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A close-up handheld photo of shredded Crockpot Pork Carnitas showing juicy strands and caramelized edges in a matte ceramic bowl. (Crockpot Pork Carnitas)

Crockpot Pork Carnitas with Crispy Caramelized Edges

Master the art of Crockpot Pork Carnitas with this easy recipe. Achieve juicy, tender shredded pork with perfectly charred, crispy edges, topped with fresh cilantro, white onion, and lime for an authentic Mexican street food experience.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Carnitas Ingredients
  • 4 lbs Pork Shoulder (Pork Butt) Cut into 3-inch chunks
  • 1 tbsp Kosher Salt
  • 1 tsp Black Pepper Freshly cracked
  • 2 tsp Dried Oregano Mexican oregano preferred
  • 1 tbsp Ground Cumin
  • 1 cup Fresh Orange Juice (240ml)
  • 1/4 cup Fresh Lime Juice (60ml)
  • 4 cloves Garlic Smashed
  • 2 tbsp Vegetable Oil (30ml)
  • 1/2 cup White Onion Diced (60g)
  • 1/4 cup Fresh Cilantro Finely chopped (15g)
  • 1 whole Lime Cut into wedges for serving

Equipment

  • 1 6-Quart Slow Cooker Ensures even cooking for large cuts of meat.
  • 1 Large Rimmed Baking Sheet Used for the broiler stage to get crispy edges.

Method
 

Prep and Season
  1. Pat the pork shoulder dry with paper towels and cut into 3-inch (7.5cm) chunks.
  2. Combine salt, pepper, oregano, and cumin. Rub the spice mixture thoroughly over all sides of the pork chunks.
Slow Cook
  1. Place seasoned pork into the slow cooker. Add smashed garlic cloves and pour orange and lime juice over the meat.
  2. Cover and cook on LOW for 8-10 hours until the meat is tender and easily shredded with a fork.
Crisp and Serve
  1. Preheat broiler to HIGH. Transfer pork to a rimmed baking sheet and shred into strands using two forks.
  2. Drizzle with 1/2 cup of cooking liquid and vegetable oil. Broil for 4-6 minutes until edges are dark, charred, and caramelized.
  3. Transfer to a bowl and top with diced white onion, fresh cilantro, and a lime wedge.

Notes

Always use LOW heat for the most tender pork strands; HIGH heat can tighten the muscle fibers.
For extra flavor, pan-fry the shredded pork in a cast-iron skillet instead of broiling.