This carnitas recipe has been my shortcut to a festive, flavor-packed meal for years. I first learned the slow-cooker method on a busy week when friends were coming over and I wanted something that would smell amazing without me standing at the stove for hours. The result—a pork shoulder braised low and slow in orange juice, onion, jalapeño, garlic and a simple dry rub—pulled apart into tender strands and then finished in a hot skillet—became an instant favorite. The meat is juicy and bright from the citrus, with pockets of savory herbs and cumin. The skillet step creates those crunchy, caramelized edges everyone fights over.

What makes this preparation special is the contrast between melt-in-your-mouth pulled pork and the crisp, browned bits you get at the end. I love serving these for casual dinners where guests build their own tacos; there’s always laughter as people compare notes about who got the best crunchy pieces. This version is forgiving for beginners yet offers small technical details—fat cap orientation, juice reduction, and quick searing—that give reliable, professional results. If you want a make-ahead dish that still dazzles, this is the one to keep in your repertoire.

Ingredients

• Pork shoulder (4 lb boneless): Choose a well-marbled cut labeled "pork shoulder" or "pork butt." The fat content keeps the meat juicy during long cooking. If you buy bone-in (about 5 lb), increase cooking time slightly and shred around the bone. Trim large flaps of skin but leave some fat for flavor.
• Salt (2 1/2 tsp) & black pepper (1 tsp): Season generously—slow cooking concentrates flavors, so starting with even seasoning is essential. Use kosher salt if possible for even distribution.
• Onion (1, chopped): Yellow or white onion adds savory depth; it will become soft and melt into the cooking juices that season the pork.
• Jalapeño (1, deseeded, chopped): Adds subtle heat and an earthy green note—remove seeds for milder flavor, keep for more kick.
• Garlic (4 cloves, minced): Use fresh garlic for aroma; it infuses the juices and softens into sweet pockets during braising.
• Orange juice (3/4 cup, about 2 oranges): Freshly squeezed is best—acid helps tenderize and adds bright citrus flavor that balances fat.
• Rub: 1 tbsp dried oregano, 2 tsp ground cumin, 1 tbsp olive oil. The oil helps the rub adhere and bloom the spices during cooking.

Instructions

Prepare and season the pork: Rinse and pat the 4 lb pork shoulder completely dry with paper towels—dry surface helps the rub stick. Rub all over with 2 1/2 teaspoons salt and 1 teaspoon black pepper. Mix 1 tablespoon dried oregano, 2 teaspoons ground cumin and 1 tablespoon olive oil into a paste and massage evenly over the meat to coat. Leaving some of the fat cap intact preserves moisture during the long cook. Build the slow-cooker base: Place pork fat cap up in the slow cooker. Top with the chopped onion, deseeded chopped jalapeño, and 4 cloves minced garlic—no need to spread them perfectly; they will soften and flavor the juices. Pour 3/4 cup fresh orange juice over the top. The liquid should come up only partway; it braises rather than submerges the meat. Slow cook low and slow: Cook on LOW for about 10 hours or on HIGH for 7 hours. The pork is done when a fork slides in and the meat shreds easily—internal pull-apart tenderness is the cue rather than a precise temperature. If using bone-in, allow an extra 30–60 minutes and check near the bone for tenderness. Shred and reduce juices: Remove pork to a cutting board and let rest 10 minutes. Shred with two forks into bite-sized strands. Skim excess fat from the remaining juices—if there’s a lot of liquid, reduce it in a saucepan over medium-high heat to about 2 cups. The concentrated, salty-orange cooking liquid is the seasoning for the shredded pork. Crisp in batches: Heat 1 tablespoon oil in a large nonstick skillet or well-seasoned cast iron over high heat until shimmering. Spread a single layer of shredded pork, drizzle with some cooking juices, and leave undisturbed until the bottom is deeply golden and crusty—about 2–3 minutes. Flip briefly for a quick sear on the other side; avoid browning every piece or the pork will lose juiciness. Work in batches to avoid crowding. Return to a warm pan briefly to reheat before serving and drizzle with more juices.

Storage Tips

Cool leftover pork to near room temperature within two hours of cooking, then refrigerate in shallow, airtight containers for up to four days. For longer storage, portion into meal-sized freezer bags or containers and freeze up to three months—press out air to limit freezer burn. To reheat frozen portions, thaw overnight in the refrigerator and crisp in a skillet, adding a splash of the reserved juices to keep it moist. For sous-vide or oven reheating, cover with foil and warm at 300°F until internal temperature reaches 165°F.

Ingredient Substitutions

If you can’t find pork shoulder, a well-marbled pork butt works similarly; avoid lean roasts (like pork loin) because they dry out. Substitute fresh lime juice for half of the orange juice for a tangier profile, or use 1/4 cup apple cider vinegar mixed with 1/2 cup orange juice for extra brightness. For a smoky note, add 1 teaspoon smoked paprika to the rub. Make it milder by replacing jalapeño with a mild green pepper or omit entirely for no heat.

Serving Suggestions

Serve warm in warmed corn or flour tortillas with diced white onion, chopped cilantro, a squeeze of lime, and pickled red onions for acidity. For bowls, place over cilantro-lime rice with black beans, avocado slices and crumbled queso fresco. It also shines on tostadas with shredded cabbage and a drizzle of crema. For a crowd, serve family-style with warmed tortillas, limes, salsas and sides so guests can build their own plates.

Meal Prep Tips

For meal prep, shred and portion 4–6 oz servings into containers with 2 tablespoons of the reserved reduced juices to keep moist. Store vegetables for toppings separately to maintain freshness. Reheat in a skillet for 3–4 minutes per portion until crisp, or microwave covered for 1–2 minutes and then finish in a hot pan to restore texture. Label containers with dates—use refrigerated portions within four days.

Cultural Background

Carnitas originated in western Mexico—particularly the state of Michoacán—where pork is simmered slowly in lard until tender and then crisped. This slow-braise-then-crisp technique reflects a balance of preservation and texture typical of traditional preparations. Over time, home cooks adapted the method to use citrus juices and quick sears for convenience while preserving the flavor contrasts that define great carnitas.

Seasonal Adaptations

In winter, add a cinnamon stick and a star anise to the slow cooker for warm aromatic depth; in summer, brighten with extra lime zest and fresh cilantro just before serving. For autumn gatherings, serve with roasted squash and pickled jalapeños. The method scales well—double the meat and cook in a large slow cooker for holiday crowds, then crisp in batches just before serving.

Bring this dish to your next gathering and watch how quickly everyone returns for seconds. The combination of effortless slow cooking and the satisfying final sear make these carnitas feel special with minimal fuss—perfect for sharing and making memories around the table.