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Crockpot Carnitas

Crockpot carnitas with a deeply spiced rub, slow-cooked until fall-apart tender, then broiled until the edges turn crispy and caramelized. Perfect for tacos with warm corn tortillas, onion, cilantro, and lime.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Bone-in pork shoulder
  • 4 lb bone-in pork shoulder (or boneless)
Juices and aromatics
  • 0.5 cup orange juice
  • 0.25 cup lime juice (about 2 limes)
  • 4 clove garlic, minced
Spice rub
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cinnamon
  • 1 tsp salt
  • 0.5 tsp black pepper
Serving
  • 1 corn tortillas, diced white onion, fresh cilantro, and lime wedges for serving

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Make the spice rub
  1. Mix cumin, chili powder, smoked paprika, dried oregano, garlic powder, onion powder, cinnamon, salt, and black pepper together until evenly combined.
  2. Rub the spice mixture all over the pork shoulder, pressing so it adheres to the surface.
Slow cook until tender
  1. Place the pork in the slow cooker and add orange juice, lime juice, and minced garlic around it.
  2. Cook on LOW for 8–10 hours or on HIGH for 5–6 hours, until the pork is completely fall-apart tender.
Broil for crispy edges
  1. Remove the pork from the slow cooker and shred it with two forks.
  2. Spread the shredded pork in an even layer on a rimmed sheet pan, then broil for 5–7 minutes until edges are crispy and caramelized.
Serve
  1. Serve the carnitas in warm corn tortillas with diced white onion, fresh cilantro, and lime wedges.

Notes

For the crispiest texture, spread the shredded pork in a thin, even layer before broiling so more surface area caramelizes. Store leftovers in an airtight container in the refrigerator up to 4 days; freeze up to 3 months (broiling before serving is recommended). For a lighter option, use reduced-sodium salt in the rub and choose corn tortillas without added fat.