Dinner

Crock Pot Pork Carnitas Recipe

Name: Crock Pot Pork Carnitas Recipe
Prep time: 15 min
Cook time: 7 h 30 min
Total time: 7 h 45 min
Cuisine: Mexican
Ingredients: 2 tsp ground cumin; 2 tsp chipotle chile powder; 2 tsp salt; 2 tsp dried oregano; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp ground black pepper; 4 pound pork shoulder roast; 1 white onion, roughly chopped; 3 jalapeno peppers, whole; 2 oranges (for juice and rind)

ByJack Voss March 10, 2026March 10, 2026

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Introduction

Crock Pot Pork Carnitas is a flavorful, slow-cooked Mexican classic that turns tender pork shoulder into crispy, juicy bites. This easy recipe uses simple spices and orange juice to achieve a delicious, melt-in-your-mouth texture perfect for tacos, burritos, or bowls.

A large metal baking tray filled with shredded, browned cooked meat spread evenly in loose clumps, showing a mix of dark caramelized edges and tender lighter brown strands. Scattered on top are five bright green lime wedges, providing fresh color contrast. The tray sits on a woven placemat with a white marbled surface underneath. At the top left corner, there is a stack of pale yellow corn tortillas. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp ground cumin
2 tsp chipotle chile powder
2 tsp salt
2 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp ground black pepper
4 pound pork shoulder roast
1 white onion (roughly chopped)
3 jalapeno peppers (whole)
2 oranges

Instructions

Step 1: Make the dry rub by combining ground cumin, chipotle chile powder, salt, dried oregano, garlic powder, onion powder, and black pepper in a bowl. Mix well to combine all spices evenly.
Step 2: Place the chopped white onion and whole jalapeno peppers in the bottom of the crock pot. Squeeze the juice from the oranges over them and add the orange rinds to the pot.
Step 3: Coat the pork shoulder roast evenly with the dry rub, patting the mixture in to adhere. Place the seasoned roast on top of the onions and jalapenos in the crock pot. Pour the reserved orange juice over the roast.
Step 4: Cover and cook on low for 7 to 9 hours, until the pork is very tender and easy to shred.
Step 5: Remove the pork from the crock pot and shred it using two forks, discarding any large fatty pieces.
Step 6: Preheat your oven to 425˚F. Spread the shredded pork in a single thin layer on a large baking sheet. Bake for 6 to 10 minutes or until the edges become crispy and golden to your liking.
Step 7: Strain the cooking juices, discarding the onion, jalapeno, and orange rinds. Drizzle the strained juices over the crispy pork when serving for extra flavor.

Tips & Variations

For more heat, finely chop the jalapenos and add them to the shredded pork before crisping.
Use fresh oranges for juice and rinds for the best citrus flavor.
Serve with warm corn tortillas, chopped cilantro, diced onions, and lime wedges for authentic carnitas tacos.
Leftover carnitas make great additions to salads, nachos, or quesadillas.

Storage

Store leftover pork carnitas in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or skillet to maintain crispiness, adding a little cooking juice or water to prevent drying out.

How to Serve

The image shows a dark brown baking tray filled with one layer of shredded, crispy cooked meat with a mix of golden brown, dark brown, and some slightly charred textures, spread unevenly across the tray. There are five lime wedges placed on top of the meat, showing a bright green outer skin and pale green inside. In the top left corner, there is a small stack of plain tortillas with a pale yellow, soft texture partially visible. The tray is placed on a woven light brown mat, all set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a crock pot?

Yes, you can slow cook the pork shoulder in a covered Dutch oven at 300˚F for 3 to 4 hours until tender, following the same seasoning and layering method.