This slow cooker pork carnitas recipe has been my weeknight lifesaver and weekend crowd pleaser for years. I first learned the low and slow method during a busy holiday season when I needed a hands-off main that still delivered big on flavor. The pork shoulder simmers all day with citrus and classic Mexican spices until it is impossibly tender. The final broil step creates irresistible crispy edges that contrast beautifully with the melt-in-your-mouth interior. Every time I smell those aromas coming from the kitchen my family gathers, plates are lined up, and conversations slow down to savor the first bites.

What makes this preparation special is how little hands-on time it asks for and how much it rewards. You can season the meat in ten minutes, let the slow cooker do the heavy lifting during the day, and finish the texture with a quick crisp under the broiler at the end. The balance of orange and lime juices brightens the rich pork and the simple spice blend of chili powder, cumin and oregano adds warmth without masking the meat. I often serve these with warm corn tortillas, pickled onions and avocado for a simple, festive meal that feels like a celebration even on an ordinary Tuesday.

Ingredients

• Chili powder: One tablespoon provides warmth and a subtle smoky base; look for a medium heat blend from a reliable brand such as McCormick or a local spice shop for fresher flavor.
• Ground cumin: Two teaspoons adds earthy depth; freshly ground cumin seeds will be more aromatic but preground is perfectly acceptable.
• Dried oregano: Two teaspoons, preferably Mexican oregano if you can find it, boosts the herbaceous background notes.
• Salt and ground black pepper: Two teaspoons of salt to season the meat and one teaspoon of black pepper; adjust the salt to taste after cooking since juices concentrate flavors.
• Pork shoulder: Four pounds of boneless pork shoulder with excess fat trimmed but a little fat left helps keep the meat moist. Choose a well-marbled piece for best results.
• Garlic: Four cloves, peeled and left whole to infuse subtle garlic perfume during the slow cook without overwhelming the dish.
• Onions: Two medium onions, quartered; they break down during cooking and add savory sweetness to the cooking liquids.
• Orange juice: Half a cup of freshly squeezed juice brightens the pork and adds natural sweetness that balances the savory spices.
• Lime juice: Quarter cup freshly squeezed for sharp acidity and brightness; bottled juice lacks the same vibrant note.

Instructions

Season the pork: In a small bowl combine one tablespoon chili powder, two teaspoons ground cumin, two teaspoons dried oregano, two teaspoons salt and one teaspoon ground black pepper. Pat the pork shoulder dry and rub the spice blend evenly over all sides, pressing the spices into the meat. This initial seasoning builds the flavor base that will infuse the pork during the long cook. Assemble in the slow cooker: Place four peeled garlic cloves and two quartered onions in the bottom of a six quart slow cooker. Add half cup freshly squeezed orange juice and quarter cup freshly squeezed lime juice. Lay the seasoned pork shoulder on top and pour any leftover spice into the pot. Cover and cook on low for eight hours or on high for four to five hours until the meat is very tender and shreds easily. Shred and rest: Remove the pork shoulder carefully with tongs to a cutting board. Use two forks to shred into bite sized pieces, discarding any large bits of excess fat. Return the shredded meat to the cooker and stir to coat with the cooking juices. Taste and adjust seasoning with additional salt and pepper if needed. Keep covered and warm for an additional thirty minutes to allow the juices to redistribute. Crisp the edges: Preheat the oven to the broil setting. Spread the shredded pork in a single layer on a rimmed baking sheet and spoon a few tablespoons of the cooking juices over the top. Broil for three to four minutes until the edges are crisp and browned. Watch closely as broilers vary widely and meat can brown quickly. Remove and serve hot.

Storage Tips

Cool leftover pork completely before storing. Place portions in airtight containers or heavy duty freezer bags with as much air removed as possible. In the refrigerator use within four days for best quality. For longer storage freeze in single serving portions for up to three months. Reheat gently in a skillet over medium heat with a splash of the reserved cooking liquid or water and cover briefly to steam until warmed through. To re-crisp, transfer to a hot oven or broil briefly after reheating.

Ingredient Substitutions

If you cannot find pork shoulder use pork butt, which is the same cut labeled differently, or a well marbled pork roast. For a citrus swap, orange marmalade thinned with water can stand in for fresh orange juice in a pinch, but reduce added sugar elsewhere. To make the dish spicier add a teaspoon of chipotle powder or diced canned chipotles. Omit lime juice to reduce acidity but expect a slightly less bright finish.

Serving Suggestions

Serve with warm corn or flour tortillas, pickled red onions, chopped cilantro and lime wedges. For a bowl option place rice or cauliflower rice as the base and top with beans, salsa and avocado. These are also excellent in tortas, on nachos or alongside roasted sweet potatoes. Garnish with crumbled queso fresco or a dollop of crema if dairy is desired.

Cultural Background

Carnitas originates from the Mexican state of Michoacan and the name translates to little meats. Traditionally made by slowly simmering pork in lard, modern home cooks often use an oven or a slow cooker to achieve similar tenderness without the need for large amounts of fat. The method here keeps the spirit of the dish intact using citrus and aromatics to build flavor while allowing for a lighter, more accessible preparation.

Seasonal Adaptations

In winter add warming ingredients like a cinnamon stick and orange peel during cooking for depth. In summer keep it light with extra lime and fresh chopped herbs. For holiday gatherings scale up the pork and finish on multiple baking sheets under the broiler in batches so you can serve piping hot and crisp to a crowd.

Meal Prep Tips

Make a double batch and freeze half in meal sized portions. Portion shredded pork into resealable containers with a small amount of cooking liquid to retain moisture. When packing lunches, include tortillas or a side salad separately and reheat the pork briefly in the microwave or skillet before assembling to preserve texture and freshness.

These carnitas recipe steps and notes have been refined through years of making it for family gatherings, weeknight meals and potlucks. It is forgiving, flavorful and reliable. I encourage you to make it your own with garnishes and sides that reflect your taste.

Enjoy the slow cooked aroma, the ease of preparation and the joy of sharing a simple, delicious meal. Once you try this technique you will find yourself returning to it whenever you want an effortless yet impressive main dish.