EASY Slow Cooker Carnitas

Nothing says fiesta like this Slow Cooker Carnitas recipe. Pull out your slow cooker to finally achieve the perfect results for your favorite Mexican dishes. Whether you use the carnitas to make tamales, burritos, or just eat them on their own with rice and beans, you’ll love the results you’ll see with this simple recipe.

FAQs: Q1: What makes this dish so flavorful? A1: This Slow Cooker Carnitas recipe is bursting with flavor! The combination of smoked paprika, oregano, cumin, chili powder, cloves, cinnamon, and brown sugar bring together a unique and complex flavor, while the addition of apple cider vinegar and chicken broth add a hint of tang.

Q2: Can I make this recipe without a slow cooker? A2: Yes, this Slow Cooker Carnitas recipe can easily be adapted for the stovetop. Heat a large pot over medium-high heat, then add the pork cubes, onion, and garlic. Sauté until the pork is browned and vegetables are softened. Then add the spices, apple cider vinegar, and chicken broth. Bring the mixture to a boil, reduce the heat to low, and simmer, covered, for 45 minutes to 1 hour. Finish the recipe by transferring the pork cubes to a sheet pan and baking them in a 425°F oven for 10 minutes.

Q3: How can I make my Slow Cooker Carnitas even more flavorful? A3: If you want to amp up the flavor of your Slow Cooker Carnitas, try adding a few freshly chopped herbs like cilantro or parsley before baking. You can also top your carnitas with some crumbled feta cheese or freshly grated Parmesan cheese.

Slow Cooker Carnitas

3.8 from 18 votes
Recipe by Addrecipes
Course: Main, DinnerCuisine: MexicanDifficulty: Easy
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Slow Cooker Carnitas are an incredible dish that brings together the flavors of slow-cooked pork and crunchy corn tortillas. This delicious and easy-to-make recipe offers a great way to enjoy a tasty, comforting meal.


  • 1 teaspoon salt

  • 1 teaspoon garlic powder

  • 1 teaspoon ground cumin

  • 1/2 teaspoon crumbled dried oregano

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon ground cinnamon

  • 1 (4 pound) boneless pork shoulder roast

  • 2 bay leaves

  • 2 cups chicken broth


  • Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
  • Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

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