Crock Pot Pork Carnitas

These Crock Pot Pork Carnitas offer an easy way to bring bold Mexicaninspired flavors to your table with minimal effort. The pork becomes tender and juicy thanks to slow cooking, and a simple broiling step at the end adds those irresistible crispy edges everyone loves. This recipe is great for a busy weeknight or festive gatherings like Cinco de Mayo.

I first tried making carnitas on a whim for a family taco night and now they have become a regular request. The way the spices soak in overnight really turns this from everyday pork into something special.

Ingredients

• Boston butt pork shoulder roast: choose one with a good fat cap to keep the meat moist as it cooks
• Olive or vegetable oil: helps the spice rub stick and adds flavor
• Creole seasoning: brings a smoky depth and savory spice
• Kosher salt: enhances all the flavors naturally
• Ground cumin: provides earthy warmth and authentic Mexican flair
• Dried oregano: infuses a subtle herby bite essential for carnitas
• Onion powder: adds sweetness and rounds out the seasoning
• Fresh lime wedges: for squeezing over the finished pork brightens and balances the richness

Instructions

Sear the roast:

Remove the pork from packaging and pat dry using paper towels to remove excess moisture allowing the spices to adhere better. Rub the pork with oil thoroughly in preparation for the spice rub.

Prepare the spice rub:

In a small bowl, combine creole seasoning, kosher salt, cumin, oregano, and onion powder. Mix thoroughly until well blended to ensure even seasoning.

Apply seasoning and marinate:

Rub the spice mixture all over the pork shoulder, making sure every side is covered. Wrap tightly in plastic wrap and refrigerate overnight to let the flavors penetrate deeply.

Set up the slow cooker:

Take the seasoned pork out of the fridge and unwrap. Place the roast fat side up into the crock pot. No additional liquid is necessary because the pork will cook in its own rendered juices.

Slow cook the pork:

Cook on high for 6 hours or low for 10 hours to achieve tender, fall apart meat.

Shred and prepare for broiling:

Carefully remove the pork and place it on a foil lined baking sheet. Remove the bone and any excess fatty pieces. Pour 1/2 cup of the cooking liquid into a measuring cup. Shred the pork into chunks.

Brighten with lime and liquid:

Squeeze fresh lime juice all over the shredded pork and toss the spent lime wedges in the pan for extra flavor. Drizzle 1/2 cup of the reserved cooking liquid evenly over the meat.

Broil to perfection:

Set your oven broiler to high and place the baking sheet with pork on the middle rack. Broil just until the pork starts to crisp and sizzle around the edges, about 5 minutes.

Serve:

Remove from the oven and serve hot with warm corn tortillas and desired toppings such as chopped onion, cilantro, or avocado.

I love how the slow cooker transforms a humble pork roast into tender bliss but the broiler step is my secret weapon. The crispy edges remind me of taco nights growing up with my family where everyone fought over the crunchiest bites.

Storage Tips

After cooling, place leftover carnitas in an airtight container and refrigerate for up to four days. For longer storage, freeze portions in freezersafe bags or containers for up to three months. To reheat, warm gently in a skillet or microwave and add a splash of broth or water to keep the pork moist.

Ingredient Substitutions

If you cannot find creole seasoning, a mix of smoked paprika with a pinch of cayenne can work beautifully. Bonein pork shoulder is preferred but boneless with fat cap also cooks well. Lime can be substituted with a splash of vinegar or lemon juice in a pinch for that bright acidity.

Serving Suggestions

Serve carnitas with warm corn or flour tortillas for authentic tacos. Add toppings like diced onions, fresh cilantro, sliced jalapenos, and crumbled queso fresco. Try carnitas as a filling for burritos or over rice bowls with beans and avocado.

Marinating overnight and drying the pork before seasoning are key to great flavor and texture. Watch the broiler carefully to crisp the pork without burning.

Common Questions About Recipes

→ What cut of pork is best for carnitas?

Pork shoulder or Boston butt is ideal due to its fat content that keeps the meat tender and flavorful during slow cooking.

→ Why refrigerate the seasoned pork overnight?

Allowing the pork to rest in the spices overnight intensifies the flavor, making the meat more aromatic and well-seasoned.

→ Can I use boneless pork instead of bone-in?

Yes, boneless pork shoulder works fine, though bone-in adds extra flavor during cooking.

→ How do I get crispy edges on the pork?

After slow cooking and shredding, broil the pork with a bit of its cooking liquid to achieve crispy, caramelized edges.

→ What spices create the signature carnitas flavor?

A blend including cumin, oregano, creole seasoning, and onion powder provides a balanced, Mexican-inspired taste.