Cover and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the pork is very tender and shreds easily with a fork.
Once cooked, use a slotted spoon to transfer the pork to a large bowl, leaving most of the cooking liquid in the slow cooker. Shred the meat with two forks, discarding any large pieces of fat.
Optional but recommended for authentic texture: Preheat a large skillet or sheet pan under the broiler. Spread the shredded pork in an even layer (work in batches if needed). Spoon a few tablespoons of the reserved cooking liquid over the meat to keep it moist, then broil or sauté over medium-high heat for 5–8 minutes, stirring once or twice, until the edges are browned and crisp.
Taste and adjust seasoning with a pinch more salt if needed. Serve the carnitas hot in tortillas or over rice, with your favorite toppings.
Variations & Tips
Because this recipe is intentionally pared back to four ingredients, it’s easy to customize if you’re willing to go beyond the base formula. For more aromatic depth, add a few cloves of garlic, a halved onion, and a bay leaf to the slow cooker. Many traditional carnitas recipes also include oregano; a teaspoon of dried Mexican oregano pairs especially well with the orange and cumin. If you like a bit of smokiness, stir in 1–2 teaspoons of chipotle chili powder or a spoonful of adobo sauce from canned chipotles. You can also play with the citrus: substitute part of the orange juice with lime or even a splash of grapefruit juice for a slightly more bitter, complex flavor. For crisper carnitas, don’t overcrowd the pan when you brown the shredded meat, and always add a spoonful of the cooking liquid right before crisping—this contrast between moist interior and caramelized edges is what makes carnitas so satisfying. Leftovers freeze well; portion them into small containers with a bit of the cooking liquid to keep the meat from drying out when reheated.
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