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A top-down view of a shallow ceramic bowl filled with Slow Cooker Pork Carnitas, featuring glistening meat and charred edges.

Slow Cooker Pork Carnitas: The Ultimate Crispy & Juicy Mexican Street Taco Recipe

Authentic Slow Cooker Pork Carnitas featuring tender, juicy shredded pork with signature charred crispy edges. Topped with fresh cilantro, red onions, and lime wedges for the ultimate easy, high-flavor Mexican dinner.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 people
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

The Pork and Rub
  • 4 lbs Pork shoulder (pork butt) 1.8 kg, cut into 4 large chunks
  • 1 tbsp Kosher salt 15g
  • 1 tsp Dried oregano 5g
  • 1 tsp Ground cumin 5g
  • 1/2 tsp Black pepper 2.5g
Cooking Liquid
  • 1/2 cup Orange juice 120ml, fresh preferred
  • 1/4 cup Lime juice 60ml, fresh
  • 1 medium White onion Quartered
  • 4 cloves Garlic Minced
Garnishes
  • 1/2 cup Fresh cilantro 15g, finely chopped
  • 1/2 cup Red onion 75g, diced small
  • 2 Lime wedges Vibrant green

Equipment

  • 1 Slow Cooker (Crockpot)
  • 1 Baking Sheet Used for broiling and crisping.

Method
 

Slow Cooking
  1. Rub the salt, cumin, oregano, and pepper into the pork chunks.
  2. Place pork, onion, garlic, and juices into the slow cooker. Cook on Low for 8 hours until tender.
Crisping
  1. Remove pork and shred onto a baking sheet. Pour 1/2 cup (120ml) of juices over the meat.
  2. Broil on High for 4-5 minutes until edges are golden-brown and charred. Toss and broil 2 more minutes.
  3. Top with fresh cilantro and red onion. Serve with lime wedges.

Notes

Use a pork shoulder with good marbling for the juiciest results.
Don't skip the broiling step; it is what defines authentic carnitas.