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The BEST Slow Cooker Carnitas, Great for Tacos!

The aroma of slow-cooked pork, infused with cumin and garlic, always brings me back to summer evenings spent with family, gathered around a picnic table laden with toppings for homemade tacos. My grandmother, a true maestra of Mexican cuisine, would spend hours tending to a massive pot of carnitas. While her version was undoubtedly a labor of love, these slow cooker carnitas offer a weeknight-friendly shortcut without sacrificing any of that authentic, mouthwatering flavor. The crispy edges achieved in the final skillet step? Pure perfection!

Recipe Overview

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 10-12
Yield: Varies depending on size of pork shoulder
Dietary Type: Gluten-Free, Dairy-Free

Ingredients

2 teaspoons kosher salt
2 teaspoons garlic powder
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon ground black pepper
4 bay leaves
1 large onion, sliced into large pieces
2 cups chicken broth or 2 cups water
1 (4-6 lb) boneless pork shoulder or (4-6 lb) boston butt
2 tablespoons canola oil or 2 tablespoons vegetable oil

Equipment Needed

Slow cooker (6-quart or larger)
Large skillet
Small bowl
Measuring spoons and cups
Two forks

Instructions

In a small bowl, combine the kosher salt, garlic powder, ground cumin, ground coriander, dried oregano, and ground black pepper. This dry rub is the key to infusing the pork with fantastic flavor.
Thoroughly coat the pork shoulder roast with the prepared dry rub, ensuring every surface is covered. Don’t be shy; this is where most of the flavor comes from!
Place the sliced onion and bay leaves in the bottom of your slow cooker. These aromatics will infuse the pork as it cooks, adding depth and complexity.
Lay the pork shoulder roast on top of the onion and bay leaves in the slow cooker.
Carefully pour the chicken broth or water around the roast, making sure you don’t disturb the dry rub on the pork. You want the pork to be surrounded by liquid, but not have the rub washed off.
Cover the slow cooker and cook on Low for about 6 hours, or until the pork shreds easily with a fork. This low and slow cooking method is what makes the pork so tender and juicy.
Turn the meat after it has cooked for 3 hours. This ensures even cooking and flavor distribution.
When the pork is very tender, remove it from the slow cooker.
Remove and discard any excess fat from the pork shoulder. This step is important for achieving the desired crispy texture later on.
Shred the pork with two forks. The pork should be so tender that it practically falls apart.
Reserve the cooking liquid from the slow cooker. This liquid is packed with flavor and will be used to add moisture and richness to the carnitas.
Place the shredded pork into a large skillet.
Add 1 cup of the reserved cooking liquid to the skillet with the shredded pork.
Cook the pork over medium-high heat, stirring occasionally.
Continue cooking until the liquid has cooked down completely. This will take some time, so be patient.
Once the liquid has cooked down, add the canola or vegetable oil to the skillet.
Stir occasionally for 15-20 minutes, or until the meat has reached your desired level of crispiness. Keep a close eye on the pork during this final stage, as it can burn easily. You want those lovely, browned, crispy edges!
Serve the carnitas in warm flour or corn tortillas with your favorite taco toppings. Popular choices include cilantro, pickled red onions, salsa or pico de gallo, guacamole, sliced cabbage, and lime wedges.

Expert Tips & Tricks

For an even more intense flavor, consider searing the pork shoulder in a hot skillet before adding it to the slow cooker. This creates a beautiful crust that adds depth to the final dish.
If you don’t have chicken broth, water works perfectly fine. You can also add a splash of orange juice or lime juice to the slow cooker for a citrusy twist.
Don’t overcrowd the skillet when crisping the pork. Work in batches if necessary to ensure even browning.
If you prefer a spicier carnitas, add a pinch of cayenne pepper or a chopped jalapeno to the dry rub.
To make this dish ahead of time, cook the pork in the slow cooker, shred it, and store it in the refrigerator until you’re ready to crisp it up in the skillet.

Serving & Storage Suggestions

Serve the carnitas immediately while they are hot and crispy. Arrange them on a platter with your favorite taco toppings for a beautiful presentation. Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 2-3 months. To reheat, thaw the carnitas in the refrigerator overnight and then crisp them up in a skillet or bake them in the oven until heated through. If reheating from frozen, you can add them directly to a skillet with a little oil, but be sure to cook them thoroughly. They should not sit at room temperature for more than two hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	503.8 kcal	N/A
Calories from Fat	359 g	71%
Total Fat	39.9 g	61%
Saturated Fat	13 g	65%
Cholesterol	128.9 mg	42%
Sodium	740 mg	30%
Total Carbohydrate	2.6 g	0%
Dietary Fiber	0.6 g	2%
Sugars	0.8 g	3%
Protein	31.7 g	63%

Variations & Substitutions

Spicy Carnitas: Add 1-2 finely chopped chipotle peppers in adobo sauce to the slow cooker for a smoky and spicy kick.
Citrus Carnitas: Add the juice and zest of 1 orange and 1 lime to the slow cooker for a bright and zesty flavor.
Beer-Braised Carnitas: Substitute 1 cup of the chicken broth with your favorite Mexican beer for a richer, more complex flavor.
Pineapple Carnitas: Add 1 cup of diced pineapple to the slow cooker during the last hour of cooking for a sweet and tangy twist.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork shoulder or Boston butt is recommended for its high fat content and tender texture, you could potentially use pork loin. However, pork loin is leaner and may result in drier carnitas, so be sure to monitor it closely and add extra cooking liquid if needed.

Q: Can I cook the carnitas on High instead of Low in the slow cooker?
A: Yes, you can cook the carnitas on High for approximately 3-4 hours, but keep a close watch to prevent overcooking. Cooking on Low is generally preferred for optimal tenderness and flavor development.

Q: How do I know when the carnitas are done cooking in the slow cooker?
A: The carnitas are done when the pork is easily shredded with two forks. It should be very tender and practically falling apart.

Q: Can I make this recipe in an Instant Pot?
A: Yes, you can adapt this recipe for an Instant Pot. Sear the pork shoulder first, then add the onions, bay leaves, broth, and seasonings. Cook on high pressure for approximately 60-75 minutes, followed by a natural pressure release.

Q: What are some other ways to use leftover carnitas?
A: Besides tacos, leftover carnitas are delicious in burritos, nachos, quesadillas, salads, or even as a topping for pizza!

Final Thoughts

So, there you have it – my go-to recipe for the best slow cooker carnitas! I hope this recipe inspires you to create your own unforgettable taco night. Don’t hesitate to experiment with different toppings and variations to find your perfect combination. Please, gather your loved ones, share this recipe, and create some delicious memories together! Let me know how your carnitas turn out – I love hearing your feedback!

The BEST Slow Cooker Carnitas, Great for Tacos! Recipe