Crispy Slow Cooker Carnitas

Posted on May 17, 2025

Slow Cooker Carnitas with Crispy Edges – Simple, Juicy, and Crowd-Pleasing Pork Tacos

If you’re craving tender, juicy pork with irresistibly crispy edges – all without standing over a stove – you’re going to fall in love with these Crispy Slow Cooker Carnitas. This recipe brings authentic flavor with minimal effort thanks to your trusty slow cooker. The pork simmers low and slow until fall-apart tender, then gets crisped up in the oven (or skillet!) for that signature texture.

Why You’ll Love This Recipe

This Crispy Slow Cooker Carnitas recipe is the ultimate combo of flavor, ease, and versatility. With just a few ingredients and a set-it-and-forget-it approach, you’ll get that melt-in-your-mouth pork with golden, crispy edges that taste like they came straight from your favorite taqueria. No need for fancy equipment or hard-to-find spices. Plus, it’s super freezer-friendly and perfect for meal prep! Whether you’re feeding a crowd or just want leftovers that actually excite you, this recipe will become a go-to in your kitchen.

Ingredients for Crispy Slow Cooker Carnitas

You only need a handful of pantry staples to create this flavorful dish. Here’s what to gather before you get started:

3–4 lbs pork shoulder (also called pork butt), trimmed and cut into large chunks
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 orange, juiced (keep the spent halves!)
1 lime, juiced
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon salt (more to taste)
½ teaspoon black pepper
½ cup chicken broth or water

Optional for crisping:

Extra olive oil for pan or broiler

How to Make Crispy Slow Cooker Carnitas

This recipe is super simple—just a few steps and a little patience while your slow cooker does the heavy lifting.

Step-by-Step Instructions:

Prep the Pork:
Trim excess fat from the pork shoulder and cut it into large chunks (about 3 inches wide).
Season Everything:
Place the pork into your slow cooker. Add chopped onion, garlic, orange juice (plus the orange halves), lime juice, cumin, oregano, chili powder, salt, pepper, and chicken broth.
Slow Cook to Tender:
Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the pork is super tender and shreds easily with a fork.
Shred the Meat:
Remove the pork from the slow cooker and shred it with two forks. Discard the orange halves.
Crisp It Up:
– Skillet method: Heat a bit of olive oil in a large skillet over medium-high. Add shredded pork in a single layer and cook without stirring for 3–5 minutes until crispy on the bottom.
– Oven method: Spread pork on a baking sheet and broil on high for 5–8 minutes, flipping halfway through, until edges are crispy.
Serve and Enjoy:
Serve hot in tacos, burrito bowls, or however you like!

Servings and Timing

This recipe is perfect for feeding a hungry crowd or stocking your fridge with delicious leftovers.

Servings: 6–8 generous servings
Prep Time: 10 minutes
Cook Time: 8 hours on LOW (or 5 hours on HIGH)
Crisping Time: 10–15 minutes

The slow cooker does most of the work, and crisping adds just a few extra minutes for that restaurant-style finish. Perfect for busy weekdays or a relaxed weekend meal prep session!

Tips and Variations

Want to make this dish your own? Here are some easy tweaks and tasty ideas:

No orange? Use pineapple juice or a splash of apple cider vinegar for a touch of acidity.
Make it spicier: Add a diced jalapeño or a pinch of cayenne to the slow cooker.
Crispy without oil: Broil the shredded pork on a foil-lined tray for an easy, oil-free crisp.
Taco bar ready: Serve with tortillas, guacamole, pickled onions, and queso fresco.
Low-carb option: Skip the tortillas and serve over cauliflower rice or in lettuce wraps.
Freezer-friendly: Cool completely, then freeze in portions for up to 3 months.
Leftover magic: Use extras in quesadillas, burritos, nachos, or even breakfast hash!

Storage

Leftover Crispy Slow Cooker Carnitas are a dream for meal prepping and future taco nights!

Refrigerator: Store in an airtight container for up to 4 days. Reheat in a skillet for best crispiness or microwave for quick meals.
Freezer: Cool completely, then portion into freezer bags or containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Re-crisping Tip: After reheating, pop the pork under the broiler or in a hot skillet to bring back that crispy texture.

Frequently Asked Questions

1. Can I make this with pork loin or tenderloin instead of pork shoulder?
Yes, but the texture will be leaner and less juicy. Pork shoulder is best for shredding and crisping due to its fat content.

2. Do I have to crisp the meat after slow cooking?
Not at all—but it adds incredible texture and flavor. If you’re short on time, it’s still delicious straight from the slow cooker.

3. Can I cook this in the Instant Pot instead?
Yes! Use the “Meat/Stew” setting for about 45–50 minutes, then natural release. Crisp the pork afterward as you would with the slow cooker method.

4. How do I prevent the carnitas from drying out?
Keep some of the cooking liquid when storing and reheating. It adds back moisture and flavor.

5. What kind of tortillas go best with carnitas?
Corn tortillas are traditional and super flavorful, but flour tortillas work great too. Warm them up for best results!

6. Is this recipe gluten-free?
Yes, as long as your chicken broth is gluten-free and you serve it with gluten-free sides or tortillas.

7. Can I double the recipe?
Definitely! Just make sure your slow cooker can handle the volume, and allow extra time if needed.

Conclusion

Whether you’re feeding a crowd, meal prepping for the week, or just treating yourself to a flavor-packed dinner, these Crispy Slow Cooker Carnitas are a total win. They’re juicy, crispy, full of bold flavors, and ridiculously easy to make. Toss everything in the slow cooker, walk away, then come back to restaurant-quality pork that’s perfect for tacos, bowls, or burritos.

Pin1

1 Shares