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The Very Best Slow Cooker Carnitas

This is the best slow cooker carnitas recipe I've had, and I've eaten lots of tacos! We keep coming back to this recipe, because it's so tasty and easy! :: DontWastetheCrumbs.com

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4.9 from 14 reviews

Carnitas that turn out flavorful, juicy, and fall apart tender? This slow cooker carnitas recipe might be the best thing I’ve ever made. Load the crockpot, and in less than 5 minutes you’re on your way to a tasty shredded pork tacos dinner.

Ingredients

Scale
  • 1 onion, roughly diced
  • 33 ½ lb pork shoulder butt/shoulder (bone-in or boneless)
  • 3 tsp garlic powder
  • 1 ½ tsp dried oregano
  • 3 tsp cumin
  • 1 ½ tsp coriander
  • ½ tsp cinnamon
  • 3 tsp salt
  • 4 bay leaves
  • ¼ tsp crushed red pepper flakes
  • ½1 cup chicken stock or water or beer (how to make homemade chicken stock)

Instructions

  1. Place the sliced onions evenly on the bottom of the slow cooker.
  2. Place the pork roast on top of the onions.
  3. Add ½ cup liquid to the slow cooker.
  4. In a small bowl or a mug, combine all the spices. Sprinkle liberally over the pork shoulder.
  5. Cook the pork on low for 10 hours.
  6. When the meat is done, shred the meat with two forks. Add the remaining ½ cup liquid if the pork has not released many juices. Stir to combine and serve.

Notes

You can also top it with some fresh pico de gallo and a squeeze of fresh lime juice.

I like to freeze leftovers of this carnitas recipe in 2-cup portions, adding about 2-3 Tablespoons of water to prevent the meat from drying out. There’s no such thing as meat that’s too moist. Dry meat though? No bueno. Store in an airtight container for even more freshness!

You don’t need to remove the fat from the pork shoulder before cooking, but if you find the finished carnitas are too fatty, you can skim some of the fat off the top of the cooking liquid before shredding and stirring the pork.

Nutrition