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This slow cooker pork carnitas is simmered low and slow for 8 hours, and seasoned with fresh citrus, onion and garlic, and bay leaves.
There’s something undeniably satisfying about a slow-cooked meal (not to mention the heavenly smells that waft through your house while it cooks).
This slow cooker pork carnitas is tender and juicy boneless pork butt, cooked to perfection in bright lime and orange citrus fruits, with earthy and sweet garlic, onion, and bay leaves.
The best part is, all you have to do is put everything in the crock pot and walk away! No need to spend hours in a hot kitchen; it’s ready for you when you’re ready to eat.
It’s the perfect protein for tacos, quesadillas, burrito bowls, and more!
Trust me, you’re going to love making this slow cooker pork carnitas!
Ingredients for slow cooker pork carnitas
- Boneless pork butt (cut into 1.5 inch cubes) – This is the perfect cut of pork that will be fork tender and perfect for carnitas!
- Water – Water will help cook the carnitas in the slow cooker.
- Citrus – I’ve used a combination of both orange and lime to get sweet and tart flavors.
- White onion and garlic – Classic combination that will add sweetness and earthiness to the dish.
- Bay leaves – Bay leaf is an aromatic herb that will provide an herbaceous flavor in the background.
- Kosher salt – Kosher salt is important to help bring out all the flavors in the carnitas.
What is a pork butt?
A pork butt is just the name! It’s actually a version of a pork shoulder roast.
It’s a highly affordable roast that is full of flavor!
It has a lot of connective tissue and fat, which make it perfect to cook low and slow in a slow cooker, or in a pressure cooker.
All of the connective tissue melts away beautifully and becomes tender and juicy.
Serving suggestions
This slow cooker pork carnitas works perfectly to fill hard or soft tacos, cheesy and delicious quesadillas, and big burrito bowls.
I love serving it alongside some fresh Mexican corn salad, and having a zesty and cool jalapeno mango margarita ain’t a bad idea either!
Storage and leftovers
Any leftover slow cooker pork carnitas can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place on a microwave safe dish covered loosely with a damp paper towel and heat 2-3 minutes or until heated thoroughly.
More slow cooker recipes
- Love all things sweet and spicy? Try my Slow Cooker Honey Sriracha Pulled Chicken
- Need a classic? Try my Slow Cooker Beef Stroganoff
- Craving more Mexican? Try my Slow Cooker Beef Barbacoa
- Want something comforting? Try my Slow Cooker Taco Soup
Slow Cooker Pork Carnitas
Ingredients
- 2 pounds boneless pork butt, cut into 1.5 inch cubes
- 1 cup water
- 1 orange, quartered
- 1 lime, juiced quartered
- 1 white onion, thinly sliced
- 3 cloves garlic, smashed and peeled
- 2 bay leaves
- 1 teaspoon kosher salt
Instructions
- Add all of the ingredients to your slow cooker. Stir them around to ensure that all of the ingredients are well mixed.
- Cook on low for 8 hours, or high for 5 hours, or until the pork is falling apart.
- Optional, but highly recommended! To crisp the carnitas, shred the pork and then heat a large skillet over medium-high heat.
- Add one tablespoon of olive oil and then add the pork. Cook for 5-7 minutes, stirring occasionally, or until the pork is crisp around the edges.
- Serve warm, with your choice of toppings. Store any leftover carnitas in an airtight container in the fridge for up to three days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
