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!

slow-cooker-pork-carnitas

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.

crispy-pork-carnitas

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.

slow-cooker-crispy-pork-carnitas

Crispy Slow Cooker Pork Carnitas

4.73 from 33 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!

Ingredients

  • 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

Instructions

  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 2/4

  • Could I make this with left over pulled pork? What would I use to season the meat? Right now it’s plain just salt and pepper.

    • Hi Sallie,

      You could reheat under the broiler with the same seasoning as the recipe.

      Thanks & Enjoy!

      Kelley

  • BaylorMom2

    Made this today and wrapped it in a flour tortilla shell, topped with white queso, shredded cheese, lettuce and guacamole/sour cream. Terrific! A home run for sure!

  • Kati

    I made this last night, and my guests & I loved it. I didn’t have chicken broth, so I used white wine. I also subbed shallots for the onion & smoked paprika for the chipotle powder. The end product was seriously amazing.

  • MommaDuck

    This looks yummy, do you have a cooking time conversion for using a pressure cooker?

    • Hi!

      I have not tried this in the pressure cooker. However I would try 30 minutes then check it to see if it needs to go longer.

      Thanks & Enjoy!

      Kelley

  • Lori

    Help ! My roast is too big for my crock pot. I planned on doubling your recipe to cook a 10 lb bone-in pork shoulder roast. How long do you recommend to cook in the oven And at what temp?

    • Hi Lori!

      Yes cooking it in the oven will work! I would do 300 degrees for 5-6 hours.

      Thanks & Enjoy!

      Kelley

  • kate y

    So excited for this!

    Can I use pork loin roast instead of pork butt?

    Thank you!!

    • Hi Kate!

      Yes you can! I would cook for the same amount of time as well.

      Thanks & Enjoy!

      Kelley

  • Julie

    Is this recipe very spicy? It doesn’t seem like a ton of chili powder but just want to check. I need a recipe that isn’t very spicy but it can have a little spice.

    • Hi Julie,

      It has a pretty good amount of spice but is not spicy at all.

      Thanks & Enjoy!

      Kelley

  • Casey

    What is the serving size for the nutritional info? I assume 1 cup?

    • Hi Casey,

      I don’t have an exact figure however 1 cup sounds about right if I were to guess.

      Thanks & Enjoy!!

      Kelley

  • Rachelle

    Making this tomorrow but I am not sure that I have enough pork meat for the number of ppl coming. Can I add some chicken breast to mix with pork?

  • Judy

    Kelly,I don’t usually post comments. But girl you got it going on with this recipe. I have had carnitas from east to west coast and in between. This is the best recipe yet. The only thing I did different was sub white wine for chicken broth only because I was out of broth and it was amazing. We loved it thank you for the great recipe. 5 stars to ya.

  • Chris

    Awesome! I didn’t have fresh onion, so I used onion flakes from the spice rack. I also added ½ bottle of Pacifico Mexican lager (drink the other half); I love meat which has been slow-cooked in beer, and this was no exception. I also made fresh salsa using roasted tomatoes and jalapeño peppers from the garden. Served with cilantro rice, refried black beans, sliced avacado, sour cream, cheese, and a cold michelada. Even my picky 7-year old loved it. Will definitely be making again.

  • Ana

    Delish!!!!
    Added a tiny slice of green jalapeno.
    Thank you so much!!!
    HAPPY 4th!

  • Katrina Barnes

    Oh. My. Word. PHENOMENAL For the Fourth of July we decided to have a make ahead taco bar since the temps were going to be in the mid 90s. We had traditional taco beef, chicken shrimp, and these carnitas, and these were the first to go. My mouth is watering as I type this review at 3:50am for more of these. I didn’t even know what a carnita was! Thanks so much for sharing I see more in my future!

  • Andrea Hernandez

    OMG…This was delicious!!! My family loved it. I thought there was going to be left overs for tomorrow, but they went for seconds. Thank you so much for sharing your recipe!!!

  • Megan Donaldson

    Just wondering if I have everything but bay leaves will it still come out good? I have everything chopped up and ready to throw in the crockpot in the morning before class so I didn’t plan on using them..

    • April Brandhorst

      How was it? Did you make any other adjustments, other than no bay leaves? So many positive responses from ppl about this dish, can’t wait to try!

  • Jay West

    Random question, do you season the pork with the spices then seat or are you adding the spice mix to the liquid?

  • Kevin

    I recently made crispy slow cooker pork carnitas served to family and friends and it was AWESOME! What a great recipe
    Thank You.

  • Kim Balvanz

    Could I use these spices to make carne asada in the crock pot? Or rather use something different?

  • Deirdre

    Making this recipe for the second time! My family LOVED it the last time I made it. The only problem is that my house smells SO GOOD right now after browning the meat, that I am now starving!!! Cant wait for dinner.

  • Miya

    This recipe was delicious! Tastes even better the next day. I didn’t have chipotle chili powder on hand, so I mixed regular chili powder with Adobo seasoning.

    I mixed the meat with blackbeans, onions, and avocado and I had a Homer Simpson moment (laugh)

  • Alyssa

    This recipe was simple to make!
    It’s currently in my crockpot right now & im so excited to try it!

  • Emy

    Yay! I’m doing the happy dance!! My husband doesn’t eat carnitas, so I don’t make it. I have it when I go to a Mexican restaurant. A friend gave us some fresh pork and there was a beautiful roast! While my husband was working in the yard I prepared the roast following your recipe! exactly (he doesn’t do garlic either) I told him we were having pulled pork sandwiches for dinner. I cooked it for 8 hours and WOW! Beautiful!! I shredded it all and divided it up. I bagged up the juices in 2 freezer bags, bagged up 2/3 and put it in the freezer and the rest went into a pan with BBQ sauce. What a hit! Only bad thing was I was taste testing all day and couldn’t eat any more at dinnertime. Thank you, thank you so very much for a delicious recipe!