Name: Easy Crockpot Carnitas
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Mexican
Ingredients: 2 kg / 4 lb pork shoulder (pork butt), skinless, boneless (or 5 lb / 2.5 kg bone-in); 2 1/2 tsp salt; 1 tsp black pepper; 1 onion, chopped; 1 jalapeno, deseeded and chopped; 4 cloves garlic, minced; 3/4 cup orange juice (from about 2 oranges); 1 tbsp dried oregano; 2 tsp ground cumi; 1 tbsp olive oil

Jump to Recipe

Carnitas, a beloved Mexican dish known for its rich, savory flavor and irresistibly tender meat, gets a simplified twist in this easy crockpot version. Perfect for busy weeknights or casual weekend gatherings, this recipe requires minimal prep and delivers maximum flavor. Slow-cooked to perfection, the pork shoulder becomes fall-apart tender, infused with a bold blend of spices and citrusy goodness. The beauty of this recipe lies in the convenience of using a crockpot — simply set it and forget it, and let the slow cooking work its magic.

This dish is as versatile as it is delicious. Whether you’re planning a taco night, filling burritos, topping off nachos, or serving it as a main course with rice and beans, these carnitas are guaranteed to be a hit. What sets this recipe apart is the combination of traditional spices like cumin and oregano with fresh aromatics such as garlic, onion, and jalapeño, all rounded out by the bright acidity of fresh orange juice. It’s a dish that doesn’t just satisfy hunger — it brings people together around the table. If you’re looking for a meal that is easy, flavorful, and crowd-pleasing, these crockpot carnitas are exactly what you need.

Why You’ll Love This Recipe

Effortless Cooking: Minimal prep with the crockpot doing all the heavy lifting.
Incredibly Tender Meat: Slow cooking ensures juicy, fall-apart pork every time.
Authentic Flavors: Classic Mexican spices and citrus infuse the meat deeply.
Perfect for Meal Prep: Make ahead and use throughout the week in multiple ways.
Versatile Serving Options: Ideal for tacos, burritos, bowls, or standalone meals.

Ingredients

Pork shoulder (boneless or bone-in)
Salt
Black pepper
Onion
Jalapeño
Garlic
Orange juice
Dried oregano
Ground cumin
Olive oil

Variations

Spicy Version: Leave the seeds in the jalapeño or add chipotle peppers in adobo for smoky heat.
Citrus Blend: Combine orange juice with lime or grapefruit juice for a more complex citrus profile.
Different Cuts: Substitute pork shoulder with pork loin for a leaner option, though it may be less tender.
Broiled Finish: For crispy edges, broil the shredded pork for a few minutes before serving.
Taco Bar Style: Serve with a variety of toppings like pickled onions, queso fresco, and guacamole.

How to Make the Recipe

Step 1: Prepare the Pork

Trim excess fat from the pork shoulder and cut it into large chunks if needed to fit your crockpot.

Step 2: Season the Meat

Rub the pork with salt and pepper. Combine the oregano, cumin, and olive oil to make a paste and rub it all over the pork.

Step 3: Add Aromatics

Place the chopped onion, jalapeño, and minced garlic in the bottom of the crockpot.

Step 4: Add Pork and Orange Juice

Lay the seasoned pork on top of the aromatics. Pour the orange juice over the meat.

Step 5: Cook

Cover and cook on low for 8–10 hours or on high for 5–6 hours until the pork is fork-tender.

Step 6: Shred

Remove the pork, shred it with two forks, and return it to the juices to soak up more flavor.

Step 7: Optional Crisping

Spread shredded pork on a baking sheet and broil for a few minutes until crispy edges form.

Tips for Making the Recipe

Use fresh orange juice for the best flavor.
Trim larger fat deposits to prevent greasiness.
Don’t skip the broiling step if you want crispy carnitas.
Taste and adjust seasoning after shredding.
Let the pork rest for a few minutes before shredding for easier handling.

How to Serve

In warm corn or flour tortillas with toppings.
Over rice bowls with beans and avocado.
Stuffed into burritos or enchiladas.
On nachos with melted cheese and jalapeños.
As a protein-packed topping for salads.

Make Ahead and Storage

Storing Leftovers

Store cooled carnitas in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze shredded carnitas in portions for up to 3 months. Use freezer-safe bags or containers.

Reheating

Reheat in a skillet over medium heat with a splash of broth or orange juice to prevent drying. Microwave reheating also works, but may not crisp the edges.

FAQs

1. Can I use a different cut of pork?

Yes, but pork shoulder is ideal due to its fat content and tenderness.

2. Is it necessary to broil the carnitas?

Not required, but broiling adds a traditional crispy texture.

3. Can I use bottled orange juice?

Fresh juice is preferred, but bottled works in a pinch if it’s 100% juice.

4. What if I don’t like spicy food?

Use half or omit the jalapeño for a milder version.

5. Can I make this recipe ahead of time?

Yes, it’s great for meal prep and can be stored or frozen easily.

6. What toppings go well with carnitas?

Cilantro, diced onions, avocado, lime, salsa, and cheese are great options.

7. Do I need to add liquid other than orange juice?

No, the pork releases enough moisture during cooking.

8. Can I double the recipe?

Yes, as long as your crockpot is large enough to accommodate.

9. How do I know when the pork is done?

It should shred easily with a fork and be very tender.

10. Can I cook it on the stovetop instead?

Yes, but you’ll need to monitor it closely and cook it on low heat for several hours.

Conclusion

Easy Crockpot Carnitas are the ultimate set-it-and-forget-it meal that delivers authentic flavor with minimal effort. Whether you’re feeding a family, hosting a gathering, or meal-prepping for the week, this recipe provides incredible versatility and taste. With tender, juicy pork infused with citrus and spice, you’ll have a go-to dish that satisfies every time. Give it a try and enjoy the rich tradition of carnitas made easier than ever.