Crispy Pork Carnitas

Pork Carnitas are nothing short of heavenly. This slow cooked pork butt is so tender and full of bold flavor. Plus, it only takes 5 minutes to add the ingredients to the slow cooker. You’ll put this one on repeat!

Let’s get started!


In a small bowl add the salt, pepper, garlic powder, smoked paprika, oregano, and cumin and stir to combine. Rub the pork all over with the spice rub you just made and then set it in the slow cooker with the fattiest part of the roast on top.


Add the onion and jalapeno to the slow cooker on top of the pork and then pour the orange juice all over everything. Cook on high for 7-9 hours or low for 8-10 hours or until the is very tender and shreds very easily.


Remove the pork from the slow cook and place it in a rimmed dish. At this point you can skim the fat from the liquid left in the slow cooker.


If you have more than about 2 cups of liquid remaining, add all of the liquid to a saucepan and simmer vigorously until it has been reduced to about 2 cups. Shred the meat while the juices are reducing.


To crisp up your carnita meat, add a layer of shredded pork to the bottom of a large nonstick or cast iron skillet. Add a portion of the reserved juice and cook over medium-high heat until the juice has evaporated and the meat starts to crisp in the pan.


If you have any remaining juices drizzle the last of it over all of the crispy pork. Serve the crispy pork carnitas (little meats) in your favorite tacos, burritos, and in a salad.

Bread bun

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