This pork carnitas recipe is incredibly easy to make with tender chunks of pork slow-cooked in citrus, spices, and garlic until juicy. A quick broil at the end adds irresistible crispy edges, making it perfect for serving in tortillas with toppings like guacamole or pineapple salsa.
What Makes This Recipe Work
Pork shoulder is the best cut for carnitas because its marbling keeps the meat juicy and tender during a long cook. Pork butt works just as well. Fresh orange juice adds natural sweetness while the peel brings a bright citrus aroma — skip the bottled juice and use fresh oranges for the best flavor. A simple blend of chili powder, cumin, and dried oregano pairs perfectly with the citrus, and a bay leaf adds an extra layer of flavor to the cooking liquid.
Variations
- Add a jalapeño to the slow cooker for a little heat
- Swap in a splash of beer for some of the orange juice
- Sprinkle in a pinch of smoked paprika
How To Make Carnitas
Season and brown the pork in batches, then add it to the slow cooker with the remaining ingredients. Slow cook until fork tender, then pull it into large pieces. Spread on a sheet pan, spoon over a little cooking liquid, and broil until the edges crisp. Serve topped with pico de gallo, pickled red onions, cotija, avocado, or coleslaw.
Key Tips
- Cut the pork into large chunks, not small cubes, so it stays juicy while it cooks
- Do not skip browning — it adds deeper flavor to the finished carnitas
- Save the cooking liquid to keep the shredded pork moist after crisping
- Broil in a single layer so the pork crisps instead of steaming
Storage
Store leftovers in an airtight container with a little cooking liquid to keep the meat moist. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in a skillet, air fryer, or under the broiler.
Recipe Details
- Servings: 4
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 25 minutes
Ingredients
- 3 to 4 pounds boneless pork shoulder roast
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 large navel oranges
- 1 lime
- 1 large onion, quartered
- 3 cloves garlic
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup chicken broth
Instructions
- Cut the pork shoulder into large chunks (about 3 inches). Season with salt and pepper.
- Heat a large pan and add olive oil. Brown the pork in small batches.
- Using a vegetable peeler, peel 4–5 strips of rind off the oranges and 3 strips off the lime. Juice the oranges and lime.
- Place the pork, citrus juices, peels, onion quarters, garlic, chili powder, cumin, dried oregano, and bay leaf in the slow cooker. Pour chicken broth over everything.
- Cook on high for 4 to 5 hours or on low for 8 hours, until the pork is fork tender. Discard the bay leaf.
- Turn the oven broiler on. Spread the pork in a single layer on a sheet pan, spoon over some cooking liquid, and broil until the edges are crispy.