Crockpot Pork Carnitas

Pin on Pinterest35.7kShare on Facebook0Share on Google+8Share on StumbleUpon1Tweet about this on Twitter6Email this to someoneShare on Yummly

Crockpot Pork Carnitas

Happy Saturday everyone! Not so happy for me since I have a dentist appointment, and I so love going to the dentist. But you know what? I can still cook, even with my mouth frozen. I can even type my post on this little blog of mine.

Today’s recipe, my dear friends, is this delicious crockpot pork carnitas recipe. I have made pork carnitas in the oven before and now I wanted to try a crockpot version. Ever since I bought my crockpot I’ve really been enjoying trying different recipes. This recipe really is perfect for a crockpot, because you want the meat to cook slowly for a very long period of time.

I can’t decide which version of pork carnitas I love best, but I must tell you this pork is some delicious meat. There is so much flavor in this meat and the pork is so juicy and tender that if you’ve never tried pork carnitas you really must. This meat is so perfect for tacos, burritos, served over rice, the possibilities really are endless.

Crockpot Pork Carnitas

5.0 from 1 reviews
Crockpot Pork Carnitas
Prep time
Cook time
Total time
Serves: 6
  • 2 lb pork shoulder
  • 1 large onion, sliced in big pieces
  • 1 tbsp garlic powder
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 2 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 2 bay leaves
  • 1 whole cinnamon stick
  • 1 cup orange juice
  • 1 beer
  • vegetable oil for searing the meat
  1. In a small bowl, mix all the spices together, garlic powder, cumin, chili powder, onion powder, oregano, salt and pepper. Set aside.
  2. Cut the pork shoulder into large chunks. Rub the meat with the spice mix thoroughly, making sure each piece of meat is fully covered. In a large skillet or a dutch oven, heat some oil and sear the meat on all sides. Make sure you don't crowd the pan, it's best to do it in batches. You want to sear the meat until it has a nice brown color on it.
  3. Chop up the onion in big pieces and place it at the bottom of the crockpot, followed by the bay leaves and cinnamon stick.
  4. Add the meat on top of the onion in the crock pot, pour the beer and orange juice and cook on low for about 6 to 8 hours.
  5. After about 8 hours remove the meat from the crockpot with a slotted spoon and place it on a baking sheet lined with aluminum foil.
  6. Take 2 forks and start shredding the meat into smaller pieces. Pour some of the leftover liquid over the meat.
  7. Place the meat under the broiler, for about 5 to 10 minutes, you should watch it though, each oven is different and you don't want to burn it. Take the meat out, flip it over the other side using a spatula and then place it under the broiler again for another 5 minutes or so. You want to make sure that it's nicely browned.
  8. Serve on tacos, burritos, tamales, sandwiches, etc.


Pin on Pinterest35.7kShare on Facebook0Share on Google+8Share on StumbleUpon1Tweet about this on Twitter6Email this to someoneShare on Yummly


  1. Meagan says

    I used the pork loin (on sale). They were delicious, although I agree, the added fat of the shoulder would keep them a bit more tender. I squeezed half a lime over them when they came out of the broiler. Everyone loved these! This recipe is a keeper.

    • says

      The microwave works fine and it’s normally how I reheat it, but you can also use your crockpot to reheat it which is great especially if you have to take this somewhere else.

  2. Tammy says

    These were awesome! Raves from the family! We did them in soft flour tortillas with taco fixings. Next time, we would like to find a cilantro or lime-cilantro crema rather than using salsa.

  3. Alexis says

    Do you foresee any issues if I prepare the meat in steps 1 through 4, but refrigerate it overnight prior to cooking in the crock pot? It would be likely be refrigerated for about 14 hours in the mixture. Normally I would not take issue, but I am not sure what the OJ acid would do overnight. Can’t wait to try this one!


  4. says

    Made this a day in advance to further meld flavors.. was SUPERB!! Served with white corn tortillas, lightly toasted in dry non-stick skillet, guacamole, organic refried beans with chili and lime, summer crisp corn kernels, sour cream and of course salsas. (offered homemade salsa verde , mango salsa and regular tomato based salsa) … was a wonderful Mother’s Day dinner!! All ages loved it and I had hardly any leftovers from 3lbs pork.

  5. Melody Nguyen says

    I made this today! I didn’t have a crock pot so I used a rice cooker. It took about 2-3 hours in it and it was done. (I’m sure if I had a crockpot it would taste a bit different) it came out really great! I used stone IPA for my beer.

    And at the end after I took it out of broiler I found it dry, so I boiled some beef broth and put the carnitas in and let it reduce. Came out perfect!

    Thanks for the recipe.

    • says

      I guess it depends on how you eat it, whether it’s on sandwiches or just with some mashed potatoes, but I’d say about 6 servings.

  6. April says

    I made this today; the only change I made is that I did not use the cinnamon. I made tacos with corn tortillas, salsa verde, & cotija cheese. This recipe is a winner!

  7. Leslie says

    Jo, this sounds great. Wondering if you think Pork Loin would work out as well for tenderness. It is such a good buy from time to time and one could cut it up in advance and have it all ready for throwing in the crockpot.

    Thanks Jo, love your recipes !

    • says

      I totally agree with you, I buy pork loin when it’s on sale as well. Now, pork loin is quite lean, the pork shoulder here is a lot fattier, so I’m not sure if it would turn out as tender as the shoulder. I would still try it, it would be a lean pork carnitas. :)

  8. says

    Sounds delicious.
    I make a lot of crockpot meals because on the days that I work I am not usually home until around 7:30, and using the crockpot is the only way that I can get a meal on the table at a reasonable hour.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: