Easy Crockpot Carnitas

Hey friend! You’re just a few steps away from making a big batch of slow-cooked, juicy pork bursting with flavor. This recipe calls for pork butt simmered low and slow with smoky spices, fresh orange, and a splash of beer or broth. Then, the best part — a finish under the broiler to get those edges perfectly crispy and irresistible. That final broil step truly takes these crockpot carnitas from good to great.

It’s super easy and mostly hands-off: just a quick prep, then let your crockpot do the work all day. You’ll have tender, pull-apart pork that’s enough to feed a crowd, great for taco night or meal prep. Plus, the leftovers reheat beautifully!

• Time to make: About 5 minutes prep, then 6–8 hours on LOW or around 4 hours on HIGH, followed by 5–6 minutes under the broiler.
• What you need: A crockpot or slow cooker, plus an oven with a broiler setting and a sheet pan for crisping.
• Why this works: You get a simple ‘dump it all in’ method with bright orange zest and juice, smoky chipotle heat, and that final broil crisps up your carnitas perfectly.

Keep reading for detailed ingredient tips, a step-by-step guide, and my top secrets to nail the flavor and texture every time.

Why You’ll Love These Carnitas

When it comes to busy weeknights or feeding a family, I want recipes that are foolproof, taste amazing, and stretch across several meals — and these crockpot carnitas absolutely deliver on all fronts!

Here’s why these carnitas have become a family favorite in our house:

1. So easy to make. Seriously, just dump everything in the crockpot and let it work its magic. If you love dump-and-go meals, try Crockpot Cornbread Chili.
2. Packed with bold, smoky, slightly sweet flavors that everyone will love — kids included! For another sweet-savory crowd-pleaser, check out Crockpot Honey Garlic Chicken Noodles.
3. Big batch cooking at its finest. Make once, eat multiple times, and enjoy stress-free meals all week long.

I’m actually so excited about this recipe that I’m working on sharing ideas for tasty meals you can create with leftover carnitas. It’s a great way to save time and keep dinner interesting.

Ingredients and Measurements

• 4 pounds pork butt (Boston butt), boneless preferred
• 1 onion, diced
• 1 tablespoon chipotle chili powder
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon salt (adjust to taste)
• 1 large orange (zest + juice)
• 1 (12 oz) bottle Blue Moon or similar wheat beer (or 12 oz broth as substitute)

Slow-Cooker Method and Finishing

1. Cut the pork butt into 3–4 large chunks (about 4 equal pieces), leaving some fat intact.
2. Dice the onion.
3. Place pork pieces in the crockpot and scatter the diced onion over them.
4. Sprinkle chipotle chili powder, dried oregano, ground cumin, and salt evenly over the pork and onions.
5. Zest the orange over the meat and spices, then cut and squeeze the orange juice into the crockpot.
6. Slowly pour the beer (or broth) over the pork so everything is lightly moistened.

7. Cover and cook on LOW for 6–8 hours or on HIGH for about 4 hours, until pork is fork-tender.

8. When pork is tender, reserve about 1/4 cup of the cooking liquid and preheat the oven to BROIL.
9. Transfer the pork to a rimmed sheet pan and shred with two forks into bite-sized pieces; spread into an even layer.
10. Drizzle the reserved 1/4 cup cooking liquid over the shredded pork to moisten.
11. Broil the pork on the middle rack for 5–6 minutes, watching carefully until edges crisp; stir and broil an additional 2–3 minutes if extra crispiness is desired.

Tips for Juicy, Crispy Carnitas

• Leave some fat on your pork—it helps keep the meat juicy and flavorful. Trim only thick chunks if you like, and remove any large pieces after cooking.
• Cut the pork into several chunks so spices can penetrate better and it shreds easier after cooking.
• Keep about 1/4 cup of the cooking liquid for broiling. Using too much liquid at this stage will steam the pork instead of crisping it up.
• Broilers vary a lot—stay close and watch those edges to stop before things burn.
• Spread the pork in a thin, even layer on the pan to maximize crispy bits.
• If the pork feels dry after shredding, stir in a splash of cooking liquid before broiling or serve with an extra drizzle of sauce.
• Fresh orange zest and juice really brighten this dish—the flavor won’t be the same if you use bottled juice.

Swap-Ins and Flavor Twists

• No beer? No problem! Swap in chicken or vegetable broth, or try a light cola for a sweet, caramel-like twist.
• Want more heat? Toss in 1–2 tablespoons of chopped chipotle in adobo or boost the chipotle chili powder intensity.
• Love garlic? Add 3–4 smashed garlic cloves to the crockpot with the onions for a punch of flavor.
• Try fresh oregano instead of dried, or tuck in a bay leaf while cooking for an extra flavor layer.
• No crockpot? Use an Instant Pot on braise/pressure setting or roast low and slow in the oven for a similarly tender result.
• Craving a lighter protein? Swap the pork for chicken and make slow cooker tacos instead—this method works great with Healthy Crockpot Chicken Tacos.

Storage, Freezing, and Reheating

• Let the carnitas cool to room temp, then place in airtight containers. Store in the fridge for up to 3–4 days.
• For longer storage, freeze leftovers in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge.
• Reheat in a skillet over medium heat with a splash of reserved cooking liquid for moisture and to revive juiciness. Finish by searing a bit to bring back the crispness.
• You can also reheat covered in a 350°F (175°C) oven for 15–20 minutes with a little liquid added, or microwave in short bursts, stirring and adding liquid as needed.

• Make ahead! Cook your carnitas in advance, refrigerate or freeze, and just broil before serving to crisp them back up fresh.

Answers to Common Questions

• Can I use pork shoulder or bone-in pork? Absolutely! Pork shoulder and pork butt (Boston butt) are pretty much the same. Bone-in works too, but the cooking time may be a little longer and you’ll want to remove the bone before shredding.
• Do I have to use beer? Nope! Beer adds a nice flavor, but you can easily swap in the same amount of chicken or vegetable broth. A little cola adds sweetness if you want to try something different.
• What if I skip broiling? The pork will still be tender but wetter and missing that amazing crispy edge. Broiling is the secret to true carnitas texture, so I don’t recommend skipping it.
• How do I control the spice level? For milder carnitas, reduce or leave out the chipotle chili powder. If you like things smokier and spicier, add chopped chipotle peppers in adobo sauce.
• Can I make this in an Instant Pot? Yep! Use the pressure cooking function, but be sure to follow your Instant Pot’s guidelines for large roasts and make sure there’s enough liquid. Cooking times will vary, so check for fork-tender pork before shredding.

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