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Mexican cuisine - Slow Cooker Carnitas
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Easy Slow Cooker Carnitas (Mexican Pulled Pork)

Easy Slow Cooker Carnitas Recipe. Can be eaten alone or in tacos, nachos, burritos and more.
Prep Time5 mins
Cook Time10 hrs
Total Time10 hrs 5 mins
Servings: 8 PEOPLE
Author: Darcey Olson


  • 1/4 cup Olive Oil or Bacon Grease
  • 1 tbsp Dried Oregano
  • 1 tbsp Kosher Salt
  • 1 tsp Ancho Chili Powder
  • 1 tsp Black Pepper to Taste
  • 1/2 tsp Cumin
  • 3-4 lb Boneless Pork Shoulder Roast
  • 1 Medium Onion Diced
  • 2-3 Garlic Cloves Minced
  • Juice of 1 Large Orange


  • Combine the salt, black pepper, cumin, chili powder and olive oil/bacon fat and rub it over the pork shoulder.
  • Transfer the pork to the slow cooker (fat cap up) and add the diced onions, garlic and orange juice.
  • Cook on low for 8-10 hours or on high for 5-6 hours.
  • The meat should be very easy to shred with a fork at this point.
  • Gently remove the meat from the slow cooker and set aside.
  • Reserve the left over juices by skimming off the layer of fat and setting aside.
  • Shred the meat using 2 forks.
  • OPTIONAL - to crisp up the carnitas, place in the oven on broil for 5 minutes.
  • When ready to serve, pour a little of the reserve juice over the pork and enjoy!