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    Home » Recipes » Pork

    Crockpot Pork Carnitas Recipe

    Published: Jul 14, 2023 · Modified: Apr 1, 2025 by slowcookedeats

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    This slow cooker carnitas recipe is so delicious! Tender, perfectly seasoned pork butt cooks slowly in a delicious citrusy beer sauce before finishing off under the broiler or on the grill to get those classic crispy edges. Serve on corn or flour tortillas with your favorite toppings for the whole family to enjoy!

    Crockpot pork carnitas in a white rectangle dish with toppings on the side.Pin
    Jump to:
    • Must-make crockpot carnitas
    • Pork carnitas recipe slow cooker ingredients.
    • Make it yours.
    • How to cook pork carnitas in slow cooker
    • How to serve crock pot pork carnitas
    • Kori's tips.
    • FAQ's
    • 📖 The recipe.
    • Keep the good eats coming.
    • 💬 What readers are saying.

    Must-make crockpot carnitas

    Easy to make. Set it in the morning and come home 8 hours later to a perfectly moist, fall-apart tender roast. From there, you just have to reduce the sauce, smother your pork piece with it, then crisp up the edges of the meat under the broiler or on the grill. (Tip: the roast and sauce can be made several days ahead of time!)

    Family favorite! Pork carnitas is a fun way to change up your traditional taco night with the family. Add your favorite toppings and enjoy on corn or flour tortillas.

    Pork carnitas recipe slow cooker ingredients.

    Ingredients needed for making crockpot pork carnitas.

    Here are the ingredients you will need to make slow cooker carnitas:

    • Bone-in Pork Butt: I use pork butt because it has a higher fat content which makes for more tender and juicy carnitas. You can use pork shoulder. However, it may end up being a little drier due to the lower fat content.
    • Onion: you can use any onion variety you choose, such as white, yellow, or sweet.
    • Beer: I suggest a lighter, mild domestic beer. I honestly grab one that I have on hand and use it in this recipe. You can substitute for water or vegetable broth in its place.
    • Orange Juice: any orange juice variety you choose will work in this recipe.
    • Lime Juice: freshly squeezed lime juice is preferred for best flavor. One lime will equal about 2 tablespoons of juice.
    • Liquid Smoke: this really boosts the smoky flavor.
    • Smoked Paprika: this gives a great smoky, slightly sweet flavor to the carnitas.
    • Cumin
    • Oregano
    • Kosher Salt
    • For Serving: warmed 6-inch corn tortillas, lime wedges, fresh cilantro, and pickled red onions.

    For exact ingredient quantities, please see the recipe card below!

    Be sure to save this pin to Pinterest! 🙂

    Pinterest pin with crockpot pork carnitas served in a white dish.Pin

    Make it yours.

    Here are some suggestions for customizing your slow cooker carnitas:

    • Use water or chicken broth in place of beer if preferred.
    • Make it spicier by adding crushed red pepper flakes, chipotle pepper, or cayenne pepper. You can also add diced jalapeno to your roast when cooking to infuse the most flavor.
    • Use a boneless pork butt or boneless pork shoulder roast--this may decrease your cooking time. The bone adds great flavor and makes a more tender roast.
    • Use a pork shoulder roast instead of the pork butt. Pork shoulder has less marbled fat, so the roast is leaner and may produce a drier end product.
    • Use flour tortillas in place of corn tortillas if preferred.
    • Make crispy corn tostadas instead of tacos.
    • Adjust any seasonings to taste.

    How to cook pork carnitas in slow cooker

    Here's how to make this tender slow cooker carnitas recipe:

    Adding onion and pork butt roast to a black oval slow cooker pot.
    1. Place onions on the bottom of the slow cooker and place roast on top.
    Pouring beer over the pork roast, then remaining ingredients, then covering the pot to slow cook.

    2. Pour in beer, orange and lime juice, and liquid smoke. Sprinkle on cumin, oregano, salt, and pepper. Cover and cook on low until done.

    Removing the cooked porked butt from the pot and pulled apart into pieces.

    3. Remove pork. Pull pork into thick pieces and remove extra fat and bones. (keep your pieces thicker to prevent overcooking). Remove from heat.

    Thickening the pot juices and tossing with pulled pork pieces.

    4. Transfer all pot juices to a saucepan to reduce until thick and syrupy. Toss pork pieces in thickened sauce.

    5. Crisp up the pork edges in one of the following ways:

    Oven Broil

    • Place the oven rack in the middle of the oven. Preheat to boil. Transfer the pork pieces to a wire rack on a rimmed baking sheet in an even laver. Broil until the edges of the pork pieces are browning, and the edges are crisp.

    Grill

    • Preheat to 500 degrees F. Place meat on a greased grill grid or perforated pizza pan that will allow juices to drain but keep them from falling through. Grill pork until the pieces are browning and the edges get slightly crisp.

    TIP: Be sure only to crisp the outside of the pieces so you don't overcook and dry them out.

    How to serve crock pot pork carnitas

    Here are several ways you can serve this dish! 

    • Serve with warmed corn or flour tortillas or over rice with beans, salsa, cheese, and veggies.
    • Top with your favorite toppings such as diced onion, fresh cilantro, salsa, cotija cheese or fresh diced jalapeno or sliced radishes.
    • Serve with fresh lime wedges.
    • Meal idea! Serve on a corn tortilla topped with coleslaw or pickled red onions for the perfect bite each time! Pair with refried beans and Spanish rice for a full meal!
    Pork carnitas wrapped in corn tortillas with fresh cotija cheese, radishes, and pickled red onions.Pin

    Kori's tips.

    • When pulling the pork apart, try and leave the pieces on the bigger side. This will help them retain their moisture when you broil or grill them to get the outside crispy.
    • Ensure your oven or grill is fully heated before crisping the pork pieces. The meat is already cooked, you only want to make the edges brown and crispy.
    • Keep a close eye on your pork pieces! They will burn quickly, so pull from the oven or grill as soon as your edges are brown and crispy. Turn the pieces if you would like to for even crisping.

    FAQ's

    What's the best to store them?

    Once cooled, store your leftovers in an air-tight container in the fridge for up to 5 days. Freeze them in an airtight container for up to 3 months.

    How do I reheat them?

    You can either reheat your leftovers in the microwave in a microwave-safe dish, or you can reheat in a saucepan on the stove until your desired temperature is reached.

    What do I do with the juices?

    Transfer your crockpot juices to a saucepan on the stove over medium heat. Cook to reduce the juices so they are thick. Smother your pork pieces in the juice before broiling or grilling.

    Do you put carnitas in fat side up or down in slow cooker?

    Cook with the fat side up in the slow cooker so that the juices absorb back into the roast for a tender and juicy pulled pork.

    Why did my carnitas come out dry?

    This could be related to the type of roast used for your carnitas or the cooking time is the most common reason for a dry roast. The pork shoulder roast is a leaner roast with less fat, so it can dry out quicker. If you cook a boneless roast for too long in the crockpot, it can end up getting dry as well.

    What kind of pork is typically used for carnitas in slow cooker?

    Pork butt roast is the most typical roast used for carnitas in the slow cooker. Due to it having a higher fat content, it is more flavorful, more tender, and juicy. This gives the best meat for carnitas.

    📖 The recipe.

    A white serving dish with crispy pulled pork pieces with cheese and radishes on the side.

    Best Crockpot Carnitas (Mexican Slow Cooker Pulled Pork)

    Pork carnitas made easy in your slow cooker! Great flavor, tender meat, with crispy edges. You'll love the smoky flavor of this recipe with the beer and orange juice!
    5 from 1 vote
    Print Recipe Pin Recipe SaveSaved!
    Author Kori
    Prep Time 15 minutes mins
    Cook Time 8 hours hrs 15 minutes mins
    Total Time 8 hours hrs 30 minutes mins
    Course Slow Cooker Pork Recipes
    Cuisine American
    Servings 10
    Calories 239 kcal

    Equipment

    • 6-quart crock pot

    Ingredients
      

    • 1 (3 to 4-pound) bone-in pork butt
    • 1 large onion (chopped)
    • 12 ounces beer (water can be used if preferred)
    • ½ cup orange juice
    • 1 teaspoon liquid smoke (plus extra to taste)
    • 2 tablespoons lime juice
    • 2 teaspoons smoked paprika
    • 1 teaspoon cumin
    • 1 teaspoon oregano
    • 1 teaspoon kosher salt
    • for serving: warmed 6-inch corn tortillas, lime wedges, fresh cilantro, pickled red onions

    Instructions
     

    • Place onions on the bottom of the slow cooker then pork on top.
    • Pour in the beer, orange juice, lime juice, and liquid smoke. Sprinkle on the cumin, oregano, salt, and pepper. Cover and cook on low until pork easily pulls apart with two forks, about 8 to 10 hours.
    • Remove pork. Transfer all pot juices to a saucepan. Bring to a simmer and let reduce until thickened and syrupy. Remove from heat once thickened.
    • In the meantime, pull the pork apart into pieces, removing any fat and bones as you go.
    • Place pulled pork in a large bowl with the thickened sauce. Toss to coat evenly.
    • Crisp up the edges of the pork pieces in one of the following ways. (Be sure to have the oven or grill fully preheated and watch the pork carefully so it does not overcook or burn.)
      OVEN BROIL:
      Place oven rack in the middle of the oven. Preheat oven to broil. Transfer the pork pieces to a wire rack on a rimmed baking sheet in an even layer. Broil until the edges of the pork pieces are browning and the edges are slightly crisp.
      GRILL:
      Preheat to 500℉, place meat on a greased grill grid or perforated pizza pan that will allow the juices to drain but keep the meat pieces from falling through. Grill pork until the edges are browning and the edges are slightly crisp.

    Video

    Notes

    • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
    • TOP TIPS: When pulling the pork apart, don't pull it too fine, you want some chunkier bits so they maintain moisture while broiling or grilling; When crisping the pork pieces, they don't need to be crisp all the way through;  Make sure your oven and grill or fully heated before adding pork; Strive for mostly crispy edges (with the inside still juicy). Turn the pieces if you want to.  They will burn quickly so watch them carefully! 
    • VARIATIONS: Water or chicken broth can replace beer. Make it spicy by adding red pepper flakes. 
    • SERVING SUGGESTIONS: Serve with warmed corn tortillas, chopped onion, lime wedges, and fresh cilantro. Other toppings may be used - a favorite salsa, cotija cheese, pickled red onions, sliced radishes, jalapeno.

    Nutrition

    Calories: 239kcalCarbohydrates: 5gProtein: 30gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 95mgSodium: 339mgPotassium: 613mgFiber: 1gSugar: 2gVitamin A: 230IUVitamin C: 8mgCalcium: 35mgIron: 2mg

    © 2025 Slow Cooked Eats

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      5 from 1 vote (1 rating without comment)

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    1. Mary Ellen Lowe says

      February 18, 2025 at 1:01 pm

      how much liquid smoke do you use?

      Reply
      • slowcookedeats says

        March 17, 2025 at 2:45 pm

        1 teaspoon plus extra to taste. Enjoy 🙂

        Reply

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