Pulled Pork Carnitas
Last updated on December 31st, 2025
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 pulled pork carnitas are juicy, salty, and just a little bit spicy! This recipe makes so much too! 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?
Pork Butt (Shoulder)
Onions
Garlic
Orange Juice
Olive Oil
Oregano
Salt
Chili Powder
Cumin
Curry Powder
Black Pepper
For Serving:
Corn Tortillas
Cilantro
Onion
Salsa or
Limes
Guacamole
How do I make it?
Pat pork butt dry and set aside. Whisk all spices and oil in a small bowl, then rub all over the meat. Really get it in there! Place roast in the crockpot fat side up, with onion and garlic on the top, then pour the orange juice over everything. Cook on high for 8 hours.
Remove roast from the crockpot and shred with two forks, discarding the fatty bits.
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 in the crockpot and drizzle it over the meat. Broil on high for 5-10 minutes, until ends appear a little crispy throughout.
Remove from oven and serve on tortillas or however you’d like! Serve with cilantro, onion, salsa, guacamole, hot sauce, fresh limes – whatever vibe you’re going for!
If you liked this recipe, check out some of my other pulled pork recipes!
Pulled Pork Carnitas
Ingredients
- 8 lbs pork butt (shoulder)
- 8 garlic cloves minced
- 2 onions diced
- 1 ½ cups orange juice freshly squeezed or premade but make sure it’s pulpy!
- 2 tbsp olive oil
- 2 tbsp oregano
- 2 tsp salt
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp curry powder
- 1 tsp black pepper
Instructions
- Pat the pork butt 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, with onion and garlic on the top, then pour the orange juice over everything.
- Cook on high for 8 hours
- Remove roast from the crockpot and shred with two forks or a tong. Discard any fatty bits.
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 in the crockpot and drizzle it over the meat
- Broil on high for 5-10 minutes, until ends appear a little crispy throughout
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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