Crockpot Pulled Pork Carnitas
Last updated on May 30th, 2026
Tacos are a hit! Doesn’t matter what kind, everybody loves them! The best part about this recipe is that I get to take out my best friend – my crockpot! You know what that means! Throw everything in there and boom, dinner’s ready! These crockpot pulled pork carnitas are juicy, savory, and just a little bit spicy! This recipe makes so much and it’s pretty authentic! You can freeze the meat for later or repurpose the leftovers in a nacho, quesadilla, or breakfast skillet. This recipe would be perfect for a large group or party!
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Did you know?
Carnitas literally means “little meats!” The name is a Spanish word that refers to the small and fall apart tender meat that is created after the slow cooking process! Pretty interesting stuff.
What ingredients do I need?
For the crockpot pulled pork carnitas:
Pork Butt (Shoulder)
Onions
Garlic
Orange Juice
Olive Oil
Oregano
Salt
Chili Powder
Cumin
Curry Powder
Black Pepper
For serving:
Corn Tortillas
Cilantro
Red Onion
Hot Sauce – try mine!
Salsa – try mine!
Guacamole – try mine!
Lime Wedges
What equipment do I need?
- Cutting Board
- Chef Knife
- Juicer
- Crockpot
- Measuring Cups and Spoons
- Large Baking Sheet
- Zester
- Meat Thermometer
How do I make it?
To prep the ingredients:
Pat pork butt very dry and set aside. Next, add all spices and oil to a small bowl, then whisk to combine.
Rub the paste all over the meat, really getting it in there! Place roast in the crockpot fat side up, then let it sit out at room temperature while you prep the rest.
Chop the onion, mince the garlic, then juice and zest the oranges.
Place the garlic, orange juice and zest over the top of the pork butt, then scatter the onion over everything.
To make the crockpot pulled pork carnitas:
Cook on low or high for several hours, whatever suits you best!
When it’s done, remove roast from the crockpot and shred between two forks. Discard the fatty bits, but reserve that juice and all those tender onions.
To crisp:
Line a large baking sheet with foil for easy cleanup and lay pork out in a single layer as best as you can. Take some of that yummy juice that’s been brewing all day, along with some of those tender onions, then drizzle it over the meat.
Broil on high for a few minutes, until ends appear a little crispy throughout.
To serve:
Serve on toasted corn tortillas or whichever ones you like. Garnish with cilantro, onion, salsa, guacamole, hot sauce, fresh limes – whatever vibe you’re going for! Enjoy!
Tips:
- Low and slow is the best method for this, but if you don’t have 10 hours to spare, don’t worry! Cooking it on high is still just as good! Just remember, all crockpots are different and it’s important to start checking periodically towards the end.
- The pork should be fall apart tender when you’re shredding it. If it’s not, it needs more time! We’re looking for it to temp out to about 200 F.
- To toast the tortillas, just add them to a skillet over medium high heat for about 30 seconds to 1 minute per side. You can even fry them up in some of that juice – it’s the BEST!
- This would also be really good on some brioche buns or potato rolls!
If you liked this recipe, check out some of my other pulled pork recipes!
Crockpot Pulled Pork Carnitas
Equipment
Ingredients
For the crockpot pulled pork carnitas:
- 8 lbs. Pork Butt (Shoulder)
- 10 Garlic Cloves minced
- 2 Yellow Onions diced
- Juice and Zest from 2 Oranges
- 2 tbsp Olive Oil
- 2 tbsp Oregano
- 2 tsp Salt
- 1 ½ tsp Chili Powder
- 1 ½ tsp Cumin
- 1 tsp Curry Powder
- 1 tsp Black Pepper
Instructions
To prep the ingredients:
- Pat the pork butt very dry with paper towel and set aside.
- Whisk all spices and oil in a small bowl until combined, then rub it liberally all over the meat!
- Place roast in the crockpot fat cap up and let it sit out at room temperature while you prep the rest.
- Add the garlic, orange juice, and zest to the top of the pork, then scatter the onions all around it.
To make the crockpot pulled pork carnitas:
- Cook on high for 7-8 hours or low for 9-10.
- Remove roast from the crockpot and shred between two forks, it should be fall apart tender!
- Discard any fatty bits but reserve that flavorful juice and those tender onions.
To crisp:
- Line a large baking sheet with foil for easy cleanup and lay pork out in a single layer as best as you can.
- Take some of that yummy juice and onion, then drizzle it over the meat.
- Broil on high for 5-10 minutes, until ends appear a little crispy throughout.
To serve:
- Serve on toasted corn tortillas, then garnish with cilantro, onion, salsa, guacamole, hot sauce, fresh limes – whatever vibe you're going for! Enjoy!
Notes
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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Absolutely delicious! I will be adding this recipe to our meal rotation. Thanks for sharing!
So glad you liked it!
That extra step of crisping the pork up, the drizzle of juices 👌🏼 love it!
Thank you so much! It’s so good!