Carnitas (Mexican Slow Cooker Pulled Pork)

Transform your kitchen into a Mexican taqueria with this easy and delicious carnitas recipe! Perfect for tacos, burritos, or simply on its own, this slow cooker pulled pork is a crowd-pleaser.


  • 4 lbs pork shoulder or butt, trimmed and cut into large chunks
  • 1 large onion, quartered
  • 4 cloves garlic, minced
  • 1 orange, juiced
  • 1 lime, juiced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup chicken broth
  • 2 bay leaves
  • Optional: fresh cilantro, diced onions, lime wedges, and tortillas for serving


  1. Prepare the Pork: Place the pork chunks in the slow cooker. Add the minced garlic and quartered onion.
  2. Season: In a small bowl, mix the chili powder, cumin, oregano, salt, and black pepper. Sprinkle the seasoning mixture evenly over the pork.
  3. Add Juices: Pour the orange juice, lime juice, and chicken broth over the pork. Toss in the bay leaves.
  4. Slow Cook: Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender and easily shreds with a fork.
  5. Shred the Meat: Remove the pork from the slow cooker and shred it using two forks. Discard the bay leaves and return the shredded pork to the slow cooker to soak up the juices for an additional 30 minutes.
  6. Crisp the Carnitas (Optional): For traditional crispy edges, spread the shredded pork on a baking sheet and broil on high for 5-10 minutes until the edges are golden and crispy.
  7. Serve: Serve the carnitas with fresh cilantro, diced onions, lime wedges, and warm tortillas. Enjoy in tacos, burritos, or any way you like!


  • Serving Suggestions: Carnitas are incredibly versatile! Use them in tacos, burritos, quesadillas, or even as a topping for nachos.
  • Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Enjoy this flavorful and easy-to-make carnitas recipe, perfect for a family dinner or entertaining guests!


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