Why You’ll Love This Recipe
This recipe is easy to make, full of bold flavor, and super versatile. The slow cooker does all the hard work, transforming a simple cut of meat into crispy-edged, juicy carnitas. Serve it over rice, cauliflower rice, or a bed of greens for a complete meal that’s satisfying, customizable, and great for meal prep or family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pork shoulder (or beef chuck roast or chicken thighs)
orange juice (freshly squeezed or bottled)
lime juice
garlic (minced)
onion (sliced)
ground cumin
dried oregano
smoked paprika
salt
black pepper
bay leaves
olive oil (optional, for crisping the meat after cooking)
Directions
- Cut meat into large chunks and season with salt, pepper, cumin, oregano, and paprika.
- Place sliced onions and garlic in the bottom of the slow cooker.
- Add the seasoned meat on top, followed by orange juice, lime juice, and bay leaves.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily shreds with a fork.
- Remove the meat, shred it, and return it to the slow cooker to soak in the juices.
- Optional: For crispy carnitas, spread the shredded meat on a baking sheet, drizzle with a bit of olive oil, and broil in the oven for 5-8 minutes until the edges are browned and crispy.
- Serve over rice, beans, or salad and top with your favorite garnishes.
Servings and timing
This recipe serves 6 to 8 people.
Cooking time: 8-10 hours on low or 4-6 hours on high
Prep time: 15 minutes
Variations
- Use chicken thighs for a leaner option.
- Add chipotle peppers in adobo sauce for smoky heat.
- Swap citrus juice with pineapple juice for a sweeter twist.
- Serve carnitas on tortillas for tacos instead of plates.
- Top with fresh avocado, salsa, shredded cabbage, or pickled onions for added flavor and crunch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat for the best texture, or microwave in 30-second intervals.
Freeze shredded carnitas for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
What type of meat is best for carnitas?
Pork shoulder is traditional and best for its fat content and tenderness. You can also use beef chuck or boneless chicken thighs.
Do I need to sear the meat before slow cooking?
No, it’s optional. The slow cooking process will make it tender, and you can crisp it in the oven afterward for texture.
Can I make this recipe spicier?
Yes, add chili powder, jalapeños, or chipotle peppers to increase the heat.
What can I serve with carnitas plates?
Rice, beans, grilled vegetables, avocado, salsa, or tortillas are all great options.
How do I make the carnitas crispy?
After shredding, broil the meat on a baking sheet with a drizzle of oil until golden and crispy on the edges.
Can I prepare this ahead of time?
Yes, carnitas reheat very well and are great for meal prep. You can cook the meat, shred it, and crisp it just before serving.
Can I cook this overnight?
Yes, set the slow cooker to low for 8-10 hours and wake up to perfectly cooked carnitas.
Is this recipe Whole30 or Paleo?
Yes, if you use freshly squeezed citrus juice and avoid any added sugars or non-compliant seasonings.
Can I use frozen meat?
It’s best to thaw the meat before cooking to ensure even and safe cooking in the slow cooker.
What’s the best way to store leftovers?
Cool the meat completely and store it with its juices in a sealed container to keep it moist.
Conclusion
Slow Cooker Meat Carnitas Plates are a delicious, easy-to-make meal full of authentic flavor and endless serving possibilities. Whether you pile them over rice, tuck them into tacos, or enjoy them with roasted veggies, this dish is guaranteed to become a regular in your rotation. Perfect for meal prep, leftovers, or a crowd-pleasing dinner—once you try it, you’ll keep coming back for more.
PrintSlow Cooker Meat Carnitas Plates
Slow Cooker Meat Carnitas Plates feature tender, juicy shredded meat slow-cooked with citrus, garlic, and spices. Perfect for serving over rice, beans, or salad, these carnitas are flavorful, easy to make, and great for meal prep or feeding a crowd.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6–8 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
- 3–4 lbs pork shoulder (or beef chuck roast or chicken thighs)
- 1/2 cup orange juice (fresh or bottled)
- 1/4 cup lime juice
- 4 cloves garlic, minced
- 1 onion, sliced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- 1 tablespoon olive oil (optional, for crisping)
Instructions
- Cut the meat into large chunks and season with salt, pepper, cumin, oregano, and smoked paprika.
- Place sliced onions and garlic in the bottom of the slow cooker.
- Add the seasoned meat on top, then pour in the orange juice, lime juice, and add bay leaves.
- Cover and cook on low for 8–10 hours or on high for 4–6 hours, until the meat is fork-tender.
- Remove the meat, shred it with two forks, and return it to the slow cooker to soak in the juices.
- Optional: To crisp, spread the shredded meat on a baking sheet, drizzle with olive oil, and broil for 5–8 minutes until the edges are crispy.
- Serve over rice, beans, salad, or in tortillas with your favorite toppings.
Notes
- Use chicken thighs for a leaner carnitas option.
- Broil shredded meat for crispy edges and added texture.
- Add chipotle peppers for extra heat and smokiness.
- Swap citrus juice for pineapple juice for a tropical twist.
- Perfect for meal prep—stores and reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg
