Name: Slow Cooker Carnitas
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
Cuisine: Mexican
Ingredients: 5 pounds boneless pork shoulder butt roast; 1 tablespoon mexican oregano; 2 teaspoons ground cumin; 2 teaspoons salt; 1 teaspoon black pepper; ½ teaspoon ground cinnamon; ½ teaspoon cayenne pepper; 1 onion chopped; 4 cloves garlic minced; 2 bay leaves; 1 ½ cup chicken broth

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Slow-cooked carnitas have a special place in my heart—and, I believe, in countless kitchens around the world. There’s something genuinely comforting about the alluring aroma of seasoned pork slowly simmering away, transforming into tender, delicious morsels that promise to elevate any meal. Each bite melts in your mouth, highlighting the unique blend of spices while offering a rich, savory flavor that’s absolutely irresistible. Trust me, once you try this recipe for Mexican slow cooker carnitas, you’ll wonder how you ever settled for the store-bought version, which simply can’t compete with the tender, homemade charm of this classic dish.

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When I first tried making carnitas in my slow cooker, I was amazed at how simple it was to create such an incredible dish. The hands-on time is minimal, allowing you to go about your day while the magic happens in the kitchen. This recipe is not only a crowd-pleaser but also incredibly versatile. Serve it in tacos, burritos, or atop a warm bowl of rice, and you’ll have a meal that impresses every time. Gather your ingredients, roll up your sleeves, and let’s get started on making your own mouthwatering slow cooker carnitas!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Slow Cooker Carnitas
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Slow Cooker Carnitas

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep time, you can set it and forget it for 8-10 hours.
Irresistible Flavor: The combination of spices creates a deeply rich, savory taste that pairs perfectly with your favorite toppings.
Crowd-Pleasing Appeal: Perfect for family dinners or entertaining—everyone loves a taco bar!
Flexible Serving: Enjoy these carnitas in tacos, burritos, or simply with rice; they’re versatile for any occasion.
Budget-Friendly: With a pork shoulder, you can feed a crowd without breaking the bank.

Ingredients You’ll Need

5 pounds boneless pork shoulder butt roast: This is the key to achieving that fall-apart tender texture. If you can’t find pork shoulder, a pork roast or pork belly can be substituted, though the texture may differ.
1 tablespoon Mexican oregano: This herb adds an authentic Mexican flavor. If you don’t have it, you can use regular oregano, but the taste will differ slightly.
2 teaspoons ground cumin: A warm spice, cumin brings depth to the carnitas. Make sure to use fresh cumin for the best flavor.
2 teaspoons salt: Essential for enhancing the other flavors; kosher salt is highly recommended for seasoning the meat.
1 teaspoon black pepper: Just enough to add a gentle kick. Freshly ground pepper will yield the most aromatic results.
½ teaspoon ground cinnamon: Cinnamon rounds out the spice profile beautifully, adding warmth and complexity.
½ teaspoon cayenne pepper: This gives a subtle heat without overpowering the dish.
1 onion, chopped: Onion caramelizes during cooking, adding sweetness and depth of flavor.
4 cloves garlic, minced: Garlic adds an irresistible aroma and depth. Fresh minced garlic will enhance the dish immensely.
2 bay leaves: Bay leaves contribute a subtle herbal flavor during cooking.
1 ½ cup chicken broth: This adds moisture and flavor; low-sodium broth works perfectly if you’re controlling salt intake.

How to Make Slow Cooker Carnitas

Prepare the Spice Rub: In a small bowl, mix together 1 tablespoon Mexican oregano, 2 teaspoons ground cumin, 2 teaspoons salt, 1 teaspoon black pepper, ½ teaspoon ground cinnamon, and ½ teaspoon cayenne pepper. Rub this mixture all over the 5-pound boneless pork shoulder butt roast, ensuring it’s evenly coated.
Set Up the Slow Cooker: Transfer the seasoned pork roast to your slow cooker. Surround the meat with 1 chopped onion and 4 minced garlic cloves. Top it all with 2 bay leaves, and pour in 1 ½ cups chicken broth.
Slow Cook: Cover the slow cooker and set it to cook for 8-10 hours on low. The meat is done when it reaches an internal temperature of 145°F and is fall-apart tender.
Shred the Pork: Carefully remove the roast from the slow cooker. Use two forks to shred the meat into bite-sized pieces. Return the shredded pork to the crockpot, stirring in some of the leftover liquid to keep it moist. Note that you can discard about half of the liquid if desired.
Optional Crisping Step: For some crispy texture, line a rimmed baking sheet with foil. Lightly grease it with cooking spray, then spread the shredded pork in an even layer. Broil in the oven on high for a few minutes, until the edges are browned and crispy to your liking.

Storing & Reheating

To store your carnitas, allow them to cool and then transfer them to an airtight container. They can be kept in the refrigerator for up to 4 days. If you want to freeze them, pack them in a freezer-safe container, and they’ll last up to 3 months. Reheat the carnitas in the microwave or on the stove over low heat, adding a splash of chicken broth to keep them moist. The texture might change slightly when reheated, but a splash of broth will help refresh the flavors.

Chef’s Helpful Tips

Don’t rush the slow cooking process; this is what makes the pork tender and flavorful.
If you want to make a smaller batch, cut the ingredients in half and use a smaller roast.
For extra flavor, consider marinating the pork overnight with the spice rub for a more robust taste.
Avoid overcooking; keep an eye on the temperature to ensure perfect tenderness without dryness.
The leftover liquid can be used for making sauces or drizzling over tacos for added flavor.

Making slow cooker carnitas is easy, delicious, and gets better with time as the flavors meld together. This dish is perfect for family gatherings, casual weekends, or even meal prep for the week ahead. It offers a fantastic balance of flavor and convenience that makes every bite memorable. Enjoy experimenting with toppings and sides, personalizing your carnitas to fit your taste. The best part? They’re perfect for any occasion, from lazy dinners to festive taco nights!

Recipe FAQs

How spicy are slow cooker carnitas?

The level of spiciness in slow cooker carnitas primarily depends on the cayenne pepper you use. The ½ teaspoon in this recipe adds a mild kick without overwhelming the dish. If you prefer less heat, simply reduce the cayenne or omit it.

Can I use a different cut of pork?

Yes! While boneless pork shoulder is recommended for its tenderness and flavor, you can substitute it with pork butt or even pork belly. Each cut will provide a different texture and taste, so choose based on your preference.

How do I know when the pork is done?

The pork is finished when it reaches an internal temperature of 145°F and is tender enough to shred easily with two forks. A slow cooker will typically take 8-10 hours on low heat, so patience is key here.

Can I make this recipe ahead of time?

Absolutely! Slow cooker carnitas are ideal for meal prep. You can cook them a day or two in advance and store them in the refrigerator. They actually taste even better when the flavors have had time to meld, making them perfect for leftovers!

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Slow Cooker Carnitas

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Slow Cooker Carnitas

Storing & Reheating

Chef’s Helpful Tips