-10 minutes as the edges become crispy and golden. This contrast between crunchy bits and tender pork is what made my family go crazy when I first tried this method. Just don’t wander off during broiling — those edges can burn fast!

Once done, toss the carnitas with a little more juice to keep things juicy and serve warm.

How to Serve Crock Pot Carnitas Recipe

Garnishes

My go-to garnishes are fresh cilantro, diced white onion, thin slices of radish, and a squeeze of fresh lime. Sometimes I add crumbled queso fresco or a dollop of cool sour cream to balance the smoky richness. These toppings add brightness and texture that really elevate the carnitas experience.

Side Dishes

I love pairing these carnitas with warm corn or flour tortillas for tacos, but they’re just as great served alongside cilantro-lime rice, black beans, or even a crunchy slaw. On busy nights, a simple green salad dressed with lime vinaigrette completes the meal effortlessly.

Creative Ways to Present

For gatherings, I like to set up a carnitas taco bar with bowls of toppings and sides, letting everyone build their own creations. Another favorite is serving the carnitas over roasted sweet potatoes or in crispy tostadas topped with avocado slices — it’s always a hit and looks so colorful on the table.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftover carnitas in airtight containers in the fridge. The meat keeps wonderfully for up to 4 days—and honestly, it tastes even better the next day when the flavors have melded even more. Just be sure to keep the juices so the pork stays moist.

Freezing

If you want to prep in bulk, this recipe freezes beautifully. Portion the carnitas into freezer-safe bags or containers with some cooking juices, then freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

I reheat leftover carnitas gently in a skillet with a splash of water or broth to keep things moist, heating just until warm through. Avoid microwaving straight from frozen—low and slow on the stove or in the oven gives the best texture and flavor.

FAQs

Final Thoughts

I used to struggle with slow cooker pork turning out dry or bland, but this Crock Pot Carnitas Recipe changed the game for me. It’s hands-off but loaded with layers of flavor and that perfect crispy finish that makes every bite special. Seriously, once you try this, it’ll be your go-to for busy nights or weekend feasts. So, fire up your crock pot, rally your favorite toppings, and get ready for some seriously delicious carnitas that everyone will love – just like I do!

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