Slow Cooker Carnitas (3-Ingredient Pork Recipe) + Video
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3-Ingredient Slow Cooker Carnitas are so easy they just about cook themselves. The most simple pork carnitas recipe yields the most fabulous results. This great recipe is perfect for taco night and a great way to make Mexican cuisine, right at home! Make this your go-to recipe for the best slow cooker carnitas!
Just toss it in the crockpot and go! Come back hours later to perfectly tender and juicy pork that is mouthwateringly delicious and perfect on everything.
Having this shredded meat cooked and ready is perfect for busy weeknights and makes for such an easy crock pot meal.
I love that you can literally make this seasoned pork and have carnitas tacos that easily.
The best part is that the meat is fall-apart tender and just pairs so perfectly with the soft texture of flour tortillas or corn tortillas. And it gives everyone the freedom to add whatever toppings that they want!
With topping options like sour cream, hot sauce, pico de Gallo, fresh lime juice, chili powder, pickled red onions, and more!
All of these flavors pair perfectly with the carnitas meat, making this such a simple Mexican carnitas recipe.
And if you’re not a fan of a warm tortilla, make burrito bowls!
I love adding some cilantro lime rice to the bottom of a bowl, and then piling high with the tender pork and all my favorite toppings. Easy meal prep with options!
Table of Contents
Slow Cooker Carnitas
Slow cooker pork carnitas make the best street tacos, veggie salad topping, carnitas nachos, and so much more! I actually turn the leftovers into taquitos.
It all starts with a good cut of pork. I used pork shoulder (aka pork butt), but you could go with pork loin for a leaner cut.
The extra marbling in a pork shoulder makes the meat even more rich and tender.
Toss it all in a slow cooker and let it go. Shred slow cooker carnitas with forks or meat claws and serve!
How to Make Carnitas in Slow Cooker
I have made slow cooker carnitas several times, and I just can’t get over how easy and flavorful it is.
I love to use the meat on nachos, in burritos and tacos, and for flautas and taquitos. You are going to love it too!
Simply place pork shoulder in your crock pot, then cover with diced onion and green salsa.
Cook for 3-4 hours on High or 6-8 on Low. Shred the carnitas in the slow cooker, then let them cook for another 30 minutes to soak up all the juices. It’s that easy!
Pork Carnitas Recipe Tips
- Place the pork fat side up. This way, the fat will melt into the meat as it cooks, adding both flavor and moisture.
- Add a flavor boost. If you have the time, you can brown the pork shoulder on the stove before starting this slow cooker carnitas recipe.
- Use a flavorful salsa. I prefer the 505 Southwestern Hatch Valley Green Chile Salsa with Tomatillos, Garlic, and Lime.
- Make it crispy. You can always transfer slow cooker pork carnitas to a rimmed baking sheet and pop them under the broiler for a few minutes.
It’s an easy way to get those classic crispy edges.
Kitchen Items You Will Need
- Slow Cooker – The slow cooker is almost my most used kitchen appliance, especially during fall/winter!
It’s just so convenient, and let’s face it, it makes comfort food taste even better!
Slow Cooker Carnitas Recipe FAQ
Low and slow is the best method for pork, but either temperature setting will do the trick for these slow cooker carnitas!
That’s because the High setting simply comes to temperature faster than Low. They cook at the same temperature over several hours either way.
Any cut of meat can become overcooked, even in the crockpot. Avoid cooking this pork carnitas recipe for longer than the times listed below, or the meat will end up tough and chewy. Cooked pork should be tender so avoid blasting it on high heat during the cooking duration. For the best results of this pork recipe, pay attention the temps and cooking times.
Storage and Reheating
Transfer any leftover slow cooker pork carnitas, along with some of the juices, to an airtight container. Refrigerate for 3 to 4 days or freeze for up to 3 months.
Warm leftover shredded pork in the oven for best results. You can add a few splashes or water or broth for moisture.
Enjoy!
With love, from our simple kitchen to yours.
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Other Slow Cooker Recipes
Slow Cooker Carnitas (3-Ingredient Pork Recipe)
Equipment
Ingredients
- 5 pounds boneless pork shoulder
- 2 cups green salsa, I like 505
- 1 medium white onion, diced , (about 1 cup)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
Instructions
- ADD INGREDIENTS: Place 5 pounds boneless pork shoulder in the bottom of a slow cooker. Sprinkle 1 medium white onion, diced over the pork and pour 2 cups green salsa evenly over the top.
- COOK: Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours, until the pork is very tender and easily pulls apart with a fork.
- SHRED PORK: Remove the pork from the slow cooker and place it on a large cutting board. Use two forks to shred the meat into bite-size pieces.
- SEASON: Return the shredded pork to the slow cooker and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper. Stir to combine.
- ABSORB FLAVOR: Cover and cook on High for 30 minutes longer so the shredded pork absorbs the cooking juices.
- FINISH: Stir once more before serving. Taste for seasoning. Add more salt as desired.
- OPTIONAL – CRISP THE CARNITAS: Spread shredded pork on a rimmed baking sheet and broil 3 to 5 minutes until crispy.Then return the crispy pork to the slow cooker juices or serve immediately.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2015, updated and republished March 2025
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For this Cheater Pork Carnitas recipe… did you use a bone-in or boneless pork shoulder?
Its boneless.. Sheri B
Did you use a bone-in or boneless pork shoulder for the Cheater Pork Carnitas recipe?
It would not matter as it does not change the flavor. The flavor from bones is in the marrow. Since you are not getting to the marrow it does not matter. The bone is traditional because when it is cooked completely, it will pull out eadily
Its boneless..
YOU CAN USE EITHER BUT BONELESS IS EASIER…..
Just had this for supper. Big hit with my husband & myself. Very easy. I did let the juices sit overnight so I could skim the fat off the top before heating the meat back up in the juice. Then I fried the pork in a non-stick skillet so I wouldn't have juices running down my arm when I ate them. Very tasty with shredded cheese & a homemade pico de gallo on top.
Can I use any Salsa for the recipe.
I love to use boneless for this recipe, It makes everything easier. This was so good, and I can’t wait to make more!