Slow Cooker Carnitas

April 22, 2018


Hey friends!  I hope you had a fantastic weekend.  On the weekends I do a lot of easy dinners and what's easier than taco night?  We eat a lot of tacos at our house.  Usually chicken, sometimes steak and occasionally (really that should say never) fish.  But let me tell you, if you haven't been adding carnitas into your mix of taco meats, you have been seriously missing out!  Once you make these you will be SO ADDICTED!  



If you've never had carnitas i'll explain a little about what they are.  Carnitas is pork, usually made from a pork shoulder, pork butt or some kind of pork roast.  It's cooked with citrus juice (and i've used both orange juice and grapefruit juice) and an array of spices.  




The best part about this Carnitas recipe is it's slow cooked all day in the crockpot which makes it 1. less work for you to do later that night and 2. SUPER TENDER.  To take it to another level I pop it in the oven under the broiler for a minute or two to get a little bit of crispy edges.  THEN you put it back into the reserved juice so it stays moist and flavorful.  I love to serve this when we have a crowd to feed.  My Oma (grandma) is coming to town and this is the first dinner I plan on serving when the whole family is over!




I think these are fantastic in hard shell corn tortillas with some cilantro, pico de gallo and a bit of guacamole!  They keep really well in the fridge so you can use the leftovers for supreme nachos or a pulled pork sandwich, just add some bbq sauce.



Prep Time: 30 minutes (15 minutes prior to cooking and 15 minutes after)

Cook Time: 8 hours



3 lbs pork roast (you can use a pork loin roast, pork shoulder or a pork butt)

1 orange, juiced (alternatively try a grapefruit, also works really well)

1 c water

½ white onion, large cubes

½ tsp garlic

½ tsp cumin

½ tsp oregano

½ tsp salt

fresh pepper



  1. Set slow cooker to low for 8-10 hours

  2. Place pork in the slow cooker

  3. Add the orange juice, water, onion, seasonings and some fresh pepper

  4. After 8 hours remove the meat using a slotted spoon, set aside

  5. Place a fine mesh strainer over a bowl and dump all the liquid from the slow cooker into it

  6. Discard whatever is in the strainer

  7. Pour the liquid into a fat separator and then into a small pot over high heat on the stove, let it boil until the liquid has reduced and gotten a little thicker

  8. Meanwhile, heat oven to broil

  9. Remove any fat chunks and bones off of the pork and while shredding, transfer over to a foil lined pan

  10. Put the meat under the broiler for 2 minutes

  11. Put all the meat into your liquid that reduced, tossing to coat

  12. It’s ready to be served now




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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!





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