Slow Cooker Morally Corrupt Pork Carnitas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender, slow-cooked pork shoulder shredded and crisped with bold spices for irresistible carnitas perfect for tacos or burritos. This mexican-inspired pork ready in about 500 minutes pairs pork shoulder, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 3 lbs pork shoulder
• 1 cup orange juice
• 1/4 cup lime juice
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tbsp salt
• 1 tsp black pepper
• 2 bay leaves
• 2 tbsp vegetable oil
• 1/4 cup chopped cilantro
• 12 corn tortillas

Instructions

1. Step 1: Rub 3 lbs pork shoulder with 1 tbsp salt, 1 tsp black pepper, 2 tsp ground cumin, 1 tsp dried oregano, and 1 tsp smoked paprika until evenly coated.
2. Step 2: Place the seasoned pork shoulder in a slow cooker and pour 1 cup orange juice, 1/4 cup lime juice, and add 4 minced garlic cloves and 2 bay leaves on top.
3. Step 3: Cover and cook on low heat for 8 hours until the pork is very tender and easily shredded.
4. Step 4: Remove the pork from the slow cooker and shred it using two forks, discarding bay leaves.
5. Step 5: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the shredded pork in batches and cook for 5 minutes per side until edges are crispy and caramelized.
6. Step 6: Warm 12 corn tortillas in a dry skillet or microwave.
7. Step 7: Serve crispy pork carnitas in warm tortillas, garnished with 1/4 cup chopped cilantro.