This slow cooker pork carnitas recipe became my weeknight hero the first winter I tried it. I discovered the simple spice mix and citrus bath during a busy holiday season when I needed something effortless but full of flavor. The pork shoulder cooks low and slow until it is impossibly tender, then a quick broil transforms the shredded meat into golden, crispy-edged pieces that everyone races for. It is the perfect balance of juicy interior and crunchy outside, brightened by orange and lime juice to cut the richness.

I love serving these on warm tortillas with a handful of pickled onions and a squeeze of lime; the texture contrast and bright acidity make each bite addictive. Because it is mostly hands-off in the slow cooker, this is my go-to for gatherings — I can set it in the morning and spend the day prepping sides or hosting. Family members and friends often call this one the most reliably delicious carnitas they have tasted because the seasoning is familiar but layered, the citrus is complimentary rather than overpowering, and the final broil step delivers irresistible texture.

Ingredients

• Pork shoulder (4 pounds): Also called pork butt or Boston butt. Look for a well-marbled piece; a thin fat cap is fine because it renders during the long cook and keeps the meat moist. Trim any very thick hard fat but leave some to melt into the meat.
• Chili powder (1 tablespoon): Choose a mild to medium chili powder for balanced heat. I like ancho-based blends for a rounded smoky note without overpowering spice.
• Ground cumin (2 teaspoons): Freshly ground when possible for best aroma. Cumin adds the warm earthiness that makes the carnitas distinct.
• Dried oregano (2 teaspoons): Mexican oregano if available for a slightly brighter, citrusy oregano flavor; regular oregano works well too.
• Salt (2 teaspoons) and black pepper (1 teaspoon): Kosher salt is easiest for even seasoning; adjust to taste after cooking since the juices concentrate.
• Garlic (4 cloves): Whole cloves infuse the cooking liquid without needing to mince; they soften and can be mixed back into the meat.
• Onions (2, quartered): Yellow or white onions provide sweetness and body to the braising liquid; they break down and flavor the sauce.
• Fresh orange juice (1/2 cup): Use freshly squeezed for bright acidity and sweetness that balances the pork’s richness.
• Fresh lime juice (1/4 cup): Adds sharp citrus brightness. Combined citrus is essential to cut through the fat and lift the final dish.

Instructions

Season the pork: Combine 1 tablespoon chili powder, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 2 teaspoons salt, and 1 teaspoon black pepper in a small bowl. Pat the 4-pound pork shoulder dry with paper towels and rub the spice mixture all over the meat, pressing it into any crevices. Season generously so the spices penetrate during the long cook. Arrange aromatics and liquids: Place 4 peeled garlic cloves and 2 quartered onions into the base of a 6-quart slow cooker. Pour in 1/2 cup freshly squeezed orange juice and 1/4 cup freshly squeezed lime juice. Nestle the seasoned pork shoulder into the cooker on top of the aromatics so the juices can circulate around it. Slow cook low and slow: Cover and cook on low for 8 hours, or on high for 4 to 5 hours if you are pressed for time. The visual cue is that the pork should be falling-apart tender and register at least 195°F internally. During the long cook the connective tissue will melt and the meat will separate easily with two forks. Shred and rewarm in juices: Using tongs, transfer the pork to a cutting board and shred with two forks, discarding any large pieces of gristle. Return the shredded meat to the slow cooker, stir to combine with the cooking juices and aromatics, then cover and keep warm for an additional 30 minutes so the meat reabsorbs the flavorful liquid. Taste and adjust salt and pepper at this stage. Crisp under the broiler: When ready to serve, preheat your oven to broil on high. Spread the shredded pork in an even layer on a rimmed baking sheet and place under the broiler about 6 inches from the heat source. Broil for 3 to 4 minutes until the edges are crisp and caramelized; watch closely to avoid burning. Use a spatula to flip and crisp any remaining pieces if desired. Serve immediately: Serve the carnitas hot from the oven with warm corn or flour tortillas, chopped cilantro, diced onions, sliced avocado, lime wedges and your favorite salsas.

Storage Tips

Cool leftovers quickly and transfer to airtight containers. Refrigerate for up to 3 to 4 days; keep the pork submerged in a little of the cooking juices to preserve moisture. For longer storage, freeze in 1 to 2 cup portions in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat, warm gently in a skillet over medium heat with a splash of reserved juices or water, or re-crisp under the broiler for 2 to 3 minutes on a baking sheet for the best texture.

Ingredient Substitutions

If you cannot find pork shoulder, pork butt is an equivalent substitute. For a slightly leaner result choose a shoulder with less external fat and add 1 tablespoon vegetable oil to the slow cooker to prevent drying. For citrus alternatives, use 1/2 cup pineapple juice mixed with 2 tablespoons apple cider vinegar if oranges are not available; expect a sweeter profile. To increase smokiness, swap 1 teaspoon of chili powder for chipotle powder and reduce salt by 1/4 teaspoon if using smoked salt.

Serving Suggestions

Serve on warm corn tortillas with finely chopped white onion, fresh cilantro, and lime wedges for a classic presentation. For a heartier meal, make a rice and beans bowl with shredded cabbage, pickled red onions, and avocado. These carnitas are also excellent in breakfast tacos with scrambled eggs and cotija cheese, or as a topping for nachos and loaded fries. Garnish with chopped radish for a peppery crunch.

Cultural Background

Carnitas originates from the Mexican state of Michoacán where traditional methods use lard and long braises in a heavy pot until the meat caramelizes in its own fat. This slow cooker adaptation respects that slow-cooked intention while offering a modern, lower-effort approach. The citrus in this recipe mirrors the traditional use of orange and other aromatics to balance richness and introduce subtle sweetness, making the dish versatile across regional taco traditions.

Seasonal Adaptations

In winter, add warming spices like a pinch of cinnamon or clove for a festive twist. In summer, serve the carnitas with a bright mango salsa and grilled corn. For holiday gatherings, prepare the slow cooker overnight and crisp the pork just before guests arrive; the bright citrus and crisp edges make this a crowd-pleasing centerpiece for casual celebrations.

Success Stories

Readers and friends have told me they use this method for everything from solo weeknight dinners to potluck events. One reader wrote that the leftovers became the star of a Sunday brunch served with eggs and roasted potatoes. Another friend uses the meat in enchiladas on game day and swears it keeps better than store-bought rotisserie meat because of the citrus-brightness and texture after broiling.

Meal Prep Tips

Portion the shredded meat into meal-sized containers with a little cooking juice to keep moist. Label and freeze or refrigerate. For quick weeknight dinners, thaw one portion overnight and re-crisp under the broiler or quickly pan-fry to refresh texture. Prepare toppings like chopped cilantro, diced onion, and lime wedges ahead of time in small containers for grab-and-go assembly.

These carnitas always bring people together at my table — the aroma, the crispy edges and the bright citrus notes never fail to get compliments. Make them your own and enjoy the simplicity of a mostly hands-off meal that tastes like you spent hours in the kitchen.