Description
This Easy Crockpot Carnitas recipe delivers tender, juicy Mexican-style shredded pork bursting with flavor and crisped to perfection. Ideal for tacos, burritos, rice bowls, or nachos, it’s a hands-off slow cooker meal perfect for weeknights, gatherings, or meal prep.
Ingredients
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4–5 lbs (1.8–2.3 kg) pork shoulder
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5 cloves garlic, roughly chopped
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1 tablespoon (15 g) salt
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1 teaspoon (2.5 g) cumin
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1 teaspoon (2.5 g) chili powder
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1 teaspoon (2.5 g) black pepper
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1 teaspoon (1 g) oregano
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1/4 teaspoon (0.5 g) cinnamon
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1/2 teaspoon (1 g) cayenne pepper
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1 tablespoon (15 ml) chipotle hot sauce (optional)
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Juice of 2 limes
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1/2 cup (120 ml) orange juice
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12 oz (355 ml) beer (or chicken broth)
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1/2 cup (120 ml) salsa (smooth preferred)
Instructions
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Place pork shoulder in the slow cooker. Rub chopped garlic onto the pork or distribute around it.
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Sprinkle with salt, cumin, chili powder, pepper, oregano, cinnamon, and cayenne. Rub the spices evenly into the meat.
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Pour in lime juice, orange juice, beer, and salsa.
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Cover and cook on LOW for 8 hours.
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Once tender, shred the pork with forks in the slow cooker or separately, then return to the juices.
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Preheat broiler. Transfer pork to a foil-lined baking sheet, spoon some juices over it, and broil for 5–10 minutes until crispy at the edges.
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Serve hot in tortillas with toppings like cilantro, avocado, and lime.
Notes
Substitute beer with chicken broth if desired.
Don’t skip the broil step—it’s key for texture.
Great for meal prep: refrigerate up to 3 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican