The Daily Plate

Crispy Slow Cooker Pork Carnitas

Real carnitas are a two-step magic trick: first the pork braises low and slow in citrus and spices until it surrenders into juicy shreds, then a blast under the broiler crisps the edges into golden, caramelized bits. That contrast — tender inside, crispy outside — is everything. Taco night regulars will also love our Slow Cooker Mexican Shredded Beef. Set it in the morning, crisp it at dinner, and watch the tacos vanish.

Crispy pork carnitas with charred caramelized edges, lime wedges and cilantro, piled for tacos
Prep time15 min
Cook time8 hrs
Total8 hrs 30 min
Yield10 servings
CuisineAmerican
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🧺Ingredients

  • 3 1/2 lb boneless pork shoulder, cut into large chunks
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 2 bay leaves
  • 1 large onion, quartered
  • 6 cloves garlic, smashed
  • 1 cup fresh orange juice (about 3 oranges)
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/2 cup chicken broth
  • 2 tbsp olive oil, for crisping
  • Warm corn tortillas, diced onion, cilantro, and lime, for serving

👩‍🍳Instructions

  1. Season the pork. Rub the pork chunks all over with the salt, pepper, cumin, and oregano. Place in a 6-quart slow cooker with the onion, garlic, and bay leaves.
  2. Add citrus. Pour the orange juice, lime juice, and chicken broth around the pork. The pork should be mostly submerged — add a splash more broth if needed.
  3. Cook low and slow. Cover and cook on LOW for 8 hours (or HIGH for 4 1/2–5 hours), until the pork shreds effortlessly.
  4. Shred. Transfer the pork to a bowl and shred with two forks, discarding fat, bay leaves, and onion pieces. Moisten with 1 cup of the cooking liquid.
  5. Crisp it. Heat the broiler. Spread the shredded pork on a foil-lined sheet pan, drizzle with the olive oil and a little more cooking liquid, and broil 5–8 minutes, turning once, until the edges are browned and crisp.
  6. Serve. Pile into warm corn tortillas with diced onion, cilantro, and lime wedges. Extra crispy bits for everyone.

💡 Carnitas smarts

The broiler crisp is non-negotiable — it is what separates carnitas from plain pulled pork. Do not skip moistening the pork with cooking liquid before broiling; it keeps the interior juicy while the edges crisp. Pork shoulder (not loin) is essential — the fat renders into tenderness. Leftovers freeze up to 3 months and re-crisp beautifully in a hot skillet.

❓Common questions

Can I make carnitas without a broiler?
Yes — crisp the shredded pork in a ripping-hot cast iron skillet with a little oil, pressing it down and letting it sit undisturbed 2–3 minutes per side.

What is the best cut for carnitas?
Boneless pork shoulder (Boston butt) — its marbling keeps the meat juicy through the long cook. Pork loin is too lean and dries out.

Can I cook it faster?
A pressure cooker does it in about 60 minutes at HIGH pressure with natural release. Then crisp under the broiler as directed.

What do I serve with carnitas?
Warm corn tortillas, diced white onion, cilantro, lime, and your favorite salsa. They are also incredible in burrito bowls, quesadillas, and nachos.

Juicy carnitas with crispy caramelized edges for tacos
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