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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 Crockpot pork carnitas for years and it’s still a huge hit in my house!

Four slow cooker carnitas tacos arranged on a large oval platter.

🌮 What Makes This Recipe So Good

  • This easy pork carnitas recipe 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!

👩🏼‍🍳 Chef’s Tips

  • 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.

Crockpot Carnitas Recipe Variations

  1. Add a cinnamon stick to the Crockpot with the other ingredients for a super rich flavor.
  2. Add ½ cup beer (preferably Mexican beer) to the cooking liquid. The pork will have an even deeper flavor and be that much more tender.
  3. For hotter carnitas, don’t remove the seeds from the jalapeño when you chop it.
  4. Add a small can of diced green chilies for a little more kick.

💬 Frequently Asked Questions

Can I cook pork carnitas in the Instant Pot instead of the slow cooker?

Absolutely! I’ve even got an Instant Pot carnitas recipe on the blog already.

What cut of meat is best for pork carnitas?

Pork shoulder and pork butt are the traditional cuts for carnitas, but this recipe was actually developed to use pork loin or pork tenderloin. That’s why the cook time is so short!

What toppings do you put on slow cooker carnitas?

Anything you like! My favorite pork carnitas toppings are cotija crumbles, chopped cilantro, red onion, guac, pico de gallo, sour cream, and jalapeños.

How do you serve Crockpot carnitas?

Whether you make carnitas with pork loin, tenderloin, butt, or shoulder, it’s super versatile. Use it for tacos, quesadillas, nachos, salads, chilaquiles, burritos, or just enjoy it on its own or with a side of cilantro lime rice.

A bowl of slow cooker pork carnitas on a table.

Don’t Miss These Pork Recipes!

Four slow cooker carnitas tacos arranged on a large oval platter.
Recipe By: Cheryl Malik
4.98 from 96 votes

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

Prep 15 minutes
Cook 4 hours
Total 4 hours 15 minutes
Tender, juicy, crispy, and full of flavor. This slow cooker carnitas recipe is made with a handful of simple ingredients and perfect for tacos, burritos, salads, chilaquiles, or just on its own!
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6 servings

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

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
  • 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

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 145° 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.

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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Cheryl Malik

In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.

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194 Comments

  1. You use pork “tenderloin” and pork “loin” several times each in the headings and recipe. Which cut of pork is it?

    Reply

  3. I am doing whole30 now and this looks perfect. Your picture makes me drool- what sauces did you put on it (in the picture I see a red one and a white one)?

    Reply

  4. Made this tonight. Didn’t use the jalapeño pepper and doubled everything because we like our meat moist. I removed the loin from the crockpot and shredded it, then added it back into the liquid and tossed it around. Even though I doubled everything there still was very little liquid. It still turned out really good. Looking forward to using it this week in different meals.4 stars

    Reply

  5. Made this recipe twice now. It is excellent! And very forgiving! The second time I made it I found that I had everything except for the orange! Oops! I used half of a grapefruit instead and it came our great that time too!5 stars

    Reply

      1. I suggest a Negra Modelo if you are going to use beer.. it is rich and malty.. absolutely perfect for this recipe 🙂5 stars

        Reply

  6. Hi, I’m a little confused with the amount of liquid…..so it’s just the juice from one lime and one orange? Usually when I do slowecooker recipes, the recipes call for liquid to almost cover the meat. Should I be concerned that my meat is not even half way cover in liquid?

    Reply

    1. That’s correct, Jessica. The meat will partially steam and will braise, even though it uses less liquid than you’re used to. I hope you try it – I bet you’ll love it!5 stars

      Reply

      1. That’s wasn’t nearly enough liquid for mine. I just got home and my pork seems moist but there is zero liquid and all the pepper, onion garlic mix is burnt.

        Reply

        1. Did you use the right size pork loin? The recipe calls for only 2 pounds, which is smaller than a standard, gigantic pork loin at the store. I’m sorry it didn’t work for you! It’s been very consistent for me and so many readers 🙁5 stars

          Reply

  8. Pork in a crock pot is a major game changer!!! I’m with you on not understanding how in the world you wear all those hats and still get ish done. Way to go lady! My kids are all in school full time this year and there’s still not enough hours in the day for me 😉

    Reply

    1. Ha! Thankfully I have a lot of help during the day, but you’re right, I still feel like I need at least 30 more hours a week to get what I really need done done! Enter… lazy Crockpot recipes 😉5 stars

      Reply

  10. Okay yeah, this looks incredible. On a salad, in a wrap, or just by the pound, I could eat this all day every day. Gotta try the recipe soon!

    Reply

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