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Our Slow Cooker Carnitas are tender, juicy, and packed with bold Mexican flavor—finished off with irresistibly crispy edges that make every bite unforgettable. These are made with a mouthwatering mix of ancho chiles, poblano peppers, garlic, and citrus, all slow cooked to perfection until the pork practically melts apart.
After trying countless versions, this is hands down the best slow cooker carnitas recipe we’ve ever made. “Carnitas” literally means “little meats,” which might sound funny in English, but in Spanish, it’s a loving nod to bite-sized, flavor-packed pieces of pork. And trust me, these cute little “meats” are every bit as delicious as they sound. The best part? You can make them in the slow cooker or in the oven—either way, you’ll end up with the most flavorful, easy carnitas ever.
What Makes This Recipe Good
There’s a reason everyone falls in love with this Slow Cooker Carnitas recipe—it’s unbelievably tender, juicy, and full of authentic Mexican flavor. Slow cooking the pork lets it soak up every bit of that smoky ancho chile, zesty orange, and garlic goodness, while finishing it in the oven or skillet gives you those golden, crispy edges that make this dish so irresistible.
It’s also one of the most forgiving and flexible meals you can make. Whether you’re feeding a crowd, meal prepping for the week, or craving restaurant-style tacos at home, this easy slow cooker carnitas recipe delivers every single time. Pile it high on tortillas, tuck it into burritos, or serve it with rice and beans—you’ll want to make it again and again.
What Goes Into These Carnitas
If there’s one thing that makes these Slow Cooker Carnitas unforgettable, it’s the perfect balance of smoky, tangy, and slightly sweet flavors that build as the pork slowly cooks.
- Boneless Pork Shoulder: The heart of every slow cooker carnitas recipe, this cut becomes incredibly tender as it cooks, soaking up all the spices and juices.
- Ancho Chiles (Poblano Peppers): These mild, smoky peppers add depth and just the right amount of warmth—essential for authentic crispy slow cooker carnitas.
- Brown Sugar: A touch of sweetness balances the smoky spices and helps the edges caramelize beautifully when crisped up.
- Lime Juice: Fresh lime brightens the rich flavors and gives that irresistible zesty finish that keeps every bite lively.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Slow Cooker Carnitas
- Prep the Pork: Rinse and pat dry the pork shoulder with paper towels to remove excess moisture. Place it in the slow cooker bowl and drizzle with olive oil to help the seasoning stick and develop flavor as it cooks.
- Season Generously: Add oregano, cumin, paprika, salt, pepper, and brown sugar over the pork. Rub the spices thoroughly into the meat so every inch gets coated in that savory, smoky blend.
- Add the Aromatics: Scatter chopped onion, garlic, and jalapeño over the pork. These will slowly break down, infusing the Slow Cooker Carnitas with deep, mouthwatering flavor.
- Mix and Pour: Pour in the crushed tomatoes and squeeze in the fresh lime juice. Gently mix everything together until well combined, coating the pork with the tangy-sweet sauce.
- Slow Cook to Tender Perfection: Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the pork is fork-tender and falling apart.
- Shred the Pork: Once cooked, remove the pork from the slow cooker and let it cool slightly. Use two forks to pull it apart, keeping the meat juicy and shredded.
- Crisp It Up: Transfer the shredded pork to a baking tray and drizzle with a bit of cooking liquid. Add the ancho chiles (poblano peppers) and broil until golden and crispy—or pan-fry for that same irresistible crunch.
- Oven Method Option: Preheat oven to 250°F (120°C). Place the pork in a roasting pan, cover tightly with foil, and bake for 6–8 hours, basting halfway through. Add ancho pepper strips during the last hour, then shred and serve.
Carnitas are incredibly versatile, and they deserve sides that bring out all that smoky, zesty flavor. I love pairing my Slow Cooker Carnitas with Cilantro Lime Cauliflower Rice for something light and fresh—it balances the rich pork perfectly. If you’re craving something more classic, go with Black Beans & Rice Recipe for a comforting, homestyle combo that soaks up all those savory juices.
For something a little indulgent, try them with Cheesy Bacon Smashed Potatoes. The crispy, creamy texture of the potatoes is pure magic next to juicy, crispy slow cooker carnitas. Whether you’re serving tacos, rice bowls, or loaded nachos, these sides will make your meal feel like a fiesta every time.
Tips For Making Carnitas
- Trim, but don’t over-trim the fat. A little fat keeps the pork juicy and adds richness to your slow cooker carnitas recipe. Trim only the excess pieces so it doesn’t turn greasy.
- For even deeper flavor, brown the pork in a hot skillet before transferring it to your slow cooker. That caramelized crust adds an extra layer of richness.
- Don’t skip the lime juice. The acidity brightens all the smoky, savory flavors and helps tenderize the meat as it cooks.
- Fresh garlic and authentic ancho or poblano chiles make a huge difference in the depth of flavor and aroma.
Recipe FAQ’s
Pork shoulder (also called pork butt) is the best cut for Slow Cooker Carnitas because it’s well-marbled and becomes fall-apart tender after slow cooking.
After shredding, spread the pork on a baking tray, drizzle with some cooking juices, and broil until golden and crispy. For stovetop crisping, fry it in batches in a hot skillet.
Yes! If you can’t find ancho or poblano chiles, use pasilla or even mild green chilies. They’ll still give your slow cooker carnitas recipe a rich, smoky depth.
Crispy Slow Cooker Carnitas
Ingredients
- 4 pounds boneless pork shoulder pork butt, trimmed of any excess fat
- 1 tablespoon olive oil
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon paprika sweet or smokey
- 1 1/2 – 2 tablespoons salt 1 tablespoon table salt, adjust to your tastes
- 1 teaspoon ground black pepper
- 2 tablespoons brown sugar
- 1 onion coarsely chopped
- 6 large cloves garlic sliced in half
- 1 jalapeno deseeded and ribs removed, chopped
- 1 crushed tomatoes 14-ounce, canned
- 1/4 cup lime juice juice from 2 limes
- 2 ancho chiles poblano peppers, deseeded, ribs removed and sliced
Instructions
Slow Cooker Method:
- Rinse and dry the pork shoulder with paper towel. Place the pork in slow cooker bowl and add in the oil, oregano, cumin, paprika, salt, pepper and brown sugar on the pork. Rub seasoning all over pork; top with the onion, garlic, and jalapeno.
- Add in the tomatoes and squeeze the lime juices over the pork. Mix everything together until well combined.
- Cover and cook on low for 8 to 10 hours or on high 4 to 5 hours.
- Once the meat is fork tender and falling apart, remove from slow cooker and allow to cool slightly before pulling apart with 2 forks.
- Place the carnitas (shredded meat) onto a baking tray; drizzle with sauce from the slow cooker; add the ancho chiles (poblano peppers) and allow to grill/broil in a preheated oven on medium-high settings until golden and crispy. Alternatively, place shredded pork into a skillet and fry until crispy with the chile slices over medium-high heat.
Oven Method:
- Preheat oven to 120°C | 250°F. Place an oven rack in the lower-middle part of your oven.
- Coat pork in spices and sauces as above. Put the pork in a roasting pan and cover pan tightly with foil. Bake for about 6-8 hours, or until falling apart, basting it in it’s own juices after three hours or so. Add in the ancho pepper strips during the last hour of roasting (if including).
- Shred as above.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Looks delicious. I will give it a try when Carnitas are up in rotation. Just a quick observation – looking at the pictures it appears you are using Poblano chiles, not Ancho. Poblano chiles are fresh and green. Ancho chiles are dried poblanos; leathery and red and are either ground into powder or rehydrated for sauces. They are not the same.
Very good recipe done just a bit different I used coke and orange juice instead of the tomatoes but never the less it’s very tasty
Hi Jeff! So happy to hear you loved this recipe.
These are AMAZING! Everybody loved them. They were called “the best carnitas.” They were so soft it took little to no effort to shred (my favorite part of shredded meat is not shredding). Will definitely make again very soon.
i thought u said canabis for a minute hahah!!!!!
I made this in the crockpot today with a portion of a Costco pork tenderloin. Holy smokes it turned out amazing! After the crockpot time was up, I puréed the leftover tomatoes and juices at the bottom and used it to make rice and also boiled some down to make a thicker sauce. Both worked beatifically.