Easy Slow Cooker Pork Carnitas

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For this recipe, we’ll be cooking a pork butt low and slow until it’s tender, juicy, and flavorful. Then we give it a quick sear to get those nice crispy brown bits that make carnitas so tasty. This is a simple recipe that only takes a few minutes to put together, and it’s great for meal prep. You can use it in tacos, rice bowls, burritos, or with some spiced roasted vegetables for an easy, delicious meal.

slow cooker pork for tacos

What are pork carnitas?

Carnitas translates to “little meats” and are the Mexican version of pulled pork. Traditionally they’re made by slowly braising pork butt in lard until the meat is falling apart tender. In this recipe, I veer a bit away from the authentic preparation by eliminating the lard but the result is still tender, juicy, flavorful meat.

easy pork carnitas in slow cooker

Why I love this easy recipe:

  • extremely delicious
  • makes a big batch
  • works great for meal prep
  • only requires 5 minutes of hands-on time
  • made with simple, whole ingredients
  • the slow cooker does all the work
  • it makes the house smell amazing
  • great for entertaining or feeding a crowd
  • perfect when it’s too hot to cook
slow cooker pork carnitas tacos


Can I use another cut of pork?

Using a cut of pork aside from the butt is not recommended. Pork butt comes from the shoulder and is full of fat which gives this recipe tender, juicy, flavorful meat.

Can I skip the browning step after the pork is done in the slow cooker?

Please do not skip this step. Those brown, crispy bits add even more flavor and texture to the carnitas.

What if I can’t find a 4 pound pork butt?

If you can’t find a 4 pound butt it’s ok to use two smaller ones. Just be sure to rub them both all over with the spice rub.

Can I cook this on high for half the time?

I do not recommend cooking these carnitas on high for half the time. The meat will not be as flavorful as when it is slowly simmered.

Can I freeze leftover carnitas?

Yes! Leftover carnitas freeze perfectly. Just be sure you do not brown the meat before you freeze it. When you’re ready to eat your frozen carnitas, be sure to thaw them, then give them a good sear in a skillet until browned.

How long can carnitas keep in the refrigerator?

Carnitas will keep in the refrigerator for 3 days.

Should I brown carnitas before storing leftovers in the refrigerator?

You can brown your carnitas if you’d like before you store the leftovers, but I prefer to brown them right before serving. This results in the ultimate flavor and crispiness. If you do decide to brown the meat before storing it, I recommend drizzling the meat with the juices before you reheat it.

What kind of slow cooker do you use to make this recipe?

I have a great oval crockpot that I’ve been using for years and it works perfectly for this. You’ll want to be sure your crockpot can hold at least 6 quarts.

pork carnitas easy in slow cooker
easy slow cooker pork carnitas

What to serve with your carnitas

My favorite way to eat carnitas is in tacos. You can use flour, corn, or grain-free tortillas. I like to drizzle the juices over the meat then top it with a squeeze of lime, some freshly chopped lettuce and tomato, cilantro, avocado slices, salsa, and a drizzle of crema or some grated cheese (vegan feta works as a great substitution for cojita). If you have some pickled onions those are great with these carnitas, too.

You can also serve carnitas with a side of roasted vegetables and rice, or in enchiladas, burritos, sandwiches, quesadillas, or taquitos.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and rate the recipe.

Be sure to snap a pic! Tag @milkfreemom on Instagram and hashtag it #milkfreemom

Other recipes you might like:

5 from 1 vote

Easy Slow Cooker Pork Carnitas

The easiest, tastiest way to make pork carnitas! The slow cooker does all the work to create juicy flavorful meat, and a quick sear adds that perfect touch of crispy browned bits. Delicious in tacos, great for meal prep, and perfect for feeding a crowd.
Servings 10
Prep Time 5 mins
Cook Time 10 hrs
Browning Time 10 mins
Total Time 10 hrs 15 mins


  • 4 lb pork butt
  • 1 onion thinly sliced
  • 4 garlic cloves minced
  • the juice from 2 oranges about 3/4 cup
  • the juice from 2 limes about 1/4 cup
  • 1 bay leaf
  • 1 tbsp avocado oil olive oil works too

Spice Rub

  • 1 tsp black pepper
  • 2 1/2 tsp salt
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp chili powder


  • Dry your pork butt with a paper towl and place it in to your slow cooker. Set your cooker to low.
  • Combine all of your spices in a small bowl, then rub them on all sides of the pork butt.
  • Add the garlic, onion, bay leaf, and orange and lime juices to the pot.
  • Cover the pot and cook the pork for 10 hours, until it shreds apart easily with a fork.
  • Shred your pork using two forks, until it's all shredded down into thin strips.
  • Heat the avocado oil in a large nonstick skillet over medium-high heat.
  • Use a slotted spoon to pull some of the pork out and add it to your skillet.
  • Cook the pork undisturbed for a few minutes. Don't stir it or flip it until the juices have cooked off and the bottom is nice and crispy. Then flip the pork over and let it cook for about 2 minutes on the other side just until it's crispy.
  • See the post above for serving suggestions. Don't forget to drizzle the browned meat with the juices right before serving. Enjoy!


Recipe adapted from Food Network
Calories: 266kcal
Course: Main Course
Cuisine: Mexican
Keyword: easy recipes, slow cooker, tacos


Calories: 266kcal | Carbohydrates: 3g | Protein: 34g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 704mg | Potassium: 676mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 3mg
Tried this recipe?Mention @milkfreemom or tag #milkfreemom!

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