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Slow Cooker Pork Carnitas | The Chunky Chef | The amazing combination of spices and citrus make these slow cooker pork carnitas an absolute must try recipe!
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5 from 5 votes

Slow Cooker Pork Carnitas

Completely drool-worthy, and full of flavor!
Prep Time5 mins
Cook Time12 hrs 10 mins
Total Time12 hrs 15 mins
Course: Entree
Cuisine: Mexican
Servings: 8 servings


  • 4-6 lbs pork shoulder slightly trimmed of excess fat
  • 1 tbsp garlic salt
  • 1 tsp chili powder
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp Cumin
  • 1/2 tsp ground coriander
  • 1 1/2 tsp brown sugar
  • 1 tsp sweet paprika
  • 2 oranges sliced half
  • 1 lime sliced half


  • Combine garlic salt, chili powder, dried oregano, dried basil, cumin, ground coriander, brown sugar, and sweet paprika.
  • Rub the spice mixture evenly over the pork. Place pork in the bottom of a slow cooker (minimum of 6 quarts)*
  • Squeeze the juice from the oranges and limes over the pork. Place rinds pulp side down in slow cooker over the meat.
  • Cover and cook on low for 10-12 hours, or until pork is tender and falling off the bone. Use a fork to pull away from bone and discard it.
  • Preheat oven broiler. Line a half sheet pan with parchment paper and arrange pork in a single layer. Place underneath broiler until tips of pork are browned and slightly crisp, about 3-5 minutes. (Don’t walk away from it. Keep an eye on meat to make sure it doesn’t burn or become overly browned).
  • Serve finished pork in corn/flour tortillas, or over rice.


** Keep in mind that you need to trim your pork so that it fits in your slow cooker... I cut mine in half to end up with a 3.5 lb cut of meat (and I froze the other half)