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September 16, 2025
Crispy Slow Cooker Carnitas Recipe
Crispy slow cooker carnitas recipe uses easy preparation methods that ensure pork comes out wonderfully crispy, incredibly juicy, and completely full of authentic flavor throughout every bite. This innovative technique combines slow cooking's tenderness with finishing methods that create ideal texture contrasts. The crispy exterior and juicy interior prove that slow cookers can create restaurant-quality carnitas while the easy approach makes authentic Mexican cooking accessible.
With this easy recipe for slow cooker carnitas the pork comes out wonderfully crispy, juicy, and full of flavor. The slow cooker does most of the work.
Prep Time:
20 mins
Cook Time:
6 hrs
Total Time:
6 hrs 20 mins
Servings:
10
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Ingredients
4 pounds pork shoulder
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon cumin
2 teaspoons olive oil
1 orange, cut in half, juiced and peel reserved
1 lime , juiced
1 white onion, quartered
2 bay leaves
tortillas , cilantro, sliced jalapeno, diced white onion, and lime wedges for serving or as desired
Directions
Cut pork into 5 to 6 large chunks. Season each piece evenly with salt, pepper, garlic powder, chili powder, and cumin.
Heat oil in a large skillet over high heat. Add pork in a single layer to the hot skillet. If meat does not fit, do this step in 2 batches. Cook pork, untouched until well browned on the first side, 4 to 5 minutes. Flip and cook another 3 to 4 minutes. Remove meat and place into the bottom of a slow cooker.
To the hot skillet, add onion and cook 1 minute. Deglaze pan with orange juice, lime juice, and 1 1/4 cups water and scrape up any browned bits from the bottom of the skillet. Pour water mixture over pork in the slow cooker, add bay leaves, and cover.
Cook on High for 4 to 5 hours or on Low 6 to 7 hours or until pork is very tender.
Preheat the oven to broil. Remove pork from the slow cooker and shred into approximately 2 to 3 inch pieces and place on a rimmed baking sheet. Spoon some of the juices evenly over the pork, and reserve about 1 cup of juices for serving. Broil pork for 3 to 5 minutes, or until slightly crispy and browned, tossing halfway through if necessary.
Serve in toasted tortillas with japaleno slices, chopped onion, cilantro, and lime wedges, or as desired
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 900 | Calories |
| 46g | Fat |
| 68g | Carbs |
| 51g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 900 | |
| % Daily Value * | |
| Total Fat 46g | 59% |
| Saturated Fat 16g | 80% |
| Cholesterol 163mg | 54% |
| Sodium 940mg | 41% |
| Total Carbohydrate 68g | 25% |
| Dietary Fiber 6g | 22% |
| Total Sugars 12g | |
| Protein 51g | 103% |
| Vitamin C 77mg | 85% |
| Calcium 137mg | 11% |
| Iron 6mg | 32% |
| Potassium 982mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
