22+ Irresistible Crockpot Carnitas Recipes for Flavorful Meals All Year Long

When it comes to making carnitas, nothing beats the rich, melt-in-your-mouth flavor that comes from slow cooking.

And when you use a crockpot, you’re making it even easier to enjoy these delicious, tender pork dishes with minimal effort.

Whether you’re looking to create the perfect taco filling, add a savory topping to your favorite burrito, or simply serve a flavorful pork dish for the family, crockpot carnitas are the answer.

In this blog post, we’ve curated 22+ incredible crockpot carnitas recipes that span a range of flavors from smoky to spicy, tangy to sweet. Each recipe is designed to be simple and easy to prepare, making them perfect for busy weekdays, weekend parties, or a family gathering. With these recipes, you’ll unlock the secret to juicy, tender carnitas with that perfect crispy edge—just how you like it!

So, grab your slow cooker, and let’s dive into these mouthwatering recipes that will elevate your meal game.

22+ Irresistible Crockpot Carnitas Recipes for Flavorful Meals All Year Long

Crockpot carnitas are a versatile and effortless way to prepare a flavorful and satisfying meal, whether you enjoy them in tacos, burritos, over rice, or simply as a stand-alone dish.

The beauty of using a slow cooker is that the pork shoulder simmers for hours, allowing it to soak up all the spices and seasonings, resulting in the most tender and juicy carnitas.

With over 22 recipes to choose from, you’ll never run out of ideas for bringing something new to the table.

Whether you prefer a spicy kick, a citrusy zing, or a smoky BBQ touch, there’s a crockpot carnitas recipe for every taste.

So, fire up your slow cooker and get ready to impress your family and friends with these easy and irresistible crockpot carnitas recipes!

Slow Cooker Classic Carnitas

This classic slow cooker carnitas recipe is perfect for those who love tender, flavorful pork with crispy edges. The combination of citrus, garlic, and Mexican spices creates a delicious, melt-in-your-mouth filling for tacos, burritos, or even over rice. Let the slow cooker do all the work for you while you enjoy the rich flavors of this comforting dish.

Ingredients:

• 3-4 lbs pork shoulder (boneless or bone-in)
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 orange, juiced
• 1 lime, juiced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 bay leaf
• 1 cup chicken broth

Instructions:

1. Place the pork shoulder in the slow cooker. Add the onion, garlic, orange juice, lime juice, cumin, chili powder, paprika, oregano, salt, pepper, and bay leaf.
2. Pour the chicken broth over the pork.
3. Cover and cook on low for 8 hours, or until the pork is fork-tender and easily shreds.
4. Once cooked, remove the pork from the slow cooker and shred using two forks.
5. Optional: For crispy carnitas, heat a large skillet over medium-high heat. Add the shredded pork and cook for 5-10 minutes, stirring occasionally, until the edges of the pork are crispy.
6. Serve the carnitas in tacos, burritos, or with your favorite sides.

These slow cooker carnitas are incredibly versatile and can be served in various ways. The slow cooking process results in a juicy, flavorful pork that can be enjoyed in tacos, burritos, or as a topping for nachos. For those who love a little crunch, a quick sear in a hot pan brings a crispy texture that elevates the dish. Whether you’re serving them for a family dinner or a gathering with friends, these carnitas are sure to be a hit.

Sweet and Spicy Pineapple Carnitas

Sweet and spicy pineapple carnitas bring a fresh twist to the classic slow cooker recipe. The natural sweetness from the pineapple pairs perfectly with the savory pork, creating a rich, tangy flavor profile. A dash of heat from jalapeños and a touch of brown sugar balances everything out for a carnitas recipe that’s packed with bold flavors.

Ingredients:

• 3 lbs pork shoulder (boneless)
• 1 cup pineapple chunks (fresh or canned)
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, sliced (optional for extra heat)
• 2 tbsp brown sugar
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup orange juice
• 1/4 cup chicken broth
• 1 tbsp lime juice

Instructions:

1. Add the pork shoulder to the slow cooker and layer with pineapple, onion, garlic, and jalapeño (if using).
2. In a small bowl, mix together brown sugar, cumin, chili powder, salt, and pepper. Sprinkle this spice mix over the pork.
3. Pour the orange juice, chicken broth, and lime juice over the ingredients in the slow cooker.
4. Cover and cook on low for 7-8 hours, or until the pork is tender and easily shreddable.
5. Once cooked, remove the pork from the slow cooker and shred it using two forks.
6. For added flavor, place the shredded carnitas in a hot skillet and cook for a few minutes until crispy edges form.
7. Serve with tortillas, fresh cilantro, and your favorite toppings.

This sweet and spicy pineapple carnitas recipe is the perfect fusion of bold flavors, balancing sweet, savory, and spicy all in one bite. The pineapple brings a juicy burst of flavor while the jalapeño adds just the right amount of heat. The slow cooking process ensures the pork is incredibly tender, and the option to crisp up the edges gives it that satisfying crunch. This recipe is perfect for taco night or any casual get-together and is sure to impress your guests.

Beer-Braised Carnitas with Garlic and Lime

For a truly flavorful carnitas experience, this beer-braised version is a game-changer. The deep, malty notes from the beer infuse the pork with rich, savory flavors, while garlic and lime add a fresh and zesty kick. This is a great recipe to prepare in the slow cooker and let the flavors meld over time, creating a savory, juicy, and slightly tangy carnitas perfect for any occasion.

Ingredients:

• 4 lbs pork shoulder (boneless)
• 2 cups beer (lager or pale ale work best)
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 lime, juiced and zested
• 1 tbsp ground coriander
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf
• 1 cup chicken broth

Instructions:

1. Place the pork shoulder in the slow cooker. Add the beer, onion, garlic, lime juice, and lime zest.
2. In a small bowl, mix together the coriander, cumin, chili powder, salt, and pepper. Rub this spice mixture over the pork.
3. Add the bay leaf and chicken broth to the slow cooker.
4. Cover and cook on low for 8-9 hours, or until the pork is tender and easy to shred.
5. Once cooked, remove the pork from the slow cooker and shred it using two forks.
6. For a crispy finish, heat a skillet over medium-high heat and cook the shredded pork for 5-10 minutes, letting the edges get crispy.
7. Serve with warm tortillas, fresh cilantro, and your favorite salsa or hot sauce.

Beer-braised carnitas are an amazing twist on the classic recipe, offering rich, malty undertones from the beer that perfectly complement the garlic and lime. This recipe is simple to prepare but delivers a big punch of flavor. The slow cooker ensures the pork is melt-in-your-mouth tender, and the option to crisp it up in a skillet adds a satisfying texture. These carnitas are great for tacos, burritos, or served over rice, making them a versatile and flavorful choice for any meal.

Citrus and Herb Slow Cooker Carnitas

This citrus and herb-infused carnitas recipe brings a refreshing, light twist to the traditional slow-cooked pork. The combination of orange, lime, and fresh herbs like cilantro and thyme adds bright, zesty flavors to the pork, making it a perfect choice for a summer meal or whenever you crave a fresh, aromatic take on carnitas.

Ingredients:

• 3 lbs pork shoulder (boneless)
• 1 orange, juiced and zested
• 1 lime, juiced and zested
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 sprigs fresh thyme
• 1/4 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken broth

Instructions:

1. Place the pork shoulder in the slow cooker and add the onion, garlic, orange juice, lime juice, and zests. Sprinkle the cumin, chili powder, salt, and pepper over the pork.
2. Add the fresh thyme and pour the chicken broth over the top.
3. Cover and cook on low for 8 hours, or until the pork is tender and shreds easily with a fork.
4. Once the pork is cooked, remove it from the slow cooker and shred it using two forks.
5. Stir in the fresh cilantro for a burst of herbaceous flavor.
6. For crispy carnitas, heat a skillet over medium-high heat and cook the shredded pork until crispy on the edges.
7. Serve the carnitas with tortillas, avocado slices, and your favorite toppings.

The citrus and herb slow cooker carnitas offer a vibrant twist on the classic, with the citrusy notes from the orange and lime brightening up the rich pork. The fresh thyme and cilantro elevate the dish, giving it an herbaceous freshness that balances perfectly with the pork’s savory depth. Whether served in tacos, burritos, or bowls, this recipe provides a delightful and flavorful option for your next meal.

Smoky Chipotle Carnitas

If you’re a fan of smoky, spicy flavors, this smoky chipotle carnitas recipe is for you. The smokiness from chipotle peppers in adobo sauce blends beautifully with the tender pork, creating a carnitas dish with a little extra kick. The slow cooking method ensures that all the flavors meld together, leaving you with a spicy, smoky, and satisfying meal.

Ingredients:

• 3-4 lbs pork shoulder (boneless)
• 2 chipotle peppers in adobo sauce, chopped
• 1 tbsp adobo sauce (from the chipotle can)
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf
• 1 cup chicken broth
• 1 tbsp lime juice

Instructions:

1. Add the pork shoulder to the slow cooker along with the onion, garlic, chipotle peppers, and adobo sauce.
2. Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper over the pork.
3. Pour the chicken broth over the ingredients and add the bay leaf.
4. Cover and cook on low for 8 hours, or until the pork is tender and easily shredded.
5. Remove the pork from the slow cooker and shred it with two forks.
6. Stir in the lime juice for a touch of acidity to balance the heat.
7. For crispy edges, heat a skillet over medium-high heat and cook the shredded pork until the edges get crispy.
8. Serve with tortillas, fresh cilantro, and a squeeze of lime.

These smoky chipotle carnitas offer a rich, deep flavor that’s both smoky and spicy, thanks to the chipotle peppers. The slow cooker makes the pork incredibly tender, and a quick crisping in the skillet provides texture that enhances the overall experience. These carnitas are ideal for those who love a bold and spicy kick and are perfect for tacos, burritos, or even a hearty nacho topping.

Apple Cider Vinegar Carnitas

This apple cider vinegar carnitas recipe brings a tangy, slightly sweet flavor profile that’s an unexpected yet delicious twist on the traditional. The acidity from the apple cider vinegar helps tenderize the pork, while adding a tangy kick that pairs wonderfully with the savory spices. This is a great recipe for those who love a little sour and savory combination.

Ingredients:

• 3 lbs pork shoulder (boneless)
• 1/2 cup apple cider vinegar
• 1/2 cup orange juice
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf
• 1 cup chicken broth

Instructions:

1. Place the pork shoulder in the slow cooker. Add the onion, garlic, apple cider vinegar, and orange juice.
2. Sprinkle the cumin, chili powder, cinnamon, salt, and pepper over the pork.
3. Add the bay leaf and pour in the chicken broth.
4. Cover and cook on low for 8-9 hours, or until the pork is fork-tender and easily shredded.
5. Once cooked, remove the pork from the slow cooker and shred it with two forks.
6. For crispy edges, heat a skillet over medium-high heat and cook the shredded pork until crispy.
7. Serve with tortillas, avocado, and your favorite salsa.

Apple cider vinegar carnitas offer a tangy, savory flavor profile that’s both bright and comforting. The acidity from the vinegar cuts through the richness of the pork, creating a perfect balance of flavors. The slow cooking process ensures tender, juicy pork, while the crisping step adds texture. This recipe is perfect for anyone who enjoys a balance of sweet, sour, and savory, making it a versatile option for tacos, bowls, or even as a filling for sandwiches.

Garlic and Rosemary Carnitas

For a unique twist on traditional carnitas, this garlic and rosemary recipe combines the robust flavors of garlic and fresh rosemary with tender pork. The slow-cooked pork shoulder soaks up all the aromatic flavors from the garlic and rosemary, resulting in a fragrant and savory dish that’s perfect for a family meal or a special dinner gathering.

Ingredients:

• 3-4 lbs pork shoulder (boneless)
• 1 head garlic, cloves smashed
• 2 sprigs fresh rosemary
• 1 onion, quartered
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1 tbsp olive oil

Instructions:

1. Place the pork shoulder in the slow cooker. Add the smashed garlic cloves, rosemary sprigs, and onion quarters.
2. Sprinkle the cumin, smoked paprika, chili powder, salt, and pepper over the pork.
3. Pour the chicken broth over the ingredients, and drizzle olive oil on top for extra flavor.
4. Cover and cook on low for 8-9 hours, or until the pork is fork-tender and easily shredded.
5. Once cooked, remove the pork from the slow cooker and shred it with two forks.
6. Optional: For crispy carnitas, heat a large skillet over medium-high heat and cook the shredded pork until the edges are crispy.
7. Serve in tacos, over rice, or with your favorite sides.

Garlic and rosemary carnitas bring a delightful combination of savory, aromatic flavors that are perfect for those who love herb-infused dishes. The slow-cooked pork absorbs the richness of garlic and rosemary, making it incredibly tender and flavorful. The optional crispy finish in the skillet adds a delightful texture that complements the tender meat. Whether used in tacos, bowls, or served with a side of roasted vegetables, these carnitas are sure to elevate any meal.

Mango and Jalapeño Carnitas

If you’re craving a sweet and spicy combination, these mango and jalapeño carnitas are a perfect match. The sweetness of the ripe mango balances the heat from the jalapeños, while the slow-cooked pork soaks up the flavorful combination of fruit and spice. This recipe is great for those who enjoy a little sweetness with their savory dishes.

Ingredients:

• 3 lbs pork shoulder (boneless)
• 2 ripe mangoes, peeled and chopped
• 1-2 jalapeños, sliced (adjust for desired heat)
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1 tbsp lime juice

Instructions:

1. Add the pork shoulder to the slow cooker. Top with the chopped mangoes, jalapeños, onion, and garlic.
2. Sprinkle the cumin, chili powder, salt, and pepper over the pork.
3. Pour the chicken broth over the ingredients, and squeeze fresh lime juice over the top for an added burst of flavor.
4. Cover and cook on low for 8 hours, or until the pork is tender and easily shredded.
5. Once cooked, remove the pork from the slow cooker and shred it using two forks.
6. Optional: For a crispy finish, heat a skillet over medium-high heat and cook the shredded pork until crispy on the edges.
7. Serve in tacos, burritos, or with a side of rice for a delicious and refreshing meal.

Mango and jalapeño carnitas provide a delightful mix of sweet and spicy flavors that are perfectly balanced in every bite. The mango adds a juicy sweetness that pairs beautifully with the heat of the jalapeños, while the slow cooker makes the pork incredibly tender and flavorful. This recipe is perfect for summer gatherings or any time you’re in the mood for a flavorful, tropical twist on traditional carnitas.

Espresso and Brown Sugar Carnitas

This espresso and brown sugar carnitas recipe offers a deep, rich flavor profile that’s perfect for coffee lovers. The boldness of the espresso beans and the sweetness of the brown sugar create a perfect harmony with the slow-cooked pork. This unique carnitas dish is ideal for a comforting meal with a touch of sophistication.

Ingredients:

• 3 lbs pork shoulder (boneless)
• 2 tbsp ground espresso coffee
• 1/4 cup brown sugar
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken broth
• 1 tbsp apple cider vinegar

Instructions:

1. Add the pork shoulder to the slow cooker. Top with the onion, garlic, and a sprinkle of espresso coffee.
2. In a small bowl, mix the brown sugar, cumin, paprika, cinnamon, salt, and pepper. Rub this mixture all over the pork.
3. Pour the chicken broth and apple cider vinegar over the pork.
4. Cover and cook on low for 8 hours, or until the pork is tender and shreds easily.
5. Once the pork is done, remove it from the slow cooker and shred it with two forks.
6. Optional: For crispy carnitas, heat a skillet over medium-high heat and cook the shredded pork until the edges are crispy and caramelized.
7. Serve in tacos, with roasted vegetables, or on a bed of rice.

The espresso and brown sugar carnitas are an excellent choice for those who enjoy a deep, complex flavor. The espresso imparts a robust bitterness that balances perfectly with the sweetness of the brown sugar, creating a unique carnitas experience. The slow cooking process ensures that the pork is tender and full of flavor, while the option to crisp the edges gives it that satisfying crunch. This recipe is perfect for anyone looking to try a bold, coffee-infused twist on traditional carnitas.

Pineapple and Coconut Carnitas

For a tropical twist on classic carnitas, try this pineapple and coconut recipe. The sweetness of pineapple combined with the creamy richness of coconut creates a mouthwatering contrast with the savory, tender pork. The slow cooker allows the pork to absorb all these tropical flavors, resulting in a dish that’s perfect for a festive meal or a beach-inspired dinner.

Ingredients:

• 3-4 lbs pork shoulder (boneless)
• 1 can (14 oz) coconut milk
• 1 cup pineapple chunks (fresh or canned)
• 1/2 cup pineapple juice
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp ground ginger
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Place the pork shoulder in the slow cooker. Add the onion, garlic, pineapple chunks, and pineapple juice.
2. Pour the coconut milk over the ingredients and sprinkle with cumin, chili powder, salt, pepper, and ground ginger.
3. Cover and cook on low for 8-9 hours, or until the pork is tender and easily shreds with a fork.
4. Once the pork is cooked, remove it from the slow cooker and shred it using two forks.
5. Stir in the lime juice and garnish with fresh cilantro.
6. For crispy edges, heat a skillet over medium-high heat and cook the shredded pork until crispy.
7. Serve in tacos, burritos, or with a side of coconut rice.

Pineapple and coconut carnitas offer a tropical and refreshing spin on the classic dish. The sweet pineapple and creamy coconut milk create a harmonious balance with the savory pork, making this recipe a flavorful and indulgent choice for your next meal. Whether served in tacos or as a main dish with rice, these carnitas will transport you to a tropical paradise with every bite.

Tequila Lime Carnitas

Tequila and lime bring a zesty, vibrant flavor to this carnitas recipe. The citrusy lime and smooth tequila infuse the pork with bright, tangy notes while tenderizing the meat as it slow cooks. This recipe is perfect for those who love bold, fresh flavors and is a great choice for taco night or a flavorful fiesta meal.

Ingredients:

• 3 lbs pork shoulder (boneless)
• 1/2 cup tequila (preferably blanco)
• 1/4 cup lime juice (about 2 limes)
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1 tbsp orange zest
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Add the pork shoulder to the slow cooker. Top with the onion, garlic, and pour the tequila and lime juice over the pork.
2. Sprinkle the cumin, chili powder, salt, and pepper over the pork.
3. Pour the chicken broth over the ingredients and add the orange zest for a citrusy kick.
4. Cover and cook on low for 8 hours, or until the pork is tender and easily shredded.
5. Once cooked, remove the pork from the slow cooker and shred it with two forks.
6. Optional: For crispy carnitas, heat a skillet over medium-high heat and cook the shredded pork until crispy.
7. Serve with tortillas, topped with fresh cilantro and a squeeze of lime.

The Tequila Lime Carnitas offer a zesty and fresh flavor profile that’s perfect for anyone who loves a bit of brightness in their meals. The tequila adds depth and a slight sweetness, while the lime provides the tanginess needed to balance the rich, tender pork. These carnitas are perfect for tacos, burritos, or served with a refreshing side salad, giving you a delicious and exciting twist on a traditional favorite.

BBQ and Bourbon Carnitas

If you love the bold and smoky flavors of BBQ and a touch of bourbon’s sweetness, this recipe will hit all the right notes. The pork shoulder slowly absorbs the richness of bourbon and BBQ sauce, resulting in tender, flavorful carnitas that can be enjoyed on their own or as a delicious filling for sandwiches or tacos.

Ingredients:

• 3-4 lbs pork shoulder (boneless)
• 1/2 cup bourbon
• 1 cup BBQ sauce (your favorite variety)
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

Instructions:

1. Add the pork shoulder to the slow cooker and top with the onion and garlic.
2. Pour the bourbon and BBQ sauce over the pork, and sprinkle the smoked paprika, cumin, salt, and pepper.
3. Add the chicken broth and stir to combine the ingredients.
4. Cover and cook on low for 8-9 hours, or until the pork is fork-tender and easily shredded.
5. Once cooked, remove the pork from the slow cooker and shred it with two forks.
6. For a crispy finish, heat a skillet over medium-high heat and cook the shredded pork until the edges are crispy and caramelized.
7. Serve with warm tortillas or on a sandwich bun for a delicious BBQ carnitas experience.

The BBQ and Bourbon Carnitas bring a sweet and smoky flavor that’s perfect for BBQ lovers. The bourbon adds a rich, deep sweetness, while the BBQ sauce brings a tangy, smoky finish. The slow cooker ensures the pork is incredibly tender, and the crispy edges give it an irresistible texture. Whether you enjoy these carnitas in tacos, sandwiches, or on their own, they’re sure to be a hit at your next gathering.

Spicy Chipotle Carnitas

For those who enjoy a bit of heat, this spicy chipotle carnitas recipe is a fantastic option. The smokiness of the chipotle peppers combined with the slow-cooked pork creates a rich, flavorful dish with just the right amount of spice. The meat is tender, juicy, and perfect for adding a kick to your tacos or burritos.

Ingredients:

• 3 lbs pork shoulder (boneless)
• 2-3 chipotle peppers in adobo sauce, chopped (adjust for desired heat)
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1 tbsp apple cider vinegar
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. Add the pork shoulder to the slow cooker. Top with the onion, garlic, and chopped chipotle peppers.
2. Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper over the pork.
3. Pour the chicken broth and apple cider vinegar over the pork.
4. Cover and cook on low for 8 hours, or until the pork is tender and easily shredded.
5. Once cooked, remove the pork from the slow cooker and shred it with two forks.
6. For extra texture, heat a skillet over medium-high heat and crisp up the shredded pork until the edges are caramelized.
7. Serve with tortillas, lime wedges, and fresh cilantro for a flavorful taco filling.

Spicy chipotle carnitas offer a deliciously smoky and spicy flavor profile that’s perfect for those who like to turn up the heat. The chipotle peppers infuse the pork with deep, rich flavors while maintaining a perfect balance of heat. Whether you enjoy these carnitas in tacos or burritos, they’re sure to bring a fiery kick to any meal. Don’t forget the cilantro and lime to enhance the freshness of the dish!

Apple Cider and Sage Carnitas

Apple cider and sage bring a comforting, autumnal touch to traditional carnitas. This recipe features the sweet, fruity notes of apple cider paired with the earthy warmth of sage, creating a perfect blend of savory and sweet flavors. It’s ideal for cozy fall meals and a great option for a family dinner or holiday gathering.

Ingredients:

• 3-4 lbs pork shoulder (boneless)
• 1 1/2 cups apple cider
• 1/4 cup apple cider vinegar
• 2 sprigs fresh sage
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

Instructions:

1. Add the pork shoulder to the slow cooker and top with the onion, garlic, sage sprigs, and cinnamon.
2. Pour the apple cider, apple cider vinegar, and chicken broth over the pork.
3. Sprinkle with ground ginger, salt, and black pepper.
4. Cover and cook on low for 8-9 hours, or until the pork is fork-tender and easily shredded.
5. Once cooked, remove the pork from the slow cooker and shred it with two forks.
6. For crispy carnitas, heat a skillet over medium-high heat and cook the shredded pork until crispy edges form.
7. Serve with mashed potatoes, on rolls, or in a warm tortilla with a drizzle of extra apple cider sauce.

Apple cider and sage carnitas bring a perfect autumn flavor to your table, combining the sweetness of apple cider with the earthy depth of sage. The slow-cooked pork becomes incredibly tender and infused with these warm, seasonal flavors. Whether served in tacos, sandwiches, or as a main dish, these carnitas will bring comfort and warmth to your dinner table. Ideal for fall dinners, they’re a delightful take on a classic favorite.

Lemon Herb Carnitas

For a lighter and fresher take on carnitas, try this lemon herb recipe. The bright, citrusy flavors of lemon paired with aromatic herbs like thyme and oregano infuse the pork, making it refreshing and flavorful. Perfect for a spring or summer meal, these carnitas bring a new level of vibrancy to traditional slow-cooked pork.

Ingredients:

• 3 lbs pork shoulder (boneless)
• 2 lemons, zested and juiced
• 1/4 cup olive oil
• 3 sprigs fresh thyme
• 2 sprigs fresh oregano
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

Instructions:

1. Place the pork shoulder in the slow cooker. Top with the onion, garlic, thyme, and oregano.
2. Zest and juice the lemons, then pour the lemon juice and zest over the pork.
3. Drizzle the olive oil over the pork, and sprinkle with cumin, salt, and pepper.
4. Pour the chicken broth over the ingredients and give everything a little stir to combine.
5. Cover and cook on low for 8 hours, or until the pork is tender and easily shredded.
6. Once cooked, remove the pork from the slow cooker and shred it using two forks.
7. Optional: For crispy edges, heat a skillet over medium-high heat and cook the shredded pork until crispy.
8. Serve with fresh greens, in tacos, or as a topping for a salad.

Lemon herb carnitas bring a fresh, light flavor that’s perfect for warmer weather. The bright citrus from the lemon combined with the earthy herbs creates a refreshing contrast to the rich pork. These carnitas are versatile enough to serve in tacos, wraps, or salads, and they pair wonderfully with a variety of fresh, vibrant sides. It’s a delightful option for anyone looking for a lighter, herb-infused version of the classic carnitas.

Sweet and Spicy Orange Carnitas

Sweet and spicy orange carnitas strike the perfect balance between citrus sweetness and a little heat. The vibrant orange flavor complements the savory pork, while a hint of chili and garlic add a kick that brings depth to this dish. These carnitas are excellent for a summer cookout or a cozy weeknight dinner, offering both flavor and comfort in every bite.

Ingredients:

• 3-4 lbs pork shoulder (boneless)
• 1 cup fresh orange juice (about 2 oranges)
• Zest of 1 orange
• 2 tbsp honey
• 2 tbsp soy sauce
• 4 cloves garlic, smashed
• 1 tsp chili powder
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

Instructions:

1. Add the pork shoulder to the slow cooker. Pour in the fresh orange juice, and add the zest, honey, and soy sauce.
2. Add the garlic, chili powder, cinnamon, cayenne pepper, salt, and pepper over the pork.
3. Pour in the chicken broth and stir to combine the ingredients.
4. Cover and cook on low for 8-9 hours, or until the pork is fork-tender and easy to shred.
5. Once the pork is ready, remove it from the slow cooker and shred it with two forks.
6. For a crispy finish, heat a skillet over medium-high heat and crisp the shredded pork until golden and slightly caramelized.
7. Serve in tacos, burritos, or over rice, garnished with fresh cilantro.

Sweet and spicy orange carnitas offer a delightful contrast of flavors that will surely impress your taste buds. The natural sweetness of the orange and honey pairs beautifully with the heat from the chili and cayenne pepper. This dish is versatile, whether you’re making tacos, a rice bowl, or enjoying it on its own with a side of greens. It’s a perfect choice for those seeking a bold yet balanced flavor profile in their carnitas.

Mango and Habanero Carnitas

Mango and habanero carnitas combine tropical sweetness and fiery heat for an exciting flavor explosion. The slow-cooked pork absorbs the vibrant mango and the intense heat from habaneros, creating a dish that is both sweet and spicy. If you’re craving something adventurous and bold, these carnitas are sure to satisfy.

Ingredients:

• 3 lbs pork shoulder (boneless)
• 2 ripe mangoes, peeled and diced
• 2 habanero peppers, finely chopped (use gloves to handle)
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup orange juice
• 1/2 cup chicken broth
• 1 tbsp lime juice (optional for garnish)

Instructions:

1. Add the pork shoulder to the slow cooker. Top with the onion, garlic, diced mango, and chopped habaneros.
2. Sprinkle with cumin, chili powder, salt, and pepper.
3. Pour in the orange juice and chicken broth, then stir to combine the ingredients.
4. Cover and cook on low for 8-9 hours, or until the pork is tender and easily shredded.
5. Once cooked, remove the pork from the slow cooker and shred with two forks.
6. To achieve crispy edges, heat a skillet over medium-high heat and cook the shredded pork until it becomes crispy and golden.
7. Serve in tacos, burritos, or bowls with a drizzle of lime juice for a refreshing kick.

Mango and habanero carnitas bring a delightful fusion of sweet and fiery flavors, making them perfect for anyone who loves bold, adventurous food. The sweetness of mango mellows the intense heat of the habaneros, while the slow-cooked pork soaks up all the delicious tropical flavors. These carnitas are perfect for tacos or as a topping for rice or salad, offering a balance of heat and sweetness in every bite.

Garlic Parmesan Carnitas

For a more savory take on carnitas, garlic parmesan carnitas offer a rich, garlicky flavor with a buttery parmesan finish. The slow cooker allows the pork to absorb the flavors, resulting in tender, juicy meat that’s savory and comforting. This simple yet flavorful dish is perfect for garlic lovers and pairs wonderfully with creamy mashed potatoes or in a hearty sandwich.

Ingredients:

• 3 lbs pork shoulder (boneless)
• 6 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup fresh parsley, chopped (for garnish)

Instructions:

1. Place the pork shoulder in the slow cooker. Add the minced garlic, olive oil, chicken broth, oregano, thyme, salt, and black pepper.
2. Cover and cook on low for 8-9 hours, or until the pork is tender and easily shreds.
3. Once cooked, remove the pork from the slow cooker and shred it with two forks.
4. Stir in the grated Parmesan cheese until it melts into the pork, adding a rich, cheesy flavor.
5. Optional: For a crispy finish, heat a skillet over medium-high heat and crisp the shredded pork until golden brown.
6. Serve in tacos, sandwiches, or over mashed potatoes, garnished with fresh parsley.

Garlic Parmesan carnitas bring a comforting, savory flavor to the table that’s perfect for garlic lovers. The combination of garlic and parmesan creates a rich, flavorful dish that complements the tender pork beautifully. Whether you enjoy these carnitas in tacos, sandwiches, or as a main dish with mashed potatoes, they’re sure to be a hit with anyone who enjoys rich, savory flavors.

Pineapple Jalapeño Carnitas

Pineapple and jalapeño come together in this vibrant and bold carnitas recipe. The natural sweetness of pineapple balances the heat from the jalapeños, creating a perfect harmony of flavors. This dish is ideal for summer gatherings or a fun twist on traditional carnitas, and the slow cooking ensures the pork remains incredibly tender and juicy.

Ingredients:

• 3-4 lbs pork shoulder (boneless)
• 1 1/2 cups fresh pineapple, chopped
• 2 jalapeño peppers, seeded and chopped (adjust for desired heat)
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1 tbsp lime juice
• Fresh cilantro (for garnish)

Instructions:

1. Add the pork shoulder to the slow cooker and top with the chopped pineapple, jalapeños, onion, and garlic.
2. Sprinkle with cumin, chili powder, salt, and black pepper.
3. Pour in the chicken broth and lime juice, then stir to combine the ingredients.
4. Cover and cook on low for 8 hours, or until the pork is tender and easily shredded.
5. Once the pork is ready, remove it from the slow cooker and shred it with two forks.
6. For crispy edges, heat a skillet over medium-high heat and cook the shredded pork until golden and slightly caramelized.
7. Serve in tacos, burritos, or with a side of rice, and garnish with fresh cilantro.

Pineapple jalapeño carnitas provide a delightful combination of sweet and spicy flavors. The juicy pineapple and spicy jalapeños infuse the pork with a bright, tropical flavor profile. These carnitas are perfect for taco nights or summer cookouts, offering a refreshing and bold twist on the traditional dish. Don’t forget the fresh cilantro to add an extra burst of freshness to every bite!

Beer-Braised Carnitas

Beer-braised carnitas bring a rich and hearty flavor to the table, thanks to the deep, malty taste of the beer. This slow-cooked recipe gives the pork a wonderfully tender texture and an extra layer of flavor that’s perfect for pairing with a cold beer. If you enjoy a robust, savory carnitas dish with a touch of hops, this recipe is a must-try.

Ingredients:

• 3-4 lbs pork shoulder (boneless)
• 1 can (12 oz) dark beer (like stout or porter)
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1/2 tsp oregano
• 1/2 cup chicken broth
• 1 tbsp lime juice

Instructions:

1. Add the pork shoulder to the slow cooker, along with the onion, garlic, cumin, smoked paprika, black pepper, salt, and oregano.
2. Pour the beer and chicken broth over the pork.
3. Cover and cook on low for 8 hours, or until the pork is fork-tender and easily shredded.
4. Once the pork is ready, remove it from the slow cooker and shred it with two forks.
5. For crispy carnitas, heat a skillet over medium-high heat and cook the shredded pork until the edges are golden and crispy.
6. Drizzle the lime juice over the carnitas before serving.
7. Serve in tacos, burritos, or on a bed of rice.

Beer-braised carnitas offer a rich, savory flavor with a hint of malty sweetness, thanks to the dark beer. The slow cooking process infuses the pork with deep, hearty flavors, while the crispy edges add a satisfying texture. Perfect for a relaxed weekend meal or a hearty taco night, this dish is sure to become a favorite for beer lovers and carnitas enthusiasts alike.

Lemon-Garlic Sriracha Carnitas

For those who enjoy a tangy, spicy kick, lemon-garlic sriracha carnitas are the way to go. The combination of fresh lemon juice, garlic, and the bold heat of sriracha creates a flavorful, mouth-watering dish that’s perfect for taco nights or as a filling for wraps and sandwiches. The slow-cooked pork absorbs the heat and citrus, resulting in a deliciously complex flavor.

Ingredients:

• 3 lbs pork shoulder (boneless)
• 4 cloves garlic, minced
• 2 tbsp sriracha sauce (adjust for desired heat)
• Zest and juice of 2 lemons
• 1/2 cup chicken broth
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Place the pork shoulder in the slow cooker and add the minced garlic, sriracha sauce, lemon zest, and lemon juice.
2. Sprinkle with cumin, smoked paprika, salt, and black pepper.
3. Pour the chicken broth over the ingredients and stir to combine.
4. Cover and cook on low for 8 hours, or until the pork is tender and easily shredded.
5. Once cooked, remove the pork from the slow cooker and shred it with two forks.
6. For crispy carnitas, heat a skillet over medium-high heat and crisp the shredded pork until golden and slightly caramelized.
7. Serve with tortillas, wraps, or over rice, garnished with fresh cilantro.

Lemon-garlic sriracha carnitas are a perfect balance of tangy, garlicky, and spicy flavors. The lemon and garlic bring freshness, while the sriracha adds a fiery heat, making these carnitas a zesty choice for anyone craving bold, vibrant flavors. Serve them in tacos, wraps, or on a salad for a refreshing and exciting meal. This recipe is perfect for those who love a little heat with their slow-cooked pork!

Chipotle Pineapple Carnitas

Chipotle Pineapple Carnitas combines smoky chipotle peppers with the sweet juiciness of pineapple, creating a perfect balance of heat and sweetness. The slow-cooked pork absorbs these bold flavors, resulting in tender, flavorful carnitas with a touch of sweetness that’ll brighten up your next taco or burrito.

Ingredients:

• 3-4 lbs pork shoulder (boneless)
• 1 cup fresh pineapple, chopped
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions:

1. Place the pork shoulder in the slow cooker and add the chopped pineapple, chipotle peppers, onion, and garlic.
2. Sprinkle with cumin, smoked paprika, cinnamon, salt, and black pepper.
3. Pour the chicken broth over the mixture and stir to combine.
4. Cover and cook on low for 8 hours, or until the pork is fork-tender and easily shredded.
5. Once the pork is cooked, remove it from the slow cooker and shred it with two forks.
6. For crispy carnitas, heat a skillet over medium-high heat and cook the shredded pork until the edges are golden and crispy.
7. Serve in tacos, burritos, or on a bed of rice, and garnish with fresh cilantro.

Chipotle Pineapple Carnitas offer a wonderful balance of smoky, spicy, and sweet flavors. The chipotle peppers bring the perfect amount of heat, while the pineapple adds a burst of freshness and sweetness that makes these carnitas stand out. Whether served in tacos, burritos, or bowls, this recipe is sure to be a crowd-pleaser at any gathering or family meal.