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Slow Cooker Pork Carnitas
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4.72 from 39 votes

Slow Cooker Pork Carnitas

Easy slow cooker pork carnitas, made crispy under the broiler before serving.
Prep Time5 mins
Cook Time5 hrs
Total Time5 hrs 5 mins
Course: Dinner, Slow Cooker
Cuisine: Mexican
Servings: 18 servings
Author: Basil and Bubbly


  • 5 lb bone-in Pork Shoulder excess fat chunks removed
  • 1 Tablespoon Chili Powder
  • 2 teaspoons Cumin
  • 1 teaspoon Oregano
  • ¼ teaspoon Cinnamon
  • 1 Tablespoon Salt
  • 2 Bay Leaves
  • 1 onion quartered
  • 2 cups low-sodium Chicken Broth
  • ½ cup Orange Juice
  • ¼ cup Lime Juice
  • 3 cloves Garlic minced


  • Place the raw pork in the slow cooker. Stab the pork 8 or 9 times with a knife about ½ way through the meat.
  • Rub the pork shoulder with the chili powder, cumin, oregano, cinnamon, and salt. Place the bay leaves on top of the meat, and toss the onion into the crock pot ( I usually place two of the quarters on top of the meat and two next to the meat in the pot ).
  • Stir the mixed garlic into one of the juices, and then pour all of the juice combined with the garlic, plus the chicken broth into the pot.
  • Cover and cook on high for 5 hours or low for 8.
  • After cooking, remove the bay leaves and the bone from the slow cooker pot and shred all of the remaining meat. This is a great point at which to let the meat cool and refrigerate or freeze it to have later.
  • Immediately before serving the meat ( defrost in the fridge first, if you'd frozen it ), place the shredded meat in a thin layer on a jelly roll pan or other broiler-safe pan with sides. Broil on High for 5 to 7 minutes, or until edges of the shredded meat start to brown and crisp.