Crock Pot Pork Carnitas

These Crock Pot Pork Carnitas are a game changer for busy nights when you want something flavorful and succulent with minimal effort. The pork is slow cooked until tender and then finished with a quick broil to get those irresistible crispy edges that make carnitas so special. This recipe captures rich Mexican inspired spices and is perfect for tacos, burritos, or simply served with rice and beans.

I first tried this recipe during a casual family gathering and was amazed at how the pork stayed juicy while getting that perfect crispy finish. Now it's a request every time we have taco night.

Ingredients

• Boston butt pork shoulder roast: choose one with a good fat cap to keep the meat moist and flavorful during cooking
• Olive or vegetable oil: helps the seasoning stick to the pork and adds richness
• Creole seasoning: adds a mild smoky heat, you can also use a fajita seasoning packet if pressed for time
• Kosher salt: essential for enhancing all the other flavors
• Ground cumin: gives the carnitas that classic earthy warmth
• Dried oregano: provides a slightly bitter herbal note that brightens the dish
• Onion powder: adds a subtle savory depth
• Lime: fresh lime juice brightens the pork with a touch of acidity and helps to balance the richness

Instructions

Searing and seasoning the pork:

Unwrap the pork shoulder and gently pat it dry with paper towels to remove excess moisture. Pour olive oil over the surface and rub it in evenly to help the spices adhere. In a small bowl, combine salt, creole seasoning, cumin, oregano, and onion powder. Generously rub this spice blend all over the pork roast until it is well coated.

Marinating for depth of flavor:

Wrap the seasoned pork tightly in plastic wrap and refrigerate overnight if possible. This resting period allows the spices to penetrate deeply, giving the carnitas a kick of flavor you won’t get with a quick rub.

Slow cooking the pork:

The next morning, unwrap the roast and place it in your crock pot with the fat side up. Set the slow cooker to high for six hours or low for ten hours. No need to add water or broth as the pork will slowly release its juices, creating a tender and juicy base for shredding.

Shredding and removing excess fat:

Once cooked, carefully remove the roast from the crock pot and set it on a foil lined baking sheet. Pour about half a cup of the cooking liquid into a glass measuring cup for later. Shred the pork into chunks, discarding the shoulder bone and any large fatty pieces. The meat should fall apart effortlessly.

Adding lime and broiling to crisp:

Cut a lime into wedges and squeeze the juice over the shredded pork. Toss the lime wedges in as well for extra flavor. Drizzle the reserved cooking liquid evenly over the pork to keep it moist. Place the baking sheet on the middle oven rack under a high broiler and cook for about five minutes until the edges of the pork pieces become sizzling and crispy.

Serving:

Remove from the oven and serve immediately with warm corn tortillas and your favorite toppings such as chopped onions, cilantro, salsa, or avocado.

I love how the oregano tones down the richness of pork with its herbal bite. It always reminds me of the time I made this for a big family reunion where everyone raved about the unexpected flavor twist.

Storage Tips

Store leftover carnitas in an airtight container and refrigerate for up to four days. Reheat gently on the stovetop or in a microwave, adding a splash of the saved cooking juice or water to keep it moist. For longer storage, freeze the shredded pork in freezer safe bags in portions that suit your needs. Thaw overnight in the fridge before reheating and broiling to restore crispiness.

Ingredient Substitutions

If you cannot find creole seasoning, you can substitute with a combination of smoked paprika, garlic powder, and a pinch of chili powder to mimic those smoky warm flavors. For dried oregano, Italian oregano or marjoram are fine alternatives. Bone in pork shoulder is preferred for flavor but boneless works fine as long as it has some fat content. Use vegetable oil instead of olive oil if you prefer a milder taste during the seasoning rub.

Serving Suggestions

Serve these carnitas in warm corn or flour tortillas topped with diced white onion, chopped cilantro, and a squeeze of fresh lime for an authentic taco experience. They also pair beautifully with Mexican rice, refried beans, or a fresh avocado and tomato salsa. For a lighter meal, pile carnitas on a salad with black beans, corn, and a tangy vinaigrette.

These carnitas are a family friendly weeknight winner. Serve warm with tortillas, fresh lime, and your favorite toppings.

Common Recipe Questions

→ What cut of pork works best?

Boston butt or pork shoulder with a good fat cap works best to keep the meat moist and flavorful during slow cooking.

→ Do I need to add liquid when cooking?

No extra liquid is required; the pork cooks in its own juices, enhancing its natural flavors.

→ How long should the pork marinate?

For deeper flavor, refrigerate the seasoned pork overnight before slow cooking.

→ How do I achieve crispy edges?

After shredding, broil the pork pieces for about 5 minutes until edges crisp up and become golden.

→ Can I use store-bought seasoning?

Yes, fajita seasoning is a close substitute, but homemade spices with cumin, oregano, and creole seasoning provide the best flavor.