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Shredded carnitas meat sitting on a white plate with cilantro and cheese in the background.

Crockpot Pork Carnitas

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These easy and delicious pork carnitas are made right in the Crockpot. Perfect for an easy dinner during the week!
Course Main Course
Cuisine Mexican
Keyword crockpot carnitas, pork carnitas
Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Servings 8 servings
Author Danielle


  • 4 lbs boneless pork shoulder
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 4 cloves garlic , minced
  • 2 oranges , juiced
  • 1 lime , juiced


  • In a small bowl, mix together the salt, pepper, ground cumin, chili powder, and oregano. Rub the mixture all over the pork shoulder.
  • Add the pork shoulder, orange juice, and lime juice to the crockpot. Sprinkle the minced garlic on top.
  • Cover and cook on low for 8-10 hours.
  • Remove the lid and shred the pork with two forks.
  • Preheat oven to broil. Line a baking sheet with aluminum foil (for easy clean up) and place the shredded pork on the baking sheet. Add a few tablespoons of the juice from the crockpot over the shredded pork (optional, but I prefer to do it).
  • Broil for 5-10 minutes or until the edges are browned.
  • Serve with flour or corn tortillas and toppings of choice.


To freeze: Let the pork carnitas cool completely, then seal inside a freezer bag or freezer-safe container. Be sure to freeze the Crockpot carnitas meat with its juices so it doesn't dry out. To thaw, place in your fridge overnight.