Introduction

Carnitas are one of those meals that feel like a treat but are surprisingly simple to make—especially when the slow cooker does the heavy lifting. This Slow Cooker Carnitas recipe creates tender, juicy shredded pork that’s seasoned with a warm blend of cumin, garlic, oregano, coriander, and a tiny touch of cinnamon for depth. As the pork slowly cooks, it becomes fall-apart soft and absorbs the flavors of the broth and spices, turning into the perfect filling for tacos, bowls, nachos, or sandwiches.

This is also the kind of recipe that fits real life. You spend a few minutes coating the pork with spices, drop it into the slow cooker with broth and bay leaves, and then walk away. Hours later, you shred the meat and use a little of the cooking liquid to keep it moist and extra flavorful. It’s a crowd-friendly option for gatherings, and it’s also a meal-prep dream because the leftovers reheat beautifully.

If you want that classic carnitas texture—tender inside with crispy edges—you can finish the shredded pork under the broiler for a few minutes. It’s optional, but it adds a restaurant-style touch that makes taco night feel special.

Why You’ll Love This Recipe

• Minimal effort, big reward: The slow cooker makes the pork incredibly tender with very little work.

• Flavorful without complicated ingredients: Pantry spices create deep, warm seasoning.

• Perfect for tacos and more: Use it in tortillas, bowls, salads, burritos, or sliders.

• Great for meal prep: Freezes well and reheats without drying out.

Equipment

• 3½- to 4-quart slow cooker

• Cutting board + knife

• Mixing bowl (for seasoning blend)

• Measuring spoons

• Tongs (optional but helpful)

• Two forks (for shredding)

• Skimmer or spoon (to remove fat from cooking liquid)

Ingredients

Main Ingredients

• 1 (4 lb) boneless pork shoulder roast

• 2 tsp ground cumin

• 2 tsp garlic powder

• 1 1/2 tsp salt

• 1 tsp ground coriander

• 1 tsp dried oregano, crushed

• 1/4 tsp ground cinnamon

• 2 bay leaves

• 2 cups low-sodium chicken broth

Optional Ingredients

• Fresh cilantro (for serving)

• Diced onion (for serving)

• Sliced radishes (for crunch)

• Avocado or guacamole

• Lime wedges

• Salsa or pico de gallo

• Jalapeños (fresh or pickled)

Instructions

Step 1: Preparation

1. Cut the pork shoulder into 6 large pieces. This helps it cook evenly and absorb seasoning better.

2. In a bowl, mix together the cumin, garlic powder, salt, coriander, oregano, and cinnamon.

Step 2: Mixing / Assembling

1. Coat the pork pieces thoroughly with the spice mixture, pressing it into the surface so it sticks well.

2. Place the bay leaves in the bottom of the slow cooker.

3. Pour in the chicken broth.

4. Add the seasoned pork pieces in a single layer as much as possible (stacking is fine if needed).

Step 3: Cooking

1. Cover and cook:

   • Low: 8 to 10 hours

   • High: 4 to 5 hours

2. The pork is ready when it’s very tender and easily pulls apart with a fork.

Step 4: Resting / Finishing

1. Transfer pork to a large bowl or tray and shred with two forks.

2. Skim excess fat from the cooking liquid, then spoon a little of the liquid back over the shredded pork to keep it juicy.

Optional crispy finish (highly recommended for “carnitas” texture):
Spread shredded pork on a baking sheet, drizzle with a few spoonfuls of cooking liquid, and broil 3–6 minutes, stirring once, until some edges turn browned and crisp.

Tips & Notes

• Best juiciness tip: Don’t discard the cooking liquid—skim the fat and use the flavorful broth to moisten the shredded pork.

• Flavor enhancement: The small amount of cinnamon doesn’t make it sweet; it adds warmth and complexity. Keep it subtle.

• Common mistake to avoid: Over-shredding too finely can make the meat feel dry. Leave some bigger strands for a better texture.

• Broiler tip: If crisping, watch closely—broilers work fast.

Variations

Ingredient Variations

• Citrus version: Add orange or lime juice to the broth for a brighter, more traditional carnitas vibe.

• Spicy version: Add chipotle powder or a diced jalapeño to the slow cooker.

• Smoky version: Add a pinch of smoked paprika for deeper color and aroma.

Dietary Variations

• Gluten-free: This recipe is naturally gluten-free (just use gluten-free tortillas).

• Lower sodium: Reduce salt slightly and use very low-sodium broth, then season at the end if needed.

Storage & Make-Ahead

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze in portions for up to 2 months. Include a little cooking liquid in each portion to prevent drying.

• Make-ahead tip: Make the full batch, then portion into freezer bags for quick taco nights.

Serving Suggestions

• Taco bar: Warm tortillas + carnitas + onion + cilantro + radish + avocado + salsa.

• Rice bowls: Serve over rice with beans, corn, salsa, and lime crema.

• Sandwich style: Pile onto rolls with slaw and spicy mayo.

• Salad: Add to greens with black beans, tomatoes, and a lime dressing.

Time Breakdown

• Preparation Time: 10 minutes

• Cooking Time: 8 hours (low) or 4–5 hours (high)

• Total Time: 8 hours 10 minutes

• Servings: 10

Nutritional Information (Per Serving)

(about 4 oz pork)

• Calories: 169

• Protein: 24 g

• Carbohydrates: 1 g

• Fat: 7 g

• Sodium: 444 mg

Frequently Asked Questions

Can I use leftovers or substitutions?

Yes. Pork shoulder is ideal because it becomes tender and shreddable, but pork butt works the same way. If you only have pork loin, it can work, but it may be leaner and less juicy—use extra cooking liquid and avoid overcooking.

Can I make this recipe ahead of time?

Absolutely. Carnitas taste even better after resting because the flavors settle. Make it a day ahead, refrigerate with some cooking liquid, then reheat and crisp under the broiler before serving.

How do I reheat it properly?

Reheat gently on the stove with a splash of cooking liquid or broth. For best texture, crisp portions in a hot skillet or under the broiler.

Can I freeze this recipe?

Yes. Freeze in meal-sized portions with a little cooking liquid. Thaw overnight in the fridge and reheat slowly.

Conclusion

This Slow Cooker Carnitas recipe is an easy way to get tender, flavorful shredded pork with almost no effort. It’s perfect for taco nights, meal prep, and feeding a crowd—and with a quick broil, you can add those crave-worthy crispy edges that make carnitas truly unforgettable.