Description

This Easy Crockpot Carnitas recipe delivers tender, flavorful pork shoulder cooked low and slow in a blend of citrus and spices. Perfect for a hassle-free meal, the pork is seasoned with oregano, cumin, and garlic, then simmered in orange juice and topped with fresh onions and jalapeño. After slow cooking, you can enjoy it shredded as is or crisp it under the broiler for an irresistible texture. Serve with warm tortillas for authentic Mexican-style carnitas.

Ingredients

Scale

Spices & Seasonings

1 Tbsp olive oil
1 Tbsp dried oregano
1 Tbsp salt
2 tsp cumin
1 tsp black pepper

Main Ingredients

4–5 lb. pork shoulder (pork butt), skinless & bone-in
1 medium white onion, sliced
1 jalapeño, deseeded & finely diced
5 garlic cloves, minced
2 large oranges, juiced (or substitute with ¾ cup orange juice)

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Instructions

Prepare the pork: Rinse the pork shoulder and pat it dry thoroughly with paper towels. In a small bowl, mix together the oregano, salt, cumin, and black pepper to create the spice rub. Massage the spice rub evenly all over the pork, including the fat cap, ensuring every side is coated for maximum flavor.
Cook: Place the seasoned pork shoulder fat side up in your crockpot. Pour the freshly squeezed orange juice over the meat, then layer the sliced onions, diced jalapeño, and minced garlic on top. Cover the crockpot and cook on low heat for 8 to 10 hours until the pork is tender and falls off the bone easily.
Shred: Carefully transfer the cooked pork to a tray or large baking dish. Using two forks, shred the meat, discarding any large pieces of fat. Pour the remaining cooking juices from the crockpot into a fat separator to remove excess grease. Reserve some of the juice for moistening the shredded pork if desired.
Serve as is: For a simple meal, return the shredded pork to the crockpot and stir in some of the reserved juices to keep it juicy. Serve immediately with warm tortillas or your favorite sides.
Make crispy carnitas: To add a delightful crispness, preheat your oven broiler to high. Spread the shredded pork in a single layer on a large baking pan. Drizzle or ladle some of the reserved cooking juice over the meat to keep it moist. Place under the broiler for about 5 minutes or until the edges achieve a crispy golden-brown texture. Watch closely to prevent burning. Serve hot with warm tortillas and preferred toppings.

Notes

You can substitute the juice of 2 large oranges with ¾ cup of store-bought orange juice if fresh oranges are not available.
The jalapeño is optional; leaving the seeds in will add more heat.
Using a fat separator helps keep the carnitas less greasy for better texture and flavor.
Leftover carnitas can be refrigerated for up to 4 days or frozen for up to 3 months.
For added flavor, garnish with chopped cilantro, diced onions, and a squeeze of lime when serving.