Slow cooker carnitas gives you tender, shreddable pork seasoned with cumin and oregano that cooks low and slow while you go about your day. Set it up in the morning, and by dinner, you’ve got juicy carnitas ready for tacos, nachos, burritos, enchiladas, or whatever sounds good. It’s a one pot recipe with minimal prep and maximum flavor.
I started making carnitas in the slow cooker years ago when I realized I’d been overcomplicating dinner for way too long. Traditional carnitas are incredible, but they require more attention than I can give on a busy weeknight. This version gets you that same crispy-edged, melt-in-your-mouth pork without babysitting it all afternoon. My kids don’t care how authentic it is; they just know that taco night got a whole lot better!
Here’s what makes this recipe work on busy nights: you season the pork, drop it in the slow cooker, and walk away. There is no browning, no flipping, no checking every hour. One batch feeds a crowd or sets you up for multiple meals throughout the week.
If you’ve avoided slow cooker pork because it turns out bland or mushy, I get it. The trick is in the seasoning ratio and not adding too much liquid. The pork releases its own juices as it cooks, which keeps everything moist without drowning the flavor. The result is pork that’s savory, slightly tangy, and impossibly tender.
Below, I’ll walk you through the simple prep, the best cuts of pork to use, and a few variations if you want to mix things up. Pile it into warm tortillas with fresh cilantro and a squeeze of lime, layer it over rice bowls, or stuff it into quesadillas for easy meals for days.
Looking for more easy slow cooker recipes? Try slow cooker shrimp boil, slow cooker lasagna soup, or slow cooker turkey stew.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Pork shoulder butt roast: If you can only find a bone-in roast, go ahead and use it; fish out the bones when you’re shredding the meat later.
- Mexican oregano: This isn’t the same as the Italian oregano sitting in your spice cabinet. Mexican oregano has a brighter, more citrusy flavor that works beautifully with pork. I pick mine up at the Hispanic foods section of my grocery store, but if you can’t find it, Italian oregano will work.
- Ground cumin
- Cinnamon
- Cayenne pepper
- Salt
- Black pepper
- Onion
- Garlic
- Bay leaves
- Chicken broth
How to Make Slow Cooker Carnitas
- In a small bowl, combine the Mexican oregano, cumin, salt, black pepper, cinnamon, and cayenne pepper.
- Pat the pork roast dry with paper towels, then massage the spice mixture all over the meat. Once it’s thoroughly coated, transfer the roast into your slow cooker.
- Scatter the chopped onion and minced garlic around the pork roast. Toss the bay leaves on top, then pour the chicken broth around the meat (not over it).
- Put the lid on your slow cooker and set it to low for 8-10 hours. I usually start mine in the morning before work, and by dinnertime, the whole house smells incredible. The meat should shred easily when you poke it with a fork.
- Carefully remove the roast from the slow cooker (it’ll be so tender it might try to fall apart) and transfer it to a cutting board. Use two forks to shred the meat, pulling it apart into bite-sized pieces. Discard any big chunks of fat at this point. Return the shredded pork to the slow cooker and stir it into the cooking liquid.
- If you want your carnitas crispy, line a rimmed baking sheet with foil and lightly spray it with cooking spray. Spread the shredded pork in an even layer. Place it under your broiler on high for just a few minutes, watching it carefully.
Serving Ideas
Once you’ve got a batch of carnitas, the possibilities feel endless. You can turn it into something different almost every night of the week.
The most obvious route? Tacos, of course. Warm up some tortillas, pile on the pork, and let everyone build their own. Top with fresh cilantro, diced onions, a squeeze of lime, and sliced jalapeños if your crew likes heat.
But don’t stop there. I’ve spooned this pork onto tostadas, layered it into enchiladas with sauce and cheese, and scattered it over nachos with all the fixings. You can also go the burrito route, wrap it in a tortilla with rice and beans, or toss it into a salad for something lighter.
On the side, I always set out guacamole, salsa, and sour cream. These are the flavor boosters that make people come back for seconds. A good salsa brightens everything up, and guacamole adds richness that makes the meal feel complete.
How to Store
Leftovers keep in the refrigerator for 3 to 4 days when stored in a sealed, airtight container. To reheat, warm the pork on the stovetop over medium heat until it’s heated through. This takes about 5 to 10 minutes, depending on how much you’re reheating. The microwave works fine, too.
Tips & Tricks
Be sure to check out the step by step instructions
- Don’t just sprinkle the spices on; really massage them into the meat.
- Pork shoulders are going to have fat, and that’s actually a good thing. That fat renders down during the long cooking time, keeping everything moist and flavorful. If you see a really thick cap of fat (more than a quarter inch thick), you can trim some of it, but leave a good amount on. After cooking, the fat practically falls away when you shred, so you can pull it out and discard it.
- The optional broiling step gives the pork crispy, caramelized edges that contrast beautifully with the tender meat underneath.
- This is one of those recipes that actually tastes just as good the next day. The flavors have time to really meld together. I’ll often make it on a Saturday for a Sunday gathering, and it’s always a hit. Just store the shredded meat with a little of the cooking liquid to keep it from drying out.
Reader Questions
You can, but I don’t recommend it. Cooking on high for 4-5 hours is a time-saver, but you won’t get the same fall-apart texture. Low and slow is the way to go with pork shoulder.
Mexican oregano has a slightly different flavor profile than Mediterranean oregano. But if you only have regular oregano in your spice cabinet, go ahead and use it. Your carnitas will still be delicious.
They’re the same cut, different names. A picnic roast comes from the lower part of the shoulder and works fine too, though it may have more bone and connective tissue.
Absolutely. I freeze carnitas all the time. Let the meat cool completely, then portion it into freezer bags with a little of the cooking liquid. Squeeze out as much air as possible, label with the date, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
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Mexican Slow Cooker Carnitas
Ingredients
- 5 pounds boneless pork shoulder butt roast
- 1 tablespoon Mexican oregano
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 1 onion chopped
- 4 cloves garlic minced
- 2 bay leaves
- 1 ½ cup chicken broth
Instructions
- In a small bowl, mix the Mexican oregano, cumin, salt, black pepper, cinnamon, and cayenne pepper. Rub all over the pork roast. Transfer roast into a slow cooker.5 pounds boneless pork shoulder butt roast, 1 tablespoon Mexican oregano, 2 teaspoons ground cumin, 2 teaspoons salt, 1 teaspoon black pepper, ½ teaspoon ground cinnamon, ½ teaspoon cayenne pepper
- Surround with onions and garlic, top with bay leaves, and pour in the chicken broth.1 onion, 4 cloves garlic, 2 bay leaves, 1 ½ cup chicken broth
- Cover and cook for 8-10 hours on low, until the roast reaches a minimal internal temperature of 145F and is fall-apart tender.
- Remove roast and shred with two forks. Return the meat to the crockpot and stir in some of the leftover liquid to keep it moist. You can discard about half of the liquid from the pot. You can also choose to crisp the meat by broiling it. Follow the optional step.
- Optional step: Line a rimmed baking sheet with foil. Lightly grease a baking sheet with cooking spray, then lay the shredded pork roast in an even layer. Transfer to the oven and broil for a few minutes on high until browned and crisped to your liking.
Notes
- Pork shoulders are going to have fat, and that’s actually a good thing. That fat renders down during the long cooking time, keeping everything moist and flavorful. If you see a really thick cap of fat (more than a quarter inch thick), you can trim some of it, but leave a good amount on. After cooking, the fat practically falls away when you shred, so you can pull it out and discard it.
- The optional broiling step gives the pork crispy, caramelized edges that contrast beautifully with the tender meat underneath.
- I don’t recommend cooking this on high. The pork won’t be as tender if it is cooked on high.
- Pork butt and pork should are the same cut, with different names. A picnic roast comes from the lower part of the shoulder and works fine too, though it may have more bone and connective tissue.
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Nutrition Information
Nutrition facts are estimates.
