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A plate of pork carnitas with lime garnish

Slow Cooker Carnitas

If its not quite yet barbecue weather, use your crockpot to make flavorful pork roast Slow Cooker Carnitas for an easy dinner that your family will love.
Course Main Course
Cuisine Mexican
Prep Time 30 mins
Cook Time 8 hrs 30 mins
Total Time 9 hrs
Servings 8 servings
Calories 327


  • 4-7 pound pork roast (excess fat removed)
  • 1 head of garlic (cloves removed and minced)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons green chile (minced (can substitute with chipotle in adobo or jalapeno))
  • 1 large onion (sliced)
  • 2 oranges
  • 1 lime


  • Rinse pork roast and remove any excess fat.
  • Combine garlic, cumin, oregano, salt, pepper, and chile in small bowl. Rub over entire roast.
  • Place the roast in a large slow cooker. Top with the sliced onion.
  • Slice the oranges and lime in half and squeeze all of the juices onto the pork. When you're done, go ahead and throw the remaining orange and lime halves in the slow cooker.
  • Cook on low for 8 hours.
  • Remove the pork and once cool enough to handle, shred the meat. Strain and reserve the liquid from the slow cooker and discard the solids. At this point you can store the meat and the liquid for dinner the next night or you can proceed.
  • To serve the carnitas, set the oven to a low broil and spread the shredded meat in a thin layer of a large foil covered baking sheet. Pour the reserved liquid over the meat and broil until all of the meat is nice and hot and is starting to get crispy.


Calories: 327kcal | Carbohydrates: 6g | Protein: 51g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 142mg | Sodium: 343mg | Potassium: 945mg | Fiber: 1g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 21.5mg | Calcium: 39mg | Iron: 1.8mg