Busy weeknights call for meals that are both effortless and mouthwatering, and that’s exactly what you’ll find in these 12 delicious slow cooker carnitas recipes. Perfect for taco nights, burrito bowls, or simply enjoying with a side of rice, these recipes promise to deliver tender, flavorful pork with minimal fuss. Dive into our roundup and discover your next favorite comfort food that’ll have everyone asking for seconds!
Classic Slow Cooker Carnitas
Oh, carnitas, how do we love thee? Let us count the ways—with your crispy edges, tender insides, and the way you make tacos, burritos, and even salads bow down in reverence. Today, we’re diving into the slow cooker version of this Mexican classic, because who doesn’t love a set-it-and-forget-it miracle?
Ingredients
- 3 lbs of well-marbled pork shoulder, cut into 2-inch chunks
- 1 cup of freshly squeezed orange juice, because bottled just won’t cut it
- 1/2 cup of robust chicken broth
- 1/4 cup of zesty lime juice
- 4 cloves of garlic, minced with precision
- 1 tbsp of ground cumin, for that earthy warmth
- 1 tbsp of kosher salt, because seasoning is key
- 1 tsp of freshly ground black pepper, for a little kick
- 2 tbsp of fragrant olive oil, for browning
- 1 large onion, thinly sliced, for sweetness
- 2 bay leaves, because they’re the secret handshake of flavor
Instructions
- Heat the olive oil in a large skillet over medium-high heat until it shimmers like a mirage in the desert.
- Add the pork chunks in a single layer—don’t crowd the pan, or you’ll steam instead of sear. Brown on all sides, about 3 minutes per side, then transfer to the slow cooker.
- In the same skillet, toss in the sliced onion and minced garlic, sautéing until they’re softer than your favorite pillow, about 2 minutes.
- Pour in the orange juice, lime juice, and chicken broth, scraping up any browned bits stuck to the pan—those are flavor gold, folks.
- Add the cumin, salt, pepper, and bay leaves to the skillet, stirring to combine, then pour the whole party over the pork in the slow cooker.
- Cover and cook on low for 8 hours or high for 4 hours, until the pork is fork-tender and practically begging to be shredded.
- Remove the pork from the slow cooker, shred it with two forks, and spread it on a baking sheet. Broil for 5-7 minutes until the edges are crispy and caramelized.
Unbelievably tender with a crispy exterior, these carnitas are a textural dream. Serve them piled high on warm tortillas with a sprinkle of cilantro and a squeeze of lime, or get wild and top a nacho mountain with them. Either way, you’re in for a flavor fiesta.
Spicy Slow Cooker Carnitas
Unbelievably tender and packed with a punch, these Spicy Slow Cooker Carnitas are your ticket to flavor town without the fuss. Perfect for those days when you want your taste buds to dance but your feet to stay firmly planted on the couch.
Ingredients
- 3 lbs of well-marbled pork shoulder, cut into 2-inch chunks
- 1 cup of freshly squeezed orange juice, for a bright citrusy zing
- 1/4 cup of lime juice, freshly squeezed to add that tangy kick
- 4 cloves of garlic, minced to aromatic perfection
- 2 tbsp of chipotle peppers in adobo sauce, for a smoky heat
- 1 tbsp of ground cumin, for earthy warmth
- 1 tbsp of dried oregano, for a hint of herbal freshness
- 1 tsp of kosher salt, to enhance all the flavors
- 1/2 tsp of freshly ground black pepper, for a slight sharpness
- 2 tbsp of vegetable oil, for that golden sear
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Sear the pork chunks in batches until golden brown on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure a proper sear.
- Transfer the seared pork to your slow cooker. Add the orange juice, lime juice, minced garlic, chipotle peppers, cumin, oregano, salt, and black pepper. Stir to combine. Tip: The acid from the citrus juices will help tenderize the pork as it cooks.
- Cover and cook on low for 8 hours or on high for 4 hours, until the pork is fork-tender. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
- Once cooked, use two forks to shred the pork directly in the slow cooker, mixing it with the juices. Let it sit for 10 minutes to absorb all those delicious flavors.
Lusciously juicy with a crispy edge when broiled, these carnitas are a textural dream. Serve them piled high on warm tortillas with a sprinkle of fresh cilantro and a dash of hot sauce for an unforgettable taco night.
Slow Cooker Carnitas Tacos
Picture this: a lazy Sunday where your slow cooker does all the heavy lifting, transforming a humble pork shoulder into mouthwatering carnitas that’ll have your taste buds doing the cha-cha. It’s the kind of meal that makes you want to throw a fiesta just because you can.
Ingredients
- 3 lbs boneless pork shoulder, cut into 2-inch chunks (because size matters)
- 1 cup fresh orange juice, squeezed from the sunniest oranges you can find
- 1/2 cup lime juice, for that zesty kick
- 4 cloves garlic, minced (the more, the merrier)
- 1 tbsp ground cumin, for a warm, earthy vibe
- 1 tbsp dried oregano, because herbs make everything better
- 1 tbsp kosher salt, to make all the flavors pop
- 1/2 tsp freshly ground black pepper, for a little heat
- 2 tbsp vegetable oil, for that golden, crispy finish
- 8-10 corn tortillas, warmed (unless you’re into eating tacos that fall apart)
- Fresh cilantro, chopped, for a burst of color and freshness
- 1 small onion, finely diced, for a bit of crunch
- 1 lime, cut into wedges, because presentation is key
Instructions
- In your slow cooker, combine the pork shoulder, orange juice, lime juice, garlic, cumin, oregano, salt, and black pepper. Stir to coat the pork evenly. Pro tip: Let the pork marinate in the fridge overnight for maximum flavor penetration.
- Cover and cook on low for 8 hours or on high for 4 hours, until the pork is fork-tender. Patience is a virtue here, folks.
- Remove the pork from the slow cooker and shred it using two forks. Discard the cooking liquid or save it for another use (like a secret soup base).
- Heat the vegetable oil in a large skillet over medium-high heat. Add the shredded pork in batches, cooking until the edges are crispy and golden, about 3-4 minutes per batch. This step is non-negotiable for that perfect carnitas texture.
- Serve the carnitas on warmed corn tortillas, topped with fresh cilantro, diced onion, and a squeeze of lime juice. Pro tip: Double the recipe because these tacos disappear faster than your resolve to eat just one.
Just imagine the tender, juicy pork with those crispy edges, all hugged by a soft tortilla and brightened up with fresh toppings. It’s a flavor fiesta in every bite, perfect for taco Tuesday or any day that ends with a ‘y.’
Slow Cooker Carnitas Burritos
Let’s taco ’bout a game-changer in your meal prep routine—Slow Cooker Carnitas Burritos that’ll have your taste buds doing the cha-cha. Perfect for those days when you want maximum flavor with minimal effort, this dish is a fiesta in every bite.
Ingredients
- 3 lbs of succulent pork shoulder, cut into chunks
- 1 cup of zesty orange juice, freshly squeezed
- 1/2 cup of robust chicken broth
- 1/4 cup of vibrant lime juice
- 4 cloves of aromatic garlic, minced
- 1 tbsp of earthy ground cumin
- 1 tbsp of smoky paprika
- 1 tsp of fiery chili powder
- 1 tsp of kosher salt
- 1/2 tsp of freshly ground black pepper
- 2 tbsp of golden honey
- 1 large onion, thinly sliced
- 1 bunch of fresh cilantro, chopped
- 8 large flour tortillas, warm and pliable
- 1 cup of creamy avocado, sliced
- 1/2 cup of crumbly queso fresco
- 1/2 cup of tangy sour cream
Instructions
- In a large slow cooker, combine the pork shoulder, orange juice, chicken broth, lime juice, garlic, cumin, paprika, chili powder, salt, pepper, and honey. Stir to coat the pork evenly.
- Cover and cook on low for 8 hours or on high for 4 hours, until the pork is fork-tender. Tip: For extra flavor, let the pork marinate in the fridge overnight before cooking.
- Remove the pork from the slow cooker and shred it using two forks. Tip: Reserve the cooking liquid to moisten the pork if it seems dry.
- Heat a large skillet over medium-high heat and add the shredded pork. Cook for 5-7 minutes until the edges are crispy. Tip: Don’t skip this step—it adds a delicious texture contrast.
- Assemble the burritos by dividing the pork, onion, cilantro, avocado, queso fresco, and sour cream among the tortillas. Fold the sides over the filling and roll up tightly.
Every bite of these burritos is a symphony of textures—tender, crispy, creamy, and fresh—with flavors that dance from smoky to tangy. Serve them with a side of extra lime wedges for a zesty kick that’ll make your guests come back for seconds.
Slow Cooker Carnitas Nachos
Zesty and zippy, these Slow Cooker Carnitas Nachos are your ticket to flavor town without breaking a sweat. Perfect for those days when you want maximum deliciousness with minimal effort, this dish is a crowd-pleaser that’ll have everyone coming back for seconds (and thirds).
Ingredients
- 2 lbs of succulent pork shoulder, cut into 2-inch chunks
- 1 cup of vibrant orange juice, freshly squeezed
- 1/2 cup of zesty lime juice, freshly squeezed
- 4 cloves of aromatic garlic, minced
- 1 tbsp of earthy ground cumin
- 1 tbsp of smoky paprika
- 1 tsp of fiery chili powder
- 1 tsp of kosher salt
- 1/2 tsp of freshly ground black pepper
- 1 bag of sturdy tortilla chips
- 1 cup of sharp cheddar cheese, shredded
- 1/2 cup of creamy Monterey Jack cheese, shredded
- 1/2 cup of fresh cilantro, chopped
- 1/2 cup of tangy sour cream
- 1/2 cup of chunky salsa
- 1 avocado, diced
Instructions
- In your slow cooker, combine the pork shoulder, orange juice, lime juice, garlic, cumin, paprika, chili powder, salt, and black pepper. Stir to coat the pork evenly.
- Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shreds with a fork. Tip: For extra flavor, let the pork marinate in the fridge overnight before cooking.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Spread the tortilla chips in a single layer on the prepared baking sheet. Tip: Overlapping chips can lead to uneven cheese melting, so keep them separate.
- Shred the cooked pork using two forks, then evenly distribute it over the tortilla chips.
- Sprinkle the shredded cheddar and Monterey Jack cheeses over the pork and chips.
- Bake for 10-12 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on the nachos during the last few minutes to prevent burning.
- Remove from the oven and immediately top with cilantro, sour cream, salsa, and diced avocado.
Outrageously good, these nachos boast a perfect harmony of crispy, cheesy, and tender textures with a bold, citrusy kick. Serve them straight from the baking sheet for a fun, communal eating experience that’s sure to spark joy (and maybe a friendly fight over the last bite).
Slow Cooker Carnitas Quesadillas
Dive into the heart of Mexican cuisine with these Slow Cooker Carnitas Quesadillas, where tender, flavor-packed pork meets gooey, melted cheese in a crispy tortilla embrace. Perfect for those who believe patience is a virtue (especially when it comes to slow-cooked pork) and cheese is a food group.
Ingredients
- 2 lbs boneless pork shoulder, cut into 2-inch chunks (because big flavors come in big pieces)
- 1 cup fresh orange juice, squeezed from the juiciest oranges you can find
- 1/2 cup lime juice, for that zesty kick
- 4 cloves garlic, minced (the more, the merrier)
- 1 tbsp ground cumin, for a warm, earthy depth
- 1 tbsp dried oregano, because herbs make everything better
- 1 tsp kosher salt, to elevate all those flavors
- 1/2 tsp freshly ground black pepper, for a subtle heat
- 2 tbsp vegetable oil, for that golden, crispy finish
- 8 flour tortillas, because they’re the perfect vessel for cheesy goodness
- 2 cups shredded Monterey Jack cheese, for that irresistible melt
- 1/2 cup chopped fresh cilantro, for a fresh, herby pop
- 1 avocado, sliced, because everything’s better with avocado
Instructions
- In your slow cooker, combine the pork shoulder, orange juice, lime juice, minced garlic, ground cumin, dried oregano, kosher salt, and black pepper. Stir to coat the pork evenly. Tip: Let the pork marinate in the fridge overnight for even deeper flavors.
- Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender enough to shred with a fork. Tip: No peeking! Keeping the lid on ensures the pork cooks evenly.
- Remove the pork from the slow cooker and shred it using two forks. Discard any large pieces of fat.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the shredded pork and cook for 5-7 minutes, stirring occasionally, until the edges are crispy. Tip: Don’t skip this step—the crispy bits are the best part!
- Lay out the flour tortillas on a clean surface. Divide the crispy pork and shredded Monterey Jack cheese evenly among the tortillas, placing the filling on one half of each tortilla.
- Fold the tortillas over the filling to create half-moons.
- Heat a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side, until the tortillas are golden brown and the cheese is melted.
- Garnish with chopped fresh cilantro and sliced avocado before serving.
Yield to the crispy, cheesy temptation of these quesadillas, where every bite is a perfect balance of juicy pork, melted cheese, and fresh toppings. Serve them up with a side of salsa and a cold beverage for the ultimate weeknight win.
Slow Cooker Carnitas Enchiladas
Feast your eyes and prepare your taste buds for a dish that’s about to become your weeknight hero and weekend showstopper. These Slow Cooker Carnitas Enchiladas are the love child of convenience and flavor, marrying tender, juicy pork with the bold, zesty embrace of enchilada sauce, all wrapped up in a cozy tortilla blanket.
Ingredients
- 2 lbs of succulent pork shoulder, cut into chunks
- 1 cup of vibrant, homemade enchilada sauce
- 8 pliable corn tortillas
- 1 cup of sharp, shredded cheddar cheese
- 1/2 cup of finely diced, crisp white onion
- 2 tbsp of fragrant, ground cumin
- 1 tbsp of smoky, sweet paprika
- 1 tsp of coarse, kosher salt
- 1/2 cup of fresh, chopped cilantro
- 1 lime, juiced for its zesty, tangy punch
Instructions
- In your trusty slow cooker, combine the pork shoulder, cumin, paprika, and salt, ensuring each piece is lovingly coated with the spices.
- Pour the enchilada sauce over the pork, covering it like a flavorful cloak, and set the slow cooker to low for 8 hours. Tip: For an even deeper flavor, let the pork marinate in the spices overnight before cooking.
- Once the pork is fork-tender and shreds easily, remove it from the slow cooker and shred it using two forks. Tip: Reserve some of the cooking liquid to mix back into the pork for extra juiciness.
- Preheat your oven to 350°F and lightly grease a baking dish. Tip: Warming the tortillas for a few seconds in the microwave makes them more pliable and less likely to tear.
- Fill each tortilla with a generous amount of the shredded pork, a sprinkle of cheddar cheese, and a bit of diced onion, then roll them up and place them seam-side down in the baking dish.
- Drizzle the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheese.
- Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
- Garnish with fresh cilantro and a squeeze of lime juice before serving.
Now, these enchiladas are not just a meal; they’re a textural symphony—crispy edges, melty cheese, and pork so tender it practically whispers sweet nothings to your fork. Serve them up with a side of guilt because you’ll want to eat the whole dish yourself.
Slow Cooker Carnitas Salad
Slow cooker carnitas salad is the hero we all need but don’t deserve—effortlessly delicious, packed with flavor, and ready to make your taste buds do a happy dance. Picture this: tender, juicy pork that’s been slow-cooked to perfection, paired with crisp, fresh veggies, and a zesty dressing that ties it all together. It’s the kind of meal that makes you wonder why you ever bothered with takeout.
Ingredients
- 2 lbs boneless pork shoulder, trimmed of excess fat and cut into 2-inch chunks
- 1 cup freshly squeezed orange juice, with pulp for extra zing
- 1/4 cup lime juice, freshly squeezed and tangy
- 4 cloves garlic, minced to aromatic perfection
- 1 tbsp ground cumin, for a warm, earthy kick
- 1 tbsp dried oregano, for a hint of Mediterranean flair
- 1 tsp kosher salt, for seasoning just right
- 1/2 tsp freshly ground black pepper, for a subtle heat
- 2 tbsp vegetable oil, for a golden sear
- 1 cup chicken broth, low-sodium and rich in flavor
- 1 large avocado, sliced into creamy, buttery pieces
- 1 cup cherry tomatoes, halved and bursting with sweetness
- 1/2 red onion, thinly sliced for a sharp, crunchy contrast
- 1/4 cup cilantro leaves, freshly chopped for a bright, herbal finish
Instructions
- In a large bowl, combine the pork chunks with orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper. Let it marinate for at least 30 minutes, or overnight for deeper flavor.
- Heat vegetable oil in a large skillet over medium-high heat. Sear the marinated pork chunks until golden brown on all sides, about 3-4 minutes per side. This step locks in the juices and adds a delicious crust.
- Transfer the seared pork to your slow cooker. Pour in the chicken broth and any remaining marinade. Cover and cook on low for 8 hours, or until the pork is fork-tender and easily shreds.
- Once cooked, use two forks to shred the pork directly in the slow cooker. Let it sit for 10 minutes to absorb all the flavorful juices.
- While the pork rests, assemble your salad with avocado slices, cherry tomatoes, red onion, and cilantro leaves. Top with the shredded carnitas and drizzle with your favorite dressing.
Zesty, tender, and packed with contrasting textures, this slow cooker carnitas salad is a fiesta in every bite. Serve it with warm tortillas or over a bed of quinoa for an extra hearty meal that’s as versatile as it is delicious.
Slow Cooker Carnitas Stuffed Peppers
Let’s taco ’bout a dish that’s about to revolutionize your meal prep game—slow cooker carnitas stuffed peppers. Imagine tender, juicy pork shoulder mingling with vibrant bell peppers, all while your slow cooker does the heavy lifting. It’s like a fiesta in your mouth, and everyone’s invited!
Ingredients
- 2 lbs of succulent pork shoulder, cut into 2-inch chunks
- 4 large, colorful bell peppers, tops removed and seeds scooped out
- 1 cup of zesty orange juice, freshly squeezed
- 1/4 cup of robust lime juice
- 3 cloves of aromatic garlic, minced
- 1 tbsp of warm ground cumin
- 1 tbsp of smoky chili powder
- 1 tsp of coarse kosher salt
- 1/2 tsp of freshly cracked black pepper
- 1/2 cup of chopped fresh cilantro, for garnish
- 1/2 cup of crumbled queso fresco, for topping
Instructions
- In your trusty slow cooker, combine the pork shoulder, orange juice, lime juice, minced garlic, cumin, chili powder, salt, and black pepper. Stir to coat the pork evenly.
- Cover and cook on low for 8 hours or on high for 4 hours, until the pork is fork-tender. Tip: Resist the urge to peek! Keeping the lid on ensures even cooking.
- Once cooked, use two forks to shred the pork directly in the slow cooker, mixing it with the juices. Tip: For extra crispy carnitas, spread the shredded pork on a baking sheet and broil for 5 minutes.
- Preheat your oven to 375°F and prepare the bell peppers by standing them upright in a baking dish.
- Generously stuff each pepper with the carnitas mixture, then bake for 25-30 minutes, until the peppers are tender but still hold their shape. Tip: For a golden top, sprinkle queso fresco in the last 5 minutes of baking.
- Garnish with fresh cilantro before serving.
These stuffed peppers are a textural dream—tender peppers giving way to succulent, flavorful carnitas. Serve them atop a bed of cilantro-lime rice for a complete meal that’ll have your taste buds doing the cha-cha.
Slow Cooker Carnitas Pizza
Slow Cooker Carnitas Pizza is the love child of your favorite Mexican dish and the universally adored pizza, creating a fusion that’s bound to make your taste buds do a happy dance. Seriously, if carnitas and pizza had a baby, this would be it—juicy, flavorful, and utterly irresistible.
Ingredients
- 2 cups of succulent, slow-cooked carnitas (shredded)
- 1 pre-made pizza dough (store-bought or homemade, as soft as a cloud)
- 1 cup of tangy, smooth enchilada sauce
- 2 cups of shredded, melty Monterey Jack cheese
- 1/2 cup of fresh, vibrant cilantro (chopped)
- 1/4 cup of zesty, pickled jalapeños (sliced)
- 1 tbsp of rich, golden olive oil
Instructions
- Preheat your oven to a toasty 425°F (220°C) to get it ready for pizza perfection.
- Roll out your pizza dough on a lightly floured surface to your desired thickness—think Goldilocks, not too thick, not too thin.
- Brush the dough with olive oil to create a golden, crispy crust that’s the envy of all pizzas.
- Spread the enchilada sauce evenly over the dough, leaving a small border for the crust. This is your flavor foundation, so don’t skimp!
- Sprinkle half of the Monterey Jack cheese over the sauce, because cheese is the glue that holds our pizza dreams together.
- Distribute the shredded carnitas evenly over the cheese, ensuring every slice gets its fair share of meaty goodness.
- Top with the remaining cheese, because more cheese is always the answer.
- Scatter the pickled jalapeños on top for a spicy kick that’ll wake up your palate.
- Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Garnish with fresh cilantro right after baking to keep it bright and flavorful.
Golden, crispy, and loaded with flavor, this Slow Cooker Carnitas Pizza is a fiesta in every bite. Serve it with a side of cool sour cream or a crisp salad to balance the richness, and watch it disappear before your eyes.
Slow Cooker Carnitas Sliders
Dive into the world of effortless gourmet with these Slow Cooker Carnitas Sliders that promise to be the life of your next gathering. Perfectly tender, flavor-packed pork meets the convenience of your slow cooker, and the result is nothing short of magical.
Ingredients
- 3 lbs of succulent pork shoulder, cut into chunks
- 1 cup of zesty orange juice, freshly squeezed
- 1/4 cup of robust lime juice
- 4 cloves of aromatic garlic, minced
- 1 tbsp of earthy ground cumin
- 1 tbsp of smoky paprika
- 1 tsp of fiery chili powder
- 1 tsp of coarse sea salt
- 1/2 tsp of freshly cracked black pepper
- 2 tbsp of golden honey
- 1/2 cup of vibrant cilantro, chopped
- 12 soft slider buns, lightly toasted
- 1 cup of creamy avocado slices
- 1/2 cup of tangy pickled red onions
Instructions
- In your slow cooker, combine the pork shoulder, orange juice, lime juice, minced garlic, ground cumin, paprika, chili powder, sea salt, black pepper, and honey. Stir to coat the pork evenly.
- Cover and cook on low for 8 hours or on high for 4 hours, until the pork is fork-tender. Tip: For extra flavor, let the pork marinate in the spice mixture overnight before cooking.
- Once cooked, use two forks to shred the pork directly in the slow cooker, mixing it with the juices. Tip: If you prefer crispier carnitas, spread the shredded pork on a baking sheet and broil for 5 minutes.
- Toast the slider buns lightly for a crunchy texture that contrasts beautifully with the tender pork. Tip: Brush the buns with a little butter before toasting for extra richness.
- Assemble the sliders by piling the shredded pork onto the buns, then topping with avocado slices and pickled red onions. Garnish with chopped cilantro for a fresh finish.
Get ready to wow your taste buds with these sliders, where the melt-in-your-mouth pork meets the crunch of toasted buns and the freshness of avocado and cilantro. Serve them at your next game day or picnic for a guaranteed crowd-pleaser.
Slow Cooker Carnitas Rice Bowl
Oh, the joys of coming home to a meal that’s basically cooked itself while you were out adulting! Our Slow Cooker Carnitas Rice Bowl is here to save your weeknights with minimal effort and maximum flavor. Imagine tender, juicy pork that’s been slow-cooked to perfection, ready to be piled high over fluffy rice and topped with all the fixings—your taste buds are in for a treat.
Ingredients
- 2 lbs boneless pork shoulder, cut into 2-inch chunks (because big flavor comes in big pieces)
- 1 cup freshly squeezed orange juice (for that zesty, tangy kick)
- 1/2 cup chicken broth (the unsung hero of depth and richness)
- 4 cloves garlic, minced (because everything’s better with garlic)
- 1 tbsp ground cumin (hello, earthy warmth)
- 1 tbsp dried oregano (for a hint of Italian summer)
- 1 tsp kosher salt (to make all those flavors pop)
- 1/2 tsp freshly ground black pepper (for a little spicy backbone)
- 2 cups cooked white rice (steamy, fluffy, and ready to soak up all that goodness)
- 1/2 cup chopped fresh cilantro (for a bright, herby finish)
- 1/2 cup diced red onion (for a crunchy, sharp contrast)
- 1 avocado, sliced (because creamy dreams are made of these)
Instructions
- In your slow cooker, combine the pork shoulder, orange juice, chicken broth, garlic, cumin, oregano, salt, and black pepper. Stir to coat the pork evenly. (Tip: Don’t skimp on the stirring—this ensures every bite is packed with flavor.)
- Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the pork is fork-tender. (Tip: Low and slow is the way to go for melt-in-your-mouth carnitas.)
- Once cooked, use two forks to shred the pork directly in the slow cooker. Let it sit for 10 minutes to soak up all the juices. (Tip: This waiting period is crucial for maximum juiciness.)
- Divide the cooked rice among bowls. Top with the shredded carnitas, cilantro, red onion, and avocado slices.
Just like that, you’ve got a bowl that’s a fiesta of textures—tender pork, fluffy rice, creamy avocado, and a crunch from the onions. Serve it up with a squeeze of lime for an extra zing, or go wild with a dollop of sour cream. Either way, it’s a weeknight winner that’ll have everyone asking for seconds.
Conclusion
Great news for all home cooks! This roundup of 12 Delicious Slow Cooker Carnitas Recipes is your ticket to effortless, mouthwatering meals. Whether you’re craving classic flavors or something with a twist, there’s a recipe here for you. Don’t forget to try them out, leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!
