Pork · Slow cooker

The Easiest Pork Carnitas | Get Cookin' | Allrecipes

Boneless pork shoulder, orange juice, lime juice, and a hot pan that does the heavy lifting: that's all you need for carnitas so tender they fall apart on their own. A quick sear builds flavour, then the slow cooker does the rest while you get on with your day.

R By Richard · Adapted from Allrecipes · Published 8 May 2026
👁 329.7k source views ❤️ 10.3k source likes
⏱Prep 20 min
🍲Slow cook 8 hr (Low) / 4 hr (High)
🍽Serves 6
✓Confidence 70% (review pending)
The Easiest Pork Carnitas | Get Cookin' | Allrecipes

Source video by Allrecipes on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

This easy pork carnitas recipe takes boneless pork shoulder and slow cooks it with orange, lime, onion and warm spices until it shreds like butter. The shredded pork is then crisped under the grill with a little of its own cooking juices for that signature golden crunch. Served simply in flour tortillas with white onion, coriander, jalapeño and a squeeze of lime, it is brilliant for entertaining without the fuss. The recipe is already designed for the slow cooker, so no major adaptation is needed.

Slow cooker notes: Source recipe is already a crock pot method. No adaptation needed. Final crisping is done under the grill (grill) rather than fried in oil, as shown in the video.

Ingredients

Main
  • 1.5 kgboneless pork shoulder, cut into 4 to 6 large chunks
  • salt
  • black pepper
  • 1 tbspancho chilli powder
  • 2 tspground cumin
  • 1 tspgarlic powder
  • 2 tspolive oil
  • 1 wholeonion, quartered
  • 1 wholeorange, halved and juiced, halves reserved
  • 2 wholelime, juiced
  • 240 mlwater
  • 2 wholebay leaves
To serve
  • flour tortillas, warmed (add late)
  • white onion, finely chopped (add late)
  • fresh coriander, chopped (add late)
  • 1 wholejalapeño, finely chopped (add late)
  • lime wedges (add late)

Method

  1. Cut the pork shoulder into 4 to 6 large chunks. Season generously on all sides with salt, pepper, ancho chilli powder, cumin and garlic powder.

    ~5 min

  2. Heat the olive oil in a large frying pan over a high heat. Sear the pork chunks undisturbed for 2 to 3 minutes per side until a deep crust forms. Work in batches if needed, then transfer to the slow cooker.

    ~10 min

  3. Juice the orange and limes, keeping the squeezed orange halves. Add the quartered onion to the hot pan briefly to wake it up, then pour in the orange juice, lime juice and water. Scrape up the browned bits from the base of the pan.

    ~3 min

  4. Pour the deglazing liquid and onion over the pork in the slow cooker. Tuck in the squeezed orange halves and the bay leaves.

    ~2 min

  5. Cover and cook on Low for 8 hours or High for 4 to 5 hours, until the pork shreds easily with a fork.

  6. Lift the pork onto a baking tray and shred with two forks. Discard the bay leaves and orange halves. Spoon a few tablespoons of the cooking liquid (including some of the fat from the surface) over the shredded pork.

    ~10 min

  7. Place the tray under a hot grill for about 1 to 2 minutes, until the edges of the pork turn golden and crispy. Watch carefully as it crisps quickly.

    ~2 min

  8. Season with a little extra salt. Serve the crispy carnitas piled into warm flour tortillas, topped with chopped white onion, coriander, jalapeño and a generous squeeze of lime.

    ~5 min

Frequently asked

Do I really need to sear the pork first?
Strictly no, you can put the seasoned pork straight into the slow cooker. Searing adds a deep, savoury crust that lifts the finished carnitas from good to great, so it is well worth the few extra minutes.
Can I use a different cut of pork?
Pork shoulder (boneless or bone-in) is the right cut because it has enough fat and connective tissue to break down into tender, shreddable meat. Bone-in works fine, just shred the meat off the bone after cooking. Leaner cuts like loin will dry out.
How do I get the carnitas crispy without a grill?
Spread the shredded pork on a baking tray, drizzle with a few spoonfuls of the cooking juices and fat, and roast in a hot oven at 220°C until the edges turn golden. You can also crisp it in a hot frying pan in batches.
Can I make carnitas ahead of time?
Yes, this is ideal for entertaining. Slow cook and shred the pork up to two days ahead, then keep it in its juices in the fridge. Crisp it under the grill just before serving so the texture stays at its best.
What should I serve with pork carnitas?
Warm flour or corn tortillas, finely chopped white onion, fresh coriander, sliced jalapeño and lime wedges are classic. Add salsa, soured cream, guacamole or pickled red onions to round out a taco spread.
Extraction notes (transparency): Cook developed the recipe on camera without exact measurements. Spice quantities, salt, oil amount, pork weight and serving count are inferred from typical carnitas recipes and the visible cut of pork shoulder. Water quantity (about 1 cup) and 2 bay leaves are stated. Citrus quantities (1 orange, exact lime count) not specified beyond 'the orange and the lime' and orange halves going into the pot.