This carnitas recipe has been my weeknight and weekend hero for years. I first learned this method during a chaotic summer when friends kept dropping by for impromptu dinners and I needed something that was comforting, flexible, and reliably delicious. The citrus and aromatics cut through the richness of the pork shoulder, producing meat that is both tender and bright. I love that it fills the kitchen with an irresistible smell that feels like a warm invitation to sit down and eat.

What makes this version special is its simplicity and authenticity. The seasoning is straightforward—chili powder, cumin, oregano, salt and pepper—combined with fresh orange and lime juices to tenderize and add depth. Cooking low and slow in a slow cooker means the meat requires very little babysitting, and finishing it under the broiler creates those crisp, caramelized edges that make carnitas truly memorable. It’s the recipe I turn to for taco nights, potlucks, or when I want to impress with minimal effort.

Ingredients

• Pork shoulder (4 to 5 pounds): Choose a well-marbled cut labeled pork shoulder or Boston butt. The fat renders during low cooking, keeping meat moist and flavorful. Ask your butcher for a single roast if possible.
• Chili powder (2 tablespoons): Provides mild heat and deep color. Use a standard chili powder blend such as McCormick or a smoked variety if you prefer a smoky note.
• Ground cumin (4 teaspoons): Warming and earthy, it pairs with chili powder to build classic Mexican-style flavor. Toast lightly before using for a brighter aroma if desired.
• Dried oregano (3 teaspoons): Use Mexican oregano if available for a more citrus-herb profile, but Mediterranean oregano works well in a pinch.
• Salt (2 to 3 teaspoons) and black pepper (1 1/2 teaspoons): Season generously; pork shoulder needs more salt to bring out the flavors. Adjust to taste after cooking.
• Garlic (4 cloves, minced): Fresh garlic is essential for aromatic depth. Mince finely to distribute the flavor into the meat during the slow cook.
• Onions (2, roughly chopped): Yellow or white onions work best. They break down and blend with juices to form a savory base for shredding.
• Fresh orange juice (from 2 large oranges, about 1/2 cup): Adds sweetness and acidity to tenderize the meat. Freshly squeezed delivers the best bright flavor.
• Fresh lime juice (from 2 limes, about 1/4 cup): Balances the sweetness and cuts richness with a sharp citrus note that is classic for this style.

Instructions

Trim the meat: Remove excess exterior fat, leaving a thin layer to render during cooking for flavor. Trim any silver skin and score very deeply set fat pockets so heat can penetrate evenly. Pat the roast dry to help the spice rub cling. Make the rub and season: In a small bowl whisk together chili powder, ground cumin, dried oregano, salt and pepper. Rub the mixture all over the pork, pressing it into nooks and seams so every surface is seasoned. This forms the flavor foundation; be generous. Layer in the slow cooker: Place the seasoned pork at the bottom of the slow cooker. Scatter minced garlic and roughly chopped onions around and on top of the roast. Pour the orange and lime juice evenly over the meat so citrus reaches the bottom while the cooker warms. Slow cook low and slow: Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. The meat is ready when it easily pulls apart with two forks and registers at least 195°F in the thickest part. Low heat melts connective tissue, yielding tender, juicy strands. Shred and season to taste: Remove the pork from the cooker to a cutting board or tray and shred with two forks. Skim and reserve cooking juices; taste the shredded pork and add more salt, pepper, or a squeeze of lime if it needs brightness. Toss with a few tablespoons of the cooking liquid to keep it moist. Finish for texture: For authentic crisp edges, spread shredded meat on a baking sheet and broil 2 to 3 minutes until edges char and caramelize. Watch closely as it can brown quickly. Alternatively, pan-fry portions in a hot skillet for crisped bits. Serve: Serve warm in warmed corn tortillas with pico de gallo, chopped cilantro and a squeeze of lime. Also pairs beautifully with Mexican rice and refried beans or over a salad for a lighter meal.

Storage Tips

To store, cool the meat to room temperature no longer than two hours after cooking, then transfer to airtight containers. Refrigerate for up to 4 days. For longer storage, portion into meal-sized freezer bags or containers and freeze up to 3 months. When reheating, thaw overnight in the refrigerator, then warm gently on the stovetop with a splash of reserved cooking juices to avoid drying. If you want crisped edges after reheating, spread warmed meat on a sheet and broil 1 to 2 minutes. Always reheat to an internal temperature of 165°F for safety.

Ingredient Substitutions

If you can’t find pork shoulder, pork butt or a picnic roast are equivalent swaps because they offer similar marbling. For a leaner option, try pork loin but reduce cook time and expect dryer results—consider adding chicken broth to maintain moisture. If you’re out of oranges, substitute 1/3 cup of bottled orange juice plus 2 tablespoons of brown sugar for sweetness. To make it spicier, add 1 teaspoon chipotle powder or 1 chopped jalapeño to the cooker. For a slightly smoky note without chipotle, a teaspoon of smoked paprika works well.

Serving Suggestions

Serve in warmed corn tortillas for classic tacos with diced onion, cilantro, and a squeeze of lime. For a heartier plate, pair with Mexican-style rice, refried beans and a wedge of grilled lime. Try carnitas on toasted bolillo rolls as tortas with avocado slices and pickled onions. For lighter fare, toss the shredded meat over mixed greens with black beans, roasted corn, and a cilantro-lime dressing. Garnish options include crumbled queso fresco, sliced radishes, or a drizzle of crema.

Cultural Background

Carnitas originated in the state of Michoacán in Mexico and traditionally refers to pork that is braised or simmered slowly in lard until tender, then finished to create crisp bits. The word carnitas means "little meats," reflecting the technique of breaking the roast into small pieces. Historically, whole communities would prepare carnitas communally for celebrations. This slow-cooker adaptation honors the essential flavor profile—citrus, aromatics, and a contrast between tender interior and crisp edges—while using accessible methods and ingredients for home kitchens outside the region.

Seasonal Adaptations

In summer, pair with grilled corn, fresh pico de gallo and a bright cucumber-lime salad for a light, vibrant meal. During cooler months, serve carnitas over warm hominy stew or mix into enchiladas with roasted winter squash. Holiday gatherings work well when you double the recipe and create a carnitas bar with toppings like pickled red onion, avocado, salsas and different salsas to suit varied tastes. Swap citrus for blood orange in late winter for a sweeter, more complex note.

Meal Prep Tips

Make a double batch and portion cooked meat into single-meal containers to simplify weekday dinners. Label each container with contents and date, and store a small jar of reserved cooking juices in the fridge to rehydrate when reheating. If you plan to broil for texture, portion meat first, then broil only the portion you plan to serve immediately—this preserves crispiness and prevents repeated drying of leftovers. Prepare toppings such as pico and chopped cilantro in advance to assemble quickly.

There is real joy in serving a big platter of carnitas to friends and family. The combination of effortless slow cooking and a dramatic broil finish yields something that tastes homemade and festive at the same time. Try making this for your next gathering and watch how quickly plates are emptied.