crockpot carnitas
These tender, flavorful Crockpot Carnitas are the ultimate easy meal! Just toss everything in the slow cooker, let it simmer to perfection, then crisp it up for the perfect balance of juicy and crispy. Perfect for tacos, burritos, bowls, or tostadas, this foolproof recipe delivers restaurant-quality carnitas with minimal effort!
This recipe actually came about thanks to a late-night pregnancy craving that hit hard. I was seriously dreaming about carnitas, but there was no way I was about to start slow-cooking pork at midnight. So the next day, I got to work experimenting, inspired by my easy chicken tinga tacos—where all you really need is protein and a jar of salsa to make the most flavorful meal. Turns out, the same trick works perfectly for carnitas! Just toss everything in the crockpot, let it simmer low and slow, and by dinnertime, you’ve got juicy, tender carnitas that taste like they came straight from a taqueria.
And the best part? Carnitas are so versatile. I pile them into tacos, load them onto tostadas, or crisp them up for burrito bowls, and they never disappoint. Drizzling them with my creamy cilantro lime crema for the perfect fresh and tangy finish.
Plus, leftovers mean I have easy meals ready to go all week long, which is a lifesaver when I don’t feel like cooking (which, let’s be honest, is most nights lately). Minimal effort, maximum flavor—this slow cooker carnitas recipe has quickly become a staple in my kitchen, and I know you’re going to love it too!
Ingredients needed to make slow cooker carnitas
Pork tenderloin – A lean, tender cut that cooks beautifully in the slow cooker. You can also use pork shoulder for a richer, more traditional carnitas texture.
Salt + pepper – Essential seasonings to enhance the flavor. Adjust to taste.
Green salsa – Adds moisture and bold flavor. I used Herdez, but any jarred or homemade salsa verde works well.
Garlic – Sliced for extra depth and savory goodness as it slow cooks.
White onion – Diced for a slightly sweet, aromatic base that blends into the carnitas. Yellow onion can be used as a substitute.
How to make carnitas in the crockpot
Prep and Sear the Pork: Pat the pork dry with a paper towel, then generously season all sides with salt and pepper. Heat a oil in a large skillet over medium heat, place the pork pieces in the skillet and sear on both sides until a golden crust forms. Then transfer the pork to a lightly oiled slow cooker.
Add Ingredients & Cook: Pour the jar of salsa evenly over the pork. Add the sliced garlic and diced white onions, distributing them evenly. Cover and cook on low for 4-6 hours, or until the pork is tender and shreds easily.
Shred the Pork: Remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the meat, discarding any fatty pieces. Return the shredded pork to the crockpot and mix well, letting it soak up all the juices.
How to Get That Perfect Crisp
Slow-cooked carnitas are tender and flavorful straight from the crockpot, but you know what takes them to the next level? A little crisp! That golden, caramelized texture makes them taste even more authentic and adds the perfect contrast to the juicy meat.
To crisp them up, preheat your oven’s broiler. Spread the shredded pork onto a large baking sheet, making sure it’s in an even layer. Spoon a bit of the cooking juices over the meat to keep it flavorful and moist.
Broil for 4-6 minutes, keeping a close eye to prevent burning. The edges should turn golden and slightly crispy while staying tender inside. Once done, remove from the oven and get ready to enjoy the best-ever crispy carnitas!
How to Serve
- Tacos – Pile the crispy carnitas into warm tortillas and top with cilantro lime crema, diced onions, pineapple salsa, my mango pico de gallo, and fresh cilantro.
- Burritos & Bowls – Add to a burrito or rice bowl with beans, avocado, salsa, and cheese.
- Tostadas – Spread refried beans on a crunchy tostada shell, top with carnitas, and finish with crema and shredded lettuce.
- Quesadillas – Stuff into a quesadilla with melty cheese for the ultimate crispy, cheesy bite.
- Salads & Wraps – Use carnitas as a protein-packed topping for salads or wraps.
- Nachos – Load up tortilla chips with carnitas, cheese, and toppings for the perfect game-day snack.
How to Store
- Refrigerate – Store leftover carnitas in an airtight container in the fridge for up to 4 days.
- Freeze – For longer storage, freeze in a sealed container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat – Warm in a skillet over medium heat with a little oil or in the oven under the broiler for a few minutes to bring back the crispiness. Add a splash of the cooking juices to keep it moist.
Tips and Tricks
- Choose the Right Cut – Pork tenderloin works great for a leaner option, but if you want a more traditional, extra-juicy texture, try using pork shoulder.
- Sear for Extra Flavor – Browning the pork before slow cooking adds depth and richness—don’t skip this step!
- Low and Slow is Best – Cooking on low for 4-6 hours ensures the meat stays tender and shreds beautifully.
- Don’t Skip the Broil – Crisping the shredded pork under the broiler elevates the flavor and texture—keep an eye on it so it doesn’t burn.
- Save the Juices – The cooking liquid is packed with flavor! Drizzle it over the pork before broiling or use it to keep leftovers moist.
- Make it Spicy – Add diced jalapeños or a pinch of chili powder to the salsa for an extra kick.
If you make these slow cooker carnitas, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, TikTok, or Pinterest!
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
Crockpot Carnitas
Ingredients
- 2.5 pounds lean pork tenderloin
- Salt + pepper to taste
- 16 oz jar of green salsa (I used herdez)
- 10 gloves of garlic (sliced)
- 1 medium white onion (diced (about 1 cup))
Instructions
- Prep the Pork: Trim any excess fat from the pork tenderloin and cut it into 3-4 pieces for even cooking. Pat dry with a paper towel, then generously season all sides with salt and pepper.
- Sear for Extra Flavor: Heat a large skillet over medium heat and add 1-2 tablespoons of olive oil. Once hot, place the pork pieces in the skillet and sear for 2-3 minutes on one side until a golden crust forms. Flip and repeat on the other side, then transfer the pork to a lightly oiled slow cooker.
- Add Ingredients & Cook: Pour the jar of salsa evenly over the pork. Add the sliced garlic and diced white onions, distributing them evenly. Cover and cook on low for 4-6 hours, or until the pork is tender and shreds easily.
- Remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the meat, discarding any fatty pieces. Return the shredded pork to the crockpot and mix well, letting it soak up all the juices.
- Crisp it Up (Optional but Recommended!): Preheat your oven’s broiler. Transfer the shredded pork to a sheet pan, spreading it out evenly. Drizzle about ½ cup of the cooking juices over the meat to keep it moist. Broil for 4-6 minutes, or until the edges are crispy. For extra moisture, drizzle additional cooking liquid or stock before serving.
- Pile the carnitas into tacos, burritos, tostadas, or bowls, and don’t forget to drizzle with cilantro lime crema for the perfect finishing touch!
Notes
- Choose the Right Cut – Pork tenderloin works great for a leaner option, but if you want a more traditional, extra-juicy texture, try using pork shoulder.
- Sear for Extra Flavor – Browning the pork before slow cooking adds depth and richness—don’t skip this step!
- Low and Slow is Best – Cooking on low for 4-6 hours ensures the meat stays tender and shreds beautifully.
- Don’t Skip the Broil – Crisping the shredded pork under the broiler elevates the flavor and texture—keep an eye on it so it doesn’t burn.
- Save the Juices – The cooking liquid is packed with flavor! Drizzle it over the pork before broiling or use it to keep leftovers moist.
- Make it Spicy – Add diced jalapeños or a pinch of chili powder to the salsa for an extra kick.
