Skip to content

Slow Cooker Carnitas

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8


  • 1 Tablespoon chili powder*
  • 2 teaspoons ground cumin
  • 2 teaspoons oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon chipotle powder
  • 1 teaspoon ground black pepper
  • 1 4-5 pound pork shoulder or pork butt (skinless and boneless, excess fat trimmed, cut into 2” chunks)
  • 1 large white onion diced
  • 6 medium cloves garlic diced
  • 3/4 cup freshly squeezed orange juice the juice of 2-3 oranges
  • 2 Tablespoons freshly squeezed lime juice the juice of 2 limes


  • In a small bowl, mix together the chili powder, ground cumin, oregano, kosher salt, black pepper, and chipotle powder.
  • Add the pork to a 6 quart slow cooker, and sprinkle the spice mixture over top. Stir to evenly coat the pork in the spices.
  • Sprinkle the white onion and garlic over the pork.
  • Pour the orange juice and lime juice over the pork.
  • Cover and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours (or until the pork is tender and easily shreds with a fork). Stir once halfway through cooking
  • Shred the carnitas in the slow cooker using two forks.
  • Using a slotted spoon, transfer the carnitas to a baking sheet and spread it out into a single layer.
  • Broil the meat in the oven for about 5 minutes (or until the tops are golden brown and crispy).
  • Serve immediately.