Every warm tortilla secretly hopes to be filled with carnitas one day.

This is the magic of pork, slow-cooked until it surrenders completely, then transformed into something crispy and golden.

Why This Recipe is a Keeper

Elly, who shared this recipe, calls it her one and only, and for good reason.

It’s a five-minute prep wonder that delivers a perfect balance of flavor—bold enough to enjoy on its own, yet versatile enough to star in any Mexican dish you can dream up.

Ingredients Needed for the Recipe

• Pork Shoulder (Pork Butt): This is the champion cut for carnitas, packed with fat that renders down into incredible, juicy flavor.
• Salt & Black Pepper: The essential foundation, seasoning the pork deeply from the inside out.
• Onion, Jalapeño, and Garlic: This aromatic trio creates the flavor base, melting into the cooking liquid over hours.
• Orange Juice: The secret weapon! It adds a subtle brightness that cuts through the richness without tasting fruity.
• Dried Oregano & Ground Cumin: Together, they form the soul of the carnitas rub, delivering that authentic, earthy Mexican flavor.
• Olive Oil: Just a touch to help the spice rub form a paste and cling to the pork.

How to make Carnitas (Mexican Slow Cooker Pulled Pork)?

Step 1- Season the Pork

Pat the pork shoulder dry with paper towels, this helps the seasoning stick.

Rub it all over with the salt and pepper, then massage the oregano and cumin mixture onto every surface.

Step 2- Assemble in the Slow Cooker

Place the seasoned pork into the slow cooker, fat cap facing up.

Scatter the chopped onion, jalapeño, and minced garlic over the top, then pour the fresh orange juice over everything.

Step 3- The Slow Cook

Cover and cook on low for 10 hours, or on high for 7 hours.

You'll know it's ready when the pork shreds effortlessly with just a gentle pull from two forks.

Step 4- Shred and Reserve Juices

Carefully remove the pork to a large bowl and let it cool just enough to handle.

Shred it completely, then skim the excess fat from the incredible cooking liquid left in the pot, reserving that flavorful juice.

Step 5- The Crispy Finish

This is the game-changing step. Heat a tablespoon of oil in a large non-stick skillet over high heat.

Spread a single layer of shredded pork in the hot pan and drizzle some of the reserved juices over it.

Step 6- Create Golden Perfection

Let the pork cook, undisturbed, until the juices evaporate and the bottom becomes golden and wonderfully crusty.

Flip the pork just to briefly sear the other side—you want a mix of crispy bits and tender, juicy strands.

Your Carnitas, Your Way

The beauty of this recipe lies in its flexibility, it’s not just for one meal.

You can easily adjust the cooking method to fit your schedule without sacrificing an ounce of flavor.

Tips

• Don't skip the skillet step. Pan-frying creates an authentic texture that broiling simply can't match, giving you those perfect crispy-yet-juicy edges.
• Work in batches when crisping the pork. Overcrowding the pan will steam the meat instead of browning it, so be patient for the best results.
• Freeze like a dream. Carnitas freezes and reheats perfectly, making it the ultimate make-ahead meal for busy weeks or unexpected guests.

Beyond the Taco

While carnitas tacos are a glorious destination, this pork is a culinary chameleon.

Pile it over cilantro-lime rice for a hearty bowl, stuff it into quesadillas, or use it as the superstar filling for enchiladas and burritos.

Storing Your Masterpiece

Let the carnitas cool completely before transferring it to an airtight container.

It will keep in the refrigerator for up to four days, and it freezes beautifully for up to three months, ready to bring a taste of Mexico to a future dinner in minutes.