Slow Cooker Pork Carnitas with Citrus and Herbs
Tender, juicy pork shoulder slowly braised in citrus and aromatic herbs until it falls apart at the touch of a fork. This authentic Mexican-inspired carnitas recipe transforms tough pork shoulder into succulent, shredded meat perfect for tacos, burritos, or bowls. The combination of lime juice, thyme, and bay leaves creates complex flavors while the slow cooking method ensures incredibly tender results every time. Ideal for feeding crowds, meal prep, or casual family dinners where everyone can build their own tacos.
Ingredients
- 5 lb boneless pork shoulder, trimmed of fat and cut into large chunks
- salt and pepper
- 4 tablespoons butter or lard
- 1 medium onion, diced
- 3 cloves garlic, minced
- ⅓ cup lime juice
- 4 sprigs fresh thyme or 2 teaspoons dry thyme
- 4 small bay leaves
- 1 teaspoon dried oregano, crushed
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- 2 cups water
Instructions
- 1
Trim excess fat from pork shoulder and cut into large chunks, then season with salt and pepper
- 2
Heat large skillet and melt butter or lard
- 3
Brown pork chunks on all sides until golden, transferring browned pieces to slow cooker
- 4
Add diced onion and garlic to same pan, lower heat and sauté until onion is translucent without burning garlic
- 5
Scrape onion, garlic and pan drippings into slow cooker
- 6
Add lime juice, thyme, bay leaves, oregano, salt, red pepper flakes and water to slow cooker, mix well
- 7
Cover and cook on low for 8 to 10 hours
- 8
Remove cooked pork from slow cooker to serving bowl
- 9
Shred meat with forks and serve on warm tortillas with desired taco toppings
Tips
Brown the pork in batches if needed to avoid overcrowding the pan, which prevents proper browning and caramelization.
Don't skip scraping up the browned bits from the pan as they add significant flavor to the final dish.
For extra crispy carnitas, spread shredded meat on baking sheet and broil 2-3 minutes before serving.
Good to Know
Refrigerate shredded carnitas up to 4 days in airtight container. Reheat with splash of cooking liquid.
Cook carnitas up to 2 days ahead. Shred when ready to serve and reheat gently.
Serve hot in warm tortillas with diced onion, cilantro, lime wedges, and salsa.
Common Mistakes
Don't skip browning the pork to avoid bland, pale meat lacking depth of flavor.
Keep slow cooker on low heat to avoid tough, stringy texture from overcooking.
Remove bay leaves before serving to avoid choking hazard.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I cook this on high heat setting?
Yes, cook 4-5 hours on high instead of 8-10 on low, but low heat produces more tender results.
What if my pork isn't falling apart after cooking time?
Continue cooking 1-2 hours longer. Older or leaner cuts may need extra time to become tender.
How long will leftover carnitas keep?
Store refrigerated up to 4 days or freeze up to 3 months in freezer-safe containers.