Ultimate Carnitas Crockpot Recipe (Crispy Tender Tacos)

Ultimate Carnitas Crockpot Recipe delivers fall-apart tender pork shoulder infused with zesty citrus and bold Mexican spices, then crisped to golden perfection for the ultimate taco filling. This easy slow cooker recipe requires just 10 minutes of hands-on prep, transforms budget-friendly pork into restaurant-quality carnitas, and yields juicy, flavorful meat perfect for tacos, burritos, bowls, or nachos that serve a crowd of 8 to 12.

Why This Carnitas Crockpot Recipe Stands Out

Crockpot carnitas offer unmatched convenience: dump everything in, walk away for 8 to 10 hours, and finish with a quick broil for crispy edges that contrast the melt-in-your-mouth interior. Fresh orange and lime juices tenderize the pork while cumin, oregano, and chili powder build authentic flavor without fuss. Freeze extras for month-long meal prep, or scale up for parties; every bite bursts with savory spice and citrus brightness.​

Ingredients

Gather these simple pantry staples for pork carnitas that rival taqueria favorites. This recipe uses a 6-quart slow cooker and serves 12 generous taco portions.

Ingredient	Amount	Notes
Boneless pork shoulder (butt), trimmed	4 to 5 lbs	Bone-in adds flavor (increase cook time 1 hour); cut into 4 large chunks
Orange juice, fresh squeezed	3/4 cup	No sugar-added store-bought works; about 2 large oranges
Lime juice	1/4 cup	Juice of 2 limes
Yellow onion, quartered	1 large	White onion fine
Garlic cloves, smashed	6	Or 1 tbsp minced jarred garlic
Jalapeño, seeded and chopped	1	Optional; omit for mild
Olive oil	2 tbsp	For rubbing pork
Spice Rub: Ground cumin	2 tbsp	–
Dried Mexican oregano	1 tbsp	Regular oregano substitute
Chili powder	1 tbsp	Ancho for smokiness
Kosher salt	2 tsp	–
Black pepper	1 tsp	Freshly ground
Bay leaves	2	–

Yield: 12 cups shredded carnitas (about 1 cup per serving).

Instructions

Prep takes 10 minutes; total time 8 hours 30 minutes (mostly hands-off).

1. Make Spice Rub: In a small bowl, mix cumin, oregano, chili powder, salt, and pepper.
2. Prep Pork: Pat pork dry. Rub all over with olive oil, then generously coat with spice mix. Let sit 10 minutes if time allows.
3. Layer Crockpot: Place onion, garlic, jalapeño, and bay leaves in bottom of slow cooker. Nestle pork chunks on top, fat side up. Pour orange and lime juices around pork (not over, to keep rub intact).
4. Slow Cook: Cover and cook on LOW 8 to 10 hours or HIGH 5 to 6 hours, until pork shreds easily with a fork (internal temp 195°F to 205°F for tenderness).
5. Shred and Reserve Juices: Transfer pork to a large bowl (discard bay leaves). Shred with two forks. Skim fat from 2 cups cooking juices; pour over shredded pork and toss. (Save extra juice for crisping.)
6. Crisp for Perfection: Preheat broiler to high. Spread pork in a single layer on foil-lined baking sheets (work in batches). Drizzle with 1/4 cup reserved juices per sheet. Broil 5 to 8 minutes, stirring halfway, until edges are crispy and caramelized. Watch closely to avoid burning. Skillet alternative: Heat 1 tbsp oil over medium-high; fry batches 2 to 3 minutes per side with juice splashes.

Pro Tip: For air fryer crisp, 400°F in batches 5 minutes, shaking halfway.

Serving Suggestions

Pile hot carnitas into warm corn or flour tortillas with these fresh toppings for tacos that steal the show:

• Chopped white onion and cilantro
• Lime wedges
• Avocado slices or guacamole
• Pico de gallo or salsa verde
• Cotija cheese or crema
• Pickled red onions or radishes

Other ideas: Burrito bowls over rice and beans; nachos with melted cheese; quesadillas; or stuffed sweet potatoes. Pairs perfectly with Mexican rice, elote, or refried beans.

Nutrition Facts (Per 1 Cup Serving, Estimated)

Nutrient	Amount	% Daily Value
Calories	450	23%
Protein	35g	70%
Total Fat	32g	41%
Saturated Fat	11g	55%
Carbs	5g	2%
Fiber	1g	4%
Sugars	3g	–
Sodium	650mg	28%

Calculations based on 4lb pork shoulder, 12 servings. Adjust for exact ingredients; keto-friendly (net carbs 4g).

Storage and Freezing

• Fridge: Store in airtight containers with juices up to 5 days. Reheat in skillet with splash of broth for crispiness.
• Freezer: Portion into freezer bags with juices; freeze 3 months. Thaw overnight, then crisp as directed.
• Make-Ahead: Cook fully, shred, and refrigerate up to 2 days before crisping.

Recipe Variations

• Instant Pot: Same prep; sear pork 3 minutes per side on sauté. Add liquids; pressure cook high 60 minutes + 20 minute natural release.
• Oven Braise: 325°F Dutch oven, 3 to 4 hours covered, then crisp.
• Leaner Pork: Pork loin or tenderloin (3lb); add 1/2 cup broth, cook 6 to 7 hours low. Less fat means drier results; compensate with extra juice.
• Spice Levels: Mild (no jalapeño); hot (chipotle powder); BBQ twist (add 2 tbsp brown sugar, smoke paprika).
• Meal Prep: Yields 12 cups; 4 meals for family of 3. Cost ~$2 per serving.

Frequently Asked Questions

Can I use frozen pork shoulder?
No; thaw fully in fridge first for food safety and even cooking.

Bone-in or boneless pork?
Boneless easiest; bone-in adds rich flavor (remove bones after cooking).

Why are my carnitas dry?
Likely overcooked or low-fat cut. Use pork shoulder, cook to 200°F, and reserve plenty of juices.

How do I make carnitas spicier?
Add cayenne to rub, extra jalapeños, or serve with habanero salsa.

Can I skip the crisping step?
Yes, but broiling delivers the signature texture everyone loves.

Vegetarian version?
Swap jackfruit or mushrooms; simmer same way, crisp for texture.

How much for 20 tacos?
Double recipe; uses 8lb pork.

Make these Ultimate Carnitas Crockpot Recipe tonight and enjoy crispy, juicy pork that elevates any meal. Perfect for busy weeknights or game day feasts, they keep everyone coming back for more.

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