If you’re craving something bursting with bold flavor yet effortlessly tender, this Slow Cooker Pork Carnitas Recipe is an absolute game-changer. Imagine pork so delectably soft it practically melts in your mouth, perfectly seasoned with warm spices and bright citrus notes, all cooked low and slow until the flavors meld into pure magic. Whether you’re planning a cozy family dinner or a lively taco night with friends, this recipe brings the authentic taste of Mexican carnitas right to your table with minimal hands-on time.
Ingredients You’ll Need
Gathering the right ingredients is so simple yet crucial to building those deep, rich flavors that make this dish stand out. Each spice and fresh addition plays a unique role in layering the taste, texture, and vibrant color of the carnitas.
- 4 pounds boneless pork butt or shoulder roast: The ideal cut for shredding with just enough fat to keep the meat juicy and tender.
- 2 teaspoons kosher salt: Enhances the overall flavor and helps tenderize the pork.
- ¾ teaspoon freshly ground black pepper: Adds mild heat and depth.
- 2 teaspoons dried oregano: Brings a subtle herbal earthiness perfect for carnitas.
- 2 teaspoons ground cumin: Infuses a warm, smoky undertone that pairs beautifully with pork.
- 1 tablespoon chili powder: Offers a gentle spice kick without overwhelming the palate.
- ½ teaspoon ground cinnamon: Adds unexpected warmth that complements the citrus and savory spices.
- 1 yellow onion, peeled and quartered: Layers sweetness and moisture during the slow cooking.
- 4 cloves garlic, peeled: Provides a fragrant garlic punch that enhances every bite.
- 2 bay leaves: Impart subtle herbal notes contributing to the savory base.
- 4 ounces diced green chilies (1 can): Adds a mild heat and tangy zing.
- 1½ cups Sangria wine: This brings fruity brightness and tenderizing acidity.
- 2 oranges, quartered: Fresh citrus juice infuses the pork with brightness and cuts through the richness.
- Freshly squeezed lime juice (optional for serving): A fresh pop of acidity at the table.
- Chopped fresh cilantro (optional for serving): Adds a vibrant, herbaceous finish.
How to Make Slow Cooker Pork Carnitas Recipe
Step 1: Prepare the Slow Cooker and Pork
Start by spraying your slow cooker with cooking spray to keep things from sticking. Trim away any thick patches of fat from your pork so the carnitas have just the right balance of juicy tenderness and crispiness later.
Step 2: Rub the Pork with the Spice Blend
Combine the salt, pepper, oregano, cumin, chili powder, and cinnamon in a small bowl, then massage this flavorful mix all over your pork. This spice rub is where the magic begins, creating a deeply aromatic crust as it cooks.
Step 3: Layer Ingredients in the Slow Cooker
Place the spiced pork into the slow cooker, then add the quartered onion, garlic cloves, bay leaves, diced green chilies, and Sangria wine. The wine adds a slightly sweet and fruity depth that elevates the dish beyond your typical carnitas.
Step 4: Add the Oranges
Squeeze the juice of the quartered oranges over the pork, then toss the fruit pieces into the pot. The citrus adds a zesty brightness that balances the rich pork beautifully.
Step 5: Slow Cook Low and Slow
Cover and cook on LOW for 5 to 7 hours, or on HIGH for 4 to 6 hours until the pork is fork tender and falling apart. This slow cooking is key to developing that melt-in-your-mouth texture.
Step 6: Shred the Pork
When the pork is perfectly tender, transfer it to a cutting board and let it rest for about 10 minutes. Then shred the meat with two forks, pulling it apart into beautiful, juicy strands.
Step 7: Reduce the Cooking Juices
Strain the slow cooker juices into a small pan and bring to a boil. Lower to medium heat and simmer until the sauce thickens and reduces by about half—this concentrated liquid is pure gold for drizzling over the finished carnitas.
Step 8: Crisp the Carnitas in the Oven
Preheat your oven to 450°F and line two baking sheets with foil, spraying the foil lightly. Spread the shredded pork evenly across the sheets and drizzle generously with the reduced cooking juices. Bake for 10 minutes until the liquid evaporates, then broil briefly to get those wonderfully crispy edges. Keep a close eye so they don’t burn!
Step 9: Serve and Enjoy
Drizzle with extra reduced sauce for moisture and flavor right before serving. The carnitas are perfect piled onto tacos, wrapped in quesadillas, layered in enchiladas, or spooned over tostadas—let your imagination run wild!
How to Serve Slow Cooker Pork Carnitas Recipe
Garnishes
Fresh garnishes make all the difference! A squeeze of lime juice and a sprinkle of chopped cilantro add bright, fresh flavors that cut through the richness. Don’t forget to serve with peeled orange slices for a sweet, juicy contrast that pairs perfectly.
Side Dishes
Traditional sides like Mexican rice, refried beans, or a simple cabbage slaw bring texture and balance. For a fresher twist, a crunchy jicama salad or grilled corn on the cob dressed with chili powder and cheese is spectacular alongside these carnitas.
Creative Ways to Present
Think beyond the taco shell! Use the shredded pork as a hearty topping on nachos, stuffed into crispy taquitos, or even spooned over a warm bowl of creamy grits or polenta for a fusion twist. This Slow Cooker Pork Carnitas Recipe lends itself to countless fun and delicious presentations.
Make Ahead and Storage
Storing Leftovers
Leftover carnitas keep wonderfully in an airtight container in the refrigerator for up to 4 days. Because the pork is already cooked and shredded, reheating is quick and easy without losing any flavor.
Freezing
The best part? This dish freezes beautifully. Portion the carnitas into freezer-safe bags or containers, pour in some of the reduced cooking juices to keep it moist, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for a ready-to-go meal.
Reheating
For the best results, reheat gently in a skillet over medium heat with a splash of the leftover cooking juices to keep the pork juicy. Finish under the broiler or in a hot pan for a few minutes to recapture that beloved crispy edge.
FAQs
Can I use a different cut of pork for this Slow Cooker Pork Carnitas Recipe?
Absolutely! While pork butt or shoulder is ideal due to its fat content and tenderness, you can also use pork picnic roast. Just be mindful it might need a slightly different cooking time to become fork-tender.
What if I don’t have Sangria wine—can I substitute something else?
No worries! You can swap the Sangria for a dry white wine, beer, or even a mix of chicken broth and a splash of orange juice to keep that citrusy brightness and acidity.
How do I make these carnitas spicy?
If you love heat, add diced jalapeños or a pinch of cayenne pepper to the spice rub. You can also top your carnitas with spicy salsa or pickled jalapeños when serving.
Is this recipe keto- or low-carb friendly?
Yes! Pork carnitas are naturally low in carbs, especially when served without tortillas or with low-carb wraps. Just choose your sides wisely to keep the meal keto-friendly.
Can I make this Slow Cooker Pork Carnitas Recipe in an Instant Pot?
Definitely! Use the sauté function to brown the pork if you like, then pressure cook on high for around 60 minutes. Finish by crisping under the broiler as instructed for that authentic texture.
Final Thoughts
This Slow Cooker Pork Carnitas Recipe is everything you want in a comforting, flavorful meal with so little fuss. Whether you’re serving it up for a casual weeknight dinner or a festive gathering, these carnitas are sure to become a beloved staple in your cooking repertoire. Trust me, once you try it, your slow cooker will be your best kitchen buddy for many meals to come!
Print
Slow Cooker Pork Carnitas Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Slow Cooker Pork Carnitas recipe features tender, flavorful pork butt slow-cooked with a blend of spices, onions, garlic, bay leaves, green chilies, Sangria wine, and fresh citrus. The pork is then shredded and crisped under the broiler for a perfect combination of juicy and crispy textures, ideal for tacos, quesadillas, enchiladas, or tostadas.
Ingredients
Meat and Seasonings
- 4 pounds boneless pork butt (or shoulder roast, patted dry)
- 2 teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- ½ teaspoon ground cinnamon
Vegetables and Aromatics
- 1 yellow onion (peeled and quartered)
- 4 cloves garlic (peeled)
- 2 bay leaves
- 4 ounces diced green chilies (1 can)
Liquids and Citrus
- 1½ cups Sangria wine
- 2 oranges (quartered, juice squeezed and quarters reserved)
Optional Garnishes
- Freshly squeezed lime juice (for serving)
- Chopped fresh cilantro (for serving)
Instructions
- Prepare the Slow Cooker: Spray the inside of the slow cooker with cooking spray. Trim any thick patches of fat from the pork butt, leaving only a thin fat cap.
- Make the Spice Rub: In a small bowl, combine kosher salt, freshly ground black pepper, dried oregano, ground cumin, chili powder, and ground cinnamon. Rub this spice mixture all over the pork thoroughly for even seasoning.
- Add Ingredients to Slow Cooker: Place the seasoned pork into the slow cooker. Top with peeled and quartered yellow onion, peeled garlic cloves, bay leaves, diced green chilies, and pour in the Sangria wine.
- Add Citrus: Squeeze juice from the two oranges over the pork and add the orange quarters into the slow cooker for extra flavor.
- Cook the Pork: Cover the slow cooker. Cook on LOW heat for 5-7 hours or on HIGH for 4-6 hours until the pork is fork tender and can be easily shredded.
- Shred the Pork: Once tender, transfer the pork onto a cutting board and let it rest for 10 minutes. Shred the meat using two forks, pulling it apart into bite-sized pieces.
- Reduce Cooking Juices: Strain the cooking liquid into a small to medium stovetop pan. Bring it to a boil over high heat, then reduce to medium and simmer until the juices reduce and thicken, about 15-20 minutes. This will concentrate the flavor.
- Prepare Oven and Baking Sheets: While the pork rests, preheat your oven to 450°F (232°C). Line two cooking sheets with foil and spray the foil with cooking spray to prevent sticking.
- Crisp the Carnitas: Spread the shredded pork evenly between the two prepared baking sheets. Drizzle each pan with about ½ to ¾ cup of the reduced cooking juices. Bake for 10 minutes or until the liquid evaporates, then switch to broil to crisp the edges. Watch carefully to avoid burning.
- Finish and Serve: Just before serving, drizzle additional reduced cooking juices over the crispy pork. Serve as tacos, quesadillas, enchiladas, or tostadas, garnished with lime juice, chopped cilantro, and peeled orange slices as desired.
Notes
- Trim excess fat from pork butt to avoid overly greasy carnitas, leaving a thin fat cap for moisture and flavor.
- Use Sangria wine for a unique fruity depth; you can substitute with dry red wine or a mix of orange juice and red wine if unavailable.
- Slow cooker times vary depending on your device; check tenderness around the minimum suggested time.
- Broiling is critical for getting the characteristic crispy edges of traditional carnitas.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with warm corn tortillas and your favorite toppings like diced onions, cilantro, salsa, and avocado.
