Tex Mex Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Slow Cooker Pork Carnitas
Tender, fall-apart pork shoulder braised low and slow then crisped up for irresistible taco filling.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Rub the pork chunks with salt, cumin, oregano, and chili powder.
- 2
Place the pork in a slow cooker with the onion, garlic, orange juice and peel, lime juice, broth, and bay leaves.
- 3
Cover and cook on low for 8 hours, or until the pork shreds easily with a fork.
- 4
Remove the pork, discard the orange peel and bay leaves, and shred the meat with two forks.
- 5
Spread the shredded pork on a baking sheet and broil for 5-7 minutes until the edges crisp up.
- 6
Serve in warm tortillas with diced onion, cilantro, and salsa.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving585
Calories
63 g
Protein
8 g
Carbs
32 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Carnitas means "little meats" in Spanish, and the classic Mexican version is pork cooked slowly in its own fat until tender, then finished with crisp edges. A Tex-Mex home version often keeps that pull-apart texture but uses a slow cooker, citrus, warm spices, and a broiler finish to get close to the tender-inside, browned-outside contrast without a large pot of lard.
Listahan note
This version prioritizes weeknight practicality: the slow cooker handles the long braise, then the shredded pork gets a short broil so the taco filling has browned edges instead of tasting like plain pulled pork.
Technique cues
- Cut the pork shoulder into large chunks rather than small cubes. Bigger pieces stay juicier during the long cook and shred into better strands.
- Reserve the orange peel as written, but discard it after cooking. It perfumes the braising liquid without leaving bitter pieces in the finished meat.
- The broiler step is not decorative; it concentrates the juices on the baking sheet and gives the shredded pork the crisp edges that make carnitas feel finished.
Kitchen flow
- Parallel prep
- Warm tortillas, chop onion and cilantro, and set out salsa while the shredded pork is under the broiler.
- Make-ahead
- Cook and shred the pork ahead, then broil just before serving so the edges are crisp instead of steamed.
- Leftover move
- Fold leftover carnitas into breakfast tacos with scrambled eggs, or scatter it over rice with salsa and lime.
- Cleanup rhythm
- Line the baking sheet before broiling and rinse the slow-cooker insert while the pork crisps.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Pork shoulder
Main protein
Purpose: Pork shoulder has enough connective tissue and fat to become tender during a long slow-cooker braise.
Handling: Cut it into large chunks so seasoning reaches more surface area while the meat still stays moist.
Adaptation: Pork butt works the same way; lean pork loin will shred less generously and can taste drier.
Ground cumin
Earthy spice base
Purpose: Cumin gives the pork the warm, savory note common in Tex-Mex taco fillings.
Handling: Rub it directly onto the pork with the salt, oregano, and chili powder before adding liquid.
Adaptation: Whole cumin seeds can be lightly crushed for a more fragrant but slightly more textured result.
Dried oregano
Herbal backbone
Purpose: Oregano adds a dry, savory edge that balances the sweetness of orange juice and pork.
Handling: Crush it between your fingers as you add it so it releases more aroma.
Adaptation: Mexican oregano gives a more citrusy, resinous note if you have it; Italian oregano is still useful here.
Orange, juiced (peel reserved)
Citrus braising note
Purpose: Orange juice brings gentle sweetness while the peel gives the pork a deeper citrus aroma during the cook.
Handling: Use wide strips of peel if possible so they are easy to remove before shredding.
Adaptation: A splash of extra lime juice can make the pork brighter, but it will not give the same rounded orange note.
White onion
Aromatic base
Purpose: The onion softens into the cooking juices and gives the shredded pork a savory background flavor.
Handling: Quarter it so it can braise alongside the pork without disappearing completely.
Adaptation: Yellow onion works with a slightly sweeter finish.
Chicken broth
Braising liquid
Purpose: Broth gives the slow cooker enough moisture to cook the pork evenly and carry the spices through the meat.
Handling: Pour it around the pork rather than washing all the seasoning off the top at once.
Adaptation: Water can work in a pinch, but the finished juices will taste thinner and may need more careful seasoning.
Technique notes
- Shred the pork into uneven pieces, not fine threads. Some larger bits brown better and give the tacos a meatier bite.
- Spoon a little cooking liquid over the pork before broiling. The liquid reduces on the sheet pan and helps the edges crisp without drying the center.
- Broil in a thin layer and watch closely after the 5-minute mark. Carnitas should have browned tips and juicy pockets, not a dry crust across the whole pan.
Ingredient swaps
- Tortilla path
- Use corn tortillas for a more traditional taco texture or flour tortillas for a softer Tex-Mex wrap.
- Brighter finish
- Add an extra squeeze of lime after broiling if the pork tastes rich but a little flat.
- No-broiler finish
- Crisp the shredded pork in a hot skillet in batches, letting it sit undisturbed before turning so browned edges can form.
Serve alongside
- Mexican red rice
- Charro beans
- Cabbage-lime slaw
- Elote-style corn salad
- Agua de jamaica
- Sparkling lime water
- Mexican lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the pork with some of its cooking juices in a sealed container so it stays moist.
- Reheat in a skillet with a spoonful of reserved juices, then let the edges brown again before serving.
- Freeze in portions with a little cooking liquid; thaw overnight before reheating and crisping.
Equipment
- Slow cooker
- Rimmed baking sheet
- Tongs
- Two forks for shredding
Make this household-aware
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