Slow Cooker Carnitas are the kind of comforting, flavorful pork recipe that fits easily into a busy day and still tastes like something special. With a simple blend of salt, garlic powder, cumin, oregano, coriander, and cinnamon, this slow-cooked pork shoulder becomes tender enough to shred with two forks. The slow cooker does most of the work, giving you juicy, well-seasoned meat that can be served in many ways.
This easy carnitas recipe is perfect for tacos, burritos, rice bowls, tamales, or a simple plate with beans and rice. The pork cooks low and slow in chicken broth with bay leaves, allowing the meat to stay moist while it absorbs warm, savory flavor. Because the seasoning list is short and practical, this recipe is approachable for home cooks who want dependable results without complicated steps.
The key to great slow cooker carnitas is patience. Pork shoulder becomes especially tender when cooked for a long period of time, and the low heat helps break it down until it can be shredded easily. Turning the meat halfway through cooking helps it cook more evenly, while saving some of the cooking liquid gives you an easy way to keep the shredded pork moist before serving.
Slow Cooker Carnitas
3.7 from 26 votes
Cuisine: Mexican
Difficulty: Easy
Slow Cooker Carnitas are tender, seasoned pork made with a simple spice blend, bay leaves, and chicken broth. This easy recipe is ideal for tacos, burritos, rice bowls, and family-style dinners.
15
minutes
10
hours
10
hours
15
minutes
Ingredients
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1 teaspoon salt
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1 teaspoon garlic powder
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1 teaspoon ground cumin
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1/2 teaspoon crumbled dried oregano
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1/2 teaspoon ground coriander
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1/4 teaspoon ground cinnamon
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1 (4 pound) boneless pork shoulder roast
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2 bay leaves
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2 cups chicken broth
Directions
- In a small bowl, mix the salt, garlic powder, ground cumin, dried oregano, ground coriander, and cinnamon until evenly combined. Rub the spice mixture over the pork shoulder, coating the surface as thoroughly as possible. Place the bay leaves in the bottom of the slow cooker, then set the seasoned pork on top. Pour the chicken broth around the sides of the pork so the seasoning stays on the meat.
- Cover the slow cooker and cook on Low until the pork is tender enough to shred easily with a fork, about 10 hours. Turn the pork after 5 hours to help it cook evenly. When the meat is done, remove it from the slow cooker and shred it with two forks. Add some of the cooking liquid as needed to keep the carnitas moist and flavorful.
Recipe Notes
- For the best texture, use pork shoulder as listed in the recipe. It becomes tender during the long cooking time and shreds well.
- Do not pour the chicken broth directly over the top of the seasoned pork, as this may wash away some of the spice coating.
- After shredding, add the cooking liquid gradually. Use only enough to moisten the meat without making it watery.
- These slow cooker carnitas can be served in corn tortillas, tucked into burritos, spooned over rice, or paired with beans for a simple dinner.
Frequently Asked Questions
What makes these Slow Cooker Carnitas flavorful?
The flavor comes from a balanced spice blend of garlic powder, cumin, oregano, coriander, cinnamon, and salt. Bay leaves and chicken broth add depth while the pork slowly cooks until tender.
Can I make carnitas without a slow cooker?
This recipe is written for a slow cooker because the long, gentle cooking time helps the pork shoulder become easy to shred. If you adapt it to another cooking method, keep the same ingredients and cook the pork until it is fully tender and pulls apart easily.
How should I serve Slow Cooker Carnitas?
Serve the shredded pork in tacos, burritos, tamales, rice bowls, or alongside rice and beans. The meat is versatile, making it a useful main dish for both casual meals and gatherings.