Slow Cooker Carnitas (Pork Carnitas with Pork Loin or Tenderloin)

Tender pork, slow-cooked to juicy perfection, then quickly browned for deliciously crisp edges. This slow cooker carnitas recipe couldn’t be easier or more incredible, made with a simple spice blend and simmered in citrus juices with a handful of aromatics. I’ve been making this recipe for carnitas in the slow cooker for years, and it’s still a huge hit in my house!

See recipe card below for full list of measurements, ingredients, and instructions.

Why This Recipe is So Good

• This carnitas recipe slow cooker version has been a favorite of mine for years. It’s just SO good! It uses your choice of pork tenderloin or pork loin, so you end up with unbelievably tender, juicy meat. Plus, the perfect amount of lime and orange juices tenderizes the pork even more while adding a delicious citrus flavor.
• Speaking of flavor, there’s SO MUCH of it here. Oregano and cumin, onion and garlic and jalapeño, lime and orange juices, not to mention the pork itself. It’s a simple recipe with just a handful of ingredients, but wow do they have a big impact!
• Cooking carnitas in the Crockpot means you have an incredible, flavorful, protein-packed Mexican dinner waiting for you when you get home. Just add the meat to tortillas or a salad with your favorite toppings, or even just eat it as-is. You’re all set!

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What You Need to Know Before You Start

• You’ll be tempted to skip the sear, but I’m telling you… DON’T. I mean, you can, but I really recommend the extra step. Browning the pork carnitas after it comes out of the slow cooker really makes a big difference. The meat gets just a little crisp on the edges, and it’s so, so good. You even get a little caramelization from the juices. Don’t worry, though, it doesn’t make the pork dry or tough at all.
• Whether you use pork loin or pork tenderloin for your slow cooker carnitas, make sure you only use 2 pounds! This recipe is written for 2 pounds of pork. If you use a whole pork tenderloin (or pork loin), you won’t have enough cooking liquid unless you adjust the amounts for all the other ingredients to match.
• Don’t let the ingredients list fool you. The recipe doesn’t call for a ton of liquid, because you really don’t need more than we’re using. The lime and orange juices keep the pork loin or tenderloin moist while the slow cooker warms up. From there, the pork starts to release its natural juices. You’ll actually end up with a little more liquid than you start with.

Frequently Asked Questions

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Recipe By: Cheryl Malik

4.93 from 100 votes

Slow Cooker Pork Carnitas (Carnitas with Pork Loin or Tenderloin)

Prep 15 minutes minutes

Cook 4 hours hours

Total 4 hours hours 15 minutes minutes

Tender, juicy, crispy, and full of flavor. This pork carnitas slow cooker recipe is made with a handful of simple ingredients and perfect for tacos, burritos, salads, chilaquiles, or just on its own!

Cheryl Malik

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6 servings

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Equipment

• Small bowl
• whisk or small silicone spatula
• Cutting board
• Paper towels
• Slow Cooker with lid
• Tongs
• internal meat thermometer
• 2 forks
• Medium skillet
• ladle or measuring cup
• Large bowl

Ingredients

For the Carnitas Rub

• ▢ 1 tablespoon dried oregano
• ▢ 2 teaspoons ground cumin
• ▢ 1 tablespoon avocado oil or olive oil

For the Carnitas

• ▢ 2 pounds pork tenderloin or boneless pork loin
• ▢ half of one onion chopped, approximately 1 cup
• ▢ 3 cloves garlic minced
• ▢ 1 medium jalapeño stem removed, chopped
• ▢ 2 teaspoons salt more or less to taste
• ▢ 2 tablespoons fresh lime juice juice from 1 medium lime
• ▢ 4-5 tablespoons fresh navel orange juice juice from 1 medium navel orange
• ▢ avocado oil

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Instructions

 

To Make the Carnitas

• Add 1 tablespoon dried oregano, 2 teaspoons ground cumin, and 1 tablespoon avocado oil to small bowl. Whisk or stir ingredients together until well combined. Set bowl aside.
• Place 2 pounds pork tenderloin or pork loin on cutting board. Pat pork completely dry with paper towels on all sides.
• Coat pork in carnitas rub, gently massaging spice rub into tenderloin until fully coated on all sides. Place seasoned tenderloin in slow cooker.
• Add half of one onion, 3 cloves garlic, 1 medium jalapeño, 2 teaspoons salt, 2 tablespoons fresh lime juice, and 4-5 tablespoons fresh navel orange juice to slow cooker.
• Cover slow cooker with lid. Cook on HIGH 4 to 6 hours, or LOW 6 to 8 hours. Check pork occasionally – when fully cooked, internal temperature will read 195° Fahrenheit on meat thermometer and meat will be easy to separate with fork.
• When pork is ready, carefully shred tenderloin in slow cooker using 2 forks. Alternately, remove meat from slow cooker and shred on cutting board, but do not discard any juices.
• If serving carnitas immediately, continue to next section of instructions. If not serving immediately, transfer shredded pork and juices to airtight container and refrigerate until ready to serve, then continue with next section of instructions.

To Serve the Carnitas

• Heat medium skillet over medium heat. When skillet is warm, add drizzle of avocado oil and continue heating skillet until oil is hot and shimmering.
• When oil is hot, add just enough shredded pork to cover bottom of skillet without crowding. Ladle small amount of carnitas juice over meat in skillet and cook until liquid has evaporated and bottom of meat is browned and crispy.
• Flip meat over and briefly cook other side until lightly browned. Transfer seared carnitas to large bowl.
• Repeat process with any remaining carnitas. Once all carnitas has been seared and transferred to bowl, drizzle small amount of carnitas juice over meat and serve immediately as desired.

Pork: It’s important that you use only 2 pounds of pork as directed, unless you also increase the amounts of the other ingredients. If you use more than 2 pounds without adjusting the rest of the ingredients, you will not have enough liquid. Use the servings calculator in the recipe card above to adjust the quantities as needed based on the weight of the pork you’re using.

Jalapeño: For more heat, don’t remove the seeds from the jalapeño when you chop it.

Searing Carnitas: Wait to sear the carnitas until you’re ready to serve it. Until then, just refrigerate it in an airtight container with juices drizzled on top.

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Approximate Information for One Serving

Serving Size: 1 serving of carnitasCalories: 225calProtein: 32gFat: 8gSaturated Fat: 2gTrans Fat: 0.1gCholesterol: 98mgSodium: 857mgPotassium: 699mgTotal Carbs: 5gFiber: 1gSugar: 2gNet Carbs: 4gVitamin A: 53IUVitamin C: 6mgCalcium: 39mgIron: 2mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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