Pork Carnitas in the Crock Pot! So Easy & Much Healthier!
by Jen Rivas
Pork carnitas are a beloved Mexican dish traditionally made by slow-cooking pork shoulder in lard until it's fall-apart tender. This easy slow cooker version delivers all the authentic flavour without the fuss—simply add your pork shoulder to the crock pot with seasonings and let it cook low and slow. Ready in hours rather than days, this healthier approach is perfect for busy weeknights when you want something delicious with minimal prep. Serve in warm tortillas, over salads, or as a protein-packed main course. It's a set-it-and-forget-it meal that delivers restaurant-quality results
Watch: Pork Carnitas in the Crock Pot! So Easy & Much Healthier!
Original recipe video — click to play
Ingredients
Main
- 2000 g pork shoulder, cut into large chunks
Also called pork butt; skin removed
Seasoning
- 10 g salt
Adjust to taste
- 5 g black pepper, ground
- 5 g cumin, ground
- 6 cloves garlic, minced or crushed
- 120 ml orange juice, fresh or unsweetened(optional)
Traditional in carnitas; adds brightness
Liquid
- 250 ml water or chicken stock
Reduced amount for slow cooker to prevent excess liquid
Serving
- 30 g fresh coriander, chopped(optional)
Add in last 15 minutes or as garnish
- 1 whole lime, cut into wedges(optional)
Serve alongside
Method
- 1
Pat the pork shoulder dry with kitchen paper and season generously all over with salt, pepper, and cumin.
~5 minsTip: Drying the meat helps with browning if you choose to sear it first
- 2Optional step
Optional: Heat a large frying pan over medium-high heat. Sear the pork chunks on all sides until golden brown, about 10–12 minutes total. This step adds deeper flavour but can be skipped for a quicker prep.
~12 minsTip: Searing develops a rich, caramelised crust
- 3
Place the pork (seared or unseared) into a 6-quart slow cooker. Add the minced garlic, orange juice, and water or stock. Stir well to combine.
~5 minsTip: Ensure the liquid covers at least half the meat
- 4
Cover and cook on Low for 8 hours, or on High for 5 hours, until the pork is extremely tender and shreds easily with a fork.
~8 hrsTip: The exact time will depend on the size of your chunks and your slow cooker
- 5
Using two forks or a pair of tongs, shred the cooked pork directly in the slow cooker, breaking it into bite-sized pieces.
~10 minsTip: The meat should pull apart easily; if not, cook a little longer
- 6Optional step
If desired, skim excess fat from the surface. For crispier carnitas, transfer the shredded pork to a baking tray, spread in a single layer, and place under a hot grill for 5–10 minutes until the edges are crispy and slightly charred.
~10 minsTip: This step mimics the traditional fried finish; watch carefully to avoid burning
- 7
Stir in fresh coriander if using. Taste and adjust seasoning with salt and pepper as needed.
~5 minsTip: Fresh herbs brighten the finished dish
- 8
Serve warm in tortillas, over rice, in salads, or on their own with lime wedges and your favourite toppings.
0Tip: Perfect for meal prep; carnitas keep well in the fridge for up to 4 days
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can scale down the recipe to fit a 3–4 litre slow cooker. Use about 1 kg of pork shoulder and reduce the liquid proportionally. The cooking time should remain the same on Low (8 hours) or High (5 hours), though you may need to check earlier as smaller cookers can cook faster
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