Slow Cooker Pork Carnitas Recipe days always remind me of weekends when the house smelled incredible before I even had my first cup of coffee. There’s something comforting about knowing dinner is already working away while you go about your day.
This recipe became a regular in my kitchen after one busy season when I needed meals that felt special but didn’t require me hovering over the stove.
The slow cooker does the heavy lifting, while a quick finish in the oven gives you that irresistible crispy edge carnitas are famous for.
What makes this version stand out is the overnight citrus marinade and the splash of cola that tenderizes and adds subtle sweetness without tasting sugary.
It’s deeply savory, bright, and just a little smoky. You can pile it into warm tortillas with fresh toppings for taco night.
You can also load it into burrito bowls with rice, beans, and all your favorites.
Why You’ll Love This Slow Cooker Pork Carnitas
This is the kind of recipe that makes you feel like you planned ahead—even if you didn’t. You get that authentic carnitas flavor without a pot of hot lard or constant monitoring.
The marinade does so much of the flavor work overnight, so by morning you’re already ahead.
I love how forgiving it is; the slow cooker keeps everything juicy, and the oven step guarantees crispy bits every time.
It’s also incredibly versatile, which means one batch can turn into several different meals throughout the week.
Is This the Original Chef’s Method?
Traditional carnitas from Mexico are typically simmered slowly in pork fat (lard) until tender, then crisped in the same fat. That method creates amazing texture, but it’s heavy and not always practical at home.
This homemade approach keeps the spirit of the dish—slow-cooked, deeply seasoned pork with crispy edges—while using a slow cooker and natural juices instead.
The result is lighter, easier, and much more approachable for everyday cooking, without sacrificing the bold, savory-citrus flavor that defines great carnitas.
Ingredients (With Helpful Notes)
For the Pork & Marinade
- 2½ pounds pork butt, cut into small chunks, excess fat trimmed
Pork butt (also labeled pork shoulder) is ideal because it becomes meltingly tender when slow-cooked. Look for good marbling but trim thick surface fat so the dish doesn’t turn greasy. - 2 teaspoons kosher salt
Kosher salt seasons more evenly than table salt. If substituting table salt, use slightly less. - 2 teaspoons red chili powder
Use a standard chili powder blend, not pure cayenne. It adds warmth and depth, not overwhelming heat. - 1 teaspoon dried Mexican oregano
Mexican oregano has citrusy, earthy notes different from Mediterranean oregano. If needed, regular oregano works but the flavor will be slightly different. - 1 teaspoon crushed black pepper
Freshly cracked pepper gives the best aroma and gentle spice. - 4–5 garlic cloves, halved or chopped
Fresh garlic infuses the meat during marinating. Pre-minced jar garlic won’t deliver the same punch. - 1 orange, juiced (juice + halves used)
Choose a juicy orange; both the juice and the squeezed peel go into the marinade for extra flavor. - 2 small limes, juiced (juice + halves used)
Fresh lime juice brightens the rich pork and balances the savory spices.
For the Slow Cooker
- 1 cup cola
Regular cola (not diet) helps tenderize the meat and adds subtle caramel notes. - 2 bay leaves
These add a quiet herbal depth while the pork cooks.
Required Kitchen Equipment
Slow cooker (Crockpot) – The key to hands-off, low-and-slow cooking that makes the pork fork-tender.
Large mixing bowl – For seasoning and coating the pork evenly.
Zip-top bag (gallon size) – Allows the marinade to surround every piece of meat.
Sharp knife & cutting board – For trimming and cutting pork into chunks.
Baking sheet – Essential for crisping the shredded pork in the oven.
Two forks – The easiest way to shred tender pork.
Citrus juicer (optional) – Makes juicing faster and keeps seeds out.
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How To Make Slow Cooker Pork Carnitas
Step 1 – Season the Pork
Place the pork chunks in a large bowl. Add kosher salt, red chili powder, Mexican oregano, and crushed black pepper. Using clean hands, thoroughly rub the spices into the meat, coating every surface and massaging the seasoning evenly throughout.
Step 2 – Build the Marinade
Transfer the seasoned pork into a large zip-top bag. Add the garlic pieces. Slice the orange in half, squeeze all the juice into the bag, then drop the squeezed halves inside.
Repeat with the limes, adding both the juice and the fruit halves. Seal the bag tightly and massage it to distribute the juices and seasonings. Refrigerate overnight to marinate and allow deep flavor infusion.
Step 3 – Load the Slow Cooker
Empty the entire contents of the marinating bag — pork, juices, garlic, and citrus halves — into the slow cooker. Pour in 1 cup of cola. Add the bay leaves.
Step 4 – Slow Cook
Cover with the lid and cook on Low for 8–10 hours or High for 4–6 hours. The pork is ready when it is very tender and easily falls apart when tested with a fork.
Step 5 – Shred the Meat
Remove the cooked pork from the slow cooker and shred it using two forks. The meat should pull apart quickly and effortlessly.
Step 6 – Crisp in the Oven
Spread the shredded pork evenly on a baking sheet. Place in a 425°F (220°C) oven and bake for 25–30 minutes until the edges become browned and crispy while the inside stays juicy.
Step 7 – Add Cooking Juices
Remove the pork from the oven while hot and sizzling. Spoon some of the juices from the slow cooker over the crispy meat to add moisture and extra flavor.
Step 8 – Serve Hot
Serve immediately while hot and crisp. Ideal for tacos, burritos, or other dishes.
Recipe Perfection Tips
- Marinate the full overnight time for maximum citrus and garlic flavor.
- Use a rimmed baking sheet to catch juices during crisping.
- Broil for the last 2–3 minutes if you want extra crispy bits.
- Taste the cooking liquid before spooning over; it should be savory and balanced.
Other Cooking Methods
Dutch Oven: Cook the pork covered in a Dutch oven at 300°F for 3–4 hours until fork-tender. Keep some cooking liquid in the pot to prevent drying. Once shreddable, spread the meat on a baking sheet and broil briefly to crisp the edges while keeping the inside juicy.
Pressure Cooker: Cook on high pressure for 45 minutes, then allow a natural pressure release. Shred the pork, spread it out, and crisp under a broiler or in a hot oven for texture.
What to Serve With Slow Cooker Pork Carnitas
Classic Taco Pairings
Warm corn tortillas are the traditional base and hold the juicy pork perfectly. Top with chopped white onion, fresh cilantro, and a squeeze of lime for bright, balanced flavor.
Hearty Side Dishes
Mexican rice, refried beans, or seasoned black beans make the meal more filling. Grilled street corn adds smoky sweetness that pairs beautifully with the savory pork.
Fresh & Light Additions
Cabbage slaw adds crunch and acidity, while sliced avocado brings cool creaminess that balances the richness.
Plating Tip
Start with crispy pork, then layer fresh toppings last to keep textures distinct and vibrant.
Storage and Make Ahead Tips
Let the carnitas cool slightly before storing, but don’t leave them out longer than 2 hours for food safety. Refrigerate in an airtight container for up to 4 days, keeping some cooking juices with the meat to prevent drying.
For longer storage, freeze in portioned, sealed bags or containers for up to 3 months. Thaw overnight in the fridge. Reheat in a skillet or oven instead of the microwave to bring back those crispy edges.
Leftover and Reuse Guide
Leftover carnitas are incredibly versatile and flavorful.
Tuck them into quesadillas with melty cheese, scatter over nachos, or add to breakfast hash with potatoes and eggs. They’re perfect for burrito bowls, stuffed peppers, or taco salads loaded with fresh toppings.
You can even stir them into soups or fold into omelets for a savory boost. Crisp the meat in a pan before serving again for the best texture.
The Easiest Slow Cooker Pork Carnitas Recipe
Ingredients
Method
- Place the pork chunks in a large bowl. Add kosher salt, red chili powder, Mexican oregano, and crushed black pepper. Using clean hands, thoroughly rub the spices into the meat, coating every surface and massaging the seasoning evenly throughout.
- Transfer the seasoned pork into a large zip-top bag. Add the garlic pieces. Slice the orange in half, squeeze all the juice into the bag, then drop the squeezed halves inside. Repeat with the limes, adding both the juice and the fruit halves. Seal the bag tightly and massage it to distribute the juices and seasonings. Refrigerate overnight to marinate and allow deep flavor infusion.
- Empty the entire contents of the marinating bag — pork, juices, garlic, and citrus halves — into the slow cooker. Pour in 1 cup of cola. Add the bay leaves.
- Cover with the lid and cook on Low for 8–10 hours or High for 4–6 hours. The pork is ready when it is very tender and easily falls apart when tested with a fork.
- Remove the cooked pork from the slow cooker and shred it using two forks. The meat should pull apart quickly and effortlessly.
- Spread the shredded pork evenly on a baking sheet. Place in a 425°F (220°C) oven and bake for 25–30 minutes until the edges become browned and crispy while the inside stays juicy.
- Remove the pork from the oven while hot and sizzling. Spoon some of the juices from the slow cooker over the crispy meat to add moisture and extra flavor.
- Serve immediately while hot and crisp. Ideal for tacos, burritos, or other dishes.
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