If you are craving a succulent, melt-in-your-mouth pork dish that bursts with vibrant flavors and cozy comfort, this Crockpot Carnitas Recipe is exactly what you need on your table. It’s an effortless, crowd-pleasing meal where a handful of simple ingredients transform into tender, juicy carnitas with crispy edges that will have everyone coming back for seconds. Whether you’re a seasoned slow-cooker enthusiast or just dipping your toes into easy, flavorful recipes, this one will quickly become a staple—deliciously perfect for busy weeknights, weekend gatherings, or anytime you want a hearty fiesta of taste without fuss.
Ingredients You’ll Need
Getting the ingredients right is key to making your Crockpot Carnitas Recipe stand out. Each component plays a special role, from tenderizing the pork to layering the bold, smoky, citrusy notes that make this dish unforgettable.
- 4 pounds pork butt: The fatty marbling in pork butt ensures juicy, tender carnitas after slow cooking.
- 1 onion, diced: Adds subtle sweetness and depth as it cooks down alongside the pork.
- 1 tablespoon chipotle chili powder: Brings smoky heat that gives carnitas their signature kick.
- 2 teaspoons oregano: Infuses an earthy, herbal aroma that balances the spices perfectly.
- 2 teaspoons cumin: Adds a warm, nutty flavor that complements the pork beautifully.
- 1 teaspoon salt: Essential for seasoning and enhancing all the other ingredients.
- 1 large orange: Zested and juiced for bright, zesty citrus notes that tenderize and freshen up the meat.
- 1 (12oz) Blue Moon or similar wheat beer: Adds a subtle maltiness and tenderizes the pork during slow cooking for irresistible texture.
How to Make Crockpot Carnitas Recipe
Step 1: Prep and Slow Cook the Pork
Start by carefully cutting the pork butt into four even pieces to ensure even cooking. Place the pork pieces into your crockpot and sprinkle the diced onion, chipotle chili powder, oregano, cumin, and salt right over them. The magic begins when you zest the entire orange directly over the pork and dump in its juice—this citrus acid helps break down the pork fibers while adding a fresh brightness. Slowly pour the beer over everything to add richness and a slight sweetness. Cover the crockpot and set it to LOW for 7 to 8 hours or HIGH for 4 hours. This long, slow cook is what makes the pork so tender and full of flavor.
Step 2: Broil for Perfect Crispy Edges
When the pork is fork-tender and easily pulled apart, it’s time to take your carnitas to the next level. Transfer all the pork onto a sheet pan and pull it apart using two forks. This shredding reveals all those beautiful juicy strands. Scoop about a quarter cup of the flavorful cooking liquid over the shredded pork to keep it moist, then spread the pork evenly across the pan. Set your oven to BROIL and pop the sheet pan onto the middle rack. Broil for about 5 to 6 minutes, watching carefully until the edges get irresistibly crispy and caramelized. This final step adds the perfect texture contrast so many people love about authentic carnitas.
Step 3: Serve and Enjoy
Serve your luscious carnitas immediately for the best taste and texture experience. The contrast between juicy meat and crispy edges is simply unbeatable.
How to Serve Crockpot Carnitas Recipe
Garnishes
Elevate your Crockpot Carnitas Recipe with fresh garnishes that bring brightness and depth to every bite. Try topping with crumbled queso fresco for a creamy, salty touch or a handful of freshly chopped cilantro for herbal freshness. Pickled red onions lend vibrant color and tang, while a drizzle of lime juice adds zingy brightness that perfectly balances the smoky pork.
Side Dishes
Classic side dishes make your carnitas meal complete and satisfying. Warm corn or flour tortillas are an absolute must for wrapping those tender pork morsels. For a fresh contrast, serve with Mexican-style rice or a zesty cabbage slaw. Black beans or refried beans add heartiness, while a side of guacamole invites creamy richness that everyone loves alongside carnitas.
Creative Ways to Present
Don’t stop at tacos! Use your Crockpot Carnitas Recipe to get creative in the kitchen. Layer it into burrito bowls with all your favorite toppings, sprinkle over nachos for a loaded snack, or stuff into crispy tostadas for a crunchy twist. You can even use carnitas as a hearty filling for enchiladas or quesadillas. The possibilities are endless and deliciously fun!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover carnitas in an airtight container in the refrigerator for up to 3 to 4 days. Keeping the cooking liquid separately and spooning some over the meat before reheating helps maintain moisture and flavor.
Freezing
Carnitas freeze beautifully and are ideal for meal prep. Place cooled pork in freezer-safe bags or containers, ideally with a bit of cooking liquid to avoid drying out. Frozen carnitas can last up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
For best results, reheat carnitas gently in a skillet over medium heat to revive those crispy edges. Alternatively, microwave with a splash of cooking liquid and stir occasionally to keep the pork tender and juicy. If you want extra crispiness, broil for a minute or two after reheating.
FAQs
What cut of pork is best for carnitas?
Pork butt, also known as pork shoulder, is the best choice because of its fat content and marbling. It breaks down beautifully during slow cooking, resulting in tender, flavorful carnitas.
Can I make this Crockpot Carnitas Recipe without beer?
Yes! If you prefer not to use beer, you can substitute with chicken broth or sparkling water mixed with a little orange juice. The beer adds depth but isn’t essential.
How do I get the carnitas crispy without drying them out?
The trick is broiling the pulled pork briefly after slow cooking. Adding a bit of the cooking liquid over the shredded pork keeps it moist while the broiler crisps the edges perfectly.
Can I use a different citrus instead of orange?
While orange is traditional for its sweet and slightly acidic profile, you can try lime or grapefruit for a different but equally delicious flavor twist.
Is it possible to make this recipe in an Instant Pot?
Absolutely! You can adapt this Crockpot Carnitas Recipe to an Instant Pot by using the slow cook function or pressure cooking on high for about 1 hour followed by the broiling step.
Final Thoughts
There is something truly special about the ease and flavor of this Crockpot Carnitas Recipe. From start to finish, it brings joy to the kitchen and to your dining table with its rich, tender meat and crispy edges. I wholeheartedly encourage you to try it as your next slow-cooker project—you’ll be rewarded with authentic, mouthwatering carnitas that everyone will rave about. Once you do, you’ll understand why this recipe earns a permanent spot in your culinary favorites.
Print
Crockpot Carnitas Recipe
- Prep Time: 5 minutes
- Cook Time: 7 hours 5 minutes
- Total Time: 7 hours 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
These Crockpot Carnitas are a deliciously tender and flavorful Mexican pulled pork recipe slow-cooked to perfection. The pork butt is seasoned with chipotle chili powder, oregano, and cumin, then simmered with orange zest, fresh orange juice, and a light beer for that perfect tangy, smoky flavor. Finished under the broiler for crispy edges, these carnitas are ideal for tacos, burritos, or rice bowls.
Ingredients
Main Ingredients
- 4 pounds pork butt, cut into 4 even pieces
- 1 onion, diced
- 1 tablespoon chipotle chili powder
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 teaspoon salt
- Zest of 1 large orange
- Juice of 1 large orange
- 1 (12oz) Blue Moon or similar wheat beer
Instructions
- Prepare the pork and season: Carefully cut the pork butt into 4 even pieces and place them into the crockpot. Add the diced onion, chipotle chili powder, oregano, cumin, and salt evenly over the pork pieces. Zest the entire orange directly over the spices for added citrus aroma, then juice the orange and pour the juice into the crockpot.
- Add beer and cook: Slowly pour the 12oz Blue Moon or similar wheat beer over the crockpot contents. Cover the crockpot and cook on LOW for 7 to 8 hours or on HIGH for 4 hours until the pork is tender and easily pulls apart.
- Broil for crispy edges: Preheat your oven’s broiler. When the pork is done, transfer all the pork pieces to a sheet pan. Use forks to shred the pork into bite-size chunks, then evenly spread it out on the pan. Measure about 1/4 cup of the cooking liquid from the crockpot and sprinkle it over the shredded pork. Place the pan on the middle rack of the oven and broil for 5 to 6 minutes until the edges turn crispy and golden brown.
- Serve: Serve the carnitas immediately. For authentic tacos, pair with warm tortillas, queso fresco cheese, chopped cilantro, and red onions.
Notes
- Cutting the pork into even pieces ensures uniform cooking.
- Using beer adds a subtle maltiness and helps tenderize the pork.
- The orange zest and juice balance the smoky spice with bright citrus notes.
- Broiling at the end gives the carnitas delightful crispy edges, a beloved textural contrast.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make it gluten-free, ensure the beer used is gluten-free or substitute with broth.
