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Crockpot Pork Carnitas

A few years ago I made these pulled pork tacos with mango salsa that were to die for.  BUT, I couldn’t remember the recipe. So I went to the drawing board and decided to make pork carnitas in the crockpot.  They turned out AMAZING! This recipe is definitely a keeper, and I even I think it’s safe to say it’s a new family favorite. The best part is, it’s super easy to make!

We hope you and your family love it as much as we do.  Enjoy!

🧂 Ingredients

We served it with hard taco shells and whole wheat tortillas alongside a mango salsa, guacamole and cheddar cheese.  It’s so versatile you can use it in anything, tacos, quesadillas, burritos, you name it.

📝 Instructions

The meat is so juicy and tender and practically falls off the bone when you take it out of the crockpot.  After shredding it, we let it cook just a little longer in the juice so it can absorb even more flavor. Then we broiled it to crisp the outside up a bit and oh my gosh…  It is melt in your mouth amazing.

🥣 Storage

Place in tupperware in the fridge for up to 3 days, or portion it out in ziplock baggies and freeze for up tp 3 months!

🍜 Variations & Substitutions

  • You can use more lemon if no limes are available!
  • Increase cook time if using a lower quality cut of meat.
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5 from 1 vote

Crockpot Pork Carnitas

Easy and versatile pork carnitas, so tender and yummy!
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: pork carnitas
Servings: 10 people
Calories: 229kcal


  • 5-7 lb Pork Shoulder Roast
  • ½ a Brown Beer we used New Castle
  • 1 Tbsp Cumin
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Chili Powder
  • 1 tsp Oregano
  • 2 tsp Salt
  • 4 Cloves Garlic
  • 1 Bay Leaf
  • 1 Onion diced
  • Zest of 1 Orange
  • Juice of 2 oranges
  • Juice of 1 Lime
  • Juice of 1 Lemon
  • 1 cup Salsa Verde
  • Tortillas or Taco Shells


  • Trim as much fat as you can off the pork shoulder roast.
  • Pour half a beer in the crockpot and drink the other half 🙂
  • In a small bowl, combine cumin, smoked paprika, chili powder, oregano and salt.
  • Rub the spice mixture on the pork roast, thoroughly covering the entire outside and place in crockpot.
  • Crush the garlic cloves with the side of a knife and add to crockpot along with the bay leaf and diced onions.
  • Add the orange zest, orange juice, lime juice, lemon juice and top with the salsa verde.
  • Cook on low for 8 hours (preferred) or on high for 4-6 hours.
  • Remove pork shoulder from crockpot and shred.
  • Strain the excess juice from the crockpot into a large saucepan and skim off excess fat.
  • Add the shredded pork to the saucepan and cook on low heat for 30 minutes.
  • Spread the pork evenly on a baking sheet.
  • Place the baking sheet on the second highest rack in the oven and broil for about 5 minutes, or until the edges start to get brown and crisp.
  • Place in a serving dish.
  • Serve with tortillas and/or hard taco shells and your favorite topping.


To reduce the amount of fat from the liquid, we used a fat separator which we find to be a very useful tool to have in the kitchen.

Nutrition values are estimates, for exact values consult a nutritionist.

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