Crispy Slow Cooker Pork Carnitas

Crispy Slow Cooker Pork Carnitas. Cooked low and slow for 8 hours then broiled in the oven until crispy on the outside!


These Crispy Slow Cooker Pork Carnitas are one of the best recipes I’ve ever made! They are juicy and tender on the inside and nice and crispy on the outside. They are the perfect addition to tacos, burritos, salads and quesadillas.

The pork is cooked low and slow for 8 hours until it is fall apart tender. The pork is so flavorful thanks to the spices, diced green chili, fresh squeezed lime juice, garlic & onions.


This pork only take 10 minutes of prep time to throw together. I like to sear the pork before putting it in the slow cooker for extra flavor. Then I add the pork along with the other ingredients directly to the slow cooker. That’s it!

After the pork is done cooking it gets shredded then broiled until crispy. I reserve the juices and pour them on after I crisp them up and broil again.

Crispy Slow Cooker Pork Carnitas

I love serving these pork carnitas with a generous sprinkle of cilantro and extra lime wedges.

These carnitas also freeze well. Just store in an airtight ziplock bag and reheat in a hot skillet or in the oven or broiler to crisp them up again.


Crispy Slow Cooker Pork Carnitas

4.74 from 34 votes
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6 -8
Crispy Slow Cooker Pork Carnitas. Cooked low and slow for 8 hours then broiled in the oven until crispy on the outside!


  • 1 tablespoon olive oil
  • 1 4-5 pound pork shoulder/pork butt trimmed of excess fat
  • 1 lime juiced
  • 5 cloves garlic minced
  • 1 medium onion roughly chopped
  • 1 4-ounce can diced green chiles
  • 1 cup chicken broth
  • 3 bay leaves
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • cilantro for serving if desired


  1. Heat oil in a large pan over high heat. Add the pork and sear on each side until browned, about 1-2 minutes per side. Transfer pork to a large slow cooker.
  2. Add the remaining ingredients to the slow cooker. Cook on low for 8 hours or on high for 4-5 hours or until the pork is tender. Remove the bay leaves.
  3. Remove the meat from the slow cooker and shred. (Make sure to keep the liquid)
  4. Transfer the shredded pork to a baking sheet and broil for 5 minutes or until crispy.
  5. Remove from the oven and pour 1/4 cup of the reserved juices from the slow cooker onto the crispy pork and toss.
  6. Place the baking sheet back in the broiler for an additional 5 minutes or until the meat is crispy. Pour an additional 1/4 cup liquid over the crispy pork and serve immediately with cilantro for serving, if desired.
  7. The pork can be refrigerated in an airtight container for up to 3 days, or frozen for up to 3 months.



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Comments - page 1/4

    • Hi Caitlin!

      Yes this will work perfectly with chicken. I would cook on high or 4 hours or on low for 6.



  • Jeannie Johansen

    You rock! This was so good I can’t even describe it. Perfect! I have tried making carnitas as well as pulled pork so many times. It always turned out dry & bland. Usually the dog got it. Never again. Thank you!

  • Jeannie Johansen

    Poor Buddy. He will no longer be eating carnitas….it’s all too good to share

  • phil

    couple questions,

    1. after it is broiled, why does it have to refrigerated in an airtight container? is it ok to just put foil or saran wrap over the baking pan and refrigerated that?

    2. would it be a good idea to marinate the pork over night before browning and slow cooking it?

    • Hi Phil,

      I always prefer to put whatever I cooked in a different container than the one cooked in for food safety.

      You can’t go wrong marinating the pork. I think that’s an excellent idea!!

      Thanks & Enjoy!


    • Hi Cailey,

      Pork carnitas is not a type of meat. Is there another name for the type of meat you would like to substitute so I can better assist?



  • Travis

    This recipe is a WINNER! This is EXACTLY what I want when I think of Carnitas. This has been added to the favorites list.

  • Amanda

    I made this a few weeks ago and it was absolutely amazing! Only change I made was instead of chipotle powder I used a few chopped up canned chipotle peppers. It was so good! My family has requested I make this this upcoming week, and for 2 little picky eating girls….that’s an accomplishment!

  • Rick D

    That is almost exactly how I do it…..nice recipe (broiling after shredding) and reintroducing the juices.

  • Jen C

    Made it for a football gathering and it got rave reviews from a few people I consider great cooks, so it’s a keeper!

  • Kristy

    My pork butt is in the crockpot now , making tacos so if I don’t want to use it all tonight should I save some juice and not broil what I don’t use till later ?

    • Hi Kristy,

      Yes you can reserve some of the juices to broil later when you are ready to eat the leftovers.



  • Ann O'Mahony

    Hi Kelley
    Greetings from Ireland.
    As we don’t have canned green chillies here, could I substitute a jar of sliced jalapeno chillies? If so, would it be the same quantity please? Many thanks. Ann

    • Hi Ann,

      Yes you can substitute some jalapeño chilies but I would add maybe 2 tablespoons or so. The canned green chilies aren’t too spicy.

      Thanks & Enjoy!


  • Miri Bracho

    Hi! I’m a carnitas lover but I have never done it by my self. The ones I’ve tried are not spicy, I cannot eat spicy food, I wonder if i avoid the green chiles and the chipotle and chili powder they still would be tasteful? Or if maybe there is something I can use to substitute those ingredients that are no spicy.
    Thank you.

    • Hi Miri,

      The green chilies are not spicy at all they are more on the sweeter side in my opinion. I think they will still taste awesome without those ingredients. You can always add extra garlic powder, onion powder and cumin.

      Thanks & Enjoy!


  • Kilgore

    This is a regular at our house. We adjusted the spice quantities to give a bit more kick. Also, we found that tasting after slow cooker time gives another chance to make an adjustment. Good stuff

  • Michelle

    Made this today. I marinated
    the meat onernite and slow cooked all day it was absolutely delish my family lived it. Thank you

  • Jen

    I’ve made these twice now. They are super easy and incredibly delicious!!

  • Okay, so I’m making this recipe now but I’m using fresh pablano chiles for my green and couldn’t find dry chipotle so I used a paste. My entire house smells incredible. I’m a chef and Mexican is one of my specialties but thought I’d try this recipe with my homemade corn and flour tortillas to choose from, salsa, beans and rice. Can’t wait. Great recipe, thanks for sharing.

  • Norma

    OMG. DELICIOUS. My picky son loved it!!!!! Its a keeper n ure the best!!!! Thank you for sharing

  • I have frozen store bought carnitas seasoned with sea salt and lime notes(?) Do you think I could put these in my crock pot and add the missing ingredients and it would still come out good?

    • Hi Sandra!

      I would taste test the carnitas first then season with some of the same ingredients I used in my recipe.



    • Hi Donna,

      There is nutrition info under the recipe. There is a tab you can click on for nutrition information.