These Slow Cooker Pork Carnitas are juicy, tender, and packed with flavor, made with just a few simple ingredients. Perfect for tacos, bowls, burritos, and more. A simple spice rub, onions, jalapeños, garlic, orange juice, and wheat beer slow-cook into fork-tender pork, finished with crispy edges in a hot skillet. It’s the ultimate set-it-and-forget-it dinner: freezer-friendly, crowd-feeding, and always a hit.
Why You'll Love these Slow-Cooker Pork Carnitas:
- Big Flavor, Minimal Effort: The slow cooker does all the heavy lifting. Just season, set, and forget until it's time to fry.
- Crispy & Juicy: Tender shredded pork gets pan-fried for irresistible crispy edges.
- Crowd-Friendly: Perfect for feeding a group or stocking the freezer with leftovers.
- Versatile: Serve in tacos, bowls, burritos, quesadillas, nachos, or even on salads.
Jump to:
Key Ingredients:
- Pork Butt Roast: Also labeled as Boston Butt or Pork Shoulder, this well-marbled cut is perfect for slow cooking. The bone and fat cap help keep the meat juicy and full of flavor.
- Simple Spice Rub: A blend of olive oil, salt, oregano, cumin, and black pepper adds bold seasoning right from the start.
- Aromatics: Diced red onion, jalapeños, and minced garlic cook down into the meat, layering in heat and depth.
- Orange Juice: Adds a subtle citrusy sweetness and helps tenderize the pork as it cooks.
- Wheat Beer: A flavorful liquid for slow-cooking. Blue Moon or similar works great. Adds richness and complexity (or swap in chicken broth or Coca-Cola).
- Reserved Cooking Liquid: Used to crisp up the shredded pork in a hot skillet, giving it that signature crispy, golden edge.
Dietary & Allergy-Friendly Swaps:
- Gluten-Free: Use a certified gluten-free beer (like Glutenberg Blonde Ale or Omission) or substitute the beer with chicken broth or Coca-Cola. Always double-check packaged ingredients like tortillas or toppings if serving with sides.
- Dairy-Free: This recipe is naturally dairy-free! Just skip cheese or sour cream toppings, or use plant-based alternatives like dairy-free sour cream.
- Low-Carb/Keto: Carnitas themselves are low in carbs! Just skip sweeteners (like Coke) and serve with low-carb tortillas, lettuce wraps, cauliflower rice, or over a low-carb salad bowl.
- No Alcohol: Swap the wheat beer for chicken broth or Coca-Cola (note: Coke adds a sweet, caramelized depth).
Recipe Variations:
- Make 'em Spicy: Add 1–2 chipotle peppers in adobo sauce to the slow cooker or a dash of cayenne or chili powder to the rub for extra heat and smokiness.
- Citrus Forward: Use a mix of orange and lime juice (or even grapefruit) for a brighter, more citrus-forward flavor.
- Crispy Oven Finish: Instead of crisping in a skillet, spread shredded pork on a baking sheet, drizzle with slow cooker juices, and broil for 3–5 minutes until edges are browned and crispy.
How to Make Slow Cooker Pork Carnitas:
- Rub the Roast: Coat pork with olive oil and spice rub.
- Load the Slow Cooker: Place pork fat-side up with onions, garlic, jalapeños, beer, and orange juice.
- Slow Cook Until Tender: Cook on low for 8–12 hours, depending on the size of the roast
- Shred the Meat: Let pork rest, remove the bone, and shred with two forks.
- Crisp Before Serving: Pan-fry in batches with a splash of slow cooker liquid until edges are golden and crispy.
Tips for Success:
- Use the Right Cut: Choose a well-marbled pork shoulder or Boston butt with the bone in and fat cap still on. Leaner cuts like tenderloin will turn out dry.
- Fat Side Up: Always place the roast fat-side up in the slow cooker so the melting fat bastes the meat as it cooks.
- Don’t Rush It: Low and slow is key. Give the roast enough time (8–12 hours) to become fall-apart tender.
- Crisp in Batches: For crispy edges, don’t overcrowd the pan. Crisp the meat in small batches and use a splash of the cooking liquid for flavor and caramelization.
Make-Ahead & Storage:
- Make Ahead: Cook and shred the pork up to 3 days ahead; store meat and cooking liquid separately in the fridge. Reheat with some liquid and crisp the meat just before serving.
- Storage & Freezing: Store leftovers in airtight containers for up to 4 days in the fridge or freeze for up to 3 months (cooking liquid frozen separately). Thaw overnight before reheating.
- Reheat: in the microwave with liquid for 1–2 minutes or crisp in a skillet with a splash of liquid.
FAQs:
Carnitas are perfect for tacos, burrito bowls, salads, or served with rice and beans. Popular toppings include avocado, cilantro, queso fresco, and sour cream.
Not exactly. Carnitas are Mexican-style slow-cooked pork that’s shredded and crisped in a skillet, while pulled pork usually refers to barbecue-style pork cooked with different spices and sauces.
Beef isn’t traditional for carnitas, but you can try slow-cooking beef shoulder similarly. Keep in mind the flavor and texture will differ.
This recipe is mildly spiced. You can add chipotle, cayenne, or chili powder to the rub for extra heat.
Yes! Freeze shredded carnitas and cooking liquid separately for up to 3 months. Thaw overnight before reheating and crisping.
Crisping adds texture and flavor but is optional. You can serve carnitas straight from the slow cooker if you prefer.
More Mexican-Inspired Recipes You Will Love:
Recipe
Slow Cooker Pork Carnitas
Ingredients
For the Pork & Rub:
- 4 lb pork butt roast bone-in, fat cap on
- 1 tablespoon olive oil
- 1 tablespoon coarse kosher salt
- 1 tablespoon dried oregano
- 2 teaspoon ground cumin
- ½ teaspoon ground black pepper
For Cooking:
- 1 cup red onion diced
- ¼ cup jalapeños sliced
- 2 tablespoon minced garlic 4-6 cloves
- 12 oz wheat beer such as Blue Moon
- 1 cup orange juice
Instructions
- Prepare the Pork: Pat pork roast dry. Mix olive oil, salt, oregano, cumin, and black pepper in a small bowl. Rub mixture evenly over all sides of pork.
- Slow Cook: Place pork fat side up in slow cooker. Add onions, jalapeños, garlic, wheat beer, and orange juice. Cook on low:2-3 lbs: 8 hours3-6 lbs: 10 hours6-8 lbs: 12 hours
- Rest & Shred: Remove pork to a cutting board. Let rest 5 minutes. Remove bone. Shred meat with two forks. Reserve cooking juices.
- Crisp the Carnitas: Heat a large skillet over high heat. Spread shredded pork in a single layer (work in batches). Pour ½ cup reserved cooking liquid over pork. Cook undisturbed 4 minutes until edges brown and crisp. Flip and sear other side 1 minute. Repeat with remaining pork.
Notes
- Use bone-in pork shoulder or Boston butt with fat cap for best flavor and moisture.
- Fat cap should face up while cooking to baste meat.
- Substitute wheat beer with cola or chicken broth if preferred.
- Leftovers store refrigerated (meat and juices separately) for up to 4 days or freeze up to 3 months.
- Crispy Oven Finish: Instead of crisping in a skillet, spread shredded pork on a baking sheet, drizzle with slow cooker juices, and broil for 3–5 minutes until edges are browned and crispy.
- Nutrition estimates are approximate values and will vary depending on the specific cut of pork and exact ingredients used.
Nutrition
Tried This Slow Cooker Pork carnitas recipe? I’d love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below! Your feedback helps others discover this easy, flavorful dish. Enjoy, and happy cooking! Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.
Cheyenne says
What can you substitute for the beer in the carnitas?
Must Love Garlic says
Hi, Cheyenne! The beer in this recipe is there really just to help tenderize the meat a bit more, but it can be substituted with any other liquid volume for volume. If you're looking for something non-alcoholic, beef broth is a great option!