Juicy, tender, and bursting with bold flavors, these Slow Cooker Pork Carnitas are a game-changer for busy weeknights. With just 10 minutes of prep, your slow cooker does the heavy lifting, transforming pork into melt-in-your-mouth perfection over 6 hours. The result? Crispy edges, succulent shreds, and a symphony of smoky, citrusy, and savory notes that will have everyone reaching for seconds.
Perfect for tacos, bowls, or even nachos, this dish combines the richness of Mexican-inspired spices with the convenience of American comfort cooking. Each bite delivers a satisfying balance of textures—crispy yet tender—and a flavor profile that’s both hearty and refreshing. Plus, it’s packed with protein and nutrients, making it a guilt-free indulgence you’ll want to make again and again.
What You’ll Need for Slow Cooker Pork Carnitas
- 3 pounds pork roast (shoulder or butt works best for tender shredding)
- 15 ounces enchilada sauce (1 can, mild or medium for flavor preference)
- 1 cup salsa (store-bought or homemade, chunky or smooth)
- 1 onion, chopped (yellow or white for sweetness)
- 1 Tablespoon garlic, minced (or 3-4 cloves, freshly minced)
- 2 Tablespoons lime juice (freshly squeezed for best flavor)
- 1 teaspoon cumin (ground, for warm earthy notes)
- 1 teaspoon garlic salt (or substitute with regular salt and extra garlic powder)
- 1 teaspoon paprika (smoked paprika adds a deeper flavor)
- 1 Tablespoon brown sugar (light or dark, for a touch of sweetness)
How to Make Slow Cooker Pork Carnitas
- Prepare the slow cooker: Spray the inside of your slow cooker with nonstick cooking spray for easy cleanup.
- Add the pork: Place the pork roast in the slow cooker.
- Mix the sauce: In a bowl, combine the enchilada sauce, salsa, chopped onion, garlic, lime juice, cumin, garlic salt, paprika, and brown sugar. Stir well to blend.
- Pour over the pork: Pour the sauce mixture evenly over the pork roast, ensuring it’s well-coated.
- Cook: Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours (low is recommended for the most tender meat).
- Shred the pork: Once cooked, remove the pork from the slow cooker and shred it using two forks. It should fall apart easily.
- Prepare for broiling: Preheat your broiler. Line a large baking sheet (15x10x1″) with foil and spread the shredded pork evenly on top.
- Add cooking liquid: Pour about 1 1/2 cups of the liquid from the slow cooker over the shredded pork (adjust to your preference).
- Broil: Place the baking sheet under the broiler for about 5 minutes, flipping the meat once halfway through, until the edges are caramelized and crispy.
- Serve: Enjoy your carnitas in tacos, burritos, or bowls with your favorite toppings!
Perfect Pairings: Sauce and Topping Ideas
Take your pork carnitas to the next level with delicious sauces and toppings! Try drizzling creamy avocado lime sauce (blend 1 avocado, 1/4 cup sour cream, 2 tablespoons lime juice, and a pinch of salt) or a spicy chipotle mayo (mix 1/2 cup mayo with 1-2 teaspoons chipotle in adobo). For toppings, add fresh cilantro, diced onions, crumbled queso fresco, or pickled jalapeños for extra flavor and texture.
How to Serve Your Carnitas Like a Pro
Serve your slow cooker pork carnitas in warm corn tortillas for classic tacos, or pile them onto flour tortillas for burritos. For a low-carb option, try them over a bed of cilantro lime cauliflower rice or in lettuce wraps. Don’t forget sides like refried beans, Mexican street corn, or a simple avocado salad to round out the meal.
Storing and Reheating for Maximum Flavor
Store leftover carnitas in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, warm them in a skillet with a splash of broth or water to keep them moist, or microwave in 30-second intervals until heated through. For that crispy texture, broil them again for a couple of minutes before serving.
Time-Saving Tips for Busy Cooks
If you’re short on time, prep your ingredients the night before! Chop the onion, measure out spices, and combine the sauce ingredients in a sealed container. In the morning, simply add everything to the slow cooker. Alternatively, use a pre-chopped onion or jarred minced garlic to save even more time.
Recipe Variations to Mix It Up
Switch up the flavors by using orange juice instead of lime juice for a slightly sweeter twist. For a smokier taste, add 1 teaspoon smoked paprika or a dash of liquid smoke. If you prefer a spicier kick, swap the salsa for a hot variety or add 1-2 chopped jalapeños to the mix. The possibilities are endless!
Slow Cooker Pork Carnitas Recipe
Equipment
- slow cooker
Ingredients
- 3 pound pork roast
- 15 ounces enchilada sauce 1 can
- 1 cup salsa
- 1 onion chopped
- 1 Tablespoon garlic
- 2 Tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1 Tablespoon brown sugar
Instructions
- Place roast in slow cooker sprayed with nonstick cooking spray.
- Combine remaining ingredients in a bowl and pour over the roast.
- Cook on LOW for 8-10 hours or HIGH for 5-6 hours (I would recommend the low setting).
- Remove roast from slow cooker when finished cooking and shred using two forks (it should fall apart pretty easily).
- Cover a large baking sheet (15x10x1″) with foil and spread the shredded meat on top of it.
- Pour some of the liquid from the slow cooker over the meat (I used about 1 1/2 cups – use as much or as little as you like).
- Broil meat for about 5 minutes, until it starts to caramelize around the edges (I flipped my meat once during this time).