Slow-Cooked Easy Carnitas

This slow-cooked Mexican pork dish transforms an affordable cut into the most flavorful, tender meat you'll ever taste. The combination of citrus and spices creates carnitas that are juicy on the inside with irresistibly crispy edges.

I first made these carnitas for a neighborhood block party, and they disappeared faster than anything else on the table. Now they're my go-to when hosting taco night or when I need dependable leftovers for busy weeknights.

Ingredients

• Pork shoulder: The ideal cut for carnitas with perfect marbling for flavor and tenderness. Look for boneless cuts labeled Boston butt or pork butt for easiest preparation
• Cumin and oregano: These provide the authentic Mexican flavor profile. Fresh oregano can be substituted but use half the amount
• Orange and lime juice: The citrus tenderizes the meat while adding brightness. Always use freshly squeezed for best results
• Bay leaves: These subtle aromatics infuse the meat during the long cooking process. Look for leaves that aren't broken for maximum flavor
• Onion and garlic: Creates the aromatic base that flavors the cooking liquid. Choose firm onions without soft spots

Step-by-Step Instructions

Season the meat:

Combine salt, pepper, cumin and oregano to create a simple but powerful rub. Massage this mixture thoroughly into every surface of the pork chunks. This step is crucial for developing flavor throughout the meat rather than just on the surface.

Create the aromatic base:

Layer onion, garlic and bay leaves in the bottom of your slow cooker. This creates a flavor foundation that will infuse into the cooking liquid. The pork sits on this bed, allowing the aromatics to penetrate from below while the meat cooks.

Add citrus elements:

Squeeze fresh orange and lime juice over the seasoned pork. The acidity helps break down tough muscle fibers while adding brightness. Drop the spent orange halves into the pot too. The oils in the peel release additional flavor compounds during the long cook time.

Low and slow cooking:

Cover and set your slow cooker for 8 hours on low. This extended cooking time allows the collagen in the pork shoulder to fully break down into gelatin, creating that melt-in-your-mouth texture. The meat is ready when it shreds effortlessly with the slightest pressure from a fork.

The essential crisping stage:

After shredding the tender pork, spread it on a baking sheet without overcrowding. Drizzle with cooking juices from the slow cooker and broil until the edges become caramelized and crispy. This crucial step creates the signature texture contrast that defines proper carnitas.

My absolute favorite part of this recipe is the contrast between the crispy edges and the tender interior. My grandmother always said that texture makes the difference between good food and great food, and these carnitas prove her right every time.

Make-Ahead and Storage

These carnitas actually improve with time as the flavors continue to develop. You can make them up to three days ahead and store in an airtight container in the refrigerator. When reheating, sprinkle with a bit of the reserved cooking liquid before warming to maintain moisture.

For longer storage, freeze portioned carnitas in freezer bags with some cooking liquid for up to three months. Thaw overnight in the refrigerator before reheating and crisping in the oven or a hot skillet.

Serving Suggestions

Transform these carnitas into street-style tacos with corn tortillas, diced onion, fresh cilantro, and a squeeze of lime. For a heartier meal, create carnitas bowls with Mexican rice, black beans, avocado, and queso fresco. They also make incredible nachos when piled on tortilla chips with melted cheese and jalapeños.

The meat is flavorful enough to stand on its own but also versatile enough to adapt to different serving styles. I often set up a carnitas bar when entertaining so guests can build their perfect combination.

The Authentic Touch

Traditional Mexican carnitas are cooked in lard, but this slow cooker version achieves similar results with less fat and effort. The key to authenticity is in the final crisping step, which mimics the traditional method of frying the shredded meat before serving.

In many Mexican families, carnitas are weekend celebration food, often prepared for special gatherings. While this version simplifies the process, it maintains the spirit of the dish, connecting you to generations of home cooks who understood how to transform humble ingredients into something magnificent.

Frequently Asked Questions

→ Can I use a different cut of pork?

Yes! Pork shoulder works best, but you can also use pork butt or other well-marbled cuts. Leaner cuts may require extra moisture like chicken broth.

→ Do I need to crisp the carnitas in the oven?

No, but crisping adds a great texture and flavor. If you prefer, you can skip this step and serve the pork straight from the slow cooker.

→ What toppings work well with carnitas?

Common toppings include avocado, salsa, cilantro, lime wedges, and pickled onions. You can also add shredded cheese, sour cream, or guacamole.

→ How long will leftovers last?

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

→ Can I make carnitas spicier?

Absolutely! Add a chipotle pepper in adobo sauce or diced jalapeño to the slow cooker for a spicier flavor.