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Easy Slow Cooker Carnitas

Close-up of crispy slow cooker carnitas on a light ceramic plate with caramelized edges on a marble background.

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These easy slow cooker carnitas are juicy, tender, and finished in a hot skillet for crispy, caramelized edges. Made with simple spices, lime juice, and a touch of liquid smoke, this hands-off pork recipe is perfect for tacos, bowls, and meal prep.

Ingredients

Scale
  • 3 pounds boneless pork butt (pork shoulder), cut into 5–6 large chunks

  • 2 teaspoons chili powder

  • 2 teaspoons ground cumin

  • 2 teaspoons fine sea salt

  • 4 cloves garlic, minced

  • ½ cup sliced red onion (about 1 medium)

  • Juice of 2 limes

  • 1 teaspoons liquid smoke

  • ½ cup melted lard or coconut oil

  • 24 cups pork, beef, or chicken broth (enough to nearly cover pork)

For Crisping

  • 2 tablespoons lard, coconut oil, or ghee

Instructions

  • In a small bowl, mix the chili powder, cumin, and salt. Rub the seasoning mixture evenly over the pork pieces.

  • Place the sliced red onion and garlic in the bottom of a 4–6 quart slow cooker. Add the seasoned pork on top.

  • Pour in the melted lard, lime juice, and liquid smoke. Add enough broth to nearly cover the pork.

  • Cover and cook on LOW for 8 hours or HIGH for 3–4 hours, until the pork is fork-tender and easily falls apart.

  • Remove the pork from the slow cooker and discard the cooking liquid. Chop into 1-inch chunks or shred, depending on preference.

  • Heat 2 tablespoons of fat in a large cast-iron skillet over medium-high heat.

  • Add the pork in a single layer and cook until crispy and browned on all sides, about 5–7 minutes. Serve immediately.

Notes

  • Use 1 teaspoon liquid smoke for subtle flavor or 1½ teaspoons for a bolder smoky taste.

  • Do not overcrowd the skillet when crisping or the pork will steam instead of brown.

  • Carnitas can be chopped or shredded depending on how you plan to serve them.

Nutrition

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