I love how this slow cooker carnitas recipe turns a simple cut of meat into something deeply flavorful and satisfying. The blend of citrus and spices creates tender, juicy shredded meat with crispy edges that feel comforting and perfect for family meals or gatherings.
Why You’ll Love This Recipe
I enjoy how effortless this recipe is from start to finish. I only need about 10 minutes to prepare everything before letting the slow cooker take over. I also like how flexible it is, since I can serve it in tacos, bowls, or wraps. The flavors are rich and well-balanced, and I always end up with enough to enjoy now and save for later meals.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
In the slow cooker
4 pounds shoulder roast
1 white onion, roughly chopped
3 whole jalapeno peppers
2 oranges, juiced with rinds reserved
Directions
I begin by combining all the dry rub ingredients in a bowl and mixing them well. Then I place the chopped onion and whole jalapenos at the bottom of the slow cooker. I squeeze the juice from the oranges directly into the pot and add the rinds for extra flavor.
Next, I coat the roast thoroughly with the seasoning mixture, pressing it into the surface so it sticks. I place it on top of the onions and peppers, then pour the orange juice over everything.
I cook it on low heat for about 7 to 9 hours until the meat becomes very tender and easy to shred. Once done, I remove it from the slow cooker and shred it using forks, removing any excess fat.
To create crispy edges, I spread the shredded meat in a thin layer on a baking sheet and bake it at 425°F for 6 to 10 minutes until it reaches the texture I like. I finish by straining the cooking liquid and spooning some over the meat before serving.
Servings and timing
I usually get around 6 servings from this recipe.
Preparation time is about 10 minutes.
Cooking time is around 8 hours.
Total time is approximately 8 hours and 10 minutes.
Variations
I sometimes add a pinch of cayenne pepper when I want extra heat. Other times, I brush the roast with barbecue sauce for a smoky twist. If I need a faster method, I use a pressure cooker instead of the slow cooker. I also skip the oven step occasionally when I prefer softer shredded meat.
Storage/Reheating
I store leftovers in airtight containers in the refrigerator for up to 4 days. For longer storage, I freeze portions for up to a month.
When reheating, I like using a skillet over medium-high heat to bring back the crispy texture. If needed, I add a bit of the reserved cooking liquid to keep everything moist and flavorful.
FAQs
What cut of meat works best for carnitas?
I find that a shoulder cut works best because it becomes tender and flavorful after slow cooking.
Can I cook it on high instead of low?
I can cook it on high for a shorter time, but I prefer low heat because it produces more tender results.
Do the jalapenos make it spicy?
I notice that keeping them whole adds flavor without making the dish overly spicy.
Is the crisping step necessary?
I like the added texture from crisping, but I sometimes skip it when I want a quicker meal.
Can I make this ahead of time?
I often prepare it in advance and reheat it later, which makes it perfect for meal planning.
Conclusion
I keep making this crock pot carnitas because it is simple, flavorful, and incredibly versatile. It fits easily into my routine and always delivers a satisfying meal that I can serve in many different ways.
