Slow Cooker Carnitas (Tender Shredded Pork for Tacos)
This Slow Cooker Carnitas recipe creates tender, juicy shredded pork that’s perfect for tacos, bowls, nachos, or sandwiches. Minimal effort yields big rewards in flavor and texture.
Ingredients
Main Ingredients
- 4 lb boneless pork shoulder roast
- 2 tsp ground cumin
- 2 tsp garlic powder
- 1.5 tsp salt
- 1 tsp ground coriander
- 1 tsp dried oregano, crushed
- 0.25 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
Preparation
- Cut the pork shoulder into 6 large pieces.
- In a bowl, mix together the cumin, garlic powder, salt, coriander, oregano, and cinnamon.
Mixing / Assembling
- Coat the pork pieces thoroughly with the spice mixture.
- Place the bay leaves in the bottom of the slow cooker.
- Pour in the chicken broth.
- Add the seasoned pork pieces in a single layer.
Cooking
- Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
- The pork is ready when it’s very tender and easily pulls apart with a fork.
Resting / Finishing
- Transfer pork to a large bowl or tray and shred with two forks.
- Skim excess fat from the cooking liquid and spoon a little of the liquid back over the shredded pork.
- Optional: spread shredded pork on a baking sheet, drizzle with cooking liquid, and broil for 3–6 minutes until edges are browned and crisp.
Notes
Don’t discard the cooking liquid; it adds flavor and moisture to the pork. Avoid over-shredding to maintain texture. Watch closely when broiling.